with Sweet Pepper Marmalade and Potato & Chive Quenelles
4 oz (115g) dried chestnuts
2 1/2 pt (1.5 litres) - enough to cover the chestnuts by 2 inches
3 floz (90 ml) vegetable oil
6 oz (170g) onions, finely chopped
3 garlic cloves, crushed
1 tsp sage
1 tsp thyme
1 tsp parsley
1 floz soya sauce
1/2 floz (15 ml) vegan brandy
4 oz (115g) fresh breadcrumbs
2 oz (55g) ground hazelnuts
1 lb (455g) puff pastry
sprinkling of flour for rolling pastry
1 lb (455g) mushrooms
1/2 pt (285ml) vegan red wine
1. Soak chestnuts in water overnight.
2. Place in pot and bring to boil. Reduce heat and simmer until tender. Remove liquid.
3. Saute onions and garlic in oil until soft. Stir in herbs, season and add soya sauce and brandy then bring to boil.
Stir in breadcrumbs, hazelnuts and chestnuts (saving 12 whole
chestnuts) and cook for 5 minutes. Remove from heat and allow to cool.
5. Blend to rough puree and add cream to taste. Work into rectangular block.
1. Place mushrooms in pan with the wine and simmer until most of the liquid is gone
1. Pre-heat oven to 200C/400F/gas mark 6.
Sprinkle surface with flour and roll out puff pastry into a rough
rectangle, saving some of the pastry to cut out leaves for decoration.
3. Place mushroom ragout on centre of pastry and place chestnut pate on top. Place row of whole chestnuts onto the pate.
Fold pastry over, cutting off the extra edges, seal by brushing edges
with soya milk, decorate with pastry leaves and sprinkle with sesame
seeds, place on well oiled tray.
5. Put in oven for 40 minutes (30 minutes in a fan assisted oven). Slice and serve on bed of mixed leaves. Serves 6.