I just came in and had a cup of tea.
Weather is turning cold out there and I think it is time to cook a nice dinner.
I did not have had the best time lately and I need to get out of my mourning…life goes on, yes and even though you might think you cannot do it, you must.
So here I am with a winter dinner of roasted chestnut soup, wild boar and fruit packages with vanilla ice cream.
Let’s start with the soup:
You need ( 4 people) :
1 leek, cleaned and cut in medium size pieces
2 tablespoons of butter
2 cups of roasted chestnuts ( either canned or vacuum packed)
5 medium sized potatoes, peeled and cut in chunks
salt and pepper to taste
Saute the leek in the butter, add the chestnuts and cook for about a minute, add the potatoes and add the salt and pepper, now cover with water and simmer for about 15 minutes or until the chestnuts and the potatoes are soft. Blend with the blender and voila, delicious and very impressive soup.
So now to the Wild boar roast:
1 good piece of Wild boar, a rack in my case
2 big onions, peeled and cut in chunks
2 carrots, peeled and cut in chunks
1 piece of celery root, again, peeled and cut in chunks.
Salt, pepper and paprika powder
1/2 cup of grape seed oil
Preheat the oven to 375.
Pour the oil in a roasting pan and sear the roast on high. Now sprinkle salt, pepper and paprika powder all over. Once it is nice and brown move the roast on a rack on top of a roasting pan. Before you arranged the onions, carrots and celery root on the bottom of the pan.
Now in the oven it goes. It needs at least 3 hours…turn down the heat to 350 after 30 minutes. In between pour also a bit, like a cup, of water to the bottom of the pan and keep on doing that, the veggies in the pan should not be dry ever. ( this is going to be a yummy gravy.)After 3 hours, remove the roast from the oven and the pan. Put on a board and let sit for at least 10 to 15 minutes, ( just enough time you need to make the gravy)
For the gravy you need:
2 tablespoons of butter
1 tablespoon of flour
Melt the butter in a saucepan and add the flour, make sure you have a nice creamy roux.
Now push the veggies through a sieve, pour the juice after and put the juice in another saucepan. Bring slowly to a boil and add some of the roux. Keep on stirring, maybe add a bit more until you have the consistency you like for a gravy, some like it thicker, some thinner.
Now slice the roast, serve it with potatoes and any vegetable from my cookbook…and voila, lovely dinner is ready. My husband would like a nice heavy wine with that, like a Bordeaux.
For dessert we have little individual packages of seasonal fruit with brown sugar and cinnamon.
I got the idea from my girlfriend Birgit, who was here for a week.
1 apple, peeled and finely chopped
5 dates, chopped
5 dried figs, chopped
5 dried prunes ( you also could use apricots)
1/2 cup of dried cranberries
brown sugar, cinnamon
parchment paper, twine
Divide the fruit in individual parchment packages, add the brown sugar and the cinnamon, use the twine to tie them together and put in the still warm oven at 350 for 20 minutes.
Remove from the oven, open the packages and put a tablespoon of vanilla ice-cream right on top. It will melt lovely…so delicious and so easy and so impressive.So now you can sit down, enjoy your evening, your wine and your company….