_ Ingredients
Olive oil
35g butter
1.5 medium aubergine
1.5 small onion
3 celery sticks
1.5 garlic clove, crushed
Salt and freshly ground pepper
160g shelled mixed nuts (such as Brazils, pine nuts)
55g shelled pistachio nuts, roughly chopped
90g fresh white breadcrumbs
Grated rind and juice of half a lemon
90 g mature Cheddar, grated
900g ( frozen chestnuts, thawed and roughly chopped
3 eggs, beaten
3tbsp chopped fresh parsley
2Sprigs of fresh flat-leaf parsley, to serve
You'll Also Need:
900g (2lb) loaf tin, 19 x 17 x 9cm (6½ x 3½ x 3½in) base
Method
Cooking:1 Hr 10 Min
200ºC/Fan 180ºC/Gas 6.
Line a loaf tin with foil and oil lightly.
Slice the aubergine thinly, lengthways. Arrange on a large oiled baking tray in a
single layer, brush or drizzle with olive oil and season with salt and pepper.
Cook under the hot grill for 5-7 mins each side until the aubergine has softened
and is beginning to turn golden. The aubergine will cook to a deep brown once
in the oven, so don’t worry about getting too much colour at this stage. Once you
have turned the aubergine slices over, do keep a close eye on them as the second
side will colour more quickly than the first side. Allow to cool slightly.
Use the aubergines to line across the base and sides of the prepared loaf tin, all
slices going in the same direction.
Melt the butter in a medium pan, add the onion, celery and garlic and cook,
stirring occasionally, untill soft, about 10 mins. Spoon into a large bowl and
leave to cool.
Add the remaining ingredients to the bowl with plenty of seasoning, and stir well
to mix.
Spoon into the loaf tin, pressing the mixture down firmly. Fold the ends of
aubergine over the top of the filling and cover the tin with the foil.
Cook in the preheated oven for 50 minutes to 1 hour. Turn out on to a serving
plate, remove the tin and garnish with sprigs of flat-leaf parsley.
Slice thickly to serve.
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