Recipe: Tasty Brussels sprout, chestnuts and chicken tart.

Brussels sprout, chestnuts and chicken tart.. Sprouts and chestnuts are naturals together. Adding orange is a touch of genius. Roast Brussels sprouts and chesnuts together on a pan for an easy side dish recipe that's perfect for the holidays.

Spread in a single layer on a jelly-roll pan. 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. Sie können kochen Brussels sprout, chestnuts and chicken tart. using 9 ingredients and 10 steps. So geht's dir erreichen dass.

Zutaten von Brussels sprout, chestnuts and chicken tart.

1. Du brauchst 200 grams of ready made shortcrust pastry.
2. es ist 7 of cooked brussels sprouts.
3. Du brauchst 200 grams of cooked chicken.
4. Du brauchst 100 grams of precooked chestnuts.
5. Du brauchst 2 of eggs.
6. Bereiten 1 of egg yolk.
7. es ist 150 ml of double cream.
8. Bereiten 150 ml of creme fraiche.
9. Du brauchst of salt and pepper.

Brussels Sprout, Chestnut, Chicken Broth, Side Dish, Fall. Chestnuts and Brussels sprouts are a classic pair--the toasty, rich nuts balance the sprouts. This dish cuts down on the holiday oven gridlock because it can be done on the Substituted pecans for chestnuts and rubbed sage for fresh sage. Really good way to use brussel sprouts and fast too!

Brussels sprout, chestnuts and chicken tart. Anweisung

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. :-).

Take a bowl and mix water and corn starch until they are smooth. First, put a medium pan of water on to boil. Rinse and trim the brussels sprouts. Rinse under cold water, and drain well. Sauté the chestnuts in a hot pan with melted butter.