Chestnut, Walnut & Red Wine Loaf
Submitted by bpickl
A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.
YIELD
8 servingsPREP
45 minCOOK
1 hrsREADY
2 hrsForget everything you think you know about nut roasts. This one means business.
Three kinds of nuts bring the heft: mashed chestnuts for sweetness, grated cashews for creaminess, and walnuts for a bitter, earthy crunch. Red wine and a splash of brandy tie the whole thing together with real depth.
Seasoned with garlic, paprika, thyme, and basil, then baked in a loaf pan until firm and sliceable, it holds its own as a centrepiece next to all the roast trimmings.
Garnish with sliced tomato, lemon, and fresh parsley for a plate that looks as impressive as it tastes.
Pro Tips
- Grate the cashews and walnuts on a box grater or pulse them briefly in a food processor. You want a coarse texture, not a paste.
- Let the loaf rest for a few minutes after baking so it firms up enough to slice cleanly.
- Swap the red wine for vegetable stock if you prefer to skip the alcohol, but the wine adds a richness that’s hard to replicate.
Ingredients
Directions
Set oven to 375F, 190C Gas 5.
Grease and line a 2 pound loaf pan with a long strip of waxed paper.
Fry onion and celery in margarine for 7 minutes then add the garlic and coo a further 3 minutes.
Remove from heat and add remaining ingredients.
Season well with salt and pepper.
Turn mixture into waxed paper lined loaf pan.
Cover with foil and bake for 1 hour.
Remove foil and cook another 15 minutes until the loaf is firm in the centre.
Remove loaf from the oven and allow to stand 3 to 4 minutes.
Loosen the edges with a knife and turn loaf out onto a serving platter.
Garnish with tomato, lemon and parsley.
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