Chestnut, Walnut & Red Wine Loaf

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Servings: 8 Difficulty: Intermediate
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A rich, savory vegetarian loaf combining earthy chestnuts, crunchy walnuts, and robust red wine.
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This hearty Chestnut, Walnut & Red Wine Loaf is a sophisticated vegetarian centerpiece that balances earthy sweetness with deep savory notes. The base of mashed chestnuts binds perfectly with toasted walnuts and savory aromatics like onion, celery, and garlic. A splash of red wine adds complexity, while herbs like thyme and basil provide a fresh finish. It’s an ideal dish for holiday gatherings or a comforting weekend dinner. The texture is dense yet tender, offering a satisfying alternative to traditional meat pies. Serve warm with a crisp green salad or roasted vegetables for a complete meal that feels both rustic and elegant.

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Chestnut, Walnut & Red Wine Loaf

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 158.8

Description

This hearty Chestnut, Walnut & Red Wine Loaf is a sophisticated vegetarian centerpiece that balances earthy sweetness with deep savory notes. The base of mashed chestnuts binds perfectly with toasted walnuts and savory aromatics like onion, celery, and garlic. A splash of red wine adds complexity, while herbs like thyme and basil provide a fresh finish. It&# 226;ÂÂs an ideal dish for holiday gatherings or a comforting weekend dinner. The texture is dense yet tender, offering a satisfying alternative to traditional meat pies. Serve warm with a crisp green salad or roasted vegetables for a complete meal that feels both rustic and elegant.

Ingredients

Directions

  1. Preheat your oven to 375ðF (190ðC / Gas Mark 5).
  2. Grease a 2lb loaf pan and line it with a long strip of waxed paper or parchment paper for easy removal.
  3. In a large skillet, melt the margarine over medium heat. Add the chopped onion and celery, sautéing for about 7 minutes until softened and translucent.
  4. Add the crushed garlic to the skillet and cook for an additional 3 minutes until fragrant, being careful not to burn it.
  5. Remove the skillet from heat. Stir in the mashed chestnuts, grated cashews, grated walnuts, red wine (or stock), chopped parsley, brandy (or lemon juice), paprika, thyme, and basil.
  6. Season the mixture generously with salt and freshly ground black pepper to taste.
  7. Transfer the mixture into the prepared loaf pan, pressing it down firmly to eliminate air pockets and create an even surface.
  8. Cover the loaf pan tightly with aluminum foil and bake in the preheated oven for 1 hour.
  9. Remove the foil and continue baking for another 15 minutes, or until the top is golden and the loaf is firm to the touch in the center.
  10. Remove the loaf from the oven and let it rest in the pan for 3 to 4 minutes to set.
  11. Loosen the edges with a knife, then invert the loaf onto a serving platter and carefully peel away the lining paper.
  12. Garnish with tomato slices, lemon slices, and fresh parsley sprigs before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 158.8kcal
% Daily Value *
Total Fat 17.3g27%
Saturated Fat 5.5g28%
Cholesterol 0.0mg0%
Sodium 265.2mg12%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.4g2%
Sugars 0.4g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chestnut, walnut, red wine, vegetarian, loaf, christmas dinner, holiday recipe, savory, herbs, onion, celery, garlic, baked, main course, plant based, comfort food, rose elliott, thyme, basil, paprika
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