Ingredient:
250 g (8 oz) chestnuts
1 tbsp olive oil, plus extra for greasing
1 onion, coarsely chopped
2 celery stalks, chopped
2 garlic cloves, crushed
250 g (8 oz) potatoes, boiled and mashed
125 g (4 oz) fresh whole meal breadcrumbs
1 egg, beaten
2 tbsp chopped parsley
1 tbsp soy sauce
1 tbsp tomato puree
Salt and black pepper
Red pepper strips and watercress sprigs, to garnish
Spicy tomato salsa
To serve
1 kg (2 lb) loaf tin
Method:
Coarsely chop half of the chestnuts, and finely chop the remainder.
Heat the oil in a pan; add the onion, celery, and garlic, and cook, stirring, for 3-5 minutes until soft. Remove from the heat.
Stir in the chestnuts, potatoes, breadcrumbs, egg, parsley, soy sauce, and tomato puree, and season with salt and pepper.
Spoon the mixture into the greased loaf tin, and level the top. Cover with foil and cook in a preheated oven at 180℃ (160℃ fan, Gas 4) for 1 hour or until firm. Turn out, cut into slices, and garnish. Serve hot or cold, accompanied by the salsa.
250 g (8 oz) chestnuts
1 tbsp olive oil, plus extra for greasing
1 onion, coarsely chopped
2 celery stalks, chopped
2 garlic cloves, crushed
250 g (8 oz) potatoes, boiled and mashed
125 g (4 oz) fresh whole meal breadcrumbs
1 egg, beaten
2 tbsp chopped parsley
1 tbsp soy sauce
1 tbsp tomato puree
Salt and black pepper
Red pepper strips and watercress sprigs, to garnish
Spicy tomato salsa
To serve
1 kg (2 lb) loaf tin
Method:
Coarsely chop half of the chestnuts, and finely chop the remainder.
Heat the oil in a pan; add the onion, celery, and garlic, and cook, stirring, for 3-5 minutes until soft. Remove from the heat.
Stir in the chestnuts, potatoes, breadcrumbs, egg, parsley, soy sauce, and tomato puree, and season with salt and pepper.
Spoon the mixture into the greased loaf tin, and level the top. Cover with foil and cook in a preheated oven at 180℃ (160℃ fan, Gas 4) for 1 hour or until firm. Turn out, cut into slices, and garnish. Serve hot or cold, accompanied by the salsa.
