Ingredients
The following ingredients have 6 Servings
- 3 tbsp butter (or non-dairy spread)
- 2 onions (diced)
- 2 cloves of garlic (finely chopped)
- 300 g (2 cups) cooked peeled chestnuts ((store-bought vacuum-packed is easiest))
- 150 g (1 cup) mixed nuts
- 200 g (2 cups) breadcrumbs
- 500 ml (2 cups) vegetable stock
- 1 tsp soy sauce
- 1 tsp fresh sage (finely chopped)
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves (chopped)
- Salt and pepper
- 2 tbsp oil
- 1 red onion (diced)
- 4 cloves garlic (finely chopped)
- 4 tbsp fresh sage (chopped)
- 2 tsp fresh thyme leaves
- 1 bay leaf
- 3 tsp plain flour
- 500 ml (2 cups) vegetable or mushroom stock
- Salt and pepper
Instruction
- Preheat the oven to 180C/350F. Grease a 6-cup mini bundt tray well with cooking oil spray (or grease a baking dish).
- In a frying pan over a medium heat, heat the butter, then add the onions and cook until soft and translucent. Add the garlic and cook for another minute.
- In a food processor blitz the nuts and chestnuts until fine and crumbly. Pour the mixture into a large bowl and mix in the onions, breadcrumbs, stock, soy sauce, herbs and salt and pepper.
- Press the chestnut roasts mixture into the mini bundt pans, ensuring that it gets into all the edges. Bake for 35-45 minutes (depending on the size of your pans) or until golden on top and cooked through. Allow to cool in the pan completely. Place a large plate or chopping board over the bundt tray and carefully invert to turn out the loaves. Serve warmed up with the gravy poured on top.
- NOTE: To cook without mini bundt pans, spread the mixture into a large baking dish and cook for 35-45 minutes.