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.
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Recipe # 5269 Jim Hagy Apple Chestnut Stuffing
Jim Hagy from Chef's Market Catering & Restaurant prepares a holiday side dish
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:
Seitan Roast With Chestnut And Apple Vegan Stuffing - A Roast For Every Occasion
A vegan roast that you can actually carve! This seitan roast is smoky, tender and full of flavour. It's the perfect addition to any roast or festive occasion.
The seitan goes amazing with my recipe for apple and chestnut stuffing. The stuffing is salty and savoury, with a hint of caramelised sweetness from the apples.
Delicious!
Music credits: JNSN - Favela
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Timestamps
0:00 Intro
1:10 Preparing the smoke flavour for the seitan
3:45 Mixing and kneading the seitan dough
6:16 Shaping the seitan roast
7:30 Preparing the stuffing ingredients
10:40 Mixing the stuffing
11:45 Shaping and roasting the stuffing
12:40 Carving the seitan roast
14:30 Finished stuffing
15:16 Outro
Caramelised Apples and Pears | The F Word
Gordon Ramsay's dessert recipe for caramelised apples and pears with ice cream on The F Word.
Season 3 of Gordon Ramsay's The F Word .
#TheFWord #GordonRamsay #Food #Cooking .
Comforting, Spirit Lifting Creamy Pork and Apple Casserole
This Pork & Apple Casserole is a warm comforting dinner on the table that lifts everyone's spirits and guarantees clear plates all around.
Free printable recipe is available on our site here:
Ingredients:
• 2 tbsp olive oil
• 500g (1/1 lbs) pork shoulder steaks - chopped into large chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 medium onion - peeled and chopped
• 8 mushrooms, sliced (I like chestnut mushrooms, but any medium sized mushroom will do – or swap for 12-14 button mushrooms)
• 2 cloves of garlic - peeled and crushed
• 240ml (1 cup) dry cider
• 420ml (1 ¾ cups) chicken or vegetable stock – water plus 2 stock cubes is fine
• ½ tsp dried sage
• 80ml (1/3 cup) double (heavy) cream
• 2 dessert apples - sliced into wedges (not too thin or they'll disintegrate) - I use Jazz apples
• Fresh sage leaves to serve
• Fresh thinly sliced apple to serve
Serve with roasted radishes, broccoli and mashed potato
Process:
• Preheat your oven to 170c/325f (fan)
• In a flame-proof casserole dish, heat up the oil and add the pork, salt and pepper. Cook on high heat, turning a few times for 5-6 minutes to seal the meat.
• Add the onions and mushrooms, turn the heat down to medium and cook for 5 minutes, stirring every so often until the onions soften.
• Add the garlic and cook for a further minute.
• Add in the cider, stock and dried sage.
• Stir and bring to the boil, place a lid on and place in the oven for 90 minutes. Check on it every so often to give it a stir and make sure it's not going dry. If it is, just add in a splash of water.
• Once the pork has been in the oven for 90 minutes, take it out and stir in the cream and apple slices.
• Place the lid back on and place back in the oven for 25 minutes until the apples are tender.
• Serve with green veg, mashed potatoes or roast potatoes.
• I like to top my casserole with sage leaves, thinly sliced apple and a grind of black pepper.
Can I freeze it?
Yes - make the casserole, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat as per the make-ahead instructions above.
Can I make it in the slow cooker?
Yes - cook in a large frying pan right up until it's ready to go in the oven, then instead of cooking in the oven, transfer to the slow cooker. Cook on high for 3 hours or low for 5 hours. After this time, add in the sliced apples and cook for a further hour (for high or low heat setting). Stir in the cream right before serving.
If you don't want to mess around with adding apples in the last hour of cooking, you can add them as soon as you add everything to the slow cooker. The apples will be softer and may fall apart a little, but it's a little simpler and easier and will still taste great. The total cooking time in the slow cooker will be 4 hours on a high heat and 6 hours on low heat. I'd also serve with a very thinly sliced apple for garnish too - so you have a bit of crunch and good apple flavour in there.
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