Food / 18 December, 2017 / My Baba
Mini Bundt Chestnut Roasts with Sage Gravy
Ingredients:
- 3 tbsp butter
- 2 onions, diced
- 2 cloves of garlic, finely chopped
- 300g cooked peeled chestnuts (store-bought vacuum-packed is easiest)
- 150g mixed nuts
- 200g breadcrumbs
- 500ml vegetable stock
- 1 tsp soy sauce
- 1 tsp fresh sage, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves, chopped
- Salt and pepper
For the gravy:
- 2 tbsp oil
- 1 red onion, diced
- 4 cloves garlic, finely chopped
- 4 tbsp fresh sage, chopped
- 2 tsp fresh thyme leaves
- 1 bay leaf
- 3 tsp plain flour
- 500ml vegetable or mushroom stock
- Salt and pepper
Method:
- Preheat the oven to 180C/350F. Grease a 6-cup mini bundt tray well with cooking oil spray (or grease a baking dish).
- Heat the butter in a frying pan over a medium heat, then add the onions and cook until soft and translucent. Add the garlic and cook for a further minute.
- Place the chestnuts and nuts into a food processor and blitz until fine and crumbly. Pour the mixture into a large bowl and add the onions, breadcrumbs, stock, soy sauce, herbs and salt and pepper and mix thoroughly.
- Press the mixture into the mini bundt pans, ensuring that it gets into all the ridges. Bake for 35-45 minutes (depending on the size of your pans) or until golden on top and cooked through. Allow to cool in the pan completely. Place a large plate or chopping board over the bundt tray and carefully invert to turn out the loaves. Serve warmed up with the gravy poured on top.
- *Alternatively, to cook without mini bundt pans, spread the mixture into a large baking dish and cook for 35-45 minutes.
For the gravy:
- Heat the oil in a pan over a medium/low heat, then add the onion and cook for 3 minutes. Add the garlic and herbs and cook, stirring, for 2 minutes.
- Add the flour and cook for 2 minutes, stirring.
- Pour in the stock, add the salt and pepper, then reduce the heat and simmer for 10-15 minutes until thickened and reduced.
- Place a fine sieve over a bowl and pour the gravy through it, pressing down to extract as much gravy and flavours as possible.
Created by Veggie Desserts for Leisurecooker.co.uk
