Mary

A little something I picked up from my friend Laura in England. Very savory and warm and comforting and amazing good stuff.

It is hard to find chestnuts sometimes. They were plentiful in this country until early in this century when wiped out by a fungus. People are trying to get them going again in this country but it is hard work. If you want a noble job be a chestnut farmer. Meanwhile sometimes you will find a rotten chestnut in your bunch. Hint: if it looks rotten it probably is. Throw it out. Or save it to return it to the store for a refund. If all of your chestnuts are rotten (as happened to me once), return them to the store and explain that they ruined your dinner party and tell them to be more careful about where they get their chestnuts. But chestnuts are so grand do not let this warning frighten you. By the way, do not use water chestnuts in this recipe. It will not work.

You will cook them forever and they will still not be savory warm and comfortingly crumble sweetly in your mouth.

Mix all together, form into walnut size balls.

Bring chestnuts to a boil, then simmer, covered for 40 minutes. Drain reserving liquid, peel chestnuts. Throw peels away.

Scald onions in boiling water, peel; leave whole. Fry onions in oil a few minutes.

Add carrots and mustard powder. Fry a few minutes more.

Add soy sauce, chestnuts and 1 pint of water. Bring to boil, reduce to simmer, cover 20 minutes.

Add brussel sprouts, mushrooms, parsley and cheese nuggets. Season with some salt and pepper. Cook 15-20 minutes. Serve straight-away.

Serve this stew with mashed or roasted potatoes, swedes, and or parsnips.

Bring me back to The Sustar Cookbook.