Captain Pugwash Pungent Chestnut Bread Golden Lentil Roulade w/Chestnut Stuffing Tofu And Chestnuts
Warm Wild Mushroom & Chestnut Salad with Garlic BlankChestnut, Onion, and Currant Stuffing Sherried
Chestnut Stuffing Brussel Sprouts And Chestnuts Wild Rice with Chestnuts Chestnuts in Rum -
Brfndende Kastanier Stir-Fried Chestnuts And Chinese Cabbage
Captain Pugwash Pungent Chestnut Bread
3 cups flour (your favourite we use all types) 2 tablespoons of yeast + loads of honey or syrup, -
4 tablespoons at least 😉 1 pinch salt 3 tablespoons olive oil 1 cup chestnuts peeled -ughhhh hard
work 🙁 1 dash of spirits - your favourite (honest ! I used Peach schnapps last time) 2
tablespoons of oil
OK, get your gear together! (bowl, spoon, cup of tepid water and optional beer (we are English!)
Start the yeast culture off until by mixing the honey or syrup, water and yeast. Meanwhile put the
chestnuts into a pan add the spirits ('liquor' I think you say in the US of A) and cover with a
little water. Bring this to the boil and simmer with a lid on until the chestnuts are soft (Too much
boiling turns everything to a mush 🙁 so keep control of the beer 🙂 !) By now if you are organized
you'll have got the flour, salt and honey into the bowl with a dash of olive oil (say 3 tablespoons
!) Mix all this together, breath deeply, and rest. When the chestnuts are soft drain the liquid into
the flour mixture and mix quickly (or if you are patient you could wait for it to cool- I find it
doesn't really matter). Chop up the chestnuts into little bits and add to the flour. Mix it all up,
add the yeast and begin the knead. Keep going all the way and let the dough rest 2 or three times.
Knock down at least twice and then split into your favorite tins (I use 3 small 5x2x3 tins). Place
in the oven at 400 + and cook until golden brown. Turn out onto the wire rack and if you can wait
that long 😉 let the bread cool. I can't really tell you what to do here as ours never lasts that
long! Take care and Enjoy! Craig, Ruth and Aaron-Joe
Golden Lentil Roulade w/Chestnut Stuffing Serving Size: 8
1 1/2 cups red lentils 4 cloves garlic -- minced 2 cups fresh bread crumbs 3 tablespoons water or
fresh lemon juice
1/2 teaspoon salt
2/4 teaspoon freshly ground pepper Chestnut Stuffing: 1 tablespoon vegetable oil 2 medium onions (2
cups) -- chopped 1 cup finely chopped red bell pepper 1 1/2 cups canned peeled chestnuts 2 cups
fresh bread crumbs
3/4 cup chopped fresh sage
4/4 cup chopped fresh parsley sage sprigs for garnish
In a medium saucepan, combine lentils and 2 1/2 cups of water. Bring to a boil, reduce heat, cover,
and simmer until lentils are tender and water is almost absorbed, about 15-20 minutes. Stuffing: In
a 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 a food processor, combine onion-
pepper mixture, chestnuts, bread crumbs, and sage, and pulse on and off until well-blended. Transfer
to a large bowl and season with salt and pepper. Preheat oven to 350 degrees F. Transfer cooked
lentils to food processor. Add garlic, water or lemon juice, bread crumbs, salt and pepper, and
process until mixture becomes a smooth, pliable dough. Spread out a large piece of parchment or wax
paper on a flat surface. Transfer lentil mixture to paper and pat (I also used a rolling pin) into
an 11x14-inch rectangle. Spread Chestnut Stuffing evenly over lentil layer. Starting with the 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 and rub with softened butter or margarine.
Bake until heated through and top is just beginning to brown, about 15-20 minutes. Transfer to a
serving platter. Serving Ideas : Serve on platter surrounded by roasted veggies&sage sprigs
NOTES : I made this for Thanksgiving, 1997, and we really enjoyed it. I believe it needed to cook
much longer than the recipe says, perhaps even twice as long, to heat through. Also, by itself, the
Roulade may be rather dry. I *strongly* recommend serving it with the Rich Mushroom Sauce or other
gravy or sauce. This Roulade is different than most in that its outer layer, which is made of cooked
lentils, is unbaked when it is rolled around the stuffing. It is baked after rolling. This allows
the dish to be assembled well in advance. Leftovers can be eaten cold, and Roulade slices can be
made into sandwiches. Notes kindly provided by "Karen C. Greenlee"
- [email hidden] Recipe By : Vegetarian Times
Tofu And Chestnuts 2 servings
10 oz firm tofu cut into chunks 1 Tbsp Reduced-sodium soy sauce 1 1/2 tsp Peanut oil
1/4 cup Diced red bell pepper 2 Tbsp Chopped scallion (green -onion)
2/2 Garlic clove, minced
3/4 tsp Minced pared ginger root 6 sm Chestnuts, boiled and peeled
4/4 cup Water 1 Tbsp Dry sherry
5/2 Pkt instant vegetable broth & -seasoning mix (1/2 tsp) 1 tsp Cornstarch
6/2 tsp Each raw cane sugar and -Chinese sesame oil 1 ds Pepper
In medium bowl combine tofu chunks and soy sauce; cover with plastic wrap and let stand at room
temperature for 30 minutes. In 9-inch skillet or a wok, heat peanut oil over medium heat; add bell
pepper, scallion, garlic, and ginger and saute until vegetables are tender, about 2 minutes. Drain
tofu, reserving marinade. Add tofu, a few pieces at a time, to vegetable mixture, stirring after
each addition. Add chestnuts, increase heat to high, and cook, stirring constantly, until tofu
begins to brown, about 2 minutes; stir in water, sherry and broth mix and bring to a boil. Reduce
heat to low and let simmer for 1 minute. To reserved marinade add cornstarch, sugar, sesame oil and
pepper and stir to dissolve cornstarch; pour over tofu mixture and, stirring constantly, bring to a
boil and cook until thickened. [Weight Watchers New International Cookbook] Posted By Fred Peters.
Warm Wild Mushroom & Chestnut Salad with Garlic Croutons
240g Clement Faugier Whole Peeled & Cooked Chestnuts, halved One bag of mixed salad leaves 250g
mixed wild mushrooms, wiped & halved 3 garlic cloves, crushed, 3 slices of fresh white bread, sliced
1 tablespoon olive oil, juice of half a lemon Salt & freshly ground black pepper
Preheat the oven to 190o C/375 o F/Gas 5. Mix 2 crushed garlic cloves with 3 tablespoons of oil in a
bowl. Toss in the white bread cubes gently, coating evenly. Lay bread out evenly on a baking tray
and bake for 10 minutes or until golden brown. Sauti the mushrooms and chestnuts in 2 tablespoons of
olive oil and 1 crushed garlic clove for 3 - 4 minutes. For the salad dressing, whisk 2 tablespoons
of olive oil with the lemon juice and season with salt & pepper. Drizzle dressing over salad then
pile on the mushrooms and chestnuts, serve warm with wholewheat croutons sprinkled on the top.
Author: Porter Foods
BlankChestnut, Onion, and Currant Stuffing
10 cups 1/4-inch dice seven-grain bread (about 1 pound) 2 large onions 1 stick (1/2 cup)
vegan margarine
7/4 pound vacuum-packed or canned whole chestnuts 3 1/2 cups chicken-style vegetable broth 1 cup
dried currants 1 cup packed fresh flat-leafed parsley leaves 1 teaspoon chopped fresh sage leaves
8/2 teaspoon chopped fresh thyme leaves
9/2 cup walnuts or pecans Garnish if desired: chopped fresh flat-leafed parsley leaves
Preheat oven to 325 F.
In a large shallow baking pan toast bread in middle of oven until just dry, 15 to 20 minutes. Halve
onions lengthwise and cut each half into 8 wedges. In a large heavy skillet cook onions in margarine
over moderate heat, stirring occasionally, until golden brown, about 25 minutes. If using canned
chestnuts, rinse and drain. In a saucepan simmer vacuum-packed or canned chestnuts in 2 cups broth
15 minutes. Remove pan from heat and stir in currants. Let mixture stand 5 minutes. Chop parsley. In
a large bowl toss together bread, onions, chestnut mixture, remaining 1
10/2 cups broth, herbs, and salt and pepper to taste and cool completely. Stuffing may be made up to
this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before
proceeding.
In a shallow baking dish bake stuffing in preheated 3250 F. oven 45 minutes (for moist stuffing,
bake covered entire time; for less moist stuffing with a slightly crisp top, uncover halfway through
baking time).
Garnish stuffing with parsley.
Sherried Chestnut Stuffing 12 servings
1 lb Fresh chestnuts; - OR - 10 oz -canned chestnuts 2 pk Long-grain rice & wild rice -(6 oz size
packages) 4 cup Water
11/2 cup Cream sherry 4 Tbsp olive oil or vegan margarine
12/2 cup Sliced onion
13/2 cup Sliced celery
14/2 cup Minced parsley
If fresh chestnuts are used, slit shells on one side and cook in boiling water to cover 20 minutes.
Cool, peel off shells and skin and dice coarsely. Drain and dice canned chestnuts, if used. Cook
rice in water according to package directions, using seasonings from package and adding sherry and 1
tablespoon oil. Meanwhile, heat remaining 3 tablespoons oil in skillet. Add onion, celery and
parsley and cook until onion is tender but not browned. Combine rice with vegetables and chestnuts.
Brussel Sprouts And Chestnuts 6 servings
1 1/2 lb Brussel sprouts
15/2 lb Chestnuts
16/2 tsp Rosemary
17/2 tsp Tarragon
18/2 tsp Cumin 1 cup vegetable broth 1 Tbsp Cornstarch
Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts,
with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20
minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour
over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix
with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables. Source:
Neil's Mom (Toronto Sun orig) posted by Anne MacLellan
Wild Rice with Chestnuts Serving Size : 6
1 Tbsp Oil 5 md Shallots
- peeled and finely chopped 2 Celery ribs -- finely chopped 1 cup Wild rice -- rinsed
1/3 cup Dried, peeled chestnuts
2/4 cup Dried currants 2 tsp Aniseed
3/4 tsp Sea salt -- or to taste 4 cup Water 1 tsp Finely chopped orange zest -OR- grated
Pressure Cooker: Heat the oil in the cooker. Add the shallots and celery and cook, stirring
frequently, until softened slightly, about 1 minute. Stir in the rice, chestnuts, currants, aniseed,
salt, and water. Lock the lid in place and over high heat bring to high pressure. Lower the heat
just enough to maintain high pressure and cook for 25 minutes. Allow the pressure to come down
naturally or use a quick release method. Remove the lid, tilting it away from you to allow any
excess steam to escape. If the rice or chestnuts are not quite cooked, return to high pressure for a
few minutes. Drain (reserving the liquid for stock) and return to the pot. Cover and let steam over
low heat for a few minutes to dry out. Fluff up as you stir in the orange peel. Break up chestnuts
into 2 to 3 pieces with a fork, if desired.
Standard Stovetop: Soak the chestnuts overnight. Drain and reserve the water. In a heavy 2-quart
saucepan, heat the oil. Add the shallots and celery and saute for 1 minute. Add the chestnut soaking
liqiud plus enough water to equal 3 cups and bring to a boil. Stir in the rice, reserved chestnuts,
currants, aniseed, and salt. Return to the boil, cover, reduce heat, and simmer until most of the
grains have butterflied and almost all the liquid has been absorbed, about 50 minutes. Let stand,
covered, off heat for 10 minutes. If there is still liquid left in the bottom of the pot, lift out
the rice with a slotted spoon.
Source: Recipes from an Ecological Kitchen - by Lorna J. Sass Typed by Karen Mintzias
Chestnuts in Rum - Brfndende Kastanier
Serves 4
1 pound chestnuts 1 1/4 cups powdered sugar
4/2 cup rum
The chestnuts should be steamed or roasted until soft. Shell them and arrande on a flat silver dish.
Sprinkle the nuts thickly with sugar. Pour the rum over and light it with a match. Flame the
chestnuts well. Serve with coffee.
Stir-Fried Chestnuts And Chinese Cabbage
3 tablespoons peanut oil 2 teaspoons minced garlic 2 teaspoons minced peeled fresh ginger
5/4 teaspoon salt 1 lb Napa cabbage, quartered lengthwise, cored, and sliced diagonally into
6/4-inch-wide strips 2 cups bottled peeled cooked whole chestnuts (10 oz), halved
7/2 teaspoon sugar 1 tablespoon soy sauce 1 teaspoon Asian sesame oil
Heat peanut oil in a wok or 12-inch heavy skillet over high heat until just beginning to smoke, then
stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add cabbage and cook,
tossing, until just beginning to wilt, about 2 minutes, then stir in chestnuts and sugar. Reduce
heat to moderate and cook, covered, 3 minutes, then stir in soy sauce and sesame oil. Serve
immediately. Makes 6 to 8 servings. ( [email hidden] ) from Montreal
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