Cranberry and Cashew Nut roast
A delicious alternative to a turkey
Servings: 4 servings
Calories: 511kcal
Cost: 64p
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.180 g cashew nuts
- Fry the onion in the oil for about five minutes or until soft. Add the garlic. Cook for a few more minutes.2 tbsps oil, 320 g onions, 2 tsps garlic powder
- Simmer slowly for two or three minutes.
- Stir in the nuts, cranberries, vinegar and seasoning.85 g dried cranberries, splash wine vinegar, Salt and pepper to taste
- Sprinkle the oats on top. Stir well.100 g oats
- Add the stock and cranberry water, stirring all the time.280 ml stock
- Spoon the mix into a greased or lined 2lb loaf tin. Bake for 25 mins at Gas Mark 5 / 190°C / fan 170°C / 370°F
- Click here to start a 25 minute timer
Notes
What changes can I make
- Swap the nuts for salted peanuts, walnuts, almonds, or any other nuts you fancy
- 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
- Use fresh garlic instead of the granules
- If you have any home made chicken carcass stock, that will add a lot of delicious flavour
- Use red or white onions
Nutrition
Calories: 511kcal | Carbohydrates: 57g | Protein: 13g | Fat: 29g | Saturated Fat: 4g | Sodium: 292mg | Potassium: 522mg | Fiber: 7g | Sugar: 21g | Vitamin A: 149IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 4mg