He was supposed to flash...
Anyway, I'm wishing all of you out there in blogland a very happy holiday! Here's hoping you have a warm house, the companionship of those you love (whether family or friends) and something tasty to eat. Like Mr Fairylights above.
Or if he's not to your taste ... how about this recipe for Chestnut Bourguignon, one of the dishes I'm cooking for Xmas dinner? It's vegetarian, but so rich that most meat-eaters don't notice. A great winter meal, which can be served with rice or used as a pie-filling. And no, it's not low-carb, but hell: it's only one day!
- 25g butter
- 8 small onions or shallots, sliced
- 125g chestnut mushrooms, sliced
- 125g button mushrooms
- 150g carrot, sliced
- 1 celery heart, finely sliced
- 200g cooked chestnuts, halved or chopped to taste
- 2 teaspoons mustard
- 2 cloves of garlic, chopped or crushed
- bouquet garni, or 2 bayleaves and a sprig of rosemary
- 300ml red wine
- 300ml stock
- 2-3 teaspoons soy sauce.
Fry the shallots in the butter for 5 minutes or so, until soft. Add the mushrooms, chestnuts, celery and carrot and fry for another 5 minutes. Add the mustard, garlic, herbs, wine and stock.
Bring to the boil in a saucepan. Simmer, covered, for 25 minutes.
Before serving turn the heat up, add the soy sauce and boil to thicken slightly. Don't forget to remove the bouquet garni before dishing up.
Serves 4, with rice.