Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, brussels sprout, chestnuts and chicken tart.. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Brussels sprout, chestnuts and chicken tart. is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Brussels sprout, chestnuts and chicken tart. is something that I have loved my whole life.
Great recipe for Brussels sprout, chestnuts and chicken tart. A variation of Nigel Slater's recipe using some Christmas leftovers. He uses a rich pastry case recipe which I found difficult to roll, so I bought JusRol second time round! Stir through the cooked chestnuts and set aside.
To begin with this recipe, we have to prepare a few ingredients. You can have brussels sprout, chestnuts and chicken tart. using 9 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Brussels sprout, chestnuts and chicken tart.:
- Make ready 200 grams ready made shortcrust pastry
- Get 7 cooked brussels sprouts
- Prepare 200 grams cooked chicken
- Take 100 grams precooked chestnuts
- Get 2 eggs
- Prepare 1 egg yolk
- Get 150 ml double cream
- Prepare 150 ml creme fraiche
- Get salt and pepper
Trim any excess fat off of the thighs before cooking. Brussels sprouts: I used small to medium-sized Brussels sprouts for this recipe. Remove any browned leaves and cut them in half through the root. Use crunchy green or purple Brussels sprouts, plus sweet conventionally-grown dates from our Marketplace to make this bright side salad.
Steps to make Brussels sprout, chestnuts and chicken tart.:
- Preheat oven to 180°C
- Roll out pastry on a floured board to about 3mm thick.
- Line an 8 inch flan dish with the pastry and place in the fridge for 15 mins
- When chilled, fill with parchment paper and baking beans and cook for ten mins. Remove beans and paper after this time and cook for further 5 mins until dry.
- Leave to cool whilst preparing the filling.
- Chop the chicken into bite sized pieces, quarter the sprouts and separate the chestnuts..
- In a mixing bowl, beat eggs, yolk and cream lightly to mix. Add creme fraiche and season generously.
- Place chicken, chestnuts and sprouts in the case. Pour the egg mixture over the top.
- Return to the oven for 12 mins until the custard is set and golden in colour.
- Eat warm or cold. :-)
Remove any browned leaves and cut them in half through the root. Use crunchy green or purple Brussels sprouts, plus sweet conventionally-grown dates from our Marketplace to make this bright side salad. Paul Welburn's partridge recipe is a beautifully festive recipe for those after something a little more refined for Christmas dinner this year. Packed with festive cheer thanks to the charred sprouts and chestnuts, the chef serves sous-vide partridge breast and leg atop a parsnip purée tart. Remove the skillet from the heat and add the Brussels sprouts, cut side down against the surface of the pan, arranging around the potatoes.
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