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Boiled Chestnut Recipes
GETTING READY 1. Make a slit on the flat side of each chestnut. 2. Peel onion and chop finely. 3. Wash celery and chop them. MAKING 4. In a saucepan place the prepared chestnut and add boiling water to cover them boil gain and simmer for 10 minutes. 5. Drain
Chestnut Soup With Chicken Stock
Trim the meat and cut into 25cm 1 in cubes. Fry in butter and oil until well browned. Transfer to an ovenproof casserole. Fry the onions until lightly browned and add to the casserole. Stir the flour into the pan cook for 1 minute gradually add stock and wine
Beef And Chestnut Pie
This Chicken With Pineapple is amazing Try out this chicken with pineapple gravy with noodles or any main course of your liking and tell me what you liked it best with Your suggestions for this Chicken With Pineapple are welcome Put the chicken in a saucepan
Chicken Pineapple Bamboo And Chestnut Stir-Fry
I originally made this Chestnut Stuffing for my spouse but I cant stop eating it now It is an ideal stuffing. You will love this delicious Chestnut Stuffing recipe for your vegetables Dont miss it Try it GETTING READY 1. Preheat oven to 350 degrees Fahrenheit.
Preheat the oven to 375 F 190 C . First make the stuffing. Put the chestnuts into a saucepan with the stock and bring to a boil. Reduce the heat cover the pan and simmer for 40 minutes or until the chestnuts are tender. Puree the chestnuts in a food mill or
Roasted Turkey With Chestnut Stuffing
GETTING READY 1 Make a crisscross cut on top of each chestnut. 2 In a large saucepan place water chestnuts and cover with water. 3 Bring to boil and simmer for 20 minutes or until tender. MAKING 4 Drain cool and peel the chestnuts. 5 Mash the chestnuts until
MAKING 1 Add the chestnuts into a pot of boiling water. Allow the mixture to boil for 10 minutes. 2 While the chestnuts are still warm peel their skins off. 3 Immediately transfer them into another pot containing the stock or water flavored with chicken or
Mix all the ingredients together and stuff into turkey. Steam the turkey for approximately 45 minutes then roast it in a preheated oven at a temperature of 250 C until the skin is golden. Baste the turkey from time to time with its juices until well cooked.
Roasted Stuffed Christmas Turkey With Chestnut And Cranberry Sauce And 'Sabot' Potatoes
MAKING 1 Make a crisscross cut on the top of each chestnut. 2 In a saucepan bring the water to boil. 3 Cook the chestnuts in the water until its shells burst and chestnuts are soft. 4 Drain cool and remove the shells of chestnuts. FINALIZING 5 Force it through
Melt margarine in a large saucepan over medium heat. Add onion saute 4 minutes. Add celery and carrot saute 6 minutes. Add potato and next 5 ingredients. Bring to a boil reduce heat and simmer 40 minutes. Place chestnut mixture in a blender cover and process
Chestnut Mousse has a great taste. Chestnut Mousse gets its taste from eggs mixed with cream. Chestnut Mousse is inspired by restaurants across the world. Slit the skins so they do not burst rub through sieve after boiling steadily for 10 minutes. Separate
Delicious Chestnut Mousse
1. Using a sharp paring knife cut an X on one flat side of each chestnut. 2. Bring 3 cups of water to a boil in a medium size saucepan over medium high heat and add the chestnuts. When the water returns to a boil reduce the heat to medium low partially cover
Turkey Chestnut Salad
Boil chestnuts about 1 hour shell and pound them to a fine paste. Place in a soup pot and cover with water. Add vegetables chicken stock and seasoning. Boil together until celery and onion are tender thicken with the flour and butter rubbed to a paste. At the
Cream Of Chestnut Soup
1. If you are using fresh chestnuts use a small sharp knife to slit the shell of each chestnut across the rounded side. Put them into a saucepan and cover with cold water. Bring to the boil then lower the heat and simmer for 15 20 minutes. Lift out the
The mont blanc is a chest nut and cream dessert made with sugar syrup. Cooked in syrup and served with whipped cream the mont blanc is easy to prepare and delicious with sugar for sweetness. MAKING 1.Put the chestnuts into the oven for a moment until the shell
Peel and skin chestnuts as in preceding recipe. Put them into the boiling stock with a little salt and stew gently until tender use barely enough stock to cover . Strain. Put the chestnuts through a wire sieve. Put them back into the pan add the butter and
Bring chicken broth and salt to a boil in a large non stick skillet add beets vinegar and brown sugar stirring well. Cover reduce heat and simmer 30 minutes. Uncover cook 10 minutes or until beets are tender. Stir in chestnuts and cook until thoroughly heated.
Tangy Beet And Chestnut Combo
1. Bring a large pot of salted water to a boil. Add the celery root and boil until tender about 6 minutes. With a slotted spoon transfer to a large baking sheet. Add the turnips to the pot and cook until tender about 5 minutes. Transfer to the baking sheet.
Root Vegetable Pear And Chestnut Ragout
Cook the chestnuts in boiling water until they are tender then remove the shells and skins. Sieve the chestnuts to make a puree. Cream together the butter and sugar then beat in the chestnut puree. Melt the chocolate gently in a heatproof basin over a pan of
In a small saucepan bring the cream just to a boil remove the pan from the heat and whisk in the chocolate whisking the mixture until the chocolate is melted completely. Whisk in the rum whisking until the mixture is smooth and stir in the marrons glaces.
Chocolate Chestnut Truffles
Place chestnuts in boiling water cook until tender. Remove skins press through sieve. Add salt pepper and cream. Pour milk into chestnut mixture gradually place over low heat until heated through. Serve with chicken or turkey.
In a bowl stir together well the ice cream and the marrons glaces and freeze the mixture its surface covered with plastic wrap for 2 to 3 hours or until it is firm. In a heavy saucepan boil the cream stirring occasionally until it is reduced to about 1 cup
Candied Chestnut And Vanilla Ice Cream With Hot Fudge Sauce
Peel the chestnuts and boil in water. Skin them carefully then cook them in sugar until they become dry on the outside