Chestnuts are a versatile fruit that can be cooked equally deliciously as a side dish for poultry or for sweets. Glazed chestnuts are one of the unspoken symbols of Paris. In October, on the embankments of the Seine, it is sold literally everywhere.
It is necessary
-
- chestnuts
- pan
- knife
- salt
- additional ingredients
- plate
Instructions
Step 1
Choose large chestnuts with a uniform, glossy skin. Small fruits are also tasty, but it will certainly be difficult to cleanse them. If you are going to serve natural chestnuts, you will not need anything except coarse salt. Slice the chestnuts, dip in boiling salted water and cook until soft.
Step 2
Pull out one fruit, open it, pierce it with a sharp wooden stick. The end of cooking is evidenced by its free entry into the pulp. Dry the chestnuts by draining the water and putting the saucepan in which they were boiled for a minute back on the fire. Of course, without closing the lid. Shake to remove moisture evenly. Pour coarse salt into a salt shaker, put it in the middle of a large, but shallow plate, sprinkle chestnuts around. Serve immediately while hot.
Step 3
Prepare the chicken. Singe, rinse, dry, salt. Chop fresh thyme, rub inside and out of the carcass with it. Boil the chestnuts as described above. Cool and peel using a sharp knife. Coarsely grind the fruits together with the oil. If necessary, add a little salt. Stuff the chicken with the chestnut mixture and bake on a baking sheet for about 30-45 minutes. For a chicken weighing 1.5 kg. you should take 200 g of peeled chestnuts and 25 g of butter.
Step 4
Prepare vegetables: 1 medium head of fennel, half each red and yellow bell peppers, meaty tomato, 100g zucchini. Boil and peel 150 g chestnuts using a familiar recipe. Sauté 30 g of chopped shallots in 1 tablespoon. butter. Add chestnuts. Then add vegetables one at a time. Salt, put a sprig of rosemary, pour in 200 ml. white wine and cook until the liquid is almost completely evaporated. This dish is very popular in the south of France. By the way, it can also be made from frozen chestnuts.
Step 5
Cook a thick sugar syrup, for which take 30 g of water for 200 g of sugar. When the syrup is cooked to the state of a "thin thread" (a drop falling from a spoon should leave a characteristic trace), dip boiled and thoroughly dried chestnuts into the syrup. Cook for about 5 minutes. Put on a special wire rack and leave for a day. The operation must be repeated several times. An indicator of the readiness of the chestnuts will be a beautiful whole caramel glaze.
