AT THIS time of year most people like to put a little extra effort into preparing a festive meal.
As often happens at a special time, we might use ingredients that would not otherwise feature in our day-to-day cooking.
Hazelnuts might fall into this category.
These crunchy tidbits are great to snack on at any time of the year, but it takes a special occasion to cook with them, or with hazelnut oil - something also worth trying - though it should be used sparingly.
The earthy taste of hazelnuts goes well in combination with the equally earthy mushroom family.
Together they provide a real richness in a dish that stands up well either as a solo star, or as a contributing flavour in a broader menu.
I'm a fan of traditional Christmas fare and so I was attracted to this mushroom and hazelnut loaf.
The recipe is a versatile one.
It seems the perfect partner for roast turkey or chicken.
It can be prepared separately, as an alternative to Christmas stuffing, cooked in a loaf tin, as I've done here, and served on the side.
Or the mixture can be featured as a stuffing inside the bird, put into the cavity of a chicken or turkey, and cooked with the poultry.
If you use vegetable stock, instead of the chicken stock and go for the loaf option, you also have a substantial vegetarian dish, too.
Serves 12 when made as a loaf to be sliced, either as an entree or as an accompaniment to a main dish.
MUSHROOM AND HAZELNUT LOAF
- 170g butter, plus extra for preparing the tin
- 4 shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup onion, chopped
- 3 tspns fresh thyme leaves
- 1/2 cup white wine
- 680g mixed mushrooms (button, field, shiitake or a combination of wild mushrooms), stems removed, cut into 1cm chunks
- 1 cup chicken stock (substitute vegetable stock, if preferred)
- Sea salt and freshly ground white pepper
- 8 cups cubed bread (use a rustic country or bakers loaf, rather than supermarket sliced)
- 1/4 cup chopped parsley leaves
- 3 sage leaves, chopped
- 3/4 cup hazelnuts, halved and lightly roasted
- 3 extra-large eggs, beaten
- 2 cups cream
- 1 tspn hazelnut oil (optional)
Preheat oven to 180C.
Melt the butter in a large frying pan, add the shallots, garlic and onion and saute until translucent.
Add a teaspoon of thyme and the mushrooms.
Cook until the mushrooms are light brown.
Add the wine and cook until the liquid evaporates, then repeat with the stock.
Season with salt and pepper.
Place the mushrooms in a bowl.
Generously butter a 26cm loaf tin.
Put the bread, parsley, sage, hazelnuts, remaining thyme and mushroom mixture in a large bowl.
Stir in the eggs, cream and hazelnut oil (if using) until combined and season with a teaspoon of salt and half a teaspoon of pepper.
Spread the stuffing in the loaf tin, then cover with foil and bake for 45 minutes.
Remove the foil and bake another 30 minutes, until golden.
The loaf can be prepared a day ahead and stored in the fridge.
Serve warm or at room temperature.
