Chestnut Roast

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Turns out that, with Mum gone, I’m the only person in the family who actually eats roast chestnuts with Xmas dinner.  So the post-dinner clear-out of leftovers gave me a good 2/3rds of a tin of lovingly pre-roasted chestnuts to play with.  Mixed with finely chopped mushrooms and a few other ingredients, these made a cracking nut roast, as I’m sure Scrat would agree…

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Mushroom & Chestnut Roast

2/3rds tin of chestnuts

One small onion, chopped

One clove garlic, chopped

Good handful button mushrooms, chopped finely

One egg, beaten

Sage

Decent dash soy sauce

4 spring onions, chopped finely

One wholemeal pitta bread, crumbled finely

Dollop tomato puree

 

Gently fry the onion and garlic in oil.

Add the spring onion, mushroom, soy sauce, sage and a pinch of salt.  Stir fry for a few minutes.

Take off the heat and add the other ingredients, mix well.

Pour into a greased baking dish, wrap with foil and bake in the oven at 180degrees for 20-25 minutes.

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