At the time one of the biggest mysteries within my Knorr hamper was a vaccum pack of chestnuts. Or at least I hoped they were. The packaging looked weirdly a little like brains, all brownish and knobbly! Certainly not easy on the eye!
Whilst I certainly knew of chestnuts, I’d never really tried or done much if anything before with them, barring this past years fireworks night where I had the chance to try some hot on the bbq…!...Fortunately I liked them and subsequently singed my fingers greedily opening up several of them!
I had googled for ideas, and ideas a plenty abounded but none really stood out/ matched what I had in…so I decided my usual planning route of 'what's in the fridge' + 'what do I fancy' and came up with this creamy rice dish! The chestnuts add a certain sweetness and soft crunch. Mostly I was grateful I’d made something edible with them and that they hadn’t gone to waste!
This is a dinner for one – though easily up-scaled.
Handful closed cup mushrooms, quartered
6 vacuum pack chestnuts, roughly crumbled
1/2 tsp garlic puree
2 heaped tbsp cream cheese
1/2 tbsp flora cuisine - or use oil/ butter
Sprinkle of dried Thyme
75g Basmati with wild rice
Boil the rice as per packet instructions. Meanwhile heat the oil in a small frying pan, and saite the musrooms over a medium heat until nicely browned - around 5 minutes.
Stir in the thyme, chestnuts and garlic, warm through, reduce the heat and stir through the cream cheese with 3 tbsp of warm water to loosen. Season to taste, and serve with the rice.