BGG_Owen
20-12--2006, 04:31 PM
Serves 6
Prep: 35mins; Cook: 40-45mins
Ingredients:
• 50g/2oz Blanched hazelnuts
• 4 tbsp olive oil
• 2 onions
• 150g/5oz chestnut mushrooms
• 75g/3oz sun-blush or sun-dried tomatoes
• 75g/3oz fresh brown breadcrumbs
• 3 tbsp fresh chopped parsley
• 2 tsp fresh thyme
• 200g vacuum-packed chestnuts, chopped
• 2 garlic cloves
• 2 medium eggs (optional), beaten
• 2 tsp yeast extract dissolved in 3 tbsp boiling water
• 200g pack of filo pastry
• 50g/2oz butter, melted
Cranberry & Orange sauce:
• 225g/8oz frozen/fresh cranberries
• Finely grated rind and juice of 1 orange
• 3 tbsp port
• 175g/6oz caster sugar
Preheat oven to 190C/Fan 170C/Gas 5. Preheat grill to high. Spread out hazelnuts on a baking tray; grill until browned. Cool; roughly chop. Heat 2 tbsp oil in pan. Fry onions for 3 mins. Add mushrooms; fry for 2-3 mins. Transfer to bowl.
Stir in hazelnuts, breadcrumbs, tomatoes, parsley & thyme. Heat remaining oil in a pan. Fry chestnuts & garlic for 2-3 mins. Add to bowl. Season. Add eggs & yeast extract; mix.
Lay 2 sheets of filo pastry, over-lapping, on a sheet of baking parchment to make a 30cm by 23cm (12” by 9”) rectangle. Brush lightly with butter. Cover with 2 more sheets; brush with butter. Repeat layering once more. Top with 2 more pastry sheets. Brush edges with butter. Spoon chestnut mixture down middle, leaving a 2.5cm/1” border at each end. Roll up from a long side to enclose the filling, using parchment as a guide. Transfer to a baking sheet.
Brush 2 more pastry sheets with butter; ruffle up; place on roll. Brush with butter (can be covered and chilled overnight at this stage). Bake for 30-35 mins until golden brown (cover the ruffled pastry with foil after 15mins) – I didn’t bother with the ruffled bit, too phaffy!
Cranberry Sauce:
Place cranberries, orange juice and port in a pan. Add 3-4 tbsp water to almost cover berries. Bring to the boil; simmer for 5-6 mins until berries burst. Add sugar and orange rind. Cook over very low heat, stirring, until sugar has dissolved. Leave to cool.
Enjoy, its superb!
Prep: 35mins; Cook: 40-45mins
Ingredients:
• 50g/2oz Blanched hazelnuts
• 4 tbsp olive oil
• 2 onions
• 150g/5oz chestnut mushrooms
• 75g/3oz sun-blush or sun-dried tomatoes
• 75g/3oz fresh brown breadcrumbs
• 3 tbsp fresh chopped parsley
• 2 tsp fresh thyme
• 200g vacuum-packed chestnuts, chopped
• 2 garlic cloves
• 2 medium eggs (optional), beaten
• 2 tsp yeast extract dissolved in 3 tbsp boiling water
• 200g pack of filo pastry
• 50g/2oz butter, melted
Cranberry & Orange sauce:
• 225g/8oz frozen/fresh cranberries
• Finely grated rind and juice of 1 orange
• 3 tbsp port
• 175g/6oz caster sugar
Preheat oven to 190C/Fan 170C/Gas 5. Preheat grill to high. Spread out hazelnuts on a baking tray; grill until browned. Cool; roughly chop. Heat 2 tbsp oil in pan. Fry onions for 3 mins. Add mushrooms; fry for 2-3 mins. Transfer to bowl.
Stir in hazelnuts, breadcrumbs, tomatoes, parsley & thyme. Heat remaining oil in a pan. Fry chestnuts & garlic for 2-3 mins. Add to bowl. Season. Add eggs & yeast extract; mix.
Lay 2 sheets of filo pastry, over-lapping, on a sheet of baking parchment to make a 30cm by 23cm (12” by 9”) rectangle. Brush lightly with butter. Cover with 2 more sheets; brush with butter. Repeat layering once more. Top with 2 more pastry sheets. Brush edges with butter. Spoon chestnut mixture down middle, leaving a 2.5cm/1” border at each end. Roll up from a long side to enclose the filling, using parchment as a guide. Transfer to a baking sheet.
Brush 2 more pastry sheets with butter; ruffle up; place on roll. Brush with butter (can be covered and chilled overnight at this stage). Bake for 30-35 mins until golden brown (cover the ruffled pastry with foil after 15mins) – I didn’t bother with the ruffled bit, too phaffy!
Cranberry Sauce:
Place cranberries, orange juice and port in a pan. Add 3-4 tbsp water to almost cover berries. Bring to the boil; simmer for 5-6 mins until berries burst. Add sugar and orange rind. Cook over very low heat, stirring, until sugar has dissolved. Leave to cool.
Enjoy, its superb!