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Chestnut Loaf


Description/Notes:

For a really delicious alternative Christmas meal, serve thick slices of this chestnut loaf with red cabbage, sprouts and roast potatoes. Great for vegetarians and non-vegetarians alike

Ingredients:
  • 10 oz. (275g) tin chestnut puree
  • 1 lb. (450g) potatoes
  • 1 medium onion, finely chopped
  • 1 small turnip
  • 4 oz. (125g) fresh breadcrumbs
  • 1 tsp. dried sage
  • 1 egg
  • 1 tsp. dried basil
  • salt and black pepper
  • olive oil

    Cooking Instructions:
    1. Boil and mash the potatoes, boil and mash the turnip and lightly fry the onion
    2. Pre-heat the oven to 345F, Gas Mark 4, 180C
    3. Mix together the potato, onion, turnip, chestnut puree, breadcrumbs and herbs
    4. Season to taste
    5. Lightly beat the egg and blend it into the mixture to bind it together
    6. Oil a 1 lb. (450g) loaf tin with olive oil and spoon in the mixture, spreading it evenly
    7. Bake in the pre-heated oven for one to one and a half hours or until firm
    8. Turn out on to a heated serving dish and serve hot in thick slices with your selection of festive accompaniments



    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000