Brandied Chestnut and Mushroom Terrine
INGREDIENTS: METHOD…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at chestnutbrae.com.au.
Cooking tools:
- Oven
- Loaf pan
- Saucepan
- Stove
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Kitchen scale
- Citrus press
- Microplane
- Fork
- Mixing bowl
- Spoon
- Plate
- Paper towel
Ingredients
- 1 tablespoon grapeseed oil
- plus extra for greasing
- 2-4 cloves garlic
- 175 g (6 oz) mushrooms
- 175 g (6 oz) red onions
- thinly sliced
- 6 tablespoons brandy
- 8-10 peeled chestnuts
- 1 pasture raised egg
- beaten
- 125 g (4½ oz) breadcrumbs – use gluten free breadcrumbs if preferred
- 400 g (14 oz) unsweetened chestnut purée
- Grated zest of ½ orange plus juice of 1 orange
- 1 tablespoon each chopped fresh parsley and thyme
- Sea Salt
- freshly ground black pepper
- chopped fresh coriander or basil
- mixed salad leaves
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