Fennel Chestnut Loaf With Cranberry Relish Recipes

THE BEST ROASTED FENNEL

Steps:

• Position a rack in the center of the oven and preheat to 475 degrees F.
• Pick 2 tablespoons of the tender green fronds from the tops of the fennel bulbs and set aside. Cut the remaining top and bottom from each fennel bulb, then cut the bulb in half lengthwise through the core. Use the tip of the knife to cut an upside-down "V" on the bottom of each bulb to remove most of the core, leaving just enough so the bulb stays intact. Cut each half through the core into wedges, about 1/4 inch thick.
• Add the fennel bulb, thyme, garlic, olive oil, red pepper flakes and 3/4 teaspoon salt to a large bowl and toss until evenly coated. Transfer to a rimmed baking sheet.
• Roast in the oven until the fennel is very tender and lightly browned in spots, 30 to 35 minutes. Transfer to a serving platter, top with the reserved fennel fronds and serve with the lemon wedges.

PARSNIP, CRANBERRY & CHESTNUT LOAF

Steps:

• Melt 1 tbsp butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the walnuts. Now add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper and mix everything together well.
• Tip the cranberries and sugar into a pan and simmer for about 8-10 mins over a high heat. The sugar will melt and cranberries will pop and become saucy - keep bubbling until sticky. Set aside to cool. Grease a 900g loaf tin, line with a long strip of baking parchment that covers the bottom and two ends, then grease this as well.
• Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 3½ mins. Drain well. From the thinner ends, cut off lengths of parsnip that fit widthways across the bottom of your loaf tin. Keep going until you have enough to snugly line the base of the tin. Roughly chop all leftover parsnip and mix into the nut mixture.
• Heat oven to 180C/160C fan/gas 4. Mix the parsnip lengths with 1 more tbsp butter and the honey to coat, then fit them into the tin. Top with ¹/³ of the nut mixture - pack it down well and smooth the surface. Spread ¹/³ of the cranberry sauce on top, leaving a small gap around the edges. Top with the remaining nut mixture and pack down as before. The loaf can be made up to 24 hrs ahead, then covered and chilled, before continuing. Cover with foil then bake for 1 hr.
• To serve, melt the remaining 2 tbsp butter in a small pan and sizzle the reserved sage leaves for a minute. Splash water into the remaining cooked cranberries until saucy. Loosen around the sides of the loaf with a round-bladed knife if you need, then turn out. Drizzle with the sage butter and leaves. Serve in slices with extra cranberry sauce.

FENNEL ORANGE CRANBERRY SAUCE

Steps:

• Combine all ingredients in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, until cranberries begin to break down and water evaporates, about 8 to 10 minutes. Remove from the heat and allow to cool before serving.

CRANBERRY MEAT LOAF

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef and ham over mixture and mix well. Pat into a greased 9x5-in. loaf pan. Bake, uncovered, at 350° for 1-1/4 hours or until a thermometer reads 160°., During the last 15 minutes of baking, baste meat loaf with barbecue sauce if desired. Garnish with bay leaves and cranberries if desired. Discard bay leaves before slicing.