Brussels Sprouts with Chestnuts
- Take half the weight of chestnuts that you have of sprouts.
- Prick the skins and boil the chestnuts for 4 mins (or cook frozen ones in microwave)
- Meanwhile boil the sprouts as usual.
- When the chestnuts are cooked remove the skins and chop the chestnuts roughly
- Put the chopped chestnuts and cooked sprouts with a knob of butter into a hot pan and mix together.
A light and tasty dessert for Boxing Day (One of William's favourites )
Blackcurrant Whip
Ingredients:
450g defrosted blackcurrants
110g caster sugar
1 level tablespoon gelatine powder
3 tablespoons water
3 egg whites
150ml double cream
- Cook the fruit and sugar together until soft (easy in the microwave)
- Push through sieve to remove pips and skins
- Dissolve the gelatine in the hot water, and mix into the fruit purée
(If you want to give it a bit of a kick, add 2 tablespoons brandy or kirsch at this stage)
- Put aside to cool until it begins to set a little
- Meanwhile first whisk the egg whites in one bowl, and then the cream in another (the egg whites will not whisk properly if there is a little bit of cream in the bowl)
- When the purée is beginning to set, fold in first the cream and then the egg whites.
- Pour into a serving bowl and leave to set properly before decorating and serving.
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