By Emiko DaviesI recommend having all the ingredients ready before you add the syrup as once this gets added it can harden to a point where it becomes difficult to handle (especially if your kitchen is quite cold). If this happens, you simply need to warm the mixture gently and ... Read more
Chestnut & Chorizo Croquettes with Blackened Tomato Sauce
PRINT RECIPEIngredients - Olive oil- 40g unsalted butter- 2 medium leeks, finely chopped- 3 sprigs of sage, leaves picked, finely sliced- 140g soft chorizo, skin removed, meat crumbled- 40g plain flour- 400ml whole milk, warmed - nutmeg, finely grated- 40g parmesan, finely ... Read more
Chestnut & Bacon Mashed Potato
Chestnut & Bacon Mashed Potato * Serves 4 (Gluten Free) PRINT RECIPE 1kg maris piper potatoes, peeled and cut in half 50g unsalted butter 4 ... Read more
Chestnut and Parsnip Croquettes
This is a classic English dish that was given to me by one of my customers who said they always had the croquettes as an accompaniment to Christmas dinner. Ingredients 450g of parsnip, cut roughly into small pieces 200g frozen chestnuts 2 tbsp butter 1 garlic clove, ... Read more
Haroset
Haroset is a Passover sweet whose pasty texture represents the mortar used by Jewish slaves in Egypt. Ingredients 300 g peeled chestnuts 250 g peeled apples 100 g blanched almonds 100 g pitted dates 100 g pitted dried prunes 100 g raisins 1 teaspoon ground cinnamon The ... 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
Barquette aux Marrons
Serves 6-8 Ingredients 250g shortcrust pastry (use your usual recipe, or 240g plain flour, 180g butter and 60ml water will give the amount required) Almond Layer 60g butter, at room temperature 60g ground almonds 60g castor sugar 1 tsp plain flour 1 egg 1 tsp ... Read more
Deep Fried Chestnut Balls with Cranberry Dipping Sauce
Ingredients ¾ cup finely chopped onion 1 large garlic clove, minced 1½ tablespoons unsalted butter 300g peeled chestnuts 1 cup chicken broth cayenne to taste a pinch of ground cloves ¼ cup finely chopped fresh parsley leaves 1½ cups fine fresh breadcrumbs an egg wash ... 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
Kuri Gohan
A classic Japanese autumn dish. Ingredients 3 rice cooker cups short grain rice 300g frozen peeled chestnuts 1/3 – 1/2 cup sake 1 tbsp light soy sauce salt Method 1. Wash rice well and place in rice cooker with the chestnuts. Add sake and soy sauce and top up with water to ... Read more
