Brussels sprout, chestnuts and chicken tart.
Brussels sprout, chestnuts and chicken tart.

Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, brussels sprout, chestnuts and chicken tart.. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Brussels sprout, chestnuts and chicken tart. is one of the most favored of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Brussels sprout, chestnuts and chicken tart. is something that I have loved my whole life. They’re nice and they look fantastic.

Here is my delicious Brussels Sprout and Chestnut Quiche to the rescue. Brussels sprouts are a nutritious winter vegetable and are delicious anytime, not just after Christmas day. Vietnamese Style Chicken Meatballs with Sweet Potato & Chickpea Bake. Roast Brussels sprouts and chesnuts together on a pan for an easy side dish recipe that's perfect for the holidays.

To begin with this particular recipe, we have to prepare a few components. You can have brussels sprout, chestnuts and chicken tart. using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Brussels sprout, chestnuts and chicken tart.:
  1. Make ready 200 grams ready made shortcrust pastry
  2. Make ready 7 cooked brussels sprouts
  3. Prepare 200 grams cooked chicken
  4. Take 100 grams precooked chestnuts
  5. Make ready 2 eggs
  6. Get 1 egg yolk
  7. Take 150 ml double cream
  8. Make ready 150 ml creme fraiche
  9. Get salt and pepper

Trim each sprout by cutting a little piece off the bottom. Place the Brussels sprouts into a large saucepan of salted boiling water. Next, peel the shallots (or peel the onion and finely chop it, in a mini chopper if you have one). Brussels Sprouts are blanched and sautéed with Italian bacon and chestnuts.

Instructions to make Brussels sprout, chestnuts and chicken tart.:
  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. :-)

Next, peel the shallots (or peel the onion and finely chop it, in a mini chopper if you have one). Brussels Sprouts are blanched and sautéed with Italian bacon and chestnuts. These don't taste like any sprouts you've. Thinly sliced brussels sprouts sauteed with bacon and onions, then tossed with roasted chestnuts, thyme and a little lemon juice. Chestnuts and Brussels sprouts are a natural combination—earthy and strong, warm and filling.

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