04/12/2012

Jak O'Donnell's Chestnut Recipes!

Spiced Chestnuts

Toast
1tbsp coriander seeds
1tbsp cumins seeds
1tbsp fennel seeds
1tsp smoked sweet paprika
Pinch sea salt & black pepper
Then grind down with a pestle & mortar
1tbsp Summer harvest rapeseed oil
1 pack of cooked chestnuts

1. If When you buy the chestnuts they are sold in very tight vacuum bags sit in a pot of boiling water for 1 minute just to soften the bag so when you open it all the chestnuts come out properly instead of breaking them.
2. Toast all spices in a hot dry pan remove & grind in Pestel & mortar
3. Warm rapeseed oil and gently cook chestnuts with all the spices

Creamed chestnuts

50ml double cream
1 shallot finely diced
Salt & pepper
1 pack chestnuts
½ tsp butter
1. Soften the shallot & butter in a pan season then add chopped chestnuts
2. Add cream bring to the boil for 1 minute then puree using a blender
3. If you want this for a Yule Log or cake do not add salt & pepper
4. Serve with anything from the Christmas table!


Spiced chestnut & apple risotto
• ½ lemon , zest only
• 1 Cox's Orange Pippins or Russet apples , cores removed, cut into 8 wedges each
• 50gr butter
• ½ ltr hot chicken stock
• 1 tbsp Summer harvest rapeseed oil
• 150gr risotto
• 3 tbsp dry white wine
• 3 tbsp cloudy apple juice
• 3 tbsp freshly grated parmesan cheese
• 2 fresh sage leaves, chopped
• 1 handful of the spiced chestnuts from previous recipe

• Heat a frying pan until hot, add 25gr of the butter and when the butter is foaming, fry the apples for 2 minutes, stirring occasionally, until golden-brown on both sides and caramelised. Remove the pan from the heat and set aside.
• Place the hot chicken stock into a separate pan and bring to a gentle simmer.
• Heat a large, wide pan until hot and add the rapeseed oil and remaining butter. When the butter is foaming, add the rice and stir to coat in the oil and butter. Add the white wine, stirring well until most of the wine has evaporated, then stir in the apple juice.
• Add a ladle of the simmering chicken stock to the pan and cook, stirring frequently, until most of the liquid has been absorbed. Repeat the process with the remaining stock, until all of the stock has been used and the rice is al dente with a creamy texture, about 20 minutes
• During the last 2 minutes of cooking, add the apples, sage, parmesan cheese to the risotto and stir well to combine. Season, to taste, with salt and freshly ground black pepper.
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