If you can see this message you either do not have the Flash plugin installed or you have Javascript disabled. To download the latest version of the Flash Player click here.
Add chestnut puree to mashed potato and sautéed onions for a delicious accompaniment to any vegetable or meat dish.
For a warming dessert stuff hollowed apples with chestnut puree mixed with the chopped apple filling. Baste with white wine or apple juice and bake for 30-40 minutes.
Add a few spoonfuls of chestnut puree to some wine and the pan juices from roasted beef or chicken. This makes a subtle sauce that will complement the flavour of the meat.
Make a chestnut cheesecake by mixing the cheese filling with the puree. Serve with chocolate sauce.
Chestnuts
Chop & sauté in butter, then use to top soups and salads as an alternative to croutons.
Straight from the bag as a snack.
Chop and sauté with brussel sprouts and bacon, or add in to bubble & squeak.
Into stuffings.
Mash and add to veggie burger patties.
Substitute/add to where you’d use beans or pulses in vegetarian cooking.
Chop and add to cakes/muffins for unique texture/flavour.
Roughly chop whole chestnuts, or use chestnut pieces, and add to a traditional brownie mixture before baking
Chestnuts make a delicious winter soup. Simply sauté some chopped onion, celery and carrot in olive oil, add whole chestnuts or chestnut pieces and chicken or vegetable stock and blend. Crumble in some Stilton cheese and stir until the cheese melts. Finish with a swirl of fresh cream and garnish with more crumbled Stilton cheese.
