Ingredients
3/4 pound chestnuts
1/2 cup milk
11/4 lb 4 cups Brussels sprouts
3 tbsp dry white wine or chicken stock
2 tbsp unsalted butter or 2 tbsp goose fat
1 shallot, finely chopped
salt and ground black pepper to taste
Method
1) mark with a knife the chestnuts with an X on the flat side
2) cook the chestnuts in boiling eater for 8 minutes
3) remove the chestnuts outer shell with a knife and peel off the inner skin
4) return the chestnuts to the saucepan, cover with the milk and cook gently for 15 minutes, until tender, drain and set aside
5) trim and wash the Brussels sprouts,, score a cross in the base of each sprout so they cook evenly
6) melt the butter or goose fat in a frying pan , stir in the shallot and cook for 2 minutes, add the sprouts and wine, cook covered, over a medium heat for 8 minutes, stirring occasionally add more wine if needed
7) add the chestnuts and toss gently, cover and cook for 5 minutes, season to taste.
