Sunday, 18 October 2009

Chestnut roast recipe

I made a nut roast with (some of) my foraged chestnuts:


a few tiny courgettes (or other veg)
a few shallots (or onions)
150g chopped cashew nuts
150g chopped chestnuts (or chestnut puree, which gives a smoother texture)
1 egg, lightly beaten
100g breadcrumbs
a few drops of soy sauce (or a dash of marmite)
chopped sage (or other herbs)

Fry shallots and courgettes til soft. Remove from heat and stir in other ingredients. Squish mixture into greased loaf tin, and roast in medium oven for, um, 40 mins to 1 hour. Simples!

This recipe is an adaptation of one regularly used by my ex, Paul. He makes his version (very well indeed) with chestnut puree. The ingredients and quantities are very much open to interpretation. I'm thinking of trying one with a bit of parmesan in it :)

1 comment:

  1. Hmmm I would be tempted to be conservative and make chestnut stuffing mmmmm. Except nothing to stuff.
    Just had bunny caserole and have half a bunny left so runny honey bunny tomorrow. Will use cider for both as first is white wine, second red and i only have a left over bottle of cider ho hum