Brandied Chestnut and Mushroom Terrine

This luxurious dish can also be served as a meatless main course.
Prep: 20min › Cook: 55min › Ready in: 1hr15min

INGREDIENTS:
Serves: 10
• 1 tablespoon grapeseed oil, plus extra for greasing
• 2-4 cloves garlic, crushed
• 175 g (6 oz) mushrooms, sliced
• 175 g (6 oz) red onions, thinly sliced
• 6 tablespoons brandy
• 8-10 peeled chestnuts
• 1 pasture raised egg, beaten
• 125 g (4½ oz) breadcrumbs – use gluten free breadcrumbs if preferred
• 400 g (14 oz) unsweetened chestnut purée
• Grated zest of ½ orange plus juice of 1 orange
• 1 tablespoon each chopped fresh parsley and thyme
• Sea Salt and freshly ground black pepper
• To garnish: chopped fresh coriander or basil
• To serve: mixed salad leaves

METHOD:

  1. Heat the oven to 180°C (350°F, gas mark 4). Lightly grease a 900 g (2 lb) loaf tin.
  2. Heat the oil in a large saucepan over a medium heat and gently fry the garlic, mushrooms and onions for 7-8 minutes until they are tender and lightly browned, stirring frequently.
  3. Add the brandy to the pan and allow it to simmer for 1-2 minutes until reduced, then remove the pan from the heat and leave the mixture to cool for about 3 minutes.
  4. Break the chestnuts into pieces and stir them into the mushroom mixture with the egg, breadcrumbs, chestnut purée, orange zest and juice, parsley, thyme and salt and pepper to taste, using a wooden spoon to break up the chestnut purée.
  5. When the mixture is thoroughly combined, spoon it into the loaf tin, smooth over the top and bake it for 45 minutes, or until the top is browned.
  6. Leave the terrine to cool in the tin, then turn it out onto a plate and cut it into neat slices. Sprinkle a little chopped coriander or basil over the top and serve it with mixed salad leaves.

Butternut Pumpkin Chestnut Cauliflower Risotto

Serves 4

INGREDIENTS
• 700 grams / 24 oz. organic riced cauliflower
• 425 gram / 15 oz. organic butternut pumpkin
• 1 large yellow onion, chopped
• 1 cup of organic, whole, roasted & peeled chestnuts, chopped
• 450 gram /16 oz. organic chicken broth
• 1 cup of organic, full fat, coconut milk
• 2 tbsp. fresh sage
• 1 tbsp. olive oil
• Himalayan pink salt to taste

METHOD

  1. Heat 1 tbsp. of olive oil in a saucepan. Add chopped onion and chestnuts, and sauté over medium heat until onion is tender and golden, and chestnuts are hot.
  2. Add riced cauliflower to onions and chestnuts and mix to combine.
  3. Saute over medium heat for about 3 minutes. Immediately add chicken broth to cauliflower-chestnut mixture, reduce heat to medium-low, and simmer until chicken broth is fully absorbed, making sure to stir occasionally.
  4. Once chicken broth has been absorbed, add butternut pumpkin to cauliflower-chestnut mixture, stirring occasionally, until liquid from butternut pumpkin is absorbed.
  5. Add coconut milk to risotto and simmer, stirring occasionally, until coconut milk is absorbed and cauliflower rice has a creamy, risotto-like consistency.
  6. Adjust salt to taste. Turn off heat and sprinkle with fresh sage. Serve and enjoy!

Chestnut and Chicken Massaman Curry

Serves 4
INGREDIENTS:
• 9-10 chillies finely chopped (leave seeds in if you like it hot, remove if you do not)
• 1 tsp. fresh ginger, finely chopped
• 1 tbsp. ground caraway seeds
• 1 tbsp. ground coriander seeds
• 1 tsp. fresh lemongrass, finely chopped
• 1 tsp. sea salt
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 medium shallot, finely chopped
• Six large cloves of garlic, finely chopped
• Five cardamom pods
• 1 tsp. Thai shrimp paste
• Five bay leaves
• 1 tbsp. extra virgin olive oil
• 1 tin 400gm Coconut Milk
• 500 grams chopped chicken
• 10 whole peeled chestnuts
• Fresh coriander to serve

METHOD:

  1. In saucepan, gently brown garlic and shallots in oil & set aside.
  2. Place all herbs & spices into the pan and stir until they are lightly browned. Transfer to the mortar and pound with the pestle. Add garlic and shallots and pound some more.
  3. Heat oil in the pan and fry off the herbs and spices mixture for a couple of minutes.
  4. Add your chicken and brown. Add a tin of coconut milk and cook covered for 10 minutes over a medium heat so it is simmering just below the boil.
  5. Add the chestnuts and continue cooking for 15 to 20 minutes more.
  6. Serve with steamed rice and fresh coriander.

Chestnut and Goat Cheese Ravioli

Recipe from Columbia Daily Tribune, http://www.columbiatribune.com/

INGREDIENTS:
• 1 cup peeled chestnuts
• 1 tart apple
• 1 Tbsp. chopped parsley
• ¼ cup chopped onion
• 2 cloves fresh garlic
• ¼ cup goat cheese
• 1 pasture raised egg
• 1 cup ricotta cheese
• 2 Tbsp. grated Parmesan cheese
• butter, as needed

METHOD:

  1. Steam the peeled chestnuts for 20-25 minutes
  2. In sauté pan, heat with butter and sauté onion, garlic and apples until tender. Remove from heat and cool.
  3. Mix together egg and all cheeses.
  4. In a food processor, purée chestnuts and cheeses until smooth, then fold in apples and onion mixture. Add small amounts of water to adjust consistency if too dry.
  5. Season to taste with salt and pepper, and refrigerate until ready to stuff ravioli.
    For pasta:
    • 3 ½ cups gluten free plain flour
    • 12 large pasture raised egg yolks
    • 2 large pasture raised eggs
    • 1 Tbsp. first cold pressed extra virgin olive oil
    • 2 Tbsp. milk
    • egg wash
    METHOD:
  6. Mound flour in bowl or on a smooth surface and create a well in the middle.
  7. Pour egg yolks, egg, oil and milk in well. Using fingers, incorporate very slowly.
  8. Form into ball and knead several times (should be flaky but still hold together).
  9. Knead for 15 minutes, double-wrap with plastic wrap, refrigerate and let rest for 30 minutes.
  10. Divide and run pasta through pasta machine starting on largest setting and work your way down to second smallest setting. Once you have several strips of pasta, lay pieces out on lightly floured surface and brush with egg wash.
  11. Mark circles with 2-inch cookie cutter, leaving ½ inch between each circle for every other strip of pasta.
  12. Add 1 Tbsp. of filling in each circle. Lay unmarked strips of pasta gently on top and push down between mounds to remove bubbles. Using biscuit cutter with fluted edges, cut out each ravioli. Cook in lightly boiling water for five to six minutes, then drain.
  13. Cook immediately or freeze for later use.

Chestnut and Shitake Mushroom Ragout

Serves 4.

INGREDIENTS:
• 2 cups home made chicken stock
• 1/2 cup chestnuts, rough chopped
• 1/2 shitake mushrooms, sliced
• 2 tablespoons and 1 teaspoon butter, softened
• salt and pepper to taste

METHOD:

  1. Sauté mushrooms in 1 teaspoon butter until soft; add chestnuts and chicken stock; reduce liquid until you have about 1 cup
  2. Season with salt and pepper
  3. Remove from heat and whisk in softened butter
  4. Serve with grilled pheasant or duck breast.
  5. Recipe from : Chef Tom Kelly, Hattie’s Grill, 111 St. Joseph Sutton’s Bay, MI 49682, USA

Chestnut Loaf Roast

Adapted from The Complete Vegetarian Cuisine by Rose Elliot (Pantheon)
Chestnuts, garlic, and vegetables make up this vegetarian loaf. Serve cut into slices.
Prep Time: 10 minutes, Cook Time: 1 hour, Total Time: 1 hour, 10 minutes
Serves: 6

INGREDIENTS:
• 2 Tablespoons butter (or grapeseed oil)
• 1 large onion, peeled and chopped
• 2 celery stalks finely chopped
• 1 kg peeled chestnuts
• 2 Tablespoons chopped parsley
• 2 Tablespoons freshly squeezed lemon juice
• 1-2 garlic cloves, crushed
• Fresh gluten free breadcrumbs (optional)
• Sea Salt
• Freshly ground black pepper
• 1/4 cup extra virgin olive oil

FOR COATING:
Dried gluten free breadcrumbs

METHOD:

  1. Melt the butter (or grapeseed oil) and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl.
  2. Steam the peeled chestnuts for 15 minutes and then drain and add to the bowl. Mix these ingredients together well.
  3. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice, and garlic. The mixture should be soft but firm enough to form into a roll, so add a few gluten free breadcrumbs, if necessary.
  4. Season the mixture with salt and pepper to taste.
  5. Preheat the oven to 200 degrees C. Pour a little of the oil into a roasting pan and put into the oven to heat.
  6. Form the chestnut mixture into a roll about 20cm / 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs. Put the chestnut roll into the roasting pan and carefully turn it so that it is coated with hot oil.
  7. Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking. Serve the chestnut roast cut into slices.

Chestnut Polenta with Pancetta, Balsamic Vinegar, Ricotta

Adapted from recipe courtesy Emilia Benericetti, Piano Rosso, Marradi
Show: Food Network Specials Episode: Planet Food: Italy
Total : 1 hr 25 min Prep: 0 min Inactive: 30 min Cook 45 min
Serves 8

INGREDIENTS
For the Polenta:
• 4 litres water
• Sea Salt
• 1 kilo chestnut flour, sifted
For the pancetta and balsamic vinegar:
• 300 grams pancetta
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar

• Ricotta
• Thyme, for garnish
• Marjoram, for garnish

METHOD

  1. Bring a large pot of salted water to a boil. Slowly add the flour into the pot in a steady stream until level with the water. With a wooden spoon, create a well in the centre.
  2. Allow to cook for approximately 10 minutes and then stir for an additional 5 minutes until you have a creamy polenta-like texture.
  3. The polenta will thicken and bubble resembling a porridge-like consistency. If there are any lumps break them up and continue to stir until creamy.
  4. In the meantime, cut the pancetta into small cubes and saute in a frying pan with the olive oil. Once the pancetta has turned a golden brown, splash the balsamic vinegar into the pan and allow the pancetta to caramelise with the sweet vinegar.
  5. Assemble the dish onto a plate: a wedge of polenta , pancetta and a fresh slice of ricotta cheese. The flavours will balance each other perfectly and all you need is a generous drizzle of olive oil and thyme and marjoram to garnish.

Chestnut Stuffed Quail

Adapted from a recipe by Chef Peio Aramburu, Trattoria Strada Nova, Columbia, Mo.USA

INGREDIENTS:
• 1 cup spinach or silverbeet
• ½ cup peeled and steamed chestnuts
• ¼ cup dried apricots
• ¼ cup goat cheese
• 2-4 small quail
• assorted vegetables: artichokes, potatoes, carrots, turnips, parsnips and chestnuts
• Grapeseed oil or Macadamia oil for roasting
• Sea salt and black pepper, to taste

METHOD:

  1. Work the spinach, peeled chestnuts, apricot, goat cheese and salt and pepper with your hands until smooth.
  2. Stuff the quail and sear in Grapeseed oil, breast side down, until golden brown. Place quail breast side up in 200C (400F) degree oven and bake for 7 minutes.
  3. Vegetable bed: Brush vegetables with oil and roast until tender. Place stuffed quail on top of vegetables. Deglaze searing pan with red wine and use as a sauce.

Pork & Cider Risotto with Sage Pesto, Fried Sage and Chestnut Topping

Some tips for a successful risotto: keep the stock hot throughout the cooking process; stir continuously and don’t add any liquid until the previous addition has been absorbed.— recipe from Kitchen Butterfly https://food52.com/recipes/1796
Serves: 4

INGREDIENTS
• 1.1 litres vegetable stock
• 1 teaspoon butter
• 1 teaspoon olive oil
• 1 large onion, finely chopped
• 1 large clove of garlic, chopped
• 200g Chestnut Brae pork tenderloin, diced
• 400g Arborio/Risotto rice
• 330 ml dry cider
• (Sea) salt and freshly ground black pepper
• 40g butter
• 115g freshly grated Parmesan cheese (or a combination of Parmesan and Pecorino)
For the Sage Pesto
2 tablespoons of flaked almonds (pan-roasted), handful of sage leaves, 1 clove of garlic, 1/3 cup of olive/walnut oil, Parmesan cheese (to taste)
For the Chestnut topping
1 teaspoon butter, 4 sage leaves, 50g cooked chestnuts (chopped)

METHOD

  1. Make the Sage Pesto – Crush dry roasted almonds in a mortar and then set aside. Then, pound sage leaves, the garlic clove and a pinch of salt till leaves are soft. Add the crushed almonds to the sage mix and stir well. Add olive/walnut oil to loosen (and to taste) and stir in grated parmesan cheese, a little at a time till you have a ‘saucy mixture’. Put in a little bowl and refrigerate till your risotto is ready.
  2. Put the stock in a pan and keep it simmering on low heat.
  3. In another pan, heat the olive oil and butter, add the onions and a pinch of salt and fry very slowly for about 5 minutes without colouring then add the diced pork and let that cook for another 3-4 minutes.
  4. Add the rice and turn up the heat . Stir continuously for 2-3 minutes till the rice starts to ‘fry’.
  5. Add the cider and let it cook for 4-5 minutes or until all the liquid is evaporated.
  6. Once the cider has evaporated, add a ladleful of hot stock and a good pinch of salt and turn down the heat to a simmer, stirring – you don’t want the rice to cook too quickly on the outside which will prevent the release of the wonderful cream. Let the rice absorb the stock before adding another ladleful
  7. Keep adding 1 ladleful of stock at a time, coaxing the silky, creamy starch out of the rice by stirring continuously, allowing each ladleful to be absorbed before adding the next. This will take around 15-20 minutes.
  8. The rice is cooked when it is soft with a hint of bite. If you haven’t reached this stage and you’re out of stock, add some boiling water
  9. When it has reached the ‘stage’ of readiness, take the pan off the heat and add the butter and grated cheese. Mix well and put a lid on the pan, allowing it rest for a couple of minutes.
  10. While the risotto rests, heat a pan with a teaspoon of butter and add 3-4 large sage leaves. Once one side is cooked, about a minute, flip over and fry the other side. Bring the leaves out and let cool, then slice into thin strips. Put back into pan and add chopped chestnuts. Toss about and when warmed through, take off heat.
  11. To serve, ladle spoonfuls into deep bowls and serve with spoonfuls of sage pesto and chestnut topping.

Sweet Potato Chestnut And Spinach Frittata (GF)

• 150g sweet potato, cut into 1cm cubes – Linda used one small unpeeled
• 1 medium red onion, sliced
• 5 medium eggs
• 75g baby spinach leaves
• 1 cup peeled steamed chopped chestnuts
• ¼ cup grated low fat tasty cheese
• Olive oil s
• 4 cups cooked brown rice
• 2 tablespoon tomato relish

METHOD

  1. Preheat an oven grill to high.
  2. Grease a large frying pan with olive oil.
  3. Add the sweet potato and red onion. Cook for 6-8 minutes or until golden and tender.
  4. Whisk the eggs then pour into the pan.
  5. Cook over low heat for 5 minutes.
  6. Sprinkle with spinach leaves and chestnuts and continue cooking for 6-8 minutes until surface is nearly set.
  7. Sprinkle the frittata with the cheese and place under the grill until golden and fully set on top.
  8. Serve in wedges with 1 cup of brown rice and 2 teaspoons of tomato relish.

Note:
If your frying pan does not have a heatproof handle, cover the handle in foil before placing it under the grill.

Sweet Potato Gnocchi with Chestnut Pesto

Adapted from Janneke Verheij recipe on
https://food52.com/recipes/1671-sweet-potato-gnocchi-with-chestnut-pesto
Serves: 4

INGREDIENTS
chestnut pesto
• 150ml / 5 oz fresh chestnuts in peel
• 100ml / 3.5 oz grated parmesan
• 2 handfuls parsley
• 2 handfuls toasted walnuts
• Squeeze of lemon juice
• Pepper and Himalayan pink salt
Gnocchi
• 700gm / 1.5 lbs sweet potato
• 1 ½ – 2 cups 00 Flour, or chestnut flour or all purpose flour)
• 1 fresh egg
• 1 teaspoon nutmeg
• 1 pinch salt

METHOD
chestnut pesto

  1. Preheat the oven to 400F/200C.
  2. Cut a cross in the flat side of the chestnut and put them in water for 20 minutes.
  3. Put the chestnuts cross side up on a baking tray and slide in the oven until the edges of the cross curl up.
  4. Let them cool only slightly and peel them. If they are cold they are hard to peel so just warm them a bit up when they cooled down to make the work easier.
  5. Put them in a processor (or mortar and pestle) with the Parmesan, walnuts, parsley and olive oil. Grind into a coarse pesto, it should not be a smooth paste. Season with pepper, salt and a squeeze of lemon juice.
    Gnocchi
  6. Cook the potatoes in their skin in boiling water until soft; peel off the skin and mash them slightly.
  7. Spread them out on a baking tray and put them in the oven for 5 minutes to dry them out a bit, make sure they don’t brown. You just want them to lose some water.
  8. Prepare a clean worktop to knead on and baking paper to put the gnocchi on when formed.
  9. Press the potato through a sieve and make a pile on your worktop.
  10. Make a well in the middle and incorporate the egg, nutmeg and salt.
  11. Now we have to work a bit fast; we don’t want to over-knead the dough because then it becomes sticky again. Start adding flour in batches and knead until the mixture is not sticky anymore.
  12. Divide it in three and roll them out into long snakes. Cut the snake into gnocchi the size you like and place them on the baking sheet.
  13. You can now form them into little egg shapes, make edges with a fork or twist them around their axe to make a nice curl if you like.
  14. Boil water in a big pan and cook the gnocchi until they start floating on the surface.
  15. Mix them with the pesto and serve with some grated Parmesan on top.