This Chestnut Roast is so versatile, not only can it be eaten as part of a roast dinner, it can be used as a sandwich filling or a very tasty ploughman’s lunch.
I use 5 exchanges of chestnuts in this recipe so will need to be counted as part of your diet. Fate Chestnut Roast freezes well, just cut into slices and wrap well. Defrost and warm through before serving.
INGREDIENTS
200g onion, chopped
400g carrots, grated
2 tbsp oil
100g chestnut mushrooms, chopped
200g chestnuts, chopped into small pieces (5 exchanges)
25g butter
2 tbsp chopped fresh parsley,
2 tsp dried thyme
1 ½ tsp dried sage
1 ½ tsp dried oregano
180g Fate Low Protein All Purpose Mix
1 good tsp salt
1 – 2 tsp coarse ground black pepper
little oil to brush the top
Preheat the oven Gas 6, 200°C, 400°F.
Heat the oil in a large frying pan, and add the chopped onion and grated carrot. Cook over a high heat until the mixture is softened and turning brown. Add the mushrooms and cook for a further 5 mins. Keep the heat up high to evaporate any moisture from the mushrooms. Add the butter and stir to melt.
Remove the mixture to a large bowl. Add the chopped chestnuts. Then stir in the parsley, thyme, sage and oregano. Season with salt and pepper. Leave to cool for about 5 mins. Using a large metal spoon, stir in about ½ of the Fate All Purpose Mix, then add the rest and mix well until blended in.
To shape:
Place into a well buttered 1kg loaf tin and use the back of a spoon to level the top. Brush the top with a little oil, do not add too much.
An alternative way to shape is to place the mixture onto a buttered baking tray and simply use your hands to bring the mixture together into a log shape, around 20cm long and 10cm wide. Brush the top with a little oil, do not add too much.
Or you can divide the mixture before it is cooked into 1 exchange portions. Butter a large baking tray. Weight 1/5 of the mixture and roll it in your hands to form a ball. Place onto the baking tray and flatten into a mini roast shape. Continue with the rest of the mixture. Brush the top of each one with a little oil, do not add too much.
Place in a preheated oven for 30-35mins for large roasts and 20-25 mins for mini roasts. It will rise only a little. A skewer pushed into the middle should come out clean. Take out of the oven and leave to cool for about 10 mins before turning out on to a wire rack.
Slice to serve hot as part of a delicious roast dinner, or cold as a sandwich filling or part of a ploughman's.
