Recipe - Chestnut Walnut And Red Wine Loaf

1 ounce Margarine
1 Onion, peeled & chopped
1 Celery stalk, finely chopped
4 Garlic cloves, crushed
12 ounce Roughly mashed fresh
chestnuts
12 ounce Cashew nuts, grated
4 ounce Walnuts, grated
One half cup Red wine or stock
3 tablespoon Chopped fresh parsley
1 tablespoon Brandy or lemon juice
One half teaspoon Hungarian paprika
One half teaspoon Thyme
One half teaspoon Basil
Salt & pepper

GARNISH
Tomato slices
Lemon slices
Parsley sprigs

Set oven to 375F, 190C Gas 5. Grease & line a 2lb loaf pan with a long
strip of waxed paper. Fry onion & celery in margarine for 7 minutes then
add the garlic & coo a further 3 minutes. Remove from heat & add remaining
ingredients. Season well with salt & pepper. Turn mixture into waxed paper
lined loaf pan. Cover with foil & bake for 1 hour. Remove foil & cook
another 15 minutes until the loaf is firm in the centre. Remove loaf from
the oven & allow to stand 3 to 4 minutes. Loosen the edges with a knife &
turn loaf out onto a serving platter. Garnish with tomato, lemon & parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini