This is my personal chestnut pancake recipe as printed in the first edition of Stephanie Alexander's "The Cooks Companion". "These pancakes from Jane Casey are delicately flavoured. I don’t make them too thin – somewhere between an American pancake and a pikelet. At this ... Read more
Chestnut and Mushroom Risotto by Stefano Manfredi
This is a recipe that Stefano Manfredi demonstrated at the La Fiera festival in Myrtleford in 2015. It's quite different to the one that Patrizia Simone favours and has a more subtle flavour because the mushrooms are added at the end of the cooking. I can't choose between them ... Read more
Chocolate Chestnut Terrine
This is a delicious and easy dessert using sweetened chestnut puree. PRINT RECIPE Ingredients 375 g Sweetened Chestnut Puree 200 g Dark Chocolate (70% cocoa solids) 85 g Unsalted butter Zest of one orange 2 tbls Grand Marnier or ... Read more
Brussel Sprouts with Chestnuts, Pancetta and Cream
Serves 6 Ingredients 150g chestnuts 1 tbs olive oil 150g pancetta or good quality bacon, diced 600g brussel sprouts, core removed and shredded 2 tbs unsalted butter 180 ml (¾ cup) cream freshly ground black pepper Method 1. Roast and peel chestnuts in the ... Read more
Cabbage with Chestnuts
Ingredients 12 peeled chestnuts 1 small onion 1 small cranny smith apple ¼ cabbage Method 1. Cook chestnuts in water for about 10 minutes and leave aside. Dice the onion and peel, core and dice the apple. 2. Melt 45g butter and add the onion and apple and cook ... Read more
Chilli Chestnuts and Macadamias
Chilli chestnuts and macadamias is one of my favourite recipes and never fails to impress! Ingredients 800g fresh chestnuts (De Coppi is best) or 400g frozen peeled (or vac-packed) fresh finely chopped chilli (to taste) 100g roasted macadamia nuts 1 tablespoon olive ... Read more
Chestnut Soup with Parsley Oil
Ingredients 50g butter 1 onion, chopped 1 leek, thinly sliced 3 sticks celery, chopped 500g frozen peeled or vac-packed chestnuts 1 potato peeled and chopped 1 litre of chicken or vegetable stock 200 ml pouring cream 1/2 tablespoon lemon juice, or to ... Read more
