Festive Feast

with Sweet Pepper Marmalade  and Potato & Chive Quenelles 

Chestnut pate

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
salt
pepper
soya cream
4 oz (115g) fresh breadcrumbs
2 oz (55g) ground hazelnuts

Puff pastry

1 lb (455g) puff pastry
sprinkling of flour for rolling pastry
sesame seeds

Mushroom ragout

1 lb (455g) mushrooms
1/2 pt (285ml) vegan red wine

Chestnut pate

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.
4. 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.

Mushroom ragout

1. Place mushrooms in pan with the wine and simmer until most of the liquid is gone

Feast

1. Pre-heat oven to 200C/400F/gas mark 6.
2. 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.
4. 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.