2 tbsp butter (or margarine or oil)
1 large onion, peeled and chopped
2 celery stalks finely chopped
2 lb chestnuts, peeled & cooked =or=- who
2 tbsp chopped parsley
2 tbsp lemon juice
1 garlic clove, crushed
1 fresh breadcrumbs (optional) (shoul, d be whole wheat)
1 salt
1 freshly ground black pepper
1/4 cup oil
FOR COATING
1 dried breadcrumbs
Directions
Melt the butter (or substitute) and saute the onion and celery over
moderate heat for 10 minutes until soft but not brown. Transfer to a
large bowl. Drain the chestnuts and add to the bowl. Mix these
ingredients together well.
Mash the chestnuts, onion and celery, then mix into the bowl the
chopped parsley, lemon juice and garlic.
The mixture should be soft but firm enough to form into a roll, so
add a few whole-wheat breadcrumbs, if necessary, especially if you're
using canned chestnuts. Season the mixture with salt and pepper to
taste.
Preheat the oven to 400 F. Pour a little of the oil into a roasting
pan and put into the oven to heat.
Form the chestnut mixture into a roll about 8 inches long, pressing it
together carefully, then coat it well with the dried breadcrumbs. Put
the chestnut roll into the roasting pan and carefully turn it so that
it is coated with hot oil.
Bake for 45 minutes, until it is crisp on the outside, spooning a
little more of the oil over the roll from time to time during the
cooking. Serve the Chestnut Roast cut into slices.
Source: The Complete Vegetarian Cuisine - by Rose Elliot ISBN:
0-394-57123-1 Typed for you by Karen Mintzias
Servings: 6 servings
Chestnut Roast Recipe brought to you by Recipe Ideas
Categories: Meat; Nut
The History of Recipes
It is possible to track the history of written recipes back into antiquity, in truth as far as pharonic Egypt, and maybe further still. In practice though, generally, these old cookbooks were just basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to academics are a few tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Closer to modern times, we have two interesting recipe books which date from the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that appears on menues today, but rather descriptions of the types of meals on the menues of the rich and powerful of the time. During the succeeding few centuries, the wealthy families of Europe tried to serve up the most exotic meals, and as a result the best chefs and their recipes were much in demand. However, it wasn`t until the 1800s that fine cookery and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, testing, and recording the recipes of their peers. By the time we get to the twentieth century, recipe books were starting to become popular mostly due to increased literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV brought us celebrity TV chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, allowing us all to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chestnut Roast recipe.
