Porter Foods Whole Peeled Chestnuts

Brand

Porter Foods

Features

Using only the finest Italian, Portuguese & Spanish chestnuts, roasted, peeled and ready to use, Healthy source of fibre and protein, Vacuum packed for freshness, Contains No Gluten or Cholesterol, Contains No Colours or Preservatives, Suitable for Vegans and Coeliacs

Pack Size

200

Unit (free text)

g

Ingredients

100% Whole Peeled Chestnuts

For allergens, see ingredients in bold

Email Helpline

info@porterfoods.co.uk

Nutritional Claims

Healthy source of fibre and protein

Company Name

Porter Foods

Manufacturers Address

Porter Foods, (A division of G Bruce & Co Ltd), 3A Haddonsacre, Station Road, Offenham, Worcestershire, WR11 8JJ.

Preparation and Usage

Serving Suggestions Ready to eat as a snack, sauté and add to salads, serve with brussel sprouts and vegetables, or even add to muesli.

Storage

After opening refrigerate in a sealed container and use within 5 days.

Further Description

See back of pack for more suggestions, or alternatively why not try some of our delicious recipes online. www.porterfoods.co.uk

Return To

Porter Foods, (A division of G Bruce & Co Ltd), 3A Haddonsacre, Station Road, Offenham, Worcestershire, WR11 8JJ. Please contact: info@porterfoods.co.uk with any feedback or questions.

Recipes

Chestnut and Mushroom Risotto A full-flavoured variation of the basic risotto recipe, made with vibrant chestnuts and delicious rich mushrooms. 200g Porter Foods Whole Natural Chestnuts 115g chestnut mushrooms 115g shitake mushrooms 225g arborio rice Salt and freshly ground black pepper 2 tablespoons of olive oil 900ml vegetable stock 300ml white wine 1 large onion 2 bay leaves Freshly shaven parmesan flakes Fresh thyme and parsley Add oil to the frying pan and gently fry onion, the shitake and chestnut mushrooms and the bay leaves for 3-4 minutes or until soft. Add the rice and cook for another 2 minutes, stirring constantly. Pour the wine over the rice and cook gently, stirring continuously, until the liquid has been absorbed. Continue by adding the stock, a ladle at a time, until half of it has been used and the rice becomes creamy. Now add the chestnuts. Continue to add the rest of the stock until it has all been absorbed and the risotto is thick and tender. It should take about 25 minutes in all. To serve pick out the bay leaves and stir in the fresh herbs. Pile into warm serving bowls and finish with parmesan flakes. Chestnut and Apricot Stuffing If required, the apricots can be exchanged for cranberries or bacon. This recipe also tastes great when used to stuff peppers and aubergines at any time of the year. 600ml water 1 large onion, coarsely chopped 225g pre-soaked dried apricots, snipped into small pieces 225g fresh white breadcrumbs 50g butter 200g Porter Foods Whole Natural Chestnuts, roughly chopped 900ml vegetable stock Generous bunch of fresh parsley, chopped Salt and freshly ground black pepper Preheat the oven to 200C/400F/Gas 6, and butter a shallow ovenproof dish. Then measure and pour the water into a pan; add the onion and apricots, and boil for around 5 minutes. Drain and set aside. Meanwhile, put the breadcrumbs into a large bowl. Melt the butter in a pan and pour half of this onto the breadcumbs. Add the remaining butter to a frying pan and fry the chestnuts over a high heat until lightly browned. Tip this mixture into the bowl with the breadcrumbs. Then add the apricots, onion and parsley to the bowl. Season the mixture with salt and pepper. Place the mixture into the buttered dish, and bake in a preheated oven for about 25-30 minutes until crisp and hot right through.

Regulated Product Name

Porter's whole, peeled and cooked chestnuts are a healthy and delicious year round ingredient.

Company Address

(A division of G Bruce & Co Ltd), 3A Haddonsacre, Station Road, Offenham, Worcestershire, WR11 8JJ.