Chestnut, walnut and red wine loaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Margarine |
| 1 | Onion, peeled & chopped | |
| 1 | Celery stalk, finely chopped | |
| 4 | 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 |
| ½ | teaspoon | Thyme |
| ½ | teaspoon | Basil |
| Salt & pepper | ||
| Tomato slices | ||
| Lemon slices | ||
| Parsley sprigs | ||
Directions
GARNISH
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini