Cumin, Carrot and Cashew Nut Roast (and a tag)

 

Until this evening I had never made nor tasted a nut roast before.  Not terribly sure why.  I love nuts and I love roasts.  It has taken Johanna’s event to spur me into veggie action and, oh my, am I glad it did.  My first attempt was (if you excuse my immodesty) absolutely delicious. 

I can see some more nutty roasty experiments coming on again very, very soon…

Cumin, Carrot and Cashew Nut Roast

(serves 4 as a starter, light lunch or side)

200g carrots, peeled and cut into 2 cm pieces

1 tspn tahini

1 small onion, very finely chopped

1 garlic clove, very finely chopped

1 tblspn olive oil

100g cashew nuts, finely ground in a blender

50g wholemeal breadcrumbs

1.5 tspns ground cumin

Salt and pepper

1/2 lemon

• Place carrots in a small pan of salted water and bring to the boil.  Simmer until carrots are cooked through.  Drain and mash the carrots with the tahini.
• Gently fry the onion and garlic in olive oil until soft and translucent.
• Add the carrot mash and fried onions to the breadcrumbs and cashews.  Sprinkle with cumin, squeeze over lemon juice and season.  Mix together well using your hands. 
• Rub 4 ramekins with softened butter and dust with flour.  Spoon in the nut mixture and press down firmly.
• Cook in a 180oC preheated oven for 30 mins.
• Loosen roasts with a knife and tip out onto a plate.  Serve with a green salad side.

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Before I go, both Johanna and Julia tagged me this week for the six word memoir.  The task was to come up with six words to sum myself up.  So, here they are:

Usually happy

Occasionally obstinate

Terribly lucky

I tag Lucy, Helen, Warda and Susan.