CHESTNUTS RECIPES

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CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA RECIPE ...



Ciabatta Stuffing with Chestnuts and Pancetta Recipe ... image

Provided by Giada De Laurentiis

Categories     side-dish

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 10 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

6 tablespoons (3/4 stick) butter
8 ounces pancetta, cut into 1/4-inch dice
2 large onions, finely chopped
2 carrots, peeled and finely chopped
3 celery stalks, finely chopped
2 tablespoons chopped fresh rosemary leaves
3 garlic cloves, chopped
2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken
1/4 cup chopped fresh Italian parsley leaves
1 pound day-old ciabatta bread, cut into 3/4-inch cubes
2/3 cup freshly grated Parmesan
1 cup (or more) canned low-salt chicken broth
Salt and freshly ground black pepper
2 large eggs, beaten to blend

Steps:

  • Preheat oven to 350 degrees F.
  • Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
  • Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.

SQUASHED BRUSSELS ROASTED WITH CHORIZO & CHESTNUTS



Squashed Brussels Roasted with Chorizo & Chestnuts image

Mix up your Brussels sprout side with this tasty recipe from Jamie Oliver's Christmas Cookbook. Served with smoky chorizo and nutty chestnuts, this side is the perfect combination of traditional and delicious.

Provided by Jamie Oliver

Yield Serves 6-8

Number Of Ingredients 1

Brussels Sprout

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Wash and trim 1kg of Brussels sprouts, clicking off any tatty outer leaves. Cook for 8 minutes in a pan of boiling salted water, then drain well. Squeeze 150g of raw higher-welfare chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil. On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in 100g of vac-packed chestnuts, strip in the leaves from 2 sprigs of fresh rosemary and shake about. Tip in the sprouts and toss in 1 tablespoon of sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour. Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.

    182 kcals, 10.1g fat (3g saturated), 9.4g protein, 14.2g carbs, 5.7g sugar, 1g salt, 1.2g fibre.

More about "chestnuts recipes"

VEGETARIAN WELLINGTON RECIPE | JAMIE OLIVER VEGETARIAN RECIPES
Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
From jamieoliver.com
Total Time 1 hours 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 703 calories per serving
    1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
    2. Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.
    3. While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.
    4. Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.
    5. Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.
    6. Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.
    7. Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.
    8. To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.
    9. Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!
See details


BRUSSELS SPROUTS WITH CHESTNUTS RECIPE | ALLRECIPES
A holiday tradition at my house.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 0 minutes
Category Side Dish, Vegetables, Brussels Sprouts
Calories 183.5 calories per serving
  • Heat the butter in a skillet over medium heat. Stir in the shallots; cook and stir until the shallots has softened and turned translucent, about 5 minutes. Stir in the chestnuts and Brussels sprouts. Season with salt, pepper, and nutmeg. Continue cooking and stirring until heated through, about 5 minutes.
See details


BRUSSELS SPROUTS WITH CHESTNUTS AND PANCETTA RECIPE - BBC FOOD
Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas.
From bbc.co.uk
Reviews 4.9
Cuisine British
  • Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Serve piping hot alongside roast turkey with all the trimmings.
See details


SQUASHED BRUSSELS ROASTED WITH CHORIZO & CHESTNUTS
Mix up your Brussels sprout side with this tasty recipe from Jamie Oliver's Christmas Cookbook. Served with smoky chorizo and nutty chestnuts, this side is the perfect combination of traditional and delicious.
From thehappyfoodie.co.uk
  • Preheat the oven to 180°C/350°F/gas 4. Wash and trim 1kg of Brussels sprouts, clicking off any tatty outer leaves. Cook for 8 minutes in a pan of boiling salted water, then drain well. Squeeze 150g of raw higher-welfare chorizo out of its skin, crumbling it into a roasting tray with 1 tablespoon of olive oil. On the hob, fry over a medium heat for 6 minutes, until you have ruby oil, then crumble in 100g of vac-packed chestnuts, strip in the leaves from 2 sprigs of fresh rosemary and shake about. Tip in the sprouts and toss in 1 tablespoon of sherry vinegar. Squash and flatten the sprouts with a potato masher so they suck up more flavour. Roast for 25 minutes, or until starting to colour. Season to perfection, bang out and serve.

    182 kcals, 10.1g fat (3g saturated), 9.4g protein, 14.2g carbs, 5.7g sugar, 1g salt, 1.2g fibre.

See details


OUR BEST CHESTNUT RECIPES | BBC GOOD FOOD
Dried chestnuts are also available from health food stores, but must be soaked in water overnight then simmered before use. 450g fresh chestnuts (weighed in their shells) are equivalent to 175g dried, reconstituted chestnuts, or 350g tinned or vacuum …
From bbcgoodfood.com
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HOW TO ROAST CHESTNUTS IN THE OVEN
Aug 24, 2021 · Chestnuts in Italy . Italy is Europe's biggest producer of chestnuts, and a particularly prized kind is grown in the Mugello region of Tuscany. Chestnuts are in season roughly from September through January and are particularly popular around …
From thespruceeats.com
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CLASSIC FRENCH MARRONS GLACé—CANDIED CHESTNUTS RECIPE
Aug 20, 2021 · Fire-roasted chestnuts have a wonderful woody aroma and nutty flavor. Candied chestnuts are their luxurious French-born cousins, served on special occasions as an indulgent treat. Famously made at the Berthillon Glacier in Paris, they usually sell out this …
From thespruceeats.com
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25 CHESTNUT RECIPES - DELICIOUS. MAGAZINE
Chestnuts are in season from October to December. Forage for your own or use shop-bought chestnuts and use them in these recipes. Want to learn how cook chestnuts at home? Take a look at our chestnut guide, here. We’ve used whole chestnuts and chestnut …
From deliciousmagazine.co.uk
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7 EGG DISHES | RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD ...
7 egg recipes from Food Network Magazine. Place 4 to 6 eggs in a large saucepan, cover with cold water by 1 inch and bring to a simmer.
From foodnetwork.com
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EATING RAW CHESTNUTS - THE SPRUCE EATS
Apr 07, 2021 · Simply roasted chestnuts can be made at home in about 30 minutes. They can also be candied, boiled, grilled, grounded into a flour, or pureed and sweetened to create delicious desserts. Because of the high starch content in chestnuts…
From thespruceeats.com
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