|1 each||Onion, peeled & chopped|
|1 each||Celery stalk, finely chopped|
|4 eaches||Garlic cloves, crushed|
|12 ounces||Roughly mashed fresh chestnuts|
|12 ounces||Cashew nuts, grated|
|4 ounces||Walnuts, grated|
|½ cup||Red wine or stock|
|3 tablespoons||Chopped fresh parsley|
|1 tablespoon||Brandy or lemon juice|
|½ teaspoon||Hungarian paprika|
|Salt & pepper|
Set oven to 375F, 190C Gas 5. Grease & line a 2lb loaf pan with a long strip of waxed paper. Fry onion & celery in margarine for 7 minutes then add the garlic & coo a further 3 minutes. Remove from heat & add remaining ingredients. Season well with salt & pepper.
Turn mixture into waxed paper lined loaf pan. Cover with foil & bake for 1 hour. Remove foil & cook another 15 minutes until the loaf is firm in the centre. Remove loaf from the oven & allow to stand 3 to 4 minutes. Loosen the edges with a knife & turn loaf out onto a serving platter. Garnish with tomato, lemon & parsley.