The basis of this gravy is the rich cooking stock from
the wine-braised chestnuts. It can be made several days in advance
if necessary and kept covered in the fridge.
For approximately one pint of gravy:
175g / 6oz dried chestnuts, soaked in cold water overnight
75g / 3oz carrots, cut in half
75g / 3oz celery, cut in half
75g / 3oz leeks, cut in half
1 small onion, peeled, cut in half
5 mil / 1tsp crushed garlic
herbs & spices:
2
bay leaves, 2 cloves, 5 ml / 1tsp juniper berries,
5ml / 1tsp black
peppercorns, sprig fresh thyme,
sprig fresh parsley,
30ml / 2tbsp butter or sunflower oil
600ml / 1pint water
600ml / 1pint red wine
10ml / 2tsp yeast extract
30ml / 2tbsp cornflour
15ml
/ 1tbsp tomato purée
Drain and rinse chestnuts, remove loose
skins and discard any chestnuts with suspicious-looking holes.
Place chestnuts, carrot, celery, leek, onion, garlic, loose spices
and butter/oil in a 3-pint capacity saucepan. Fry together until the
mixture starts to brown. Add water and wine, bring to the boil and
simmer with lid on for 90 minutes.
The chestnuts should be tender but not fall apart. Strain stock into a clean
pan, pick out chestnuts from vegetables and save to garnish the nut roast.
Discard remaining vegetable mixture. Mix yeast extract, comflour, and tomato
purée to a paste with 4 tbsp cold water and stir into the hot chestnut
stock. Bring to the boil stirring frequently, simmer for 5 minutes until
thickened.
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