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Warm Chestnut and Apple Salad

Warm Chestnut and Apple Salad


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Ingredients

  • 6 cups (packed) coarsely torn curly endive
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 1/2 medium Granny Smith apples, peeled, cored, cut into 1/2-inch dice
  • 3/4 cup thinly sliced shallots
  • 1 1/2 cups steamed chestnuts (from two 7.25-ounce jars), coarsely chopped
  • 3 tablespoons red wine vinegar
  • 4 1/2 tablespoons walnut oil

Recipe Preparation

  • Toss arugula and endive in large bowl. DO AHEAD Can be prepared 6 hours ahead. Cover with damp kitchen towel; chill.

  • Heat 1 1/2 tablespoons olive oil in large skillet over medium-high heat. Add apples and shallots; sauté 5 minutes. Add chestnuts; sauté 1 minute. Stir in vinegar, scraping up any browned bits. Remove from heat; stir in walnut oil and remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Pour chestnut mixture over arugula mixture; toss. Divide salad among 8 plates.

Recipe by Georgeanne Brennan Susan Herrman Loomis,Photos by Pornchai MittongtareReviews Section

Winter Parsnip, Chestnut & Apple Salad

  • preparation 15 Minutes
  • cook time 40 Minutes
  • Serves 2
  • 150g fresh chestnuts
  • 3 medium Waitrose Duchy Organic Parsnips, peeled
  • 3 tbsp olive oil
  • 1 Braeburn apple, cored and thickly sliced
  • 1 tbsp clear honey
  • 1 tbsp red wine vinegar
  • 90g pack wild rocket
  • 100g Waitrose 1 Moody’s Rosary Ash Goat’s Cheese, crumbled
  • 1 tbsp chopped fresh mint
  • 1 tbsp sherry vinegar

Preheat the oven to 200°C gas mark 6. Make a slit in the skin of each chestnut. Place in a small roasting tin and cook in the oven for 30 minutes until lightly charred and with split skins. Meanwhile, cut the parsnips in half lengthways then in half again. Parboil in simmering water for 5 minutes until starting to give when pierced with a knife, then drain thoroughly. Toss in a tablespoon of the oil and seasoning and arrange in a single layer in another small roasting tin. Cook in the oven for 30 minutes, turning once, until starting to brown.

Skin the chestnuts while still warm. Remove the parsnips from the oven and add the chestnuts and apple slices to the tin. Whisk together the honey and red wine vinegar and drizzle over the ingredients in the roasting tin. Stir to coat, then return to the hot oven for 5–7 minutes until golden and sticky, turning once or twice.

Arrange the rocket in a large serving bowl, add the roasted vegetables and then scatter over the crumbled goat’s cheese and mint. Whisk the sherry vinegar with the remaining oil and seasoning. Add to the salad and gently mix together. The cheese will begin to melt and combine with the dressing to coat the leaves. The chestnut skins may look blackened and burnt, but they will peel away leaving a wonderfully toasty flavour that pairs well with the mildly tangy cheese and sweet sour dressing.


Recipe Summary

  • 1 pound fresh chestnuts
  • 4 cups water plus 3/4 cup warm
  • 1 cup sugar, plus more for sprinkling
  • 2 cups plus 2 tablespoons all-purpose flour, plus more for work surface
  • 3/4 teaspoon table salt
  • 3 tablespoons vegetable oil
  • 10 tablespoons unsalted butter (1 1/4 sticks), plus more for baking pan
  • 5 large apples (about 3 pounds), such as Empire, Gala, or Fuji, peeled, cored, and cut into 3/4-inch cubes
  • 1 slice white bread, crust removed
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon

Preheat oven to 350 degrees. Using a chestnut knife or a small paring knife, make an incision about 1/8 inch deep through the shell and into the flesh of each chestnut almost all the way around the circumference of the nut. Transfer to a chestnut pan or rimmed baking pan. Roast in the oven until the chestnuts are tender, about 35 minutes.Turn the oven off. Leaving the pan with the chestnuts in the oven, remove several at a time.Working quickly, place 1 chestnut in a towel. Holding both, peel chestnut while still hot. Remove and discard the shells and inner skin.Transfer chestnuts to a medium saucepan. Heat oven temperature to 375 degrees.

Add 4 cups water and 1/2 cup sugar to the chestnuts place over high heat, and bring to a boil. Reduce heat, and simmer chestnuts until most of the liquid has been absorbed and the chestnuts are falling-apart tender, 40 to 45 minutes. Drain in a colander. Break chestnuts into small pieces, and set aside to cool.

In an electric mixer fitted with the paddle attachment, combine the flour and 1/2 teaspoon salt. Add the oil and remaining 3/4 cup warm water, and mix on medium-low speed until dough comes together, about 1 minute. Switch to the dough hook, and mix until the dough is smooth and shiny without sticking to your fingers when squeezed, about 5 minutes. Turn dough out onto a clean surface, and knead into a ball. Cover dough with a bowl, and let stand at least 1 hour or up to 4 hours.

Melt 3 tablespoons butter in a large skillet over medium-high heat. Add half the apples and 1/4 cup sugar, and cook, stirring frequently, until just tender and golden on the edges, 5 to 6 minutes. Transfer apples to a shallow bowl, and set aside until cool. Repeat cooking the remaining half of the apples in 3 tablespoons butter with remaining 1/4 cup sugar.

Place bread in a food processor pulse until texture resembles coarse meal. Add bread crumbs to reserved apples, along with the reserved chestnuts, nutmeg, cinnamon, and the remaining 1/4 teaspoon salt. Toss to combine well set aside.

Melt the remaining 4 tablespoons butter. Brush a baking sheet with melted butter, and set the remaining butter aside. Place a clean sheet or a very large apron on a clean surface about 36 inches square, and sprinkle with flour. Place the dough in the center, and roll into a 12-inch square. Cover dough with a damp towel, and let stand for 15 minutes. Remove the towel and slide both hands, palms down, under the dough. Lift dough, and begin stretching until it becomes too big to stretch on top of hands. Carefully set the dough back down on the cloth, making sure to spread the dough out without any wrinkles. Begin to pull the dough out in all directions, maintaining the square shape, until it is almost translucent and about 36 inches square.

Using a sharp knife or scissors, trim about 1/2 inch of the thicker edges off. The dough that remains should be only the very thinnest dough. Gently brush the butter evenly all over the dough, and arrange the apple-chestnut mixture on top, leaving a 1-inch border.


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Warm Chestnut and Apple Salad - Recipes

Bacon, mushrooms, and chestnuts go together so well. This salad recipe came from Ripe by Nigel Slater (one of my new cookbooks) . This cookbook is really lovely and is full of beautiful photogra phs and delicious looking recipes featuring fruit. I guess I never really consider things like chestnuts to be f ru i t, but they are, and there's a whole chestnut section in the book. I bought up a bunch of chestnuts while they were available , s o I was immediately drawn to this section of the book. Th e recipe rec ommends frisee or baby s pi nach as the greens, but I had radicchio in the fridge and thought it would also be good in this salad and provide a nother color. The warm mixture on top of the gr eens provides a n ice contrast. I also added some red wine vinegar becau se I though t i t was needed to cut through the fat and boost the dressing flavor.

My husband and I ate this as a l ight dinner with some bread and cheese. I think that if we weren't already having some cheese in our meal, some crumbl ed gorgon zola or g oat cheese would have made an excellent addition to this salad. Below i s my slightly modified v ersion of th is recipe for two. Serve this as a side dish or as a light lunch or dinner with soup and /or bread .

War m mushroom, chestnut, and baco n salad
1 tab lespoon extra virgin olive oil
1 pat of unsalted butter
3 slices of bacon, diced
about 8 oz. oys ter mushrooms , sliced
about 3 oz. r oasted and peeled chestnuts, halved
1 clove garlic, minced
sea salt and fresh cracked black pepper, to taste
2 teaspoons red wine vinegar
about 4 cups greens (I used a mix o f radicchio and frisee)

Warm the olive oil and butter in a small skillet. A dd the bacon and cook, stirring oc casionally, until it's cr ispy. Remove with a slotted spoo n and se t on a p ap er tow e l.

Add the mushrooms to the skillet and cook, stirring occasionally, until they begin to turn brown and soft. Add the garlic and chestnuts to the skillet and stir. Cook for about 2 minutes. Sea son with salt and pepper. Add the red wine vinegar and stir well.

Div ide the greens equally onto t wo salad plates or bow ls. Top each with half of the mushroom mixture (including any drippings as this is the dressing) and half of the bacon. Serve immediately.


Chestnut and bacon salad

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Cooking time
30 minutes or less

Dietary information
Gluten-free

Main ingredients
Chestnuts, bacon

Sourced from
The Cook’s Companion App and book

Use curly endive, radicchio and other salad leaves that have a bit of bite.

Ingredients

4 handfuls salad leaves, washed and dried

4 rashers smoked streaky bacon, cut 5 mm thick

2 teaspoons Dijon mustard

few drops of red-wine vinegar

freshly ground black pepper

Method

Put salad leaves into a wide, shallow bowl or on a platter. Sauté bacon gently in a heavy-based frying pan until it starts to render some fat. Cook until crisp, then break into pieces and add to salad. Halve any larger mushrooms. Toss mushrooms and chestnuts in hot bacon fat for 2–3 minutes, then remove and add to salad. Add mustard to pan with oil. Stir to mix, then add vinegar. Pour hot dressing over salad immediately and toss to mix. Season with black pepper. Serve at once.


Recipe Summary

  • 6 tablespoons butter, plus more at room temperature for pan and aluminum foil
  • 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces
  • 2 medium onions, chopped (2 cups)
  • 2 stalks celery, halved lengthwise and cut crosswise into 1/2-inch pieces
  • Coarse salt and ground pepper
  • 2 large Gala or Fuji apples, peeled, cored, cut into 8 wedges, and cut crosswise into thin slices
  • 2 cans (14.5 ounces each) reduced-sodium chicken broth
  • 1/4 cup coarsely chopped fresh sage
  • 1 jar (7 ounces) dry-packed cooked chestnuts, coarsely crumbled
  • 3 large eggs, lightly beaten

Preheat oven to 375 degrees. Butter an 8-inch square baking dish set aside. Arrange bread in a single layer on two rimmed baking sheets. Bake until dried, rotating sheets from top to bottom and front to back halfway through, about 15 minutes. Meanwhile, in a large saucepan over medium heat, melt butter. Add onions and celery season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 6 minutes. Add apples cook until softened, about 3 minutes. Transfer mixture to a large bowl reserve saucepan.

In same saucepan, bring broth to a boil. Remove from heat set aside. To onion-apple mixture, add bread, sage, chestnuts, and eggs. Season with salt and pepper toss to combine. Add half the broth and toss to combine. Continue adding broth and tossing just until stuffing is moistened but not wet.

Place about 4 cups stuffing in turkey. Spoon remaining stuffing into prepared baking dish cover with buttered aluminum foil and refrigerate. When turkey is removed from oven, place covered baking dish in oven, and bake until warmed through, 25 to 30 minutes. Uncover and bake until golden, about 15 minutes more.


Warm Chestnut and Apple Salad - Recipes

VEGAN, GLUTEN-FREE, DAIRY-FREE

This warm salad is both filling and delicious. Jerusalem artichoke is a little like a potato but more nutty, earthy and velvety. They are wonderfully nutritious, particularly as a source of prebiotics – which feed the ‘good’ bacteria in our gut. However, if you don’t include them into your diet regularly, I would suggest enjoying them in moderation to begin with.

You could also try topping this salad with chicken or goat’s cheese, hazelnuts and crispy sage.

INGREDIENTS

400g Jerusalem artichokes
200g carrots
2-3 tbsp coconut or olive oil
1 bunch of kale

For the Dressing
1 tbsp whole grain mustard
2 tbsp good olive oil
1 tsp apple cider vinegar
1 tsp honey (or vegan alternative)

STEP-BY-STEP

Preheat oven to 200/180c gas mark 4.

Peel and cut the carrots into batons. Wash and scrub (or peel) the Jerusalem artichokes and cut into chunks. Toss with the carrots and oil, season and scatter on an oven tray in a single layer and roast for 30-35 minutes, or until they are soft and golden.

Whisk the dressing ingredients together and steam the kale until just tender. When the vegetables are roasted, toss everything in the dressing, while still warm.


Cajun shrimp, shredded cabbage, red onions, raw carrots, apples, raw pecans, fresh herbs, warm wild rice, shredded kale, lime squeeze, nuoc cham dressing


Watch the video: Cod Liver Potato Salad Bruno Albouze (June 2022).