Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, brussels sprout, chestnuts and chicken tart.. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The essence of Italian cooking today is simplicity. One uses the freshest seasonal ingredients and basic cooking techniques to simply enhance the natural flavor of the food. Place the steamed/cooked Brussels sprouts, pancetta and chestnuts on top of the crust.
Brussels sprout, chestnuts and chicken tart. is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Brussels sprout, chestnuts and chicken tart. is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have brussels sprout, chestnuts and chicken tart. using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Brussels sprout, chestnuts and chicken tart.:
- Get 200 grams ready made shortcrust pastry
- Get 7 cooked brussels sprouts
- Make ready 200 grams cooked chicken
- Make ready 100 grams precooked chestnuts
- Prepare 2 eggs
- Get 1 egg yolk
- Get 150 ml double cream
- Prepare 150 ml creme fraiche
- Make ready salt and pepper
Stir-fry in oil with onions and ginger; add to cooked chestnuts at Christmas; or boil until al dente (firm to the bite) and quickly pan-fry with diced pancetta and chopped garlic. Brussels sprouts with hazelnut & orange butter Smashed sprouts mash with chestnuts Delia's Sautéed Brussels Sprouts with Chestnuts recipe. No frazzled nerves here, trying to peel, or more irritatingly, remove the skins from the zillion crevices in chestnuts. Just a pack of cooked and peeled chestnuts, which makes it all very laid-back.
Instructions to make Brussels sprout, chestnuts and chicken tart.:
- Preheat oven to 180°C
- Roll out pastry on a floured board to about 3mm thick.
- Line an 8 inch flan dish with the pastry and place in the fridge for 15 mins
- When chilled, fill with parchment paper and baking beans and cook for ten mins. Remove beans and paper after this time and cook for further 5 mins until dry.
- Leave to cool whilst preparing the filling.
- Chop the chicken into bite sized pieces, quarter the sprouts and separate the chestnuts..
- In a mixing bowl, beat eggs, yolk and cream lightly to mix. Add creme fraiche and season generously.
- Place chicken, chestnuts and sprouts in the case. Pour the egg mixture over the top.
- Return to the oven for 12 mins until the custard is set and golden in colour.
- Eat warm or cold. :-)
Meanwhile, bring another large pot of lightly salted water to a boil. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and set aside. Transfer to a bowl; season with salt and pepper. Repeat with the remaining oil and sprouts.
So that is going to wrap it up for this special food brussels sprout, chestnuts and chicken tart. recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
