Chestnut Stuffing Bread Pudding
Ingredients: 300g@fresh chestnuts(shelled and boiled until soft) 2@slices stale white bread 3@slices bacon(chopped) ½@onion(finely chopped) 1@celery rib(finely chopped) ½@red bell-pepper(finely chopped) 2@eggs(beaten) 200ml@milk 3 tbsp@grated Parmesan cheese a pinch@grated nutmeg to taste@salt to taste@pepper
Preheat oven to 180°C. Cut the bread into bite-size pieces and fry with 2 tbsp olive oil over low heat until crunchy. Keep aside. Fry the chopped bacon until golden brown over low heat. Drain off the rendered fat. Add the chopped onion and sauté until soft. Then add the other vegetables and sauté until soft. Crumble in the cooked chestnuts and add to the pan. Cook for a few minutes on medium heat and check the seasoning. Put the chestnut stuffing in a deep baking dish and sprinkle the bread croutons on top. Beat the eggs with the milk and nutmeg. Pour over the stuffing and leave to stand for 5 minutes. Sprinkle the top of the stuffing with grated Parmesan cheese. Bake in the oven until golden brown and the custard is set, approximately 30 minutes. Serve hot with the Christmas turkey.
To remove the chestnut skins, cook them in boiling water until just soft. Drain off the water and rub the skin off while the chestnuts are still warm.
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