Chestnut Roast Recipe
Ingredients
| Chestnuts | 1 Pound (450 Gram) | |
| Mixed nuts | 10 Ounce, mixed (Unsalted Almonds And Brazil Nuts Are Best, 300 Gram) | |
| Millet | 7 Ounce (200 Gram) | |
| Water | 22 Fluid Ounce (650 Milliliter) | |
| Oil | 2 Tablespoon | |
| Carrots | 2 , grated | |
| Cabbage | 1⁄2 , finely sliced | |
| Celery stick | 2 , chopped | |
| Broccoli/250 gram | 9 Ounce, the top broken into florets and the stalks chopped | |
| Tomato puree | 3 Tablespoon | |
| Tamari | 2 Tablespoon | |
| Pepper | 1⁄4 Teaspoon | |
| Dried mixed herbs | 1 Tablespoon | |
| Flaked almonds | 1⁄4 Cup (4 tbs) (To Garnish) | |
| Pumpkin seeds | 1⁄4 Cup (4 tbs) (To Garnish) | |
| Parsley sprigs | 1⁄4 Cup (4 tbs) (To Garnish) | |
| Rich brown gravy | 1⁄4 Cup (4 tbs) (To Serve) | |
| Cranberry sauce | 1⁄4 Cup (4 tbs) (To Serve) |
Directions
Preheat the oven to 190°C/375°F/Gas mark 5.
To peel the chestnuts, make a small slit in the pointed end.
Place them in a pan, cover with boiling water and leave for 5 minutes.
Remove them from the water, one at a time, and peel off the thick outer skin and thin inner skin while warm.
Cook the peeled chestnuts in boiling water for about 30 minutes, until soft then set aside, reserving the water for stock.
Meanwhile, spread out the mixed nuts on a baking sheet and roast in the oven for about 10 minutes, until lightly browned, stirring from time to time.
Coarsely chop the nuts and set aside.
Cook the millet in the water (page 46) and set aside.
Heat the oil in a pan and add the carrots, cabbage and celery.
Cover and cook over a medium heat for a few minutes, then add the broccoli and cook for 1 -2 minutes.
Add the tomato puree, tamari, pepper, mixed herbs, chestnuts, mixed nuts and cooked millet.
Stir in enough reserved stock to bind everything together.
Transfer the mixture to a greased 900g (2lb) loaf tin and bake in the oven for about 45 minutes.
Garnish with flaked almonds, pumpkin seeds and parsley sprigs and serve with gravy and cranberry sauce.
To peel the chestnuts, make a small slit in the pointed end.
Place them in a pan, cover with boiling water and leave for 5 minutes.
Remove them from the water, one at a time, and peel off the thick outer skin and thin inner skin while warm.
Cook the peeled chestnuts in boiling water for about 30 minutes, until soft then set aside, reserving the water for stock.
Meanwhile, spread out the mixed nuts on a baking sheet and roast in the oven for about 10 minutes, until lightly browned, stirring from time to time.
Coarsely chop the nuts and set aside.
Cook the millet in the water (page 46) and set aside.
Heat the oil in a pan and add the carrots, cabbage and celery.
Cover and cook over a medium heat for a few minutes, then add the broccoli and cook for 1 -2 minutes.
Add the tomato puree, tamari, pepper, mixed herbs, chestnuts, mixed nuts and cooked millet.
Stir in enough reserved stock to bind everything together.
Transfer the mixture to a greased 900g (2lb) loaf tin and bake in the oven for about 45 minutes.
Garnish with flaked almonds, pumpkin seeds and parsley sprigs and serve with gravy and cranberry sauce.
Chef
