Su-V

With the massive influx of chestnuts the other week things got a little out of control. personally the highlight was the tarts (2.0) the low point was throwing out a 2L bucket of puree that had turned sour. Not far from the bottom rung of the ladder was some shit chestnut chocolate cookies i made. I just dont know, I veered too far of course, yogurt was added and nowhere near enough sugar, they were just shit. They resurfaced whilst doing another re-arrange/cleanup of the cool room on Friday, on Saturday they surfaced again and the guilt set in. They all made their way into the blender and turned into cookie crumbs. then into the Hobart with some softened butter, sugar flour a cup of water and became the base to some pretty snazzy chestnut chocolate ricotta and honey cheesecakes. the actual recipe for the base will always remain a mystery but i quickly jotted down the cheese part down for future reference, enter iota carrageenan , aka irish moss. This enabled me to set the che...

Chestnut and Chocolate Tart. These tarts are best made in autumn during chestnut season but can also be made with frozen or tinned chestnuts. Prepping the chestnuts can often be a laborious task but I find that if you initially halve them, boil them till just soft, then squeeze the nut out of the shell with a pair of spring loaded pliers, it makes the job a bit easier. From there you can roast them, then turn them into a puree, candy them, etc. For the pastry: 200g plain flour 100g peeled roasted chestnuts 200g butter 100g caster sugar Pinch of salt For the Chestnut chocolate ganache; 250g melted chocolate (55%cocoa solids) 200g peeled roasted chestnuts 100g water 100g caster sugar For the garnish: 100g sour cream 30g icing sugar Pastry: In a blender combine flour and chestnuts and blend for 1 minute. Add butter and blend again until butter has just combined. Add sugar and salt then blend again for 20 seconds. Wrap the pastry in cling film ad refrigerate for at least half an hour. Mea...

Chestnuts today at Mt.Tomah. prickly fuckers, Chestnuts yesterday, in my pan, which I eventually peeled and chopped, Old Easter eggs melted down mixed with milk caramel, chopped prunes and currents Pastry mixed with linseeds The end result, a full on chestnut chocolate tart with crispy ass pastry Back to the drawing board I guess.