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Good Housekeeping cookery cards, beautifully photographed in full colour with wipe-clean surfaces, are designed to help you in two ways: to provide you with a repertoire of delicious recipes selected from Good Housekeeping magazine’s famous Creative Cookery series, and also to simplify the complex business of planning perfect menus. For Good Housekeeping cookery cards have an extra value – each one includes ideas for two more suitable courses to make up a complete three-course meal, linking the recipes to other cards in the series.

You don’t have to be an expert cook to produce these superb dishes. All recipes have been double-tested. All are clear and easy-to-follow. All include oven temperatures, cooking times, and number of servings.

Ingredients

2 egg whites
½ pint double cream
4 level tbsp sweetened chestnut purée
1 tbsp coffee liqueur
marrons glacés
ratafias

Method

Whisk egg whites until stiff.

Whisk cream until it holds its shape.

Mix together the chestnut purée, liqueur and 1 oz. chopped marrons glacés. Fold into cream (reserving a little for decoration) with egg whites. Pile into glasses. Decorate with stars of piped cream, topped with ratafias. Arrange half a marron in the centre of each.

Recipe taken from Nigella Christmas by Queen of Gastroporn Nigella Lawson (Chatto & Windus, £25)

1 large or 2 small onions
100g streaky bacon
large bunch of parsley, from which you can get a good 2 handfuls of leaves
75g butter, plus more for greasing dish and extra 15g for buttering top (if not stuffing turkey)
250g vacuum-packed whole chestnuts
250g breadcrumbs
1 x 435g can unsweetened chestnut purée
2 large eggs, beaten
salt and pepper
good grating of fresh nutmeg

Peel and roughly chop the onion and stick the pieces in the processor with the bacon and parsley. Or chop finely by hand.

Melt the 75g butter in a largish, heavy-based pan and, keeping the heat fairly low, cook the processed mixture until it softens, about 10 minutes.

Remove to a bowl and, using your hands, crumble in the chestnuts so that they are broken up slightly, then mix in the breadcrumbs and chestnut purée. This isn’t very hard to do by hand (a wooden spoon and brutal manner will help), but an electric freestanding mixer with the paddle attachment is the agreeably lazy option.

If you are making this in advance, then let it get cold now, otherwise beat in the eggs, season with only a little salt (remember the bacon will contain some) and a good grating of fresh nutmeg and fresh pepper.

If you want to stuff the turkey with this on Christmas morning, be my guest; otherwise butter your dish or foil container, add the stuffing, spread the 15g butter on top, and bake, uncovered, in the oven underneath the turkey for 30-40 minutes, depending on how full your oven is.

Black Dogs Defined

This is the best of me; for the rest, I ate, and drank, and slept, loved and hated, like another: my life was as the vapour and is not; but this I saw and knew; this, if anything of mine, is worth your memory.

(John Ruskin, Sesame and Lilies)

Whatever people say I am, that’s what I’m not.

(Alan Sillitoe, Saturday Night and Sunday Morning)

This is my letter to the world, that never wrote to me.

(Emily Dickinson, This is my letter to the world)

Safe upon the solid rock the ugly houses stand:
Come and see my shining palace built upon the sand!

(Edna St. Vincent Millay, Second Fig)

R.A.D. Stainforth

I was born before The Beatles’ first LP and brought up in the reeking slums of Jericho. I am in love with a woman called Hazel and in love with her daughter, also called Hazel, both of whom I met at Alcoholics Anonymous.

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