Thursday 14th December 2017
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Serves
Preparation time: 10 minutes
Cooking Time: 1 hour

Ingredients
1 onion – finely chopped
1 large aubergine – diced
150g mixed nuts – finely chopped
100g Lincolnshire Poacher cheese – finely grated
4 tablespoons French bread breadcrumbs
2 eggs – beaten
150g whole chestnuts – halved
Fresh thyme and rosemary
Salt and pepper

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Recipe by Dominic Franks, Belleau Kitchen

Grease and line a 2lb loaf tin and place the halved chestnuts across the bottom.

Place a large pan on a gentle heat and melt a little oil and butter, add the onions and sauté for about 5 minutes until soft. Turn the heat up and add the aubergine, season well and sauté for a further 10 minutes, stirring often. Set aside to cool.

In a large bowl, combine all the ingredients well and then spoon it into your prepared loaf tin. Roast in the oven for 30–45 minutes then set aside to cool slightly before carefully lifting out of the loaf tin and turning over to serve.

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