Chestnut~ walnut & red wine loaf

Yield: 8 Servings

Measure Ingredient
1 ounce Margarine
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
½ teaspoon Thyme
½ teaspoon Basil
Salt & pepper
Tomato slices
Lemon slices
Parsley sprigs


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.

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