Chestnut Loaf Recipe




 Butter/Margarine1 Teaspoon
 Breadcrumbs1 1⁄2 Ounce (40 Gram, Crisp)
 Unsweetened chestnut puree/Fresh chestnuts16 Ounce (1 Can / 453 Gram)
 Walnuts4 Ounce (100 Gram)
 Butter/Margarine1 Ounce (25 Gram)
 Chopped spring onions4 Tablespoon
 Chopped chives2 Tablespoon
 Chopped parsley2 Tablespoon
 Tomato puree1 Tablespoon
 Rolled oats/Soft whole meal breadcrumbs1 Ounce (25 Gram)
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1769 Calories from Fat 981

% Daily Value*

Total Fat 115 g176.8%

Saturated Fat 27.9 g139.4%

Trans Fat 0 g

Cholesterol 494.7 mg

Sodium 855.1 mg35.6%

Total Carbohydrates 156 g52.1%

Dietary Fiber 30.4 g121.6%

Sugars 9.1 g

Protein 56 g111.5%

Vitamin A 117.1% Vitamin C 119.8%

Calcium 36.7% Iron 64.7%

*Based on a 2000 Calorie diet


Grease the base and sides of a 900 g/2 lb loaf tin, or line it with baking parchment, or grease and coat with the crisp breadcrumbs.
This coating helps to make the outside of the loaf a firmer texture.
Preheat the oven to 160°C/325°F, Gas Mark 3.
Spoon the chestnut puree into a bowl, chop the nuts fairly coarsely, so they add more texture to the mixture.
Melt the butter or margarine.
Blend the nuts, butter or margarine and the remaining ingredients with the chestnut puree.
Spoon the mixture into the tin and bake for 1 hour.
Do not cover the tin; the mixture becomes firm on top which makes it easier to turn out.
To serve hot, allow to stand for 5 minutes in the tin then turn out carefully.
Serve with salad or mixed vegetables.
To serve cold, leave in the tin until quite cold.
Serve with mixed salad.