Golden Lentil Roulade With Chestnut Stuffing Recipes

CHESTNUT STUFFING

Steps:

• Preheat the oven to 450 degrees F.
• Cut an X into the round end of each chestnut, place on a rimmed baking sheet, put in the oven and add 1/4 cup water to the pan. Roast for 10 minutes; the shells should peel back where cut. Remove from the oven, let cool for a minute or two, and then peel while the chestnuts are still warm. Chop coarsely.
• Decrease the oven temperature to 350 degrees F. Spread the breadcrumbs on a baking sheet and bake until dry and golden, about 15 minutes. Put in a large bowl with the chestnuts and cornbread.
• In a large saute pan over medium heat, melt the butter, and then add the celery, onions, and chopped liver, and cook until the vegetables are soft, about 8 minutes. Add to the bowl with the chestnuts.
• Stir in the chicken stock, parsley, sage, salt, pepper and eggs. Spoon into a buttered 3-quart baking dish and bake, covered, for 30 minutes. Uncover and bake until browned, about 30 minutes.

GOLDEN LENTIL ROULADE WITH CHESTNUT STUFFING

Steps:

• In medium saucepan, combine lentils and 2 1/2 cups water. Bring to a boil. Reduce heat, cover and simmer until lentils are tender and water is absorbed, about 15 minutes. Stuffing: In medium skillet, heat oil over medium heat. Add onions and bell pepper and cook, stirring often, until vegetables are soft, about 7 minutes. Remove from heat. In food processor, combine onion-pepper mixture, chestnuts, bread crumbs and sage; pulse on and off until well-blended. Transfer to large bowl and season with salt and pepper. Preheat oven to 350F. Transfer cooked lentils to food processor. Add garlic, water or lemon juice, bread crumbs, salt and pepper and process until mixture becomes and smooth, pliable dough. Spread out a large piece parchment paper or wax paper on flat surface. Transfer lentil mixture to paper and pat into an 11- by 14-inch rectangle. Spread chestnut mixture evenly over lentil layer. Starting with a short end, carefully roll up lentil mixture, using paper to guide you (pull upward on edge of paper to propel the dough forward and create rolling action). Press roll firmly together with your hands as needed. Lift roulade onto a lightly greased baking sheet, rub softened butter or margarine over it. Bake until heated through and top is just beginning to brown, 15 to 20 minutes. Transfer to serving platter.

ROAST TURKEY WITH CHESTNUT STUFFING

Steps:

• First make the stuffing. Pour the madeira or wine into a bowl, then crumble in the mushrooms. Fry the onions in the butter for 10 mins, until golden. Cool, then mix with the thyme leaves, the mushrooms and their soaking liquid, and all remaining ingredients, apart from 8 of the chestnuts and the bacon. Season well.
• Set aside half of the stuffing. Line a greased 500g loaf tin with bacon. Pack the rest of the stuffing into the tin, then bring the rashers round over the top and secure in place with cocktail sticks. Use the reserved chestnuts to fill the spaces where the bacon meets. Chill until ready to cook. This will keep in the fridge uncooked for 2 days or can be frozen for up to a month.
• Prepare the turkey. The night before, put the onion quarters, reserved lemon halves and thyme sprigs in the cavity between the legs. Pack the reserved stuffing into the neck end. Secure the neck skin with skewers and tie the legs together. Weigh the turkey. Calculate the cooking time at 40 mins per kilo, plus 20 mins.
• Put a large sheet of extra-wide foil in a large roasting tin and put the turkey on top. Smear the breast with the butter, then grate over half of the nutmeg and season well. Cover with bacon, then pour over the glass of madeira or wine. Seal the foil well to make a parcel. Chill overnight.
• On the day, take the turkey out of the fridge 1 hr before roasting. Heat oven to 190C/fan 170C/gas 5. Put the turkey in the oven; then, 90 mins before the end of cooking, remove foil and bacon, and drain off the juices from the tin to use in the gravy. To test whether the turkey is cooked, push a skewer into the thickest part of the thigh - the juices should run clear. If they are pinkish, cook for 15 mins more, then test again.
• Transfer the turkey to a platter, cover with foil, then a couple of tea towels, and allow to rest for at least 30 mins before carving. Meanwhile, cook the stuffing loaf for 30 mins and reheat the bacon. Garnish with watercress and serve the stuffing loaf separately.

CHESTNUT & AMARETTO ROULADE

Steps:

• Heat oven to 160C/140C fan/gas 4. Butter and line a 20 x 30cm Swiss roll tin. Whisk the yolks and sugar together until thick, then fold in the chestnut purée.
• Whisk the whites into stiff peaks, then fold into the chestnut mixture. Pour in the greased tin and cook for 40 mins.
• Cool for 5 mins, then cover with a damp tea towel and leave for an hour. Meanwhile, make your cream. Simply add the Disaronno to the double cream and whisk until thick and spreadable.
• Take a big piece of greaseproof paper and sprinkle generously with icing sugar. Turn the roulade out onto the paper, spread the cream on and carefully roll it up tightly, starting with one of the short edges and using the paper to help. Don't worry if it cracks - it's part of the charm. The roulade can be made several hours ahead - just keep it somewhere cool.

GOLDEN LENTIL SOUP

Steps:

• Place all ingreidients in a large pot and bring to a boil.
• Turn pot down to a simmer and simmer for 20-30 minutes, or until the lentils are tender. Puree them with a stab mixer or a blender till smooth.

GOLDEN LENTIL SOUP

Steps:

• Rinse lentils and then cover with water in a large saucepan and bring to a boil. (Stir occasionally to prevent burning.) Cook, uncovered, for 9 minutes. Drain and place aside.
• Chop carrots, celery, onion and garlic. (Using a food processor saves time if available).
• In a large stockpot, saute the chopped onions, carrot, celery, garlic, turmeric, and cumin in olive oil until onions are translucent.
• Transfer lentils and broth to the pot. Add coriander and salt and pepper to taste.
• Bring soup to a boil. Lower heat, cover, and simmer for 40 minutes. Serve with crackers.

CHESTNUT STUFFING ROLL

Steps:

• To make the stuffing, melt the butter in a large non-stick pan, add the onions and gently cook for 10-15 mins until very soft. Stir in the sage for 1 min, then tip into a large mixing bowl. Pulse the chestnuts in a food processor until chopped into small bits, then tip these into the bowl with the onions and repeat with the hazelnuts. Add the breadcrumbs, mace, beaten egg, 1 tsp salt and some pepper, and mix everything together well.
• Tear off a very large sheet of foil. Smear the butter in the middle, making a rectangle about 30 x 40cm. Lay the bacon rashers over in a row, overlapping a little. Use a rolling pin to slowly but firmly roll down the length of the bacon strips to stretch them a bit. Shape the stuffing into a log along the rashers. Using the foil to help you, roll up the stuffing so that it is completely wrapped in the bacon. Overwrap with the extra foil and twist the ends to tighten and seal. If it's not very round, give it an extra roll or two on your work surface. Chill until ready to roast. Can be made up to 2 days ahead and kept in the fridge.
• To cook, bake at 200C/180C fan/gas 6 (when you turn up the heat for the turkey) for 30 mins. When the turkey comes out, turn up the heat to 220C/200C fan/gas 7, unwrap the stuffing and continue to cook for 30 mins more until crisp. Keep warm, then slice and serve with sage leaves fried in butter, if you like.