Chestnut Tournedos on Hearty Autumn Greens
The tournedos, seasoned chestnut patties, are the specialty of chef de cuisine David Berggren. While they're worth every minute they take to make, in a pinch you can omit them and simply enjoy this toss of greens and endive with the toasted walnuts.
Servings: 8
Ingredients:
Chestnut Tournedos on Hearty Autumn Greens
Photography by Edward Pond
| Nutritional Info | |
| Per serving: about | - |
| cal | 270 |
| pro | 6 g |
| total fat | 14 g |
| sat. fat | 2 g |
| carb | 32 g |
| fibre | 6 g |
| chol | 24 mg |
| sodium | 285 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 19% |
| vit A | 32% |
| vit C | 73% |
| folate | 47% |
-
8 oz (250 g) dried chestnuts (about 2 cups/500 mL)
1 slice white bread, crust removed
1/4 cup (50 mL) milk
1 tbsp (15 mL) vegetable oil
1 portobello mushroom, diced
1 small onion, finely diced
1 small carrot, finely diced
1/2 tsp (2 mL) salt
1/2 cup (125 mL) Riesling
2 tsp (10 mL) grated orange rind
1/4 cup (50 mL) orange juice
1-1/2 tsp (7 mL) chopped fresh thyme
1/4 tsp (1 mL) pepper
1 egg
Hearty Autumn Greens:
1/2 cup (125 mL) apple cider
1/4 cup (50 mL) coarsely chopped walnuts, toasted
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) cider vinegar
1-1/2 tsp (7 mL) walnut oil
1/4 tsp (1 mL) each salt and pepper
2 small Belgian endives (or 1 large)
6 small tomatoes, quartered
Half English cucumber, sliced
8 cups (2 L) torn mixed greens
Preparation:
In bowl, soak chestnuts in 3 cups (750 mL) boiling water for 2 hours; drain. In saucepan, cover chestnuts with water and bring to boil; reduce heat to medium and simmer until tender, about 5 minutes. Drain.
In bowl of food processor, soak bread in milk; set aside.
In small skillet, heat 1 tsp (5 mL) of the oil over medium heat; fry mushroom, onion, carrot and salt until softened, about 5 minutes. Add wine; simmer until evaporated. Add to bread mixture along with chestnuts, orange rind and juice, thyme, pepper and egg; pulse until finely ground. Form into 24 patties about 2 inches (5 cm) thick. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Hearty Autumn Greens: In small saucepan, bring apple cider to boil; boil until reduced to 2 tbsp (25 mL), about 5 minutes. Transfer to glass measuring cup; let cool. Add 2 tbsp (25 mL) of the walnuts, the olive oil, vinegar, walnut oil, salt and pepper; whisk until combined. (Make ahead: Cover and refrigerate for up to 24 hours.)
In large nonstick skillet, heat remaining oil over medium heat; fry patties, turning once, until golden, about 4 minutes.
Meanwhile, separate leaves of Belgian endives. On each plate, arrange 3 endive leaves, 3 pieces tomato, 3 slices cucumber and 3 chestnut tournedos.
In bowl, toss mixed greens with dressing; arrange in centre of each plate. Sprinkle with remaining walnuts.
Source
Canadian Living Magazine: October 2004
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