Saturday, 21 December 2013

Christmas bits and bobs: roasting chestnuts, Christmas crumble topping recipe

Firstly. I am in the middle of making a triple batch of bread with Thermione's help.  It's rising nicely and will need knocking back soon.  One small loaf for now and the rest into the freezer for the Christmas week.  I shall make some wholemeal as well but white seems to go faster.

I've just made a christmas crumble topping.  beth is vegetarian and loves a savoury crumble so that's what I'm making for her for Christmas dinner.

This is the recipe I've used - bog standard really with a few additions.  And it was all done in Thermione.

Savoury Christmas Crumble topping
75g butter
125g plain flour
50g regular or rolled oats
75g mature Cheddar, grated
salt, pepper, mixed herbs, a grating of nutmeg
Roasted chestnuts, crumbled. (looking at the ones I have just roasted which I am trying hard not to eat, I would say about seven or eight.
Rub the butter into the flour until it resembles breadcrumbs
add the oats, cheese, herbs and seasonings to taste and chestnuts and mix well.

The thermione way:
Place the cheese in the bowl with a little of the flour.  Pulse three or four times until the cheese is grated.  Set aside.
Place the flour and butter in the bowl and pulse a few times until it resembles breadcrumbs.  It doesn't take long.
Add the oats, grated cheese, seasonings and crumbled chestnuts and reverse mix for a few seconds on 2 until it's all well mixed together/

Roasting chestnuts
I'm sure everyone knows, but in case, here's how to roast chestnuts the simple way.  Turn the oven on to 200C.  Cut a little x in each chestnut (to prevent them from exploding).  Pop them on an oven tray, bung in the oven and cook for 25-30 mins.  Easy peasy.  Be careful if shelling them hot - they can be VERY hot!

Now I'm off to deal with the bread!

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