This is a great winter dish – christmas comfort food based on a recipe from Sophie Grigson. Serve with mashed potato & Chilli Kale (without the ginger)!
fresh chestnuts are best, but you could also use vacuum packed or tinned chestnuts – rinse well beforehand.
Cooking Time – approx 60 minutes
- 250g fresh Chestnuts
- 4 Onions, quartered through the root
- a little Olive Oil
- 500g best quality Cumberland Sausages
- 3 cloves Garlic, crushed & chopped
- 1 large glass of Red Wine
- 300ml Vegetable or Chicken Stock
- Fresh Sage and Thyme leaves
- A little Tomato Puree
- 2 Bay Leaves
- Salt & Pepper
- Pre-heat an oven to 180oC
- Take the chestnuts and cut a ‘X’ in the shell. Microwave for a few seconds, or bake them in the oven until the shells crack. Remove from the oven and cover with a cloth.
- Remove the shells and skin from the chestnuts by rubbing carefully. Chop in half, discard any bad chestnuts and set aside.
- Heat a drop of oil in a fry pan or heavy bottomed casserole until smoking hot. Carefully add onions and cook hard until they have coloured dark brown on one side (should take just a minute). Turn and repeat on the other sides, then remove from the pan.
- In the same hot pan, add the remaining oil and fry the sausages to give them some colour. Again, this should take a minute or so.
- Add all ingrediants except chestnuts to the casserole and bring to the boil. Transfer to the oven. Cook for 20 minutes
- Add chestnuts and check seasoning. Return to the oven for another 10 minutes and serve.