Friday, 27 July 2012

Chestnut Roast

I got this recipe from a friend's blog and I think I have to agree that it's one of the best vegetarian roasts that I've ever had.


  • 6 medium sized mushrooms, finely chopped
  • 1 onion, finely chopped
  • 1 tsp sunflower oil
  • 200g cashew nuts
  • 2 slices of white bread
  • 100g soft goat's cheese
  • 200g vacuum packed chestnuts or a 400g tin of chestnut puree
  • 1 tsp dried tarragon
  • salt and pepper to taste


  1. Pre-heat the oven to 200 degrees and grease a small to medium sized roasting tin.
  2. Fry the onion and mushrooms in the oil in a large saucepan until soft.
  3. While the onion and mushroom are frying, put the bread, cashew nutes and chestnuts (if using whole chestnuts) into a blender and blend until finely chopped.
  4. Once the mushrooms have softened, add all the other ingredients to the sauce pan and mix well.
  5. Gently press into the greased roasting tin.
  6. Place in the oven and roast for 45 minutes to an hour.
  7. Serve with roast potatoes and Yorkshire puddings.
Serves 4.

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