CHESTNUTS ROASTED RECIPES

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ROASTED STUFFED CAULIFLOWER RECIPE - BBC GOOD FOOD



Roasted stuffed cauliflower recipe - BBC Good Food image

Need an alternative to nut roast for veggies and vegans on Christmas Day? Try this festive and filling cauliflower roast stuffed with kale and chestnuts

Provided by Sophie Godwin – Cookery writer

Categories     Dinner, Lunch, Main course, Vegetable

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Cook Time 1 hours 5 minutes

Yield 6

Number Of Ingredients 12

1 large or 2 small cauliflowers (about 850g)
5 tbsp olive oil
4 tbsp breadcrumbs
250g kale , chopped
1 tbsp milled linseed
1 onion , chopped
2 garlic cloves , chopped
½ small pack sage , leaves chopped
½ small pack rosemary , leaves chopped
150g cooked chestnuts , finely chopped, plus 30g for the topping
2 lemons , zested
good grating nutmeg

Steps:

  • Trim and discard the cauliflower leaves. Turn the cauliflower upside-down on a chopping board and use your knife to carefully cut out the stalk and core, leaving a cavity – the florets should still be holding together.
  • Bring a large pan of salted water to the boil. Submerge the cauliflower and cook for 7 mins, then remove with two slotted spoons and set aside to steam dry. Add the kale to the pan and cook for a min or so until wilted. Drain, then run under cold water to cool. Squeeze out the excess liquid and roughly chop.
  • To make a linseed ‘egg’ (this will bind the stuffing together), mix the ground linseed with 3 tbsp water and set aside for 5-10 mins until gluey. Meanwhile, heat 2 tbsp oil in a frying pan, add the onion and a pinch of salt, and cook until softened, then stir in the remaining stuffing ingredients, including the kale, and cook for a min or so more. Remove from the heat and season, then put in a blender with 150ml water and the linseed egg and blitz to a thick purée. Transfer to a piping bag.
  • Pipe the stuffing mixture into every nook and cranny of the cauliflower, getting in as much of the purée as you can – see our tip below. Transfer to a baking tray lined with parchment. Can be made up to this point in the morning and kept in the fridge.
  • Heat oven to 200C/180C fan/gas 6. Mix the remaining chestnuts with the breadcrumbs and some seasoning. Spoon the remaining oil all over the cauliflower, then pat on the breadcrumb chestnut mix. Roast for 45 mins until golden brown and tender (place under a hot grill for the last part of cooking time if it needs to crisp-up). Serve with any crisp bits that have fallen onto the baking tray.

Nutrition Facts : Calories 261 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 7 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.4 milligram of sodium

QUAIL ROASTED WITH HONEY, CUMIN AND ORANGE JUICE RECIP…



Quail Roasted with Honey, Cumin and Orange Juice Recip… image

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 7

8 quail, patted dry and left whole
Salt and pepper to taste
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed orange juice
2 tablespoons honey
1 teaspoon minced garlic
1 tablespoon ground cumin

Steps:

  • Preheat oven to 500 degrees. Rub the quail with half the olive oil, then sprinkle all over with salt and pepper. Put them breast side up in a roasting pan just large enough to accommodate them. Combine remaining ingredients and brush about half of this mixture over the birds; put in oven.
  • After about 10 minutes of roasting, baste with remaining mixture, then continue to roast until done, about 10 minutes more. Serve birds hot, with pan juices, or warm or at room temperature.

Nutrition Facts : @context http//schema.org, Calories 522, UnsaturatedFatContent 22 grams, CarbohydrateContent 11 grams, FatContent 33 grams, FiberContent 0 grams, ProteinContent 43 grams, SaturatedFatContent 8 grams, SodiumContent 572 milligrams, SugarContent 9 grams

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ROASTED STUFFED CAULIFLOWER RECIPE - BBC GOOD FOOD
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