resources > recipes > chestnut and red wine loaf

This loaf is nice served at christmas and is based on a recipe in The Complete Vegetarian Cookbook by Rose Elliot. You can use dried chestnuts, in which case use 8 oz, soak them overnight then boil until soft. However, although they are easier to get hold of, the loaf will not taste quite as nice.

Chestnut and Red Wine Loaf

1 lb frozen or vacuum packed chestnuts
1 onion
1 celery stalk
2 tsps oil
2 garlic cloves, crushed
4 oz (115g) walnuts, grated
4oz (115g) cashews, grated
grated rind and juice of 1 lemon
1 glass of red wine
salt and pepper

1. Defrost the chestnuts and blend or mash.

2. Saute onion and celery for 5 minutes. Add the crushed garlic and saute for a further 5 minutes or until the onion and celery are soft.

3. Add all other ingredients, mix well and season to taste with salt and pepper.