Chestnut, Walnut & Red Wine Loaf
Yield
8 servingsPrep
45 minCook
1 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
margarine
|
|
| 1 | each |
onions
peeled, chopped |
|
| 1 | each |
celery stalks
finely chopped |
|
| 4 | each |
garlic cloves
crushed |
|
| 12 | ounces |
chestnuts
fresh, roughly mashed |
|
| 12 | ounces |
cashew nuts
grated |
|
| 4 | ounces |
walnuts
grated |
|
| ½ | cup |
red wine
or stock |
*
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
| 1 | tablespoon |
brandy
or lemon juice |
|
| ½ | teaspoon |
paprika
|
|
| ½ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
basil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
tomatoes
sliced |
*
|
| 1 | slices |
lemon
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
margarine
|
|
| 1 | each |
onions
peeled, chopped |
|
| 1 | each |
celery stalks
finely chopped |
|
| 4 | each |
garlic cloves
crushed |
|
| 346.8 | ml/g |
chestnuts
fresh, roughly mashed |
|
| 346.8 | ml/g |
cashew nuts
grated |
|
| 115.6 | ml/g |
walnuts
grated |
|
| 118 | ml |
red wine
or stock |
*
|
| 45 | ml |
parsley leaves
fresh, chopped |
|
| 15 | ml |
brandy
or lemon juice |
|
| 2.5 | ml |
paprika
|
|
| 2.5 | ml |
thyme
|
*
|
| 2.5 | ml |
basil
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
tomatoes
sliced |
*
|
| 1 | slices |
lemon
|
*
|
| 1 | x |
parsley sprigs
|
*
|
Directions
Set oven to 375F, 190C Gas 5.
Grease and line a 2 pound loaf pan with a long strip of waxed paper.
Fry onion and celery in margarine for 7 minutes then add the garlic and coo a further 3 minutes.
Remove from heat and add remaining ingredients.
Season well with salt and pepper.
Turn mixture into waxed paper lined loaf pan.
Cover with foil and bake for 1 hour.
Remove foil and cook another 15 minutes until the loaf is firm in the centre.
Remove loaf from the oven and allow to stand 3 to 4 minutes.
Loosen the edges with a knife and turn loaf out onto a serving platter.
Garnish with tomato, lemon and parsley.
