Chestnut Puree For Game
|Chestnuts||1 Pound (450 Gram)|
|Milk||1 Cup (16 tbs)|
|Stock||1⁄2 Cup (8 tbs)|
|Butter||1 1⁄2 Ounce (40 Gram)|
|Freshly milled pepper||To Taste, milled|
|Pepper||To Taste, freshly milled|
|Single cream||6 Tablespoon|
1) Slit the chestnuts from the flat side and place in a saucepan.
2) Cover with boiling water, reboil and simmer for about 10 minutes.
3) Drain the chestnuts and peel away both the outer and inner skins.
4) Peel and finely chop the onion.
5) Again place the peeled chestnuts in the pan and add sufficient mixed milk and stock, or milk and water, to cover.
6) Bring to the boil and simmer gently for about 20 minutes or until the chestnuts are tender.
7) Meanwhile melt 1 oz (25 g) of the butter in a pan.
8) Add the onion to the pan and fry gently, until the onion is tender but not brown, and remove from the heat.
9) When the chestnuts are cooked, drain them and add to the onion and butter.
10) Using a fork or potato masher, mash and then rub the mixture through a sieve to make a puree.
11) Melt the remaining butter, add the chestnut puree and season with salt and lots of pepper.
12) Add sufficient cream to make a smooth soft puree.
13) Serve the puree to make game dishes.