Chestnut and Sage Loaf

1 kg (2¼lb) Fresh Chestnuts
50g (2oz) Butter
2 Sticks Celery
2 Garlic Cloves crushed
2 tbsp Fresh Sage chopped
1 Large Onion
1 Egg
1 tbsp Red Wine
Dried Breadcrumbs, for lining the loaf tin

Preheat oven to 180°C: 350°F: Gas 4
Prepare a 450g (1lb) loaf tin by lining the base and narrow sides with silicon paper, brush well with softened butter and sprinkle lightly with breadcrumbs.
Cut a small X into the domed side of each chestnut, simmer in water for about 10 minutes until the shells open.
Remove from the water and drain.
Whilst still warm, peel using a sharp, pointed knife.
Place the chestnuts in a saucepan, cover with water and simmer for 20-30 minutes until tender.
Drain and mash the chestnuts.
Finely chop the onion and celery.
In a large saucepan, sauté onions and celery in melted butter, for 8-10 minutes without browning.
Add the chestnuts, garlic, sage, wine and egg and mix together.
Fill the loaf tin with the mixture, smooth the surface and cover with foil.
Bake the loaf for 1 hour.
To serve, use a knife to free the sides and turn out on to a warm dish.
Serves 6

VegetableRecipes

Chestnut and Sage Loaf

Vegetable
Recipes