Brussels sprout, chestnuts and chicken tart.
Brussels sprout, chestnuts and chicken tart.

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, brussels sprout, chestnuts and chicken tart.. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Brussels sprout, chestnuts and chicken tart. is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Brussels sprout, chestnuts and chicken tart. is something which I’ve loved my whole life.

Roasted chestnuts are one of the many reasons to love autumn cooking. In this recipe, we're harnessing their On the side, we're serving roasted sweet potato dressed with lemon-marinated onion, for a tart twist that with Chestnut & Brussels Sprout Pan Sauce. Roast Brussels sprouts and chesnuts together on a pan for an easy side dish recipe that's perfect for the holidays.

To get started with this recipe, we must first prepare a few components. You can cook brussels sprout, chestnuts and chicken tart. using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Brussels sprout, chestnuts and chicken tart.:
  1. Take 200 grams ready made shortcrust pastry
  2. Get 7 cooked brussels sprouts
  3. Take 200 grams cooked chicken
  4. Prepare 100 grams precooked chestnuts
  5. Take 2 eggs
  6. Make ready 1 egg yolk
  7. Take 150 ml double cream
  8. Prepare 150 ml creme fraiche
  9. Take salt and pepper

Trim each sprout by cutting a little piece off the bottom. Brussels Sprout, Chestnut, Chicken Broth, Side Dish, Fall. Can Chefs Make Brussels Sprout-Haters Change Their Mind? Chicken tagine with spiced Brussels sprouts & feta.

Instructions to make Brussels sprout, chestnuts and chicken tart.:
  1. Preheat oven to 180°C
  2. Roll out pastry on a floured board to about 3mm thick.
  3. Line an 8 inch flan dish with the pastry and place in the fridge for 15 mins
  4. 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.
  5. Leave to cool whilst preparing the filling.
  6. Chop the chicken into bite sized pieces, quarter the sprouts and separate the chestnuts..
  7. In a mixing bowl, beat eggs, yolk and cream lightly to mix. Add creme fraiche and season generously.
  8. Place chicken, chestnuts and sprouts in the case. Pour the egg mixture over the top.
  9. Return to the oven for 12 mins until the custard is set and golden in colour.
  10. Eat warm or cold. :-)

Double cream, nutmeg and chestnuts make a luscious addition to traditional Brussels sprouts - just watch Pan fry cubed chorizo and Brussels sprouts, then toss with egg yolks, spaghetti and Parmesan for an indulgently creamy weeknight dinner. Mary Berry's Brussels sprouts with bacon or pancetta and chestnuts make a lovely alternative to the boiled or steamed varieties at Christmas. Drain the sprouts well, then stir them into the pancetta, chestnut and onion mixture. Season, to taste, with salt and freshly ground black pepper. Next, peel the shallots (or peel the onion and finely chop it, in a mini chopper if you have one).

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