Ingredients chestnut dip
- 500 g chestnuts (steamed, peeled, vacuum packed)
- 250 g shallots
- 2 to 3 tbsp honey
- 1 Bio-Orange
- 1 teaspoon black peppercorns
- 1 pinch of wild spices
- Salt
- Red wine vinegar
- olive oil
- Optional: 1/2 bunch of leaf parsley and tarragon
Preparation of chestnut dip
Grind the peppercorns in a mortar.
Carefully unpack the pre-cooked chestnuts, separate them, chop them into small pieces, put them plain without fat in a coated pan, roast them all over and pour them into a bowl.
Peel the shallots, cut them into fine cubes, sauté them in a pan in a little olive oil and add them to the chestnuts.
Then season the whole thing to a spicy, sweet and sour taste with honey, red wine vinegar, a pinch of wild spices, orange zest, salt and plenty of freshly ground pepper.
If you want, you can add chopped herbs last and, if necessary, stir in a dash of olive oil.
The dip goes wonderfully with fried foods or a fine cheese platter. The chestnut recipe also gives baked potatoes a sophisticated touch.
How do you prepare Chestnuts to? Tell us about it in the comments here or send us a voice message +49 151 19589000. If you liked the recipe, please give us a star rating.
Would you like to receive the Alexander Herrmann recipe directly to your cell phone every Saturday? Then subscribe to our Bayern 1 WhatsApp channel directly here.
By the way: Bavaria 1 star chef Alexander Herrmann is visiting “Forked” go on a journey of discovery, explore regional products and visit their producers. Alexander Herrmann then cooks selected delicacies with these special ingredients. All episodes are available in the ARD media library – and here you can see how he prepares it and here this week you can see how he prepares chili con carne and alpine mozzarella with radicchio and herb oil:
