BRUSSELS SPROUTS WITH BACON & CHESTNUTS - BBC GOOD FOOD
A classic Christmas combination – and it counts as two of your 5-a-day
Provided by Good Food team
Categories Side dish
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8
Number Of Ingredients 4
Steps:
- Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
- Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
- Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
- Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
- Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
- Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.
Nutrition Facts : Calories 196 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 16 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 7 grams fiber, ProteinContent 8 grams protein, SodiumContent 0.61 milligram of sodium
CHESTNUT GRAVY | JAMIE OLIVER CHRISTMAS GRAVY RECIPE
Roasting the giblets with your turkey will give you the best gravy and this one, made with five super-simple flavour bombs, is so easy you can do it on the day. Instead of flour, I’ve used chestnuts to thicken it, which gives the most incredible flavour, plus a generous splash of port for extra festive flare – it doesn’t get more Christmassy than that!
Total Time 25 minutes
Yield 12
Number Of Ingredients 5
Steps:
- Skim away about three-quarters of the fat from the surface of your turkey tray until you’re left with the good sticky bits (see tip). Place the tray on the hob over a high heat and bring to the boil.
- Add the port, if using, let it cook away for a few minutes, then crumble in the chestnuts. Scrape up all the sticky bits from the base and sides of the tray, then add the stock and marmalade, if using, and give everything a good mash. Pour in 500ml of boiling water, bring back to the boil, then reduce the heat to low and simmer gently for 20 minutes or until thickened and reduced to your desired consistency, stirring occasionally.
- Pour the gravy through a coarse sieve into a pan, pushing all the goodness through with the back of a spoon. Add any resting juices from the turkey and keep warm over a low heat until you’re ready to serve.
Nutrition Facts : Calories 71 calories, FatContent 1.1 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 3.9 g protein, CarbohydrateContent 9.8 g carbohydrate, SugarContent 2.3 g sugar, SodiumContent 0.1 g salt, FiberContent 0.1 g fibre
More about "cooking water chestnuts recipes"
BACON-WRAPPED APPETIZERS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Appetizers
Calories 45 calories per serving
- Cut each slice of bacon in half widthwise. Wrap a strip around each chestnut or pineapple chunk; secure with toothpicks. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 25-35 minutes or until bacon is crisp. , Pour sweet-and-sour sauce into a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through. Serve with appetizers.
BRUSSELS SPROUTS WITH CHESTNUTS | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 25 minutes
Calories 105 calories per serving
Preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of water to the boil and add the sprouts. Cook for 5 minutes. Drain and leave to cool for a few minutes.
Spread the sprouts in a roasting tin with the chestnuts. Roast for 15 minutes until golden.
Remove the roasting tin from the oven. Sprinkle the orange zest and Parmesan over the top, then serve.
CRACKER RAVIOLI | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 3 hours
Cuisine https://schema.org/VegetarianDiet
Calories 917 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- To make your filling, wash the squash, carefully cut it in half lengthways and remove the seeds, then chop into eight big chunks and place in a large roasting tray.
- Add the whole ricotta, sprinkle over the chilli flakes and a pinch of sea salt and black pepper, then finely grate over half the nutmeg. Drizzle with oil and gently toss together. Roast for 1 hour.
- Crumble up the chestnuts, pick the sage leaves, toss both in a little oil, then sprinkle into the tray. Roast for another 15 minutes, or until the squash is tender and golden, and the ricotta is gnarly-looking.
- Finely grate the Parmesan into the tray, season and mash it all together, as chunky or smooth as you like. Leave to cool completely.
- Make the pasta dough in a food processor, blitzing the spinach and egg yolks together before adding the dry ingredients. Wrap the dough in clingfilm and pop into the fridge for 30 minutes.
- Divide the pasta in half, saving one half for another day. Cut the remaining piece in two (wrapping one piece back up momentarily), and roll out into sheets that are just 2mm thick – use a pasta machine, or do it by hand with a rolling pin.
- Cut into rectangles 15cm x 12cm. Spoon 2 tablespoons of filling along the length of each one, near the bottom edge, leaving 1.5cm at either end.
- Brush the exposed pasta with a damp brush, then roll up and pinch in the sides to seal and create cracker shapes.
- Repeat with the remaining pasta and filling to make 24 crackers in total. Transfer to semolina-dusted greaseproof paper as you go.
- For the sauce, melt the butter in a large frying pan, then, once foamy and starting to darken, squeeze in the clementine juice and swirl to create a creamy butter sauce. Season with pepper and keep warm over a very low heat until needed.
- Cook the pasta in a large pan of boiling salted water for 3 to 4 minutes, transferring it to the buttery sauce when cooked, with a splash of cooking water. Work in batches (the first will happily sit in the sauce while you cook the rest).
- Finish with a grating of nutmeg and Parmesan, and a scattering of toasted, crushed almonds.
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