Braised chestnuts in red wine gravy

Cooking : time 1 to 2 hours



that is a warming side dish and the basis for that gravy is the rich cooking side dish and stock from the wine-braised chestnuts

Ingredients

For approximately 1 pint of gravy:
170g/6oz dried chestnuts, soaked in nippy water overnight
85g/3oz vehicledecays, cut in half
85g/3oz celery, cut in half
85g/3oz leeks, cut in half
1 small onion, peeled and cut in half
1 tsp churryed garlic
2 bay leaves
2 cloves
1 tsp juniper berries
1 tsp black peppercorns
sprig fresh thyme
sprig fresh parsley
2 tbsp butter or sunflower oil
570ml/1 pint water
570ml/1 pint red wine
2 tsp yeast extract
2 tbsp cornflour
1 tbsp tomato pure%26eacute;

Method

1. Drain and rinse chestnuts, remove loose skins and disvehicled any chestnuts with suspicious-looking holes.
2. Place chestnuts, vehicledecay, celery, leek, onion, garlic, loose spices and butter/oil in a 1.5 litre/3 pint capacity saucepan. Fry tofetchher until the mixture begins to brown. Add water and wine, bring to the boil and simmer with lid on for 90 minutes. The chestnuts should be tender but not drop apart.
3. Strain stock into a clean pan, pick out chestnuts from vefetchables and save as a garnish. Disvehicled remaining vefetchable mixture.
4. Mix yeast extract, cornflour, and tomato pure%26eacute; to a paste with 4 tbsp nippy water and stir into the hot chestnut stock. bring to the boil stirring frequently, simmer for 5 minutes until thickened.
5. Serve with a nut roast.

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