| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
French |
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Round loaf of freshly-baked bread; unsliced |
| 4 |
|
Onions; chopped and cooked |
|
|
; in a little butter |
| 500 |
g |
Butter |
|
|
Zest and juice of 2 lemons |
| 1 |
tb |
Fresh thyme |
| 250 |
g |
Cooked chestnuts |
|
|
Zest and juice of 1 orange |
|
|
Salt and pepper |
| 20 |
sm |
Carrots |
| 2 |
lb |
Brussels sprouts |
| 1 |
lb |
French beans |
| 1 |
lb |
Baby turnips |
| 1 |
lg |
Swede |
| 5 |
lb |
Spinach |
| 1 |
|
Clove garlic |
| 250 |
g |
Honey |
| 1 |
pn |
Mixed spice |
INSTRUCTIONS
Carefully slice off the top of the loaf and, using your hands, hollow out
all the soft white bread from the inside. Put this bread in a food
processor and blitz to fine crumbs. Rub the inside of the loaf with the
garlic and put to one side.
Mix the cooked onions and breadcrumbs together and divide the mixture into
two. Melt 250g butter and divide in half. Add the chestnuts (crushed) and
the orange zest and juice to one half of the butter, and the lemon zest and
juice and the thyme to the other. Next add one flavoured butter to one half
of the breadcrumbs, and the other flavoured butter to the other half of the
breadcrumbs, giving you two different stuffings.
Prepare all the vegetables, trying to keep them to a similar size, ie keep
the carrots and beans whole, peel and trim the swede to the size of the
carrots, leave the sprouts whole, and so on. Cook all the vegetables
separately, leaving a slight firmness to them, and leave to cool.
Cover the bottom of the loaf with some of the lemon stuffing, then put in a
layer of sprouts and press down firmly. Repeat with a layer of the chestnut
stuffing then another vegetable, and so on until the loaf is full,
seasoning each layer with salt and pepper as you go.
Put the top of the loaf back on and wrap the whole thing tightly in cling
film. Put something heavy on top and allow to rest in the fridge for a
couple of hours.
To cook, melt 250g butter and honey together with the mixed spice and brush
all over the loaf. Put the loaf into a moderate oven and roast gently for
11/2-2 hours, basting regularly with the butter and honey to help it turn
golden brown. Remove from the oven, allow to rest for 5 minutes and carve
into lovely thick slices.
Serve with a herb gravy made from thickened vegetable stock with fresh
herbs.
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