Wednesday, 26 December 2018

Pearl Onion-Chestnut-Orange-Brussel Sprout Melange.

Caramalised Onions and Chestnuts with Glazed Oranges & Brussel Sprouts

So many flavours, textures and colours that match perfectly. 
Made up for Christmas Day it is a wonderful choice for any meat at the festive table.
A versatile recipe, use your favourite liquor, it won't matter.




Festive and colourful, this flavourful recipe is a perfect combinations for any buffet table.





Serves 25 

100 gm diced bacon style meat (about 3 strips)
1/2 kg chestnuts, ready to eat
1/2 kg pearl onions, halved
1 tsp garlic puree
3 tbsp salted butter
2 tbsp chestnut flour
1 1/2 cup chicken stock
1/2 cup rum
3 tbsp maple syrup

25 brussel sprouts cut in half
100 gms diced chorizo or spicy sausage
2 oranges
1/4 cup sweet rum
1 tbsp brown sugar
dash of salt


In a skillet pan fry the bacon meat. Remove with a slotted spoon and keep aside. Continue frying with the pearl onion, cut side down, allowing them to caramelise. Do this in batches, to cook through. You may need to add a touch of oil as you continue. Remove and keep aside until all are done. Now add all the chestnuts into the skillet. Give it a light toss and remove.
In the same skillet melt the butter with the chestnut flour. Mix well to avoid lumps, add the chicken stock and bring it to a boil. Add the rum and the maple syrup. Boil until desired consistency. Add the bacon, onion and chestnuts into it. Taste and add salt pepper if needed.

For the orange and brussel sprouts.

Thinly slice one orange, add salt, sugar and sweet rum and marinate for as long as you can, preferably overnight.
Juice the second orange.

In a skillet pan fry the chorizo or sausage meat.
Remove with a slotted spoon and keep aside.
In the same pan continue caramelising the brussel sprouts. Cooking it in batches is best. Keep the cut side down.
When all of them are done return them to the pan, Toss them well and add the chorizo, and orange juice plus the marinated orange juice from the sliced oranges. Salt and pepper. 

When ready to serve, warm the onion and chestnuts and pour it into the dish.
Warm the brussel sprouts and gently place all around on the bed of marinated oranges.
Serve warm.





Tips

Use the ready vacum packed chestnuts. It saves time and clean up.

While the sauce should coat the back of the spoon it cannot be too thick or hard to mix.
Add more chicken stock to thin down if needed.

You can use any bacon or sausage of your choice. Use bacon with the least fat. Omitting the meats may reduce the intensity of the flavour but it can still be delicious.

Do not over cook the brussel sprouts. They will wilt and become discoloured.

Using the red/purple coloured baby pearl onions is preferred.

For more cookbooks and ebooks click on The Art of Parsi Cooking; reviving an ancient cuisine.














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