CHESTNUTS AND BRUSSELS SPROUTS
60 mins
6 people
Relatively Simple
Ingredients
- 400g peeled chestnuts
- 500g small brussels sprouts
- 100g salted butter
- small brown onion
- 200ml rich chicken stock
- 1 cinnamon quill
- 1 piece orange peel (most of the pith removed)
- 1 fresh twig of bay leaves
- Sea salt
- Fresh ground white pepper
Procedure
- Peel and finely dice the onion
- Trim the roots from the brussels sprouts and remove the dark outer leaves
- Fry the leaves at 170°C in clean oil until crisp, then place on absorbent paper and season with salt. Keep warm in a low oven until you’re ready to serve
- Place onions in a heavy based casserole and slowly brown in a little butter. Cook until the onions just begin to soften, then add the chestnuts and remaining butter. Brown, then add the brussels sprout hearts and all remaining ingredients
- Season to taste and cover with a disk of baking paper. Place into the oven at 170°C and cook until the chestnuts are just tender (pay attention, as they will break up if overcooked)
- Remove from the oven and check seasoning
TO SERVE
Serve the brussels sprouts in a deep serving dish, using the crisp outer leaves as a garnish
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