Festive Nut Terrine (gluten free)

Lentils, chestnuts, hazelnuts and walnuts form the basis for this gluten free, vegetarian nut terrine that is also a great accompaniment for turkey.
Lentils, chestnuts, hazelnuts and walnuts form the basis for this gluten free, vegetarian nut terrine that is also a great accompaniment for turkey.Festive Nut Terrine. I was inspired to make this dish as I was asked if I would like to do two pages for The Frugal French Pantry December issue of the Deux Sevres Monthly magazine. Our outbuildings are crammed with boxes of walnuts, hazelnuts and chestnuts that we collect and use throughout the year and as I love dried cranberries, fresh being a rarity here, this is what I came up with for a frugal and vegetarian Christmas lunch. I hope you like it!     Lentils, chestnuts, hazelnuts and walnuts form the basis for this gluten free, vegetarian nut terrine that is also a great accompaniment for turkey. As a family we are not vegetarian but we have consciously reduced the amount of meat we eat for many reasons over the last year and regularly enjoy meat free meals. This Festive Nut Terrine is also gluten free as I've used lentils rather than breadcrumbs. Lentils, chestnuts, hazelnuts and walnuts form the basis for this gluten free, vegetarian nut terrine that is also a great accompaniment for turkey. This Festive Nut Terrine is very simple to make too. Start by softening onion and mushrooms for a few minutes then add garlic. In a large bowl combine the onion mixture with cooked green lentils, cheese, eggs, herbs, chopped chestnuts, hazelnuts and walnuts. Grease a 2 pint loaf tin and line with grease-proof paper with plenty of overhang. Press half the mixture into the bottom followed by a layer of cranberries before adding the remaining mixture.Fold the paper over and cover the top with foil. Bake in a 180 C oven for 50 minutes then leave to cool in the tin for 20 minutes before turning out and serving. Lentils, chestnuts, hazelnuts and walnuts form the basis for this gluten free, vegetarian nut terrine that is also a great accompaniment for turkey. You can assemble this in advance and leave it in the fridge until ready to cook or cook it before Christmas. The longer you leave it after cooking the easier it is to slice. If you have any leftover freeze in sliced portions and reheat in the oven in foil. If you are having a bird at Christmas this makes a great  stuffing side dish and you can easily swap the ingredients by using dried apricots or pistachios too.     Anyway, my Festive Nut Terrine is very filling and really rather yummy! I would love to know what you think, vegetarians and meat eaters alike.
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Festive Nut Terrine

Lentils, chestnuts, hazelnuts and walnuts form the basis for this gluten free, vegetarian nut roast that is also a great accompaniment for turkey and pork. 

Servings 8

Ingredients

  • 150 g green lentils
  • 1 onion finely chopped
  • 100 g mushrooms chopped
  • 2 garlic cloves crushed
  • 200 g chestnuts cooked, peeled and rough chopped
  • 100 g walnuts rough chopped
  • 100 g hazelnuts rough chopped
  • 3 eggs beaten
  • 2 tbsp fresh herbs or 1 tbsp of dried
  • 100 g Emmenthal grated
  • 1 tbsp oil
  • 140 g dried cranberries
  • 1 tsp salt
  • ½ tsp pepper

Instructions

  1. Rinse lentils and place in saucepan with plenty of water, bring to boil and simmer for about 20 minutes until soft. Drain.
  2. Heat the oil in a pan and soften the onion and mushrooms then add the garlic and cook for 1 minute.
  3. In a large bowl combine the onion mixture and lentils with the rest of the ingredients, aside from the cranberries.
  4. Grease a 2 pint loaf tin and line with greaseproof paper with plenty of overhang. Press half the mixture into the bottom followed by a layer of cranberries before adding the remaining mixture.
  5. Fold the paper over and cover the top with foil. Bake in a 180 C oven for 50 minutes then leave to cool in the tin for 20 minutes before turning out and serving.
  6. Leave out the cranberries altogether or swap with apricots, spinach or lightly cooked carrots or other vegetables.

Recipe Notes

Leave out the cranberries altogether or swap with apricots, spinach or lightly cooked carrots or other vegetables.

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