IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
C&D Photo_0785
BALSAMIC & ROASTED GARLIC GLAZED DUCK
C&D Photo_0505
CARAMEL GINGER CHICKEN
C&D Photo_0418
BLUEBERRY JELLY
C&D Photo_0430
BRANDY SNAPS
C&D Photo_0448
CINNAMON SCROLLS
GingerCustard03
Ginger custard
GingerPudding03
Ginger pudding
GingerRibs04
Pork ribs with mandarin & ginger beer glaze
GingerPrawns04
PRAWN AND PICKLED GINGER SALAD
GingerGarlicRelish00
GINGER AND GARLIC RELISH
GingerPickle02
PICKLED GINGER
GingerCalamari03
CRISPY AROMATIC SQUID
GingerIce-cream02
GINGER PRESERVE
GingerBeer02
GINGER BEER
Nougat Cranberry & Almond
Cranberry and almond nougat
C&D Photo_0397
Macadamia butterscotch brittle
Roasted chestnut soup

Roasted chestnut soup

Servings: 6

Ingredients

800g chestnuts
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 brown onion, chopped
2 cloves garlic, crushed
400g potatoes, boiled and peeled
1½ litres hot water
3 tbsp NOMU Vegetable STOCK
2 cups pouring cream
NOMU Sea Salt and NOMU Black Pepper

Directions

Preheat your oven to 220°C.

To roast the chestnuts, using a sharp paring knife, cut a criss-cross into the flat side of each chestnut. Place them in a roasting pan, sprinkle lightly with water and roast for 20 minutes. Remove them from the oven and wrap in a tea towel until cool enough to handle. Remove the shells and as much of the brown skin as possible.

Place a large saucepan over high heat. Add the olive oil, butter, onion and garlic and cook for 2 minutes or until the onions are tender. Add the chestnuts, potatoes, water and Vegetable STOCK. Bring to a boil and allow to simmer, stirring occasionally for 30 minutes or until the chestnuts are tender. Stir in the cream, heat through and season to taste.

Blend the soup in batches until smooth. Ladle into warmed bowls and drizzle with hot foaming butter infused with a few sprigs of thyme.

Serve with cheese and thyme pull-apart buns.

Ingredients

800g chestnuts
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 brown onion, chopped
2 cloves garlic, crushed
400g potatoes, boiled and peeled
1½ litres hot water
3 tbsp NOMU Vegetable STOCK
2 cups pouring cream
NOMU Sea Salt and NOMU Black Pepper

Directions

Preheat your oven to 220°C.

To roast the chestnuts, using a sharp paring knife, cut a criss-cross into the flat side of each chestnut. Place them in a roasting pan, sprinkle lightly with water and roast for 20 minutes. Remove them from the oven and wrap in a tea towel until cool enough to handle. Remove the shells and as much of the brown skin as possible.

Place a large saucepan over high heat. Add the olive oil, butter, onion and garlic and cook for 2 minutes or until the onions are tender. Add the chestnuts, potatoes, water and Vegetable STOCK. Bring to a boil and allow to simmer, stirring occasionally for 30 minutes or until the chestnuts are tender. Stir in the cream, heat through and season to taste.

Blend the soup in batches until smooth. Ladle into warmed bowls and drizzle with hot foaming butter infused with a few sprigs of thyme.

Serve with cheese and thyme pull-apart buns.

Shop the products

You may also like

/5

Tried it? Tell us about it

Browse by category

Newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips