If you are visiting these pages for the very first time and you are in a hurry.......... do yourself a favor and click on the 'Hymno de las Islas Canarias'... (just below) It will give you an "Insight" into the Pride, Full Heartedness and generosity of the Tinerfenians..........Merry Christmas everyone.

Thursday, 22 October 2009

Chestnut Recipe (Wild Rice and Aniseed)

Here is that Great Recipe that I promised for all of you that have harvested your own Chestnuts. It is a fantastic accompaniment with Pork. Hope you Enjoy.

1 tablespoon Virgin Olive Oil
1 cup fresh, peeled Chestnuts (also take off the hairy & bitter inner skin)
5 medium Shallots peeled and finely chopped
2 Celery ribs (chopped up finely)
1 cup Wild rice (rinsed in cold water)
1/4 cup Dried currants
2 teaspoons Aniseed
A pinch of Sea salt (Or:- big lump of Salted Butter which is my preference)
4 cups Water
1 teaspoon Finely grated Orange zest

Directions: (this method uses a Pressure Cooker), but if a stove and Pan is used you will have to soak the Chestnuts in fresh water overnight.
Heat the oil in the cooker. Add the shallots and celery and cook, stirring frequently, until softened slightly, about 1 minute. Stir in the rice, chestnuts, currants, aniseed, salt, and water. Lock the (pressure cooker)lid and over high heat bring up to pressure. Lower the heat just enough to maintain this pressure and cook for 20 minutes. Allow the pressure to drop without the weighted valve. If the rice or chestnuts are not quite cooked, return to high pressure for a few minutes. Drain (reserving the liquid for stock) and return to the pot. Cover and let steam over low heat for a few minutes to dry out. Fluff up as you stir in the orange peel. Break up chestnuts into 2 to 3 pieces with a fork, if desired.

Yummy Yummy Yummmmmmy !!!

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