Chestnut Recipes

One of the very best things about autumn, chestnuts now come vacuum-packed, so you can enjoy their sweetness and texture all year round. Use them for petits monts blancs, roulades and in casseroles with game and other meats.

 
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Chestnut Soup with Bacon and Thyme CroutonsServes 4

Chestnut Soup with Bacon and Thyme Croutons

Ready-cooked chestnuts allow you to make this quck, easy, low-fat soup in no time at all and you'll be well rewarded: the chestnuts add richness and a sweet flavour for a perfect winter soup.

 
 
Pot-roasted Pheasant with Port and ChestnutsServes 4

Pot-roasted Pheasant with Port and Chestnuts

A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.

 
 
Petits Monts Blancs Makes 8

Petits Monts Blancs

This recipe has been devised as part of the New Year's Eve timed plan, which is why there are instructions to freeze the meringues; you can, of course, make the entire recipe in one go.

 
 
Eighteenth-century Chestnut StuffingMakes enough for a 12-14 lb (5.5-6.5 kg) turkey but would actually be okay for any size of bird

Eighteenth-century Chestnut Stuffing

This gorgeous stuffing recipe is proof that some of the old ones are the best! If you don't like peeling chestnuts, look out for vacuum-packed ones for speed and ease.

 
 
Iced Chocolate Chestnut Creams with White Chocolate SauceServes 8

Iced Chocolate Chestnut Creams with White Chocolate Sauce

Easy to make, these impressive creams are one way to get ahead at Christmas: make them up to six weeks ahead for hassle-free entertaining.

 
 
Roast Pheasants with Chestnut Stuffing and Port and Chestnut SauceServes 4

Roast Pheasants with Chestnut Stuffing and Port and Chestnut Sauce

A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.

 
 
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