Braised Chestnuts Apples Brussels Sprouts Food

BRAISED CHESTNUTS, APPLES & BRUSSELS SPROUTS

Steps:

• Heat the butter in a medium saucepan on a low heat. Add the chestnuts, celery and apple, and cook gently for 4 mins. Pour in the stock, bring to the boil and season with 1 tsp fine sea salt, 2 pinches freshly ground white pepper, the sugar and lemon juice. Cover and cook on a low heat (so that the bubbles are just breaking the surface) for 20-25 mins until soft and melting.
• Meanwhile, blanch the sprouts in boiling salted water for 6 mins, then drain well. Add the sprouts to the chestnut pan, sizzle for 5 mins, then tip into a serving dish.

BRUSSELS SPROUTS WITH BACON & CHESTNUTS

Steps:

• Bring a large pan of salted water to the boil, then tip in 1 ¼ kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add 6 rashers smoked streaky bacon, cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the Brussels sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with salt and pepper, then serve with the last knob of butter on top.

BLANCHED BRUSSELS SPROUTS WITH CHESTNUTS

Steps:

• Use a paring knife to cut an X in the flat side of each chestnut shell. Toss into a pot of boiling water and cook for 10 minutes. Peel away the outer shell and brown skin. Return the peeled chestnuts to the pot of water and boil until tender, about 25 minutes.
• Blanch the Brussels sprouts in boiling salted water for about 8 minutes or until they are just tender. Take care not to over cook. Drain the Brussels sprouts well and cut in half lengthwise. Melt butter in a skillet and saute the shallots. Add the chestnuts and Brussels sprouts, toss to coat with the butter. Season with salt, pepper and nutmeg. Cook for 5 minutes until heated through

BRAISED BRUSSELS SPROUTS, PEARL ONIONS AND CHESTNUTS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
• Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
• Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.

BRAISED BRUSSELS SPROUTS WITH BACON AND CHESTNUTS

Steps:

• Cut an "X" on the bottom of each stem end of the Brussels sprouts and peel away any leaves that are discolored or loose.
• Steam the Brussels sprouts in a covered pot, over rapidly boiling water, until tender, about 8 to 10 minutes.
• Quarter each sprout lengthwise and set aside.
• In a dry skillet, over medium heat, render the fat from the bacon, about 5 minutes; add the minced shallot and cook 1 minute.
• Add the chestnuts and chicken broth, cover, and simmer until chestnuts are tender and sweet, about 10 minutes.
• Add vinegar, Brussels sprouts, and cook about 5 minutes; season to taste with salt and pepper and a little more vinegar, if needed.

BRUSSELS SPROUTS WITH APPLE CIDER DRESSING

Steps:

• Preheat the oven to 400 degrees F.
• Place the Brussels sprouts in a large bowl, then drizzle with oil, sprinkle with salt and pepper and toss to coat evenly. Spread the sprouts in a single layer on a baking sheet. Roast the sprouts until brown and crispy and tender but not mushy, 25 to 35 minutes, stirring gently about half way through the cooking time.
• While the sprouts roast, make the cider dressing. Heat the butter in a small saucepan over medium heat. Add the onions and cook until tender and slightly brown, 6 to 8 minutes.
• Add the cider, vinegar and a sprinkle of salt and black pepper, and bring to a boil. Lower the heat to a simmer and cook over medium-low heat for about 10 minutes to reduce the liquid and thicken the dressing. Remove from heat, stir in the honey and mustard and let cool slightly.
• When the sprouts are ready, remove from the oven and toss in a large bowl with the cooled dressing.

BRUSSELS SPROUTS WITH BACON AND APPLE

Steps:

• Preheat oven to 450 degrees.
• Arrange bacon in single layer on large rimmed baking sheet. Cook until browned.
• Add brussels sprouts in a single layer, season with salt and pepper and toss with bacon.
• Roast until they begin to turn brown.
• Toss in apple pieces and roast until brussels sprouts are browned and softened and apple has softened.
• Remove from oven, toss with red wine vinegar and serve immediately.

BRAISED CHESTNUTS AND BRUSSELS SPROUTS

Steps:

• put a large pot of water to boil the chestnuts.
• cut a x in the shell of the chestnuts(but not the meat of the chestnuts or course).
• boil the chestnuts for 5 minuites.scoop them out of the water with a strainer or a slotted spoon.
• whil the chestnuts are still hot carefully pull off the outer shells.peel off as much of the shell as you can.if some of the nuts will not give up on there shells reheat then try again.
• trim the bottoms of the brussels sprouts.pull away any loose or damaged leaves.
• put 2 quarts of water and the salt in a large saucepan & bring to a boil.
• add the brussels sprouts & boil for 4-5 minuites or until they can be peirced with a fork.
• drain the sprouts & rinse in cold water to halt the cooking proccess.
• put the peeled chestnuts in a large saute pan with the broth and simmer for 5 minuites.don't let the broth boil too hard,this can cause the chestnuts to fall apart.
• when the chestnuts are tender,add the brussels sprouts & cook uncovered fore another 5 minuites.
• serve warm.

BRAISED BRUSSELS SPROUTS WITH BACON AND ROASTED CHESTNUTS

Steps:

• Score each chestnut with a X and roast in a 400 deg. oven for 25-30 minutes. Peel as soon as the chestnuts are cool enough to handle.
• Trim and discard the loose and discolored leaves from each sprout. Steam covered until just tender. Immediately immerse in ice water bath. Once chilled, halve smaller sprouts - larger ones can be quartered. Sprouts can be prepared up to 8 hours ahead and stored in fridge tightly covered.
• Render the bacon in a large frying pan over medium heat.
• Add the minced shallot and cook until fragrant (about 1 minute.).
• Add the chopped chestnuts and chicken broth, cover and simmer about 10 minutes.
• Add the Vinegar, Sherry and Brussels Sprouts and cook until the sprouts just start to brown (about 5 minutes.).