Tag Archives: chestnut

A Little Aside: Creamed Leeks with Chestnut and Thyme Crumble

Rich and comforting, this is a lovely alternative to the traditional vegetables that we usually have with our Sunday roast. I think you get to this time of year and, as much as the Sunday roast is a fabulous treat, a little variety is called for when we’ve been enjoying the meal most weekends since October! Also, joy of joys, most of the prep on this can be done in advance – always good news when a Sunday Roast is involved!

Serves 6 as a side dish

What you need…

for the crumble topping

100g butter, softened

150g plain flour

50g ground almonds

30g suet

1 happy egg yolk

50g cooked chestnuts, chopped (vacuum-packed or frozen work well)

5 tablespoons thyme, leaves picked

Sea salt and black pepper

for the leeks

1kg leeks, trimmed and chunked

100g butter

Sea salt and black pepper

200ml double cream

1 teaspoon freshly grated nutmeg

What to do…

First, to the crumble: tip the butter and flour into your food processor and whizz until the mixture resembles course breadcrumbs. Remove the mixing blade and stir through the ground almonds and suet until evenly incorporated. Likewise, the egg yolk and finally add the chestnuts, thyme, salt and pepper, to taste. Set aside.

Turning to the leeks: melt the butter in a saucepan over a low heat and gently cook the leeks with a little salt and pepper until softened. Pour in the cream and reduce until thickened. Tip into an ovenproof dish and allow to cool.

20 minutes before you’re due to serve your lunch, top leeks with the crumble and scatter over the nutmeg. Bake in a preheated oven at 160˚c / 325˚f / gas 3 for 15 – 20 minutes until crunchy and golden brown – absolutely delicious!

Inspired by…

Lee Bennett, crafthouse-restaurant.com and published by theguardian.com

How easy…

Very and I love that it can be prepared largely in advance.

 

Cauliflower and Chestnut Soup

This soup was described as a ‘hug in a bowl’ and I totally agree. Absolutely delicious with the delicate cauliflower flavour being beautifully complemented by the earthiness of the chestnuts and rich decadence of the cream. Simply delightful, comforting and the perfect antedote to a dreary old Autumn day!

Serves 4

What you need…

Splash of olive oil

1 large red onion, chunked

1 large cauliflower, chunked into florets

250ml milk

850ml vegetable/chicken stock

150ml double cream

Sea salt and black pepper

200g vacuum-packed chestnuts

25g Parmesan, shaved

Drizzle of truffle or olive oil, to serve

What to do…

Heat the oil in a large saucepan and chuck in the onion, cooking over a low heat for 10 minutes, until softened. Tip in the cauliflower, milk and stock and bring to a simmer, cooking for a further 15 minutes until the cauliflower is tender. Pour in the cream and season with salt and pepper. Bring to the boil and then remove from the heat. Chuck in the chestnuts and pour the lot into a blender, whizzing until smooth.

Serve your hug in a bowl topped with Parmesan, black pepper and a drizzle of truffle or olive oil. Simple and gorgeous!

Inspired by…

bbcgoodfood.com

How easy…

Delightfully!