CHESTNUT COOKIE RECIPE RECIPES
VENISON AND CHESTNUT CASSEROLE RECIPE | DELICIOUS. MAGAZINE
This is a lovely, warming winter dish made from lean venison and seasonal chestnuts. Delicious served with soft polenta or mashed potato. For an Italian take on venison, try this gorgeous venison ragù.
Provided by delicious. magazine
Total Time 2 hours 30 minutes
Cook Time 2 hours 30 minutes
Yield Serves 4
Number Of Ingredients 12
Steps:
- If you plan to casserole this dish, preheat the oven to 150°C/fan130°C/gas 2. Heat the fat in a heavy-based pan and fry the bacon until golden. Remove and set aside, keeping the fat in the pan. Fry the venison or beef in the same pan, in batches, until brown (don’t overcrowd the pan or the meat will boil in its juices).
- Remove the meat and transfer to a casserole or pot with a tight-fitting lid, along with the bacon and any scrapings from the pan. Add the wine, garlic, onions, carrots and celery and bring the heat up to make the wine bubble fiercely. Add the purée, herbs and enough water to just cover the meat. Cover, bring to a simmer and cook for 2 hours on the hob or in the oven.
- After 1 hour, add the chestnuts and cook until the meat is very tender. Check from time to time that it’s juicy – if it’s dry, add more water and reduce the heat. You should be able to break a piece with the back of a fork. Season before serving.
Nutrition Facts : Calories 528kcals, FatContent 17.6g (6.6g saturated), ProteinContent 51.5g, CarbohydrateContent 38g (13.5g sugar), FiberContent
CHESTNUT-AND-SAUSAGE STUFFING RECIPE | MARTHA STEWART
Filled with roasted chestnuts and sweet Italian sausage, this recipe is the ideal stuffing for a Thanksgiving feast.
Provided by Martha Stewart
Categories Dinner Side Dishes
Yield Makes 10 cups or enough for one 16- to 18-pound turkey
Number Of Ingredients 16
Steps:
- Let bread cubes stand on a baking sheet at room temperature 3 hours to dry.
- Lay each chestnut flat on a work surface, and cut an X in the pointed tip of shell with a paring or chestnut knife. Bring a medium pot of water to a boil. Boil chestnuts 2 minutes; remove pot from heat. Remove chestnuts with a slotted spoon; peel away shells. Quarter nutmeat; transfer to a large bowl. Add bread.
- Preheat oven to 350 degrees. Split sausages; scrape meat into a large saute pan set over medium heat; crumble with a fork. Cook, stirring occasionally, until cooked through, about 7 minutes. Add oil; swirl pan. Add onions, celery, and garlic. Reduce heat to medium-low. Cook, stirring occasionally, until vegetables are soft, 15 to 17 minutes. Add to bread mixture.
- Add wine to pan. Scraping up any brown bits from bottom with a wooden spoon, cook over medium heat until wine is reduced by half. Add to bread mixture.
- Add stock to bread mixture; toss. Add thyme, sage, and parsley. Add the salt, and season with pepper. Stir in eggs.
- To bake stuffing: Place stuffing in a buttered 9-by-13-inch baking dish; cover with foil. Bake 30 minutes; remove foil. Bake until golden brown, about 25 minutes. To cook in turkey: Stuff as directed. Place remaining 5 cups stuffing in a buttered 8-inch square baking dish; bake as directed above.
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VENISON AND CHESTNUT CASSEROLE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.5
Total Time 2 hours 30 minutes
Cuisine British recipes
Calories 528kcals per serving
- After 1 hour, add the chestnuts and cook until the meat is very tender. Check from time to time that it’s juicy – if it’s dry, add more water and reduce the heat. You should be able to break a piece with the back of a fork. Season before serving.
SAUSAGE, CHESTNUT AND CRANBERRY STUFFING RECIPE ...
From deliciousmagazine.co.uk
Reviews 5
Total Time 0 minutes
Cuisine British recipes
Calories per serving
- Cook for 10 minutes then raise the oven temperature to 220°C/fan200°C/gas 7 and cook for a further 15-20 minutes until cooked and golden.
CHESTNUT CASHEW WELLINGTON RECIPE | VEGAN CHRISTMAS DINN…
From thehappyfoodie.co.uk
Total Time 1 hours
Cuisine British
1. If your pastry is frozen, defrost it – this is best done by removing it from the freezer the night before and putting it into the fridge overnight.
2. Now make the chestnut and cashew filling. Peel and finely slice the onions. Chop any rough gnarly bits off the celeriac and grate it along with the carrots (no need to peel, as a lot of the goodness is in the skin).
3. If your cashew nuts are not roasted, put them into a small pan on a high heat and dry-roast them for about 5–8 minutes, stirring occasionally, till they start to get golden. Set aside to cool down.
4. Put the oil into a large pan or pot on a medium heat. Add the onions and fry for 5 minutes, stirring regularly. Next, add the grated carrots and celeriac, and cook for 5 more minutes, stirring regularly. Remove the pan/pot from the stove.
5. In the meantime, crush two-thirds of your roasted cashew nuts by putting them into a food processor and pulsing until they are finely chopped. If you don’t have a food processor, you can wrap them in a tea towel and bash them with a small pan/rolling pin until they are all mashed up and fine.
6. Remove the leaves from the thyme and sage and roughly chop, along with the chestnuts. Add all these to the pot along with the cayenne, tamari, 1 teaspoon of salt and ½ teaspoon of black pepper. Add all the cashew nuts (crushed and uncrushed) and mix well. Taste the filling and season if you think it needs any more salt or pepper.
7. Add the cooked couscous/quinoa to the filling, then put the pot back on the heat and cook for another couple of minutes, stirring well until all is warm and well mixed.
8. Now it’s time to assemble your Wellington. Preheat the oven to 180°C/350°F/Gas Mark 4. Line a baking tray with baking parchment. Lay one sheet of puff pastry on the parchment and lightly brush with oil on the top side.
9. Put the cashew and chestnut filling into the centre third of the pastry, leaving a third of the pastry clear on either side and also leaving a little space at each end, so that you can properly seal your Wellington. Form the filling into a smooth mound shape.
10. Place the second sheet of pastry on top, so that it covers the filling completely, and tuck in carefully. Brush the entire outside of the pastry with oil and make score lines with a sharp knife.
11. Bake in the preheated oven for 40 minutes, or until the pastry is golden and puffy and the kitchen smells fab!
12. Before serving, scatter over a few peppercorns if you have them. Serve with cranberry sauce and gravy for a magic meal. Gravy is such a core part of a celebratory dinner that we felt a bit left out as we had none for years, until last year when we came up with the vegan version (see recipe here). It’s quick and easy to make and we reckon it tastes even better than the real thing!
CARAMELISED MUSHROOM TARTLETS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 30 minutes
Category Buffet, Canapes, Snack, Starter
Calories 131 calories per serving
- When ready to bake, heat oven to 220C/200 fan/gas 7. Divide the mushroom mixture between the tartlets and top with a sprinkle of cheese. Don’t be too tidy about this – any cheese on the tin will form a lacy edge to the tartlets. Bake for 10-15 mins until golden and bubbling. Sprinkle over the reserved herbs and serve.
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