Cashew Nut Roll Recipe

Cashew Nut Roll Recipes

Ingredients :

1.5 oz butter

1.5 oz plain flour

8 fl oz milk

4 small eggs, separated

4 oz cashew nuts, lightly toasted and coarsely ground



1 lb tomatoes, skinned and roughly chopped

2 celery sticks, chopped

2 shallots, chopped

1/2 tsp dried oregano

2 tbsp tomato puree

4 oz cashew nuts, lightly toasted and coarsely chopped

To garnish:

freshly grated Parmesan cheese

coriander sprigs

Method :
  1. Melt the butter in a small saucepan, stir in the flour and cook for 1 minute.
  2. Blend in milk, cook until mixture thickens.
  3. Remove saucepan from heat and stir in the egg yolks and ground cashew nuts.
  4. Season with paper.
  5. Whisk egg whites stiffly, stir a spoonful of egg white into sauce mixture.
  6. Fold in the remaining egg whites.
  7. Spread mixture in a greased and line 9 x 13 inch Swiss roll tin.
  8. Bake 375F, gas mark 5, for 15-20 minutes until set and golden.
  9. Make the filling, place the tomatoes, celery, shallots, oregano and tomato puree in a saucepan and simmer for 5-10 minutes till the mixture is thick and pulpy.
  10. Stir in the chopped cashew nuts, reserving a few for garnish.
  11. Turn out the roll on to a hot, clean, damp tea towel covered with a sheet of greaseproof paper.
  12. Trim the edges.
  13. Spread the filling over the roll and roll up from a short side, using the tea towel to help you roll.
  14. Sprinkle with Parmesan and reserved nuts, and garnish with coriander sprigs.
  15. Serve hot.

Makes 5

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