PARSNIP AND CHESTNUT ROAST/STUFFING

PARSNIP AND CHESTNUT ROAST OR STUFING

 

 
 

This is a very tasty recipe which is versatile both for meat eaters as well as vegetarians. I did this at Christmas this year, when I needed to alter my usual Chestnut Stuffing, to one which was suitable for vegetarians, but still retaining the wonderful rich flavour at Christmas. I made this for the Christmas meal at church for 60, and the vegetarians could not believe it was really for vegetarians! I suspect that meant it was a hit. I also made it at our family Christmas lunch.





Apart from anything, this is a nice winter recipe. We had it twice in December, and as soon as my family have forgotten about it, I will be doing it again.

As a Stuffing, this recipe will serve 8-10 people.
As a Main course, it will serve 4-6 people. 
It will keep in the fridge for a week, or will freeze.

Ingredients

12oz (unpeeled) parsnips. Peeled and chopped in small cubes.
12 breadcrumbs
2 eggs beaten
200g chestnut puree
5 sprigs fresh sage - chopped finely  - small handful
5 sprigs fresh rosemary - chopped finely -  small handful
1 tsp salt
black pepper
4 oz butter
2 medium onions, chopped small
2 cloves garlic, chopped small
2 tbl spoons olive oil

(optional - pine nuts or softened dried cranberries)

Method

- Use a large frying pan and melt butter.
- Add olive oil.
- Add parsnips and onions and cook for 10 min or till soft.
- Add garlic
- Using a large mixing bowl, put in breadcrumbs
- Add rest of ingredients, including the contents of the frying pan.
- Mix evenly with a wooden spoon or using your hand.
- Use an oblong or square oven proof dish, and grease it with butter.
- put all the mixture into the dish and spread it evenly.
- Cover with tin foil.

(This can be kept in the fridge overnight if necessary. But remove it from the fridge for a few hours to bring to room temperature so as not to break the dish when putting it into a hot oven.)

- Heat the oven to 200C, and put into the oven for 20 mins.
- Remove tin foil, and leave in oven for 5 mins.
- Remove from oven, and cut into portions.

Serve with roast potatoes and steamed vegetables.

SPICED APPLE CHUTNEY

Although this is not a Caribbean Recipe, it is the one I have used for three Octobers in a row, when the apples are ripe, falling, and I feel, really, it is criminal to waste food.

This chutney has been extremely popular with family and friends who have had the delicious opportunity of tasting it. I say opportunity, because there have been times it is like gold dust. My son and his girlfriend have been known to fight over it. So when it comes to the end of stocks, I keep the last jar for them....even the last half jar!

It can be eaten with almost anything! Anything... even with a curry, as a replacement for mango chutney. It is also an accompanyment for anything cold - chicken, turkey, ham, meat pies, quiche, salads, cheese...etc.

My stepson has replaced his need for Branst... Pickle with Spiced Apple Chutney. Apparently this one is much better. It is a must have at Christmas too.

I have to admit now, that this recipe is more or less taken from Nigella Lawson ...who is not adverse to taking recipes from somebody else...so I'm passing this one on, tweeked here and there by me.

ALSO. It is a crime to waste apples. So here it is. Go make!

SPICED APPLE CHUTNEY

600g cooking apples
1 large onion
2 bird's eye red chillies
250g demerara sugar
1 teaspoon ground allspice
1 teaspoon ground cloves
1/2 teaspoon sea salt
blackpepper
1 heaped tablespoon chopped or grated fresh ginger
1 teaspoon tumeric
350 mls cider vinegar

4 x 250 ml jars

Peel and roughly chop the apples.
Finely chop the onion.
Seed the chillies,, and chop them finely.
*(Use gloves, or be careful to wash hands properly before touching eyes)

Use a large heavy stainless steel pan, and place all the ingredients in.
Bring to the boil.
Lower the heat, cover and simmer for 40-60 mins, or until the mixture thickens to required thickness. If you want it not so runny, keep simmering ...it could take another hour, but do NOT allow it to stick in the pan.

Taste. If you prefer more salt, add up to another half teaspoon.

Sterilize jars. The easiest way is to wash them and place them in a tray in the oven at 180C for about 15 mins.

Allow the mixture to cool very slightly, and spoon into the jars. Close with lids, and tighten again when almost cool.

Label with date. This can be stored in a cool place, and will last for many months.
Only refridgerate when opened.

NB. Vinegar - Cider vinegar gives a more mellow flavour. But you can use Malt vinegar which gives a sharper flavour. I do a batch of each, and I have found that many people prefer the one made with Malt vinegar.

This is a very satisfying process. Enjoy.....and make another batch. Remember Christmas!

PLEASE POST ME A COMMENT TO LET ME KNOW HOW YOU GOT ON WITH THIS.