Fennel and Chestnut Loaf Recipe with orange and herb salad
Recipe info
Cost: £1.48 / Person
Serves: 6
Ease: ***
Prep Time: 30 Minutes
Cook Time: 40 Minutes
Ingredients
Fennel and Chestnut Loaf
- 1 tablespoon oil
- 1 onion, chopped
- 1 teaspoon fennel seeds
- 1 large fennel bulb, chopped
- 2 slices wholemeal bread, made into breadcrumbs
- 200g pack of cooked chestnuts, roughly chopped
- 1/2 mug/50g ground almonds
- 2 eggs, beaten
- 1/4 mug water + 1 vegetable stock cube.
- salt and pepper
- 1/2 mug rice
- 1 teaspoon pilau rice seasoning
- 2 oranges, peel cut off and cut into rings
- 5 spring onions, chopped
- 1 tablespoon freshly chopped coriander
- 1 tablespoon freshly chopped basil
- salt and pepper
- 1 tablespoon olive oil
- bag of herb salad
There are quite a lot of ingredients here but it is well worth it, makes a truly yummy and quite unusual vegetarian dish. If there are not 6 of you some lucky person can take the rest of the loaf for their lunch the next day.
- Preheat the oven to 180ºC/200ºC/gas 6. Grease and line a loaf tin.
- Heat the oil in a frying pan and fry the onion, fennel seeds and fennel until everything begins to soften. Take off the heat and mix with the rest of the loaf ingredients in a large bowl.
- Pour into the loaf tin, press down to spread evenly and bake in the oven for 40 minutes. Leave to cool.
- Meanwhile, cook the rice in 1 mug of boiling water and the teaspoon of pilau rice. Once cooked, allow to cool slightly.
- Cut the orange slices into smaller pieces and add to the rice along with the herbs, onions, seasoning and the olive oil.
- Serve with the salad leaves and the sliced loaf.
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NOSH for students volume 2
Gluten-free Baking cookbook
Essential for university
every day Gluten-free cookbook
Quick & Easy recipes for every day cooking
For the vegetarian student on a budget
Great recipes for all the family
