- 2 sticks celery, diced
- 1 medium onion, diced
- 1 red pepper, diced
- 3tbsp olive oil
- 125ml dry white wine 225g chestnut mushrooms, sliced
- 80g bulgar
- Juice of ½ lemon
- 40g fresh parsley, chopped
- 200g cooked chestnuts, chopped
- 100g pecans, lightly toasted and chopped
- 2 medium eggs, lightly beaten
- Sea salt and freshly ground black pepper
Serves 8
- Preheat the oven to 180ËšC/160ËšC fan/gas 4. Grease and line a 1kg/2lb loaf tin.
- Sweat the celery, onion and pepper in 2tbsp of the oil in a covered pan for 10 mins on a low heat. Add the wine and simmer to reduce and evaporate the liquid. Remove and transfer to a large bowl.
- Wipe the pan clean with kitchen paper and then heat the remaining oil. Gently sauté the mushrooms for 5–10 mins until cooked. Add to the bowl.
- Boil the bulgar in twice its volume of water for 5 mins or until cooked. Drain any water that remains (although most of it should be absorbed) and stir in the lemon juice and parsley.
- Heat the chopped pecans in a dry pan on a low heat to toast them.
- Add the bulgar to the bowl and mix all the ingredients together, including the pecans, eggs and seasoning, and pack into the loaf tin. Bake for 35 mins. 7 Remove from the oven and allow to stand for 5 mins before turning out onto a serving plate.
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