Chestnut Puree With Bacon Recipes

20 BEST WAYS TO USE CHESTNUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chestnut recipe in 30 minutes or less!

CHESTNUT PUREE WITH BACON

Steps:

• Cut chestnuts crosswise and roast in preheated oven at 220°C (approximately 425°F) for about 20-30 minutes or unitl shells are browned and the insides are golden brown. Cool slightly, peel and chop coarsely. Peel potatoes, rinse and cut into large pieces. Cook in salted water for about 20 minutes or until tender. Drain and let evaporate briefly. Peel shallot and chop finely. Heat 1 tablespoon of butter in a pan and saute shallot until soft. Add chopped chestnuts, cream and remaining butter and bring to a boil. Puree and add squeezed through the ricer potatoes into the pan. Mix well and combine puree with creme fraiche, season with lemon juice, salt, pepper and a little nutmeg.
• Heat a pan and cook bacon until crispy. Drain on paper towels. Place chestnut puree into a piping bag and pipe puree into small cups decoratively. Garnish with bacon and season with freshly ground pepper. Serve.

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.

BRUSSELS SPROUT PURéE WITH CHESTNUTS AND BACON RECIPE

Steps:

• Zap the bacon in the microwave until crisp. Crumble, set aside.
• Make a slit in each of the chestnuts; zap them on high for about 3 minutes or until cooked (or if you have another preferred way of roasting chestnuts, do that.) Let cool, then peel, then chop up. Set aside.
• While the chestnuts are roasting, cook the Brussels in unsalted water for about 12 minutes. (You can do this in the microwave, if you put them in a microwave-proof bowl and cover them with boiling water.) Drain.
• In the bowl of a food processor put the sprouts, butter and cream, then pulse a few times until you have a rough purée.
• Transfer the purée to a microwave proof dish.
• Stir in the chopped chestnut, and zap in the microwave for a minute or two to reheat. Garnish with the crumbled bacon, and send to the table.

PURéE DE CHâTAIGNES (CHESTNUT PURéE)

Steps:

• Tip the chestnuts into a saucepan with the milk and thyme. Bring to the boil over a medium heat, then reduce the heat to a gentle simmer and cook for 10-15 mins. The chestnuts are ready when they start to fall apart slightly when pricked with a fork.
• Meanwhile, heat the butter in a small pan and fry the shallots over a medium heat until softened.
• Remove the thyme from the chestnuts and discard. Use a slotted spoon to transfer the chestnuts to a food processor, then pour in 100ml of the poaching milk, reserving the rest. Add the fried shallots and crème fraîche, then blitz to a thick purée, adding more of the reserved poaching milk to loosen if needed. Season with salt and some white pepper to taste. To freeze, leave to cool fully, then seal in an airtight container and freeze for three weeks.
• Tip the purée back into the saucepan and cover to keep warm until you're ready to serve. If the purée needs reheating, add a splash of the reserved poaching milk and warm through over a low heat.

BACON WRAPPED WATER CHESTNUTS III

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium-size mixing bowl, combine brown sugar, Worcestershire sauce, and ketchup.
• Cut bacon in half. Wrap one slice of bacon around each chestnut. Secure the bacon with a toothpick. Arrange the water chestnut wraps in a 9x13 inch baking dish.
• Bake the water chestnut wraps for 10 to 15 minutes.
• Remove from water chestnut wraps from the oven and drain some of the grease out of the pan. Pour the sauce over the wraps.
• Bake for 30 to 35 more minutes.