Do you have any savoury recipes that use a tin of chestnut puree as an ingredient?

I have a tin at home for ages now, and I can't think of what to cook!! All suggestions welcome,

Do you have any savoury recipes that use a tin of chestnut puree as an ingredient?
LIMA BEAN AND CHESTNUT CASSEROLE





2 lbs large frozen lima beans

3 C chestnut purée

2 lbs chorizo or andoulle sausage

3 cloves garlic, minced

1 large white onion, rough cut

herbs provencal to taste

salt and pepper to taste Cook all together gently in a Dutch oven or large pan. Serve with hot cornbread and a salad.

(When I make this, I double the recipe becauseit disappears like magic.)
Reply:Try the following, sorry I pasted the wrong recipe, heres a savory one



Chestnut and red wine pate

1 tbsp olive or groundnut oil

1 small onion, finely chopped

1 clove of garlic, crushed

pinch dried thyme

150ml/?pt red wine

150ml/?pt vegetable stock

100g/4oz chopped chestnuts (cooked weight)

100g/4oz chestnut purée

75g/3oz wholemeal breadcrumbs

1 tbsp brandy

10-15ml/2-3 tsp soy sauce

salt and freshly ground black pepper



To serve:

fresh herbs, crackers and a fresh green salad



Method

1. Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.

2. Add the red wine and vegetable stock and bring to the boil.

3. Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.

4. Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required.

5. Serve garnished with fresh herbs, with crackers and crisp green salad leaves.
Reply:chestnut bake



Oil for frying

1 large onion, chopped

4 cups (8 oz, 225 g) sliced mushrooms

2 medium carrots, chopped

2 sticks of celery, chopped

Fresh or dried herbs to taste (thyme, sage or parsley - whatever you have to hand)

1 tbsp. soy sauce

One 12 oz (320 g) can of unsweetened chestnut purée

2 cups (16 fl oz, 480 ml) vegetable stock or water



Oven: Pre-heat to 350F (180C)



Lightly fry the onion in the oil until soft - about five minutes,



Add the mushrooms, carrots and celery. Cook for a further five minutes.



Add the remaining ingredients. Transfer to an oven-proof dish. Bake for 30 to 40 minutes.
Reply:Google it and put "recipe" after

Baps - the questioner asked for a "savoury" recipe
Reply:Chestnut Soup,,,,,,,,,,,,,,,,,,,,,SO GOOD!!! :---)



Ingredients

2 cups chestnut puree(made from fresh, or dried and rehydrated, or bottled chestnuts or canned unsweetened puree, if you n)

4 cups chicken stock or turkey broth

1/2 teaspoon ground nutmeg(try fresh grated!)

1/4-1/2 teaspoon ground cayenne pepper, depending on degree of hotness desired

1 cup whipping cream

salt

paprika, for garnish

minsed parsley, for garnish





Mix purée and stock in a large saucepan, and cook for 30 minutes over medium to medium-high heat, stirring occasionally.



Add nutmeg, cayenne, and cream, and stir well.



Do not let soup boil once the cream has been added, or it might curdle.



Serve in mugs, garnished with paprika and parsley.



TO MAKE PURéE: If chestnuts are fresh, cut an X in each one and then simmer in water to cover for 15 minutes or roast in the oven 15 to 20 minutes at 375°F.



Peel chestnuts and purée, adding a bit of the stock if necessary.
Reply:I was going to say Chestnut Soup, but Mr. Ms or Miss XXX has already given you a proper recipe. I simply add a tin/can of chestnut puree to a homemade stock and add anything else I have to use up. Duck stock with orange and a dash of sherry went down a treat at Christmas! It is a fantastically rich soup and goes a long way.