I bought some chestnuts before Christmas, meaning to roast them, but was then too busy to actually do that. Luckily many of them were still edible by today! I was home alone for lunch, so this just makes one bowl. It was quite quick to make today, but involved overnight soaking.
-1 or 2 tsp yeast extract
-About three quarters of a small net of chestnuts, or buy a tin of pre-peeled ones if this is what you're setting out to make.
-Three medium cloves of garlic
-Splash of balsamic vinegar
Peel the chestnuts. My preferred technique is to stick a knife into the middle of the shell and slowly bring the handle down towards you, then waggle the blade about to seperate the two halves. Try to get as much of the inner husk off as possible.
Mix the yeast extract with hot water and soak the chestnuts in it overnight.
The next day:
-Put a decent amount of olive oil in the bottom of a saucepan and heat up
-Chop the onion, crush the garlic, tip into the oil
-Scoop the chestnuts out of the stock with a slotted spoon or fork (depending on the size of your container) and drop into the oil.
-Stir around a bit
-Add the stock and a bit more water if necessary
-Bring to the boil then turn down and leave to simmer for half an hour
I ♡ Cashew Cheese.
1 day ago