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Leading Chef Stefano Manfredi shares his favourite chestnut recipes

According to studies, one in three Australians have never tasted a chestnut. Leading chef Stefano Manfredi hopes to change this by sharing three of his favourite chestnut recipes with MiNDFOOD.

Leading Chef Stefano Manfredi shares his favourite chestnut recipes

According to studies, one in three Australians have never tasted a chestnut. Leading chef Stefano Manfredi hopes to change this by sharing three of his favourite chestnut recipes with MiNDFOOD.

CHESTNUTS, RICOTTA & HONEY CREAM

Can be used for pancakes, topping for cakes and accompaniment to fresh or poached fruit. Also delicious on fresh or toasted bread.

600g fresh chestnuts

1 tbs honey

250g fresh ricotta

1 tsp vanilla essence

150ml pure cream

1 tbs caster sugar

1. Score chestnuts by cutting a small x on the flat side with the tip of a sharp knife and place in boiling water till tender. 

2. Cut each chestnut in half and scoop out the flesh with a teaspoon. Place flesh in a food processor with honey and vanilla and a couple of tablespoons cold water. Pulse to a smooth paste. 

3. Place chestnut paste into a bowl and mix with ricotta. In a separate bowl, whip cream with caster sugar to soft peaks. 

4. Fold into chestnut ricotta and it’s ready to use.

Tip: Serve with thick toast or homemade pancakes as a weekend treat.

CHESTNUTS, BRUSSELS SPROUTS & PANCETTA

Serves 6-8 as an accompaniment to grilled or roast chicken, duck or quail.

300g of chestnuts

EV olive oil

1 onion, finely diced

2 cloves garlic, minced

50g pancetta, sliced

350g brussels sprouts, sliced into 6-8 pieces top to bottom

1/4 cup chopped parsley

salt and pepper

1. To prepare the chestnuts, score the skin of each with a sharp knife and place them in a pot of cold water with a couple of pinches of salt. 

2. Bring to the boil and drain them immediately. Allow them to cool a little, and then peel. They peel better when still warm. 

3. In a pan heat the extra virgin olive oil. Add the onion, garlic, pancetta, Brussels sprouts and the chestnuts. 

4. Lightly fry for 7-8 minutes till the Brussels sprouts soften. Add the parsley, then season with salt and pepper and serve.

ROAST CHESTNUT, OLIVE AND HERB SALSA

Perfect for roast or grilled meats such as lamb, beef, chicken, duck or pork. Perfect on steamed vegetables like broccoli, asparagus or cauliflower.

750g fresh chestnuts

1 cup mixed fresh herbs- parsley, thyme, rosemary- chopped

2 cloves garlic, minced

8 tbs extra virgin olive oil

3 anchovies, chopped

1 tbs capers, well washed, rinsed, dried and roughly chopped

quarter cup roughly chopped green olive flesh

2 tbs red wine vinegar

salt and pepper

1. Score chestnuts by cutting a small x on the flat side with the tip of a sharp knife and place on a tray under a moderate to hot grill for about 10-15 minutes depending on their size. Parts of them will burn and go black. Don’t worry; this is just the outer shell. 

2. When ready place nuts in a clean tea towel. Wrap them up for five minutes. Giving them a little squeeze will make them easier to peel. 

3. Unwrap and peel both the outer shell and the pellicle off. Chop peeled chestnuts to size of large breadcrumbs and mix with remaining ingredients. Season with salt and pepper to taste.

Recipes created by Stefano Manfredi, leading chef and restaurateur at Manfredi at bells and Balla.

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