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Cranberry and Cashew Nut Roast

This delicious alternative to a Christmas turkey, can be enjoyed all year round.

You might not be able to get dried cranberries outside of the festive period. So, to keep that sweet sour pop, try replacing the cranberries with dried apricots

Swap the nuts for salted peanuts, walnuts, almonds, or any other nuts you fancy

 

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Cranberry and Cashew Nut roast

A delicious alternative to a turkey
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dinner
Cuisine English
Servings 4 servings
Calories 511 kcal

Equipment

  • frying pan
  • mixing spoon
  • 2lb loaf tin
  • digital scales

Ingredients
  

  • 2 tbsps oil for frying,
  • 320 g onions chopped
  • 2 tsps garlic powder
  • 100 g oats
  • 85 g dried cranberries soaked in 60 ml hot water in a mug
  • 280 ml stock made with a chicken or vegetable stock cube
  • 180 g cashew nuts chopped
  • splash wine vinegar or balsamic vinegar
  • Salt and pepper to taste

Instructions
 

  • Toast the cashew pieces lightly in a frying pan without any oil, for 1-2 minutes until the nuts begin to brown gently. Tip them out and put to one side.
  • Fry the onion in the oil for about five minutes or until soft. Add the garlic. Cook for a few more minutes.
  • Simmer slowly for two or three minutes.
  • Stir in the nuts, cranberries, vinegar and seasoning.
  • Sprinkle the oats on top. Stir well.
  • Add the stock and cranberry water, stirring all the time.
  • Spoon the mix into a greased or lined 2lb loaf tin. Bake for 25 mins at Gas Mark 5.
  • Click here to start a 25 minute timer

Notes

 
 
 
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