Chestnut Tournedos on Hearty Autumn Greens

By The Canadian Living Test Kitchen

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Chestnut Tournedos on Hearty Autumn Greens
Photography by Edward Pond

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	270270 cal
pro	6 g6g pro
total fat	14 g14g total fat
sat. fat	2 g2g sat. fat
carb	32 g32g carb
fibre	6 g6g fibre
chol	24 mg24mg chol
sodium	285 mg285mg sodium
% RDI:	-
calcium	99 calcium
iron	1919 iron
vit A	3232 vit A
vit C	7373 vit C
folate	4747 folate

More great recipes from this menu:

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.

Ingredients

8 8oz ozdried chestnutdried chestnuts, (about 2 cups/500 mL)
1 slice white bread , crust removed1 1slice white bread, crust removed
1/4 cup milk 1/4 1/4cup cupmilk
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 portobello mushroom , diced1 1portobello mushroom, diced
1 small onion , finely diced1 1small onion, finely diced
1 small carrot , finely diced1 1small carrotcarrots, finely diced
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 cup Riesling 1/2 1/2cup cupRiesling
2 tsp grated orange rind 2 2tsp tspgrated orange rind
1/4 cup orange juice 1/4 1/4cup cuporange juice
1-1/2 tsp chopped fresh thyme 1-1/2 1-1/2tsp tspchopped fresh thyme
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 egg 1 1eggeggs
Hearty Autumn Greens:
1/2 cup apple cider 1/2 1/2cup cupapple cider
1/4 1/4cup cupcoarsely chopped walnutwalnuts, roasted
1/4 cup extra-virgin olive oil 1/4 1/4cup cupextra-virgin olive oil
2 tbsp cider vinegar 2 2tbsp tbspcider vinegar
1-1/2 tsp walnut oil 1-1/2 1-1/2tsp tspwalnut oil
1/4 tsp each salt and pepper 1/4 1/4tsp tspeach salt and pepper
2 small belgian endive 2 2small belgian endive
6 small tomatoes , quartered6 6small tomatoes, quartered
1/2 English cucumber , sliced1/2 1/2English cucumber, sliced
8 cups torn mixed greens 8 8cups cupstorn mixed greens.php">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