Creamed Brussels Sprout and Chestnut
recipe comes from Sue Brewer who is lucky enough
to live in Brittany where she has her own gites to rent
- have a look for yourself <click
asked Sue to do her own introduction . . . . .
from London my better half and I have lived in a little
hamlet called Le Millet near Ploeuc sur Lie in France
for the past three years. Although life in the Cotes
d'Armor region of Brittany is quite idyllic there are
some downsides, notably the price and strength of tea
bags, unavailability of sliced back bacon (who can live
without bacon sarnies) and finally the lack of Indian
first two things we must stock up on during our infrequent
visits to England, but curries and bhajis - pas du problem!
realised that the only way I was ever going to have
an 'Indian takeaway' in France was to make it myself.
Now this isn't as silly as it sounds; I always make
the curries or whatever in large quantities and then
freeze them in meal-sized portions. So Saturday night
is still takeaway night, either sharing the meal with
friends or to eat whilst watching some rubbish on the
television - you know the sort of thing that's on TV
on a Saturday night.
I do bring back the spices from dear old blighty as
here in France they are rare and, if found, expensive
(except for that awful pale yellow curry powder) but
the rest is down to moi."
hope that you enjoy this recipe which I created to make
use of the bricks that you can buy in France. These
are very, very thin pancake-like things, rather similar
to filo pastry, and used in North African cuisine. The
addition of birds eye chillies makes this a pretty hot
starter, but if you like a milder dish you can remove
the seeds before finely chopping the chillies".
was a recipe of the month on Sue's web site so be sure
to pay regular visits
or marrons are very popular in France and the countryside
is littered with these majestic trees. I have found
that the vacuum packed chestnuts available in most stores
almost equally as good as the fresh, and it really cuts
down on the preparation time. However, if you would
like to use fresh slit the chestnuts, boil for 15 minutes,
and then peel them".
2 tbsp oil
2 1/2 lb / 1.2 kg brussels sprouts
2 cloves garlic, crushed
4 oz / 110g vacuum packed chestnuts (or peeled weight)
4 pts / 2.3 Lt vegetable stock (the Marigold Bouillon
is good if you don't have fresh)
salt and pepper
2 - 4 tbsp double cream
the oil in a saucepan, add the onions and fry until
the become transparent but not browned. Add the brussels
sprouts and sauté for 2 minutes and then add
the garlic and sauté for another minute.
in the stock, season and bring to the boil, then reduce
the heat and simmer for 30 - 40 minutes, until very
the chestnuts and simmer for a further 5 minutes,
then liquidize in a blender until smooth. Taste and
adjust seasoning if necessary.
to the pan and stir in the cream tasting as you go
to see how rich you like it.
through when you are ready to serve. Mmmmmmmmmmmmm.
you would like to stay in one of Sue's cottages at Le
Millet or learn more about Brittany visit her website
or send her an email to firstname.lastname@example.org