How To make Baked Apples and Chestnut Puree
1 lb Fresh chestnuts OR
1 1/2 c Canned or bottled chestnuts
OR 4 oz Dried chestnuts, cooked
1/3 c Soy milk
1/3 c Apple juice
5 tb Maple syrup
1 ts Cinnamon
1/4 ts Nutmeg
1/3 c Raisins or currants
6 ea Sweet apples
Few tb lemon juice Additional cinnamon 3/4 c White wine
3 tb Margarine
1 ea Cinnamon stick
Mint leaves & thin orange :
slices for garnish Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions. Drain & rinse hot chestnuts under cold water. Cut off flat part with a sharp knife & scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg. Fold in raisins or currants. Peel apples & remove core from top, leaving the bottom intact. Hollow out the apple leaving a 1/2" shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with the chestnut puree. Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples. Add margarine & cinnamon stick to the pan. Bake 30 to 40 minutes, basting occasionally with the wine mixture. Garnish & serve.
How To make Baked Apples and Chestnut Puree's Videos
Roasted venison with sauce grand veneur, chestnut puree and forest mushroom | Christmas special
Join my online French cooking classes ????????: This week we are making a deliciously classic French Christmas recipe. Roasted venison (roe deer) served with a sauce grand veneur, chestnut puree and pan fried forest mushrooms. Venison meat and grand veneur sauce is a match made in heaven. SUBSCRIBE:
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if you never had a grand veneur sauce it is a brown peppery sauce cooked in a (gastric) which a reduction of vinegar and red wine combined with pork belly, aromatics vegetables and spices. the sauce is then sweetened with red currant jelly and transform in a unique sweet and sour fruity / peppery sauce which is simply something that has to be experienced! It goes perfectly with venison meat, and is beautifully complemented by the chestnuts and pan fried forest mushrooms.
INGREDIENTS:
800 grams (2 pounds) venison meat prepared for a roast.
Salt and pepper to season.
2 tablespoon of oil (to cook the meat)
1 litre freshly made brown beef stock
For the red wine marinade:
watch that video:
500ml full bodied red wine
1 bouquet garni
5 cloves
1 teaspoon juniper berries
2 tablespoon of cognac
50 ml of red wine vinegar
1 cup carrot
1 cups celery
1 cup onions
1 clove of garlic
For the sauce grand veneur:
3 tablespoon (unsmoked) pork belly cut in lardons
1 bay leaf
1 branche of thyme
50 ml red wine vinegar
100 ml red wine marinade (from the meat)
3 quarter of the vegetable garnish from the marinade.
500 ml of thickened brown stock.
1 tablespoon of red currant marmelade
1 table spoon crushed black peppercorns
1 heaped teaspoon tomato paste
For the chestnut puree:
500 grams cooked chestnuts
200 ml of full cream (heavy whipping cream)
salt and pepper to season.
Pan fried Forest mushrooms:
300 grams mixed forest mushrooms
1 tablespoon of butter
salt and pepper
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
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Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
Chestnut Flour-Apple Cake!!!
This easy cake recipe is truly irresistible, a delicious cake for breakfast or yummy dessert.The chestnut flour combined with the apples create a really nice flavor.This cake is moist and has a buttery nutty taste, served with a cup of coffee,it is the perfect treat on a cold day and a slice of it is definitely not enough!!Let me know what you think in the comment below????!!#chestnutcake#applecake#chestnut
100g/3/4 cup flour
200g/2 cups chestnut flour
100g/1/2 cup light brown sugar
100ml/7 tbsp vegetable oil
125g/8 tbsp plain yogurt
100g/1/2 cup raisins
4 medium eggs at room temperature
The zest of a lemon
5g/1 tsp cardamom powder
2.5g/1/2 tsp ginger powder
15g/1 tbsp baking powder
A pinch of salt
2 apples -peeled and grated
Apricot jam
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Chestnut Puree
Wash and boil the chestnuts. Drain and peel off their shells. Cook the chestnuts in milk for 10 minutes. Let cool. Add molasses, cacao powder, vanilla, and cinnamon. Mix everything in a blender. Serve with banana slices.
For more details about this recipe, please visit:
We Cooked a Huge Gobbler with Delicious Apple and Chestnut Stuffing! Crispy crust and tender meat
You've never seen such a delicious turkey cooked in a home oven. We've made an incredibly delicious stuffing for this bird, and the crispy crust and tender meat are sure to whet your appetite! Thanks for watching!
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Apple Chestnut Vegan Stuffing Recipe | Thanksgiving Recipes
I had so much fun creating my own twist on the classic thanksgiving stuffing, especially since this is the first time I’ve ever made stuffing before. Growing up in a Portuguese family we never had the traditional thanksgiving spread like gravy, cranberry sauce and of course stuffing. I was blown away by how delicious this Apple Chestnut Stuffing recipe turned out and I cannot wait for you all to make it for you and your families.
I’m grateful for the success of my YouTube channel and blog this year as well as all the relationships I’ve made through it like meeting Davida (The Healthy Maven), Lee (FitFoodieFinds), Candice (TheEdgyVeg), Jesse (Jesse Lane Wellness), and I know there’s many others!
Find the full recipe here:
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Ceramic load pan:
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Healthy Appetite - 6 - Roast Chestnut, Parsnip And Soup By Gordon Ramsay
250 g roasted chestnuts
50 g butter
2 medium parsnipps
2 celery stalks
1 apple
1 tsp curry powder
1 small handful fresh sage leaf
1 liter hot vegetable stock
100 ml single cream
You Will Also Need:
olive oil
salt and freshly ground black pepper
Difficulty: Intermediate
Time: 25 minutes