Free Recipe Braised Chestnuts in Red Wine Gravy
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Braised Chestnuts in Red Wine Gravy Recipe
MMMMM—FOR APPROXIMATELY
ONE PINT O—-
6 oz Dried chestnuts; soaked in
-cold
; water overnight
3 oz Carrots; cut in half
3 oz Celery; cut in half
3 oz Leeks; cut in half
1 sm Onion; peeled, cut in half
1 ts Crushed garlic
Herbs & spices: 2 bay
-leaves; 2 cloves, 5 ml /
; 1tsp juniper
; berries, 5ml / 1
; tsp black
; peppercorns, sprig
; fresh thyme, sprig
; fresh parsley, 30ml
; / 2tbsp
Butter or sunflower oil
1 pt Water
1 pt Red wine
2 ts Yeast extract
2 tb Comfiour
1 tb Tomato pur‚e
Braised Chestnuts in Red Wine Gravy Preparation
Drain and rinse chestnuts, remove loose skins and discard any chestnuts with suspicious-looking holes. Place chestnuts, carrot, celery, leek, onion, garlic, loose spices and butter/oil in a 3-pint capacity saucepan. Fry together until the mixture starts to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes. The chestnuts should be tender but not fall apart. Strain stock into a clean pan, pick out chestnuts from vegetables and save to garnish the nut roast. Discard remaining vegetable mixture. Mix yeast extract, comflour, and tomato pur‚e to a paste with 4 tbsp cold water and stir into the hot chestnut stock. Bring to the boil stirring frequently, simmer for 5 minutes until thickened. Converted by MC_Buster. NOTES : The basis of this gravy is the rich cooking stock from the wine-braised chestnuts. It can be made several days in advance if necessary and kept covered in the fridge. Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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