Monday, 15 February 2010
parsnip, cranberry and chestnut loaf.
i made this on boxing day, as an alternative to meat to go with our boxing day roast dinner. it was fucking awesome. next time, less cranberries. i think i only used half the recommended amount, and it was totally sweet enough! also, i burnt the cranberries whilst cooking them and they made my eyes sting, that's probably why i hold a grudge against them now. haha!
4 tbsp butter
3 onions, chopped
15g pack sage
200g cooked chestnuts
1/2 tsp mace
1 egg, beaten
175g caster sugar
1 tbsp honey
1. melt 1 tbsp of the butter in a pan and add the onions. gently cook for 10-15 until the onions soften. stir in the sage for one minute, then tip the contents into a large mixing bowl. pulse the chestnuts in a food processor until chopped into small pieces, then add them to the onion mix. repeat this with the walnuts. add the breadcrumbs, mace, egg and season with salt and pepper. mix everything together.
2. put the cranberries and sugar into a pan and simmer for 8 to 10 minutes over a high heat. the cranberries will pop slightly and the sauce will become sticky. set aside to cool. grease a 900g loaf tin, and line with greaseproof paper that covers the base and two ends.
3. bring a large pan of salted water to the boil. add the parsnips and boil for three and a half minutes. drain well. from the thinner ends of the parsnips, cut off lengths that fit widthways across the bottom of the loaf tin. chop the remaining parsnip into the nut mixture.
4. heat the oven to 180c/160c fan or gas 4. coat the parsnip lengths in 1 tbsp of butter and the honey, then fit them into the tin. top with half the nut mixture. make sure it's pressed down firmly. spread a third or so of the cranberry sauce on top, then top this with the remaining nut mixture. press down as before. cover in foil and bake for an hour.
5. melt the remaining butter and add the remaining sage, and pour over the loaf, to serve. use the rest of the cranberry sauce as an accompaniment.
my verdict: 9/10