These are a few recipes or small hacks you can use to achieve a different touch in your cooking every day.
Chop the chestnuts and cook them by infusing the milk. Add sugar, chestnut flour, salt, melted butter, coffee liqueur, wheat flour, yeast and stir. Add the eggs and the chopped chestnuts and stir everything together.
Grease a mould with butter and flour. Bake for 40 minutes at 180 degrees.
Decorate with icing sugar.
Wheat flour, milk, egg and lemon zest for the preparation of the filloas. We fill them with Marron Glacé cream.
Sprinkle with icing sugar and garnish with mint leaf.
CHESTNUT AND ORANGE PANNA COTTA
Soak the gelatin in warm water. Crush the biscuits and mix with melted butter.
In a separate bowl, mix cream, milk, sugar and orange zest. Add the melted gelatin and the best bit: Marron Glacé cream. Mix well and let it boil.
Leave to cool in the fridge for four hours.
Add orange zest and a cooked chestnut.
SIRLOIN WITH CHESTNUT GARNISH
We prepare a grilled sirloin, stewed game meat or poultry, and when ready add the garnish previously heated in the microwave, piercing the bag with a fork and heating it to 750W for 2 minutes, or sautéing them in the sauce of the stew or roast.
For this recipe, you need “Chestnut Garnish” from Cuevas Chef.
MEAT GARNISHED WITH CHESTNUTS, PLUMS, PINE NUTS AND WILD MUSHROOMS
We open a piece of meat (beef, pork, capon, turkey…) in this case pork tenderloin, season and fill with the garnish that will have been macerated for 1 hour in 100cl of port wine. To finish, tie up the piece of meat and roast in the traditional style.
For this recipe you need “Chestnut garnish with plums, pine nuts and wild mushrooms” from Cuevas Chef.
ICE CREAM WITH CHESTNUTS IN SYRUP
Pour a ball of ice cream or vanilla into a glass and accompany it with some chestnuts in syrup and a splash of the syrup or sweet wine itself.
For this recipe you need “Chestnuts in syrup” from Cuevas Chef.