Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, brussels sprout, chestnuts and chicken tart.. One of my favorites food recipes. For mine, I am going to 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 simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Brussels sprout, chestnuts and chicken tart. is something that I have loved my whole life.
Sprouts and chestnuts are naturals together. Adding orange is a touch of genius. Chestnuts and Brussels sprouts are a classic pair–the toasty, rich nuts balance the sprouts.
To begin 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 can achieve that.
The ingredients needed to make Brussels sprout, chestnuts and chicken tart.:
- Prepare 200 grams ready made shortcrust pastry
- Make ready 7 cooked brussels sprouts
- Get 200 grams cooked chicken
- Get 100 grams precooked chestnuts
- Prepare 2 eggs
- Get 1 egg yolk
- Get 150 ml double cream
- Take 150 ml creme fraiche
- Prepare salt and pepper
Spread in a single layer on a jelly-roll pan. Rinse and trim the brussels sprouts. Rinse under cold water, and drain well. Sauté the chestnuts in a hot pan with melted butter.
Instructions 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. :-)
Add the brussels sprouts, then pour in the wine and stock. Simmer gently, then stir in the balsamic. Chicken tagine with spiced Brussels sprouts & feta. Joe Wicks' tasty sprout recipe balances earthy, sweet and spicy flavours, using tender chicken thighs Double cream, nutmeg and chestnuts make a luscious addition to traditional Brussels sprouts - just watch this extra-ingulgent side dish disappear. Add chicken stock and stir the mixture well.
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