I have a tin of chestnut puree. What can I do with it?

[Pachacuti]

It was in my latest batch of tins from my mother, who is clearing out her survivalist-level kitchen cupboard stash by passing it on to the rest of us. I like chestnutty things so I'm sure there is something delicious to be cooked with it...

www.mumsnet.com/Talk/food_and_recipes/253041-nigella-s-mont-blanc-recipe-please/AllOnOnePage

I use it in a very similar mont blanc type affair. The purée tends to be quite solid, so I warm it through with milk and icing sugar to sweeten and layer it with the meringue.

That does sound good; maybe I'll hang onto it until nearer Christmas, then, and do it as a festive pudding.

I had a similar problem earlier in october. I made Nigella's chocolate chestnut cake in the domestic goddess book. I found one the following googling but it's from her Kitchen book.

www.food.com/recipe/nigella-lawson-chocolate-chestnut-cake-gluten-free-303309

I can't tell what's the difference off hand, other than there isn't any instruction to decorate with cream and candied chestnut in the domestic goddess version.

it goes very well with poached pears / pear liqueur infused cream / meringeu

I second Nigella's choc chestnut cake. Made it this weekend and it went down a storm. It's not too sweet and quite a grown up sort of chocolate pudding (didn't seem to stop 18mo DS from screaming MORE! at the top of his lungs though )

Not a proper recipe, just one invented by my DH, but cook it up with some turkey, ham hock and mushrooms and it makes for an excellent pie.

I have a recipe for Turinois in my very old Cordon Bleu book. Will post it later but basically it is purée and chocolate and sugar and butter. It's a Chritmas favourite with us.

I made sweet potato, chestnut and sage soup last night. Based on H F-W's Veg Everyday recipe - it was lovely. Recipe here

I have some puree left over and I was going to freeze it and save it to make 'sausage' rolls at Christmas. That's if I don't make the Nigella choc and chest cake . Or the Mont Blanc Yum! They sound divine.

Get all Christmassy and make a chocolate chestnut roulade

Turinois

Tin chestnut purée
5 oz Unsalted butter
5 oz caster sugar
8 oz good dark chocolate
Vanilla essence,rum or brandy to flavour

Cream butter add sugar , melt chocolate and add to mixture with chestnut purée. Flavour with vanilla, rum or brandy.
Turn into lined loaf tin . Leave til next day. Turn out and slice.

Ta dah ! From my 1963 Cordon Bleu cookery book. ( I did my course in the 1970s )

Thank you all. I'm going to end up buying more chestnut puree at this rate, which was not the original idea...

Not sure if you can get away with the puree for this but - i love chestnut soup! I first had it near Granada in Spain ...

www.jamieoliver.com/magazine/recipes-view.php?title=chestnut-soup

Mix it with whipped cream and chopped candied ginger for the world's easiest but gorgeous looking and tasting, dessert. serve in little glasses and don't mix it completely, leave it with a swirly effect.

We have mont blanc every Xmas. Utterly yum.