Chestnut Sage and Red Wine Loaf

Chestnut Sage and Red Wine Loaf Recipe - Vegetarian Food from the UK

Region / culture: United Kingdom | Preparation time: 2 hours | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

This Chestnut Sage and Red Wine Loaf is a delicious and hearty dish that is perfect for a cozy dinner or holiday meal. The combination of chestnuts, sage, and red wine creates a rich and flavorful loaf that is sure to impress your guests.

History

Chestnuts have been a popular ingredient in European cuisine for centuries, particularly in Italy and France. This recipe combines the earthy flavor of chestnuts with the aromatic herb sage and the depth of red wine to create a unique and delicious dish.

Ingredients

butter and dried breadcrumbs for lining the loaf tin
350 g (12 oz) dried chestnuts or 1 kg (2 lb) fresh chestnuts
50 g (2 oz) butter
1 large onion, chopped
2 sticks celery, finely chopped
2 garlic cloves, crushed
2 tbsp chopped fresh sage + 1 leaf to garnish
1 tbsp red wine
1 egg

How to prepare

1. Preheat the oven to 180°C / 350°F / Gas 4. Prepare a 450 g (1 lb) loaf tin by lining the base and narrow sides with a long strip of silicon paper; brush well with butter and sprinkle lightly with dried breadcrumbs.
2. For dried chestnuts: Cover with boiling water then let them soak for at least 2 hours. Simmer in plenty of water for about 1 hour until tender.
3. For fresh chestnuts: Make a small cut in each chestnut with a knife, then simmer in plenty of water for about 10 minutes until the cuts open. Remove the chestnuts from the water one by one and peel off the skins with a sharp, pointed knife. Put the skinned chestnuts in a saucepan, cover with water and simmer for 20-30 minutes until tender.
4. Drain and mash the chestnuts. Melt the butter in a large saucepan and sauté the onion and celery for 10 minutes, without browning. Add the chestnuts, garlic, sage, wine, and egg, and mix together.
5. Place a sage leaf at the bottom of the prepared loaf tin, then spoon the chestnut mixture on top, smooth over the surface, and cover with a piece of foil. Bake the loaf for 1 hour.

Variations

Add cooked bacon or sausage to the chestnut mixture for added flavor.
Substitute the red wine with vegetable broth for a non-alcoholic version of the dish.

Cooking Tips & Tricks

Make sure to soak the dried chestnuts for at least 2 hours before cooking to ensure they are tender.

- Be careful when peeling fresh chestnuts, as the skins can be tough to remove. Use a sharp knife to make the process easier.

- Adding a sage leaf to the bottom of the loaf tin before baking adds an extra layer of flavor to the dish.

Serving Suggestions

This Chestnut Sage and Red Wine Loaf pairs well with roasted vegetables, mashed potatoes, or a simple green salad.

Cooking Techniques

Be sure to mash the chestnuts well to create a smooth texture for the loaf.

- Covering the loaf with foil while baking helps to keep it moist and prevent it from drying out.

Ingredient Substitutions

If you can't find dried chestnuts, you can use canned or frozen chestnuts instead.

- Substitute dried sage for fresh sage if needed.

Make Ahead Tips

This dish can be prepared in advance and stored in the refrigerator for up to 2 days before baking.

Presentation Ideas

Garnish the finished loaf with fresh sage leaves for a beautiful presentation.

Pairing Recommendations

This Chestnut Sage and Red Wine Loaf pairs well with a glass of red wine, such as a Pinot Noir or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Each serving of this Chestnut Sage and Red Wine Loaf contains approximately 250 calories.

Carbohydrates

Each serving of this Chestnut Sage and Red Wine Loaf contains approximately 30 grams of carbohydrates.

Fats

Each serving of this dish contains approximately 12 grams of fat.

Proteins

Each serving of this loaf contains approximately 6 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin C, iron, and potassium.

Alergens

This recipe contains nuts (chestnuts) and dairy (butter and egg).

Summary

This dish is a good source of carbohydrates, fats, and proteins, as well as essential vitamins and minerals. It is a hearty and satisfying meal that is perfect for a special occasion.

Summary

This Chestnut Sage and Red Wine Loaf is a delicious and hearty dish that is perfect for a special occasion. The combination of chestnuts, sage, and red wine creates a rich and flavorful loaf that is sure to impress your guests. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, the leaves were turning shades of red and gold, and I could feel the chill of winter approaching. I had just finished a long day of gathering chestnuts in the forest near my home, and I was eager to try out a new recipe with my harvest.

As I walked through the door, my kitchen was filled with the warm scent of sage and red wine. My dear friend, Mrs. Jenkins, had come over to pay me a visit and she had brought with her a loaf of Chestnut Sage and Red Wine Bread that she had baked earlier that day.

I was immediately intrigued by the unique combination of flavors in the bread. The earthy taste of the chestnuts, the fragrant aroma of the sage, and the rich undertones of the red wine all blended together perfectly in every bite. Mrs. Jenkins noticed my interest and offered to share the recipe with me.

She explained that she had learned the recipe from her own grandmother, who had passed it down through the generations. The tradition of making this special bread had been a part of their family for as long as she could remember, and she was happy to pass it on to me.

I eagerly accepted her offer and she handed me a tattered old recipe card that she had written out by hand. The ingredients were simple - flour, chestnuts, fresh sage, red wine, yeast, and a touch of honey for sweetness. The process, however, was a bit more complex. It involved roasting the chestnuts, chopping the sage, and allowing the dough to rise slowly overnight to develop its flavor.

I spent the rest of the afternoon carefully following the recipe, savoring each step as I worked. The kitchen was filled with the comforting scents of baking bread, and I could feel a sense of pride growing within me as I kneaded the dough and shaped it into a loaf.

The next morning, I awoke to the delicious aroma of freshly baked bread wafting through the house. I rushed to the kitchen, eager to see the results of my labor. As I sliced into the loaf, I was met with a perfect golden crust and a soft, fragrant interior. I knew that I had created something truly special.

I invited Mrs. Jenkins over for breakfast and we enjoyed the bread together, reminiscing about our shared love of cooking and the joy of discovering new recipes. She praised my version of the Chestnut Sage and Red Wine Loaf, saying that it was even better than hers. I beamed with pride, knowing that I had truly mastered the recipe.

From that day on, the Chestnut Sage and Red Wine Loaf became a staple in my kitchen. I would bake it for special occasions, family gatherings, or simply when I wanted to treat myself to something delicious. Each time I made it, I would think of Mrs. Jenkins and the bond that we shared over our love of cooking.

As the years passed, I continued to perfect the recipe, adding my own twists and variations to make it truly my own. I shared it with friends, family, and neighbors, spreading the joy of this special bread far and wide.

Now, as I sit here reminiscing about that fateful day when I first discovered the recipe, I am filled with gratitude for the gift that Mrs. Jenkins gave me. The Chestnut Sage and Red Wine Loaf has become more than just a recipe - it is a symbol of the friendships, traditions, and memories that have enriched my life.

And so, I will continue to bake this special bread with love and care, passing it down to future generations so that they too may experience the magic of its flavors and the warmth of its history. Cooking has always been a way for me to connect with others, to share stories, and to create lasting memories. And for that, I am truly grateful.