1、Chestnut & shallot Tatins with mushroom & Madeira sauce

Take puff pastry and top with banana shallots and ready-cooked chestnuts for these stylish vegetarian tarts - a great dinner party starter

Chestnut & shallot Tatins with mushroom & Madeira sauce recipe

Ingredients

Method

Peel the shallots, cut in half lengthways and place in a single layer on a baking tray, cut-side up. Drizzle with the oil, season well and bake for 20-25 mins. Take the tray out of the oven and drizzle with the balsamic vinegar. Sprinkle with the sugar and return to the oven for 10 mins more or until golden brown and softened. Leave to stand for 10 mins.
  • Unroll the pastry onto a work surface lightly dusted with flour and cut out 4 x 13cm discs (or 6 x 11cm discs if making for starters), using a bowl or saucer as a guide, if you like. Divide the shallots between 4 x 12cm non-stick, preferably loose-based mini cake tins (or 6 holes of 2 x 4-hole non-stick Yorkshire pudding tins), arranging cut-side down, nice and snugly. Scatter the chestnuts on top and press down lightly. Sprinkle with the thyme leaves and season. Place a disc of puff pastry over the shallots and chestnuts in each tin and ease down the sides using a round-bladed knife. Prick with a fork all over. Can be frozen at this point (see tip, below left) or covered with cling film and kept in the fridge for up to 8 hrs before baking.
  • To make the mushroom sauce, put the dried mushrooms in a measuring jug and cover with 200ml just-boiled water. Leave to stand for 20 mins. Drain in a sieve and reserve the soaking liquor. Put the mushrooms on a board and roughly chop. Heat the oil in a medium frying pan and fry the chestnut mushrooms over a high heat for 2-3 mins until lightly browned. Reduce the heat, stir in the butter and, as soon as it has melted, add the flour and the soaked mushrooms and cook for a few secs, stirring.
  • Slowly add the mushroom liquor, taking care to avoid adding any gritty bits from the bottom of the jug, then add the Madeira, stirring well between each addition. Bring the sauce to a simmer and cook for 2 mins, stirring. Adjust the seasoning to taste.
  • Heat oven to 220C/200C fan/gas 7. Place the cake tins on a baking tray and bake the Tatins for 20-25 mins or until the pastry is golden brown and risen. Leave to cool for 5 mins, then turn out onto warmed plates. If the shallots stick to the tin, gently ease them out with a round-bladed knife and rearrange them on the pastry. While the Tatins are resting, gently warm the sauce. Spoon the mushrooms on top of each Tatin and allow the sauce to drizzle onto the plates. Garnish with more thyme and serve with the vegetables.

  • https://www.truecookbook.com/recipe/chestnut-shallot-tatins-with-mushroom-madeira-sauce-7522/

    2、Gnocchi with creamy tomato & spinach sauce

    Make a change from pasta with this Italian-style midweek meal
    Gnocchi with creamy tomato & spinach sauce recipe

    Ingredients

    Method

    1. Heat the olive oil in a frying pan. Fry the garlic until golden, then add the tomatoes. Season, then simmer for 10 mins. Stir in mascarpone, then cook for 2 mins more.
    2. Meanwhile, boil the gnocchi according to pack instructions. Add the spinach for the final min of cooking. Drain well, pour back into the pan, then stir the sauce through. Mix well and serve immediately with basil leaves and Parmesan shavings scattered over, if you like.

    3、Roasted chestnut & herb pesto pasta with mushrooms

    This seasonal pesto is a good way of using up any herbs that are knocking around the kitchen
    Roasted chestnut & herb pesto pasta with mushrooms recipe

    Ingredients

    • 100g cooked chestnut
    • handful each basil, parsley and mint, leaves only
    • 50g Parmesan, grated, plus extra to serve (optional)
    • 2 garlic cloves
    • 150ml rapeseed oil
    • 500g dried pasta
    • 1 tbsp olive oil
    • 250g pack chestnut mushroom, quartered

    Method

    1. Put the chestnuts in a food processor and pulse until roughly chopped. Throw in the herbs, Parmesan and garlic, then pulse again until chopped (not too finely). Pour in the rapeseed oil, mix together and season to taste.
    2. Cook the pasta in plenty of boiling salted water, according to pack instructions. Meanwhile, heat the olive oil in a large frying pan and fry the mushrooms with some seasoning for 6-8 mins until tender and starting to brown. When the pasta is cooked, drain it, return to the pan, then stir through the pesto and the mushrooms. Serve with some extra Parmesan on top, if you like.

    4、Chocolate & almond puds with boozy hot chocolate sauce

    These make-ahead puds are easy, but look glamorous
    Chocolate & almond puds with boozy hot chocolate sauce recipe

    Ingredients

    Method

    1. Heat oven to 180C/160C fan/gas 4. Butter 2 x 150ml dariole moulds, scatter in the flaked almonds so they stick to the base and sides and put on a small baking tray. Beat the butter, sugar, egg, flour, ground almonds and cocoa powder together, then divide between the moulds. Bake for 20-25 mins until a skewer comes out clean.
    2. Meanwhile, for the sauce, melt all the ingredients in a small pan and keep warm.
    3. Carefully turn the cakes out of their moulds and sit on 2 plates (the same way up as they baked). Serve with vanilla ice cream, the hot chocolate sauce, espressos and a splash more Disaronno.

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