As much as I love nut roast, I do try to mix things up a bit during the holidays and create dishes that are just a little bit different to the norm. That’s why on my Christmas recipe section you can find recipes like lentil and squash filo swirls, layered Rainbow pie and even a Brussel sprout curry. And of course there’s a lovely nut roast recipe too, with an extra layer of yumminess.
And today, I give you another recipe packed full of seasonal flavours and nourishment in the shape of a festive wreath (or a ring at least 😉 ).
This recipe may look like it has a lot of ingredients but it’s very simple to make. The hardest element is making sure the ring mould is greased enough to enable the ‘wreath’ to come out in one piece! It’s a moment of breath holding, that’s for sure 🙂
In my last post, I shared the wonderful nutrients found in chestnuts. This is another opportunity to ensure you benefit from them matched with the lovely phytonutrients found in the skin of red kidney beans and/or black beans, whichever you choose to use.
Both beans are super cheap to buy and a great source of plant protein. There is still some concern around the ‘dangers’ of kidney beans, and rightly so if you were to think about using raw beans. They contain powerful phytates, compounds designed to protect the bean from predation that can make you extremely ill very quickly. However, hopefully everyone knows to only eat cooked beans, particularly kidney beans. And when it’s been cooked and canned, you can be sure the phytates are deactivated.
Always make sure you give them a good rinse to remove the canning fluid just in case there’s anything left behind (also it has a strong beany aroma that you don’t really want in your festive cooking!).
I’ve used marmite in this recipe for it’s strong savoury flavour. This is a product I usually avoid (I am definitely on the ‘hate’ side of the debate!), but it does has it’s uses in developing that umami taste we so love. It’s also a good source of B12, something everyone needs to make sure they are getting enough of, particularly plant-based eaters. If you can’t tolerate it, add some tamari or coconut amines instead.
I use oats to create some stability in this savoury ring instead of bread crumbs. If you are gluten free, make sure you use gluten free oats. Or if you have celiac disease and can’t tolerate them at all, use gluten free rice crumbs instead. The texture will be slightly different but it should stick give it some bulk.
To give this savoury dish a bit of a warming, festive feel, I’ve added a pinch of cloves to the mix . You could add all spice or mixed spice instead, or of course leave it out completely.
To make this ring, you’ll need a round cake mould designed for Bundt cakes. Try to get one with the smoothest surface possible as the more decorative the tin, the harder the mix is to remove! If you don’t have a ring then use a 2lb loaf tin or square baking tin. You can line these with non-stick baking paper which removes the jeopardy over whether it will come out in one piece.
This festive ring makes 4 good sized portions that could stretch to 6 if you don’t have huge appetites. It keeps in the fridge for up to 4 days in an air tight container so great for leftovers. You can also make it in advance then reheat in the oven for 10-15 minutes before serving so there’s less to worry about for the main festive meal.
You can decorate the top with some fresh rosemary. You could however add dollops of cranberry sauce, sprigs of holly or even a bit of tinsel if you dare ;). Or, like the photo, serve filled with delicious roasted Brusssl sprouts with some potatoes on the side.
I hope you enjoy this tasty festive chestnut and bean ring. If you make it, do let me know how you get on.
Chestnut and bean festive ring
Ingredients
Equipment
Method
- Prepare the vegetables as described above
- Heat 2 tablespoons of water in the base of a large non-stick frying pan. Add the finely chopped onion, leek and celery plus the bay leaf. Saute for 5 minutes over a medium heat, stirring from time to time. Add a little extra water if it starts to stick.
- Add the grated carrot and parsnip and cook for another 5 minutes, adding extra water if needed.
- Add the grated garlic, rosemary and thyme. Cook for another 2 minutes then turn off the heat.
- Whilst the vegetables are cooking, roughly chop the chestnuts. Dissolve the marmite in the hot water and add the dried cranberries to rehydrate a little.
- Place the chestnuts, drained beans, oats and ground flaxseed into the food processor bowl. Pulse a couple of times to break down the mix a little. Add the cooked vegetable mix and pulse again to get fine pieces but not too much - you don't want it mushy.
- Transfer the mix to a large bowl. Add the marmite water, soaked cranberries, ground cloves, salt and pepper. Mix well to combine.
- Taste a little to check the flavour and add more herbs, spice and/or seasoning as needed.
- Pre-heat the oven to 180℃. Drizzle some olive oil into the baking ring and liberally grease the inside. Pour off any excess (if you put a bit too much in)
- Spoon the mix into the ring. Press down so it fills all the areas and flatten the top.
- Bake in the middle of the oven for 30 minutes. Check the top - if it's becoming too brown, cover with a thin baking tray or tin foil and bake for another 15 minutes. The bake should feel firm when the top is pressed with a finger.
- Remove from the oven and leave to rest in the baking ring for 5 minutes.
- Remove from the ring by carefully place a serving plate over the top of the ring and turn it upside down. It should slip out onto the plate. Give it an encouraging tap if it's reluctant to move.
- If you are serving this straight away, decorate with rosemary sprigs or holly if desired and fill the hole with Brussel sprouts and serve roast potatoes on the side (if you so desire)
- Alternatively, leave to cool completely then store in an airtight container in the fridge. To reheat, place on a baking tray and pop in the oven at 180℃ for 10-15 minutes until piping hot.
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