Chestnut And Garlic Puree Recipes

CHESTNUT AND WHITE BEAN PUREE WITH GUANCIALE AND CARAMELIZED PEAR

Steps:

• Combine the stock, beans, peppercorns, garlic, 1 sprig rosemary, the bay leaf, carrots and onions in a large pot. Bring to a simmer and slowly cook until the beans are tender. Drain and reserve 3/4 cup of the liquid. Discard the rosemary, bay leaf and carrots.
• Puree the beans, half the reserved liquid and the chestnuts in a food processor or blender until smooth, using additional liquid if necessary. Finish with the olive oil and some salt.
• Heat a saucepan over medium heat. Add the guanciale and 2 tablespoons water. Cook slowly until the water evaporates, and then caramelize the guanciale. Remove the guanciale and reserve the fat. Add the pears to the pan and cook until tender, and then drain.
• Brush the baguette slices with olive oil and toast. Assemble each bruschetta with a spoonful of the puree, caramelized guanciale and pears, and garnish with the remaining rosemary.

CHESTNUT PUREE

Steps:

• Combine chestnuts, milk, and salt in a saucepan. Using the tip of a paring knife, scrape seeds from vanilla bean into pan, and toss in pod. Bring to a simmer, and cook, partially covered, until chestnuts are very soft and all but about 1/2 cup of the liquid has been absorbed, about 20 minutes.
• Pour mixture through a fine-mesh sieve into a bowl, reserving chestnuts and cooking liquid separately and discarding vanilla pod. Process chestnuts in a food processor until very smooth, adding reserved cooking liquid (and additional milk if needed), 1 tablespoon at a time, until mixture is the consistency of a thick spread. Pour through a large-mesh sieve. Cover with plastic wrap, and refrigerate until ready to use.

CHESTNUT AND POTATO PURéE

Steps:

• Preheat oven to 450°F.
• Prick each potato in a few places with a fork, then divide potatoes into 3 groups and wrap each group in foil. Bake in oven until tender when pierced with a sharp knife, 1 1/4 to 1 1/2 hours.
• While potatoes bake, melt butter in a 4- to 5-quart heavy pot over moderately low heat, then cook chestnuts, stirring, 5 minutes. Add half-and-half, bay leaf, salt, and pepper and gently simmer, covered, until chestnuts are very tender and cream is infused with bay leaf, 15 to 20 minutes. Discard bay leaf, then transfer chestnuts with a slotted spoon to a blender. Add enough cooking liquid to purée chestnuts easily, then purée until smooth (use caution when blending hot liquids). Return purée to pot with remaining liquid and stir together. Keep warm over very low heat.
• Holding them with a kitchen towel to protect your hands, carefully unwrap and peel potatoes, a few at a time, and push through ricer into chestnut mixture. Stir to combine (mixture will continue to thicken) and season to taste.

TRADITIONAL OLDE ENGLISH CHESTNUT STUFFING FOR TURKEY OR GOOSE

Steps:

• mix together the sausage meat and chestnut puree.
• at all the parsley finely chopped.
• add salt and pepper.
• very finely chop the 2 onions and add.
• finely chop 2 cloves of garlic and add.
• crush 2 cloves of garlic and add.
• mix the stuffing together with your hands untill it is all one colour.

ROASTED GARLIC PUREE

Steps:

• preheat oven to 375*F.
• wrap garlic cloves in aluminum foil package and cook for 1 hour in oven.
• remove cloves from foil and peel.
• puree garlic in food processor, add olive oil and blend until incorporated.
• store garlic puree in glass jar with tight-fitting lid.
• refrigerate.
• use in preparation of sauces or with meats.

CHESTNUT PUREE

Steps:

• Place the chestnuts in a saucepan with the chicken stock and celery. Simmer, covered, for 20 to 30 minutes or until the chestnuts are soft. Drain well.
• Put the chesnuts through a food mill or ricer and, while they are still hot, beat in the butter, hot milk and cream using a small whisk or spoon. Salt to taste. Serve hot.