Brussels Sprouts With Chestnuts
|Fresh brussels sprouts/Frozen brussels sprout||1 1⁄2 Pound|
|Homemade beef stock||15 Ounce|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Butter||2 Ounce, melted|
Preheat the oven to warm 325°F (Gas Mark 3, 170°C).
With a sharp knife, trim the base of each Brussels sprout and cut a cross in it.
Wash and drain the sprouts, and remove any yellow or wilted leaves.
Fill a large saucepan with water and add 1 teaspoon of salt.
Set the pan over moderately high heat and bring the water to the boil.
When the water is boiling, drop in the Brussels sprouts and bring the water back to the boil.
Reduce the heat to moderately low and simmer the sprouts slowly for 6 to 8 minutes, or until they are almost tender.
Drain off the water and place the saucepan full of sprouts under cold, running water for 3 minutes.
Drain the sprouts again and place to one side.
Using a sharp knife, split the skins of the chestnuts at the pointed end.
Put the chestnuts in a medium sized saucepan, cover with water and bring them to the boil over moderate heat.
Boil for 30 seconds, then drain and peel the chestnuts with a sharp knife.
Put the peeled chestnuts in a large flameproof casserole or baking dish.
In a small bowl, mix the arrowroot with the port or water.
Then pour in the stock and mix well.
Pour this liquid over the chestnuts.
Add 1 1/2 ounces [3 tablespoons] of butter.
The chestnuts should be well covered with the liquid.
If there is not enough liquid to cover, add a little more water.
Place the casserole over moderate heat and bring to the boil.
Then cover the casserole and place it in the lower part of the oven.
Cook for 45 to 60 minutes or until the chestnuts are tender. (Test them for tenderness by piercing with a sharp pointed knife.)
Take the casserole out of the oven and raise the heat to moderate 350°F (Gas Mark 4, 180°C).
Lift the chestnuts out of the casserole with a slotted spoon and discard the cooking liquid.
Replace the chestnuts in the casserole and add the Brussels sprouts.
Sprinkle with the remaining salt, the black pepper and the melted butter.
With the remaining butter, grease a sheet of greaseproof or waxed paper and carefully cover the casserole with it.
Bake in the oven for a further 20 minutes, then turn the vegetables into a warmed serving dish.