Yotam ottolenghi’s chestnut recipes _ life and style _ the guardian

Ingredients can be seasonal in all sorts of ways. Grilled chicken tenders recipe When they are grown, obviously, but also the way that they look: the green of spring and summer vegetables, or the orange of autumnal roots. How to make chicken fingers On this night of all nights, though, as bonfires are being stoked and chestnuts are being readied for roasting, the relationship between ingredients and seasonality is all about the senses.


The sight of chestnuts roasting over an open fire is a wonderfully autumnal one. Baked chicken strips recipe There are various pans and big slotted spoons designed especially for roasting the nuts, with holes in their base to let the flames through. Chicken fingers calories If you don’t have the kit, you can improvise by making some holes in a cleaned tin can with its lid still attached (but pulled back, so you can put the chestnuts in). Baked chicken fingers recipe Quarter-fill the tin with nuts, lever the lid back in place, to seal in the nuts, then put the tin in the fire. Fried chicken fingers Cook for about 15 minutes, turning the can a few times, and they’ll be ready to be peeled and eaten as soon as your fingers can handle the heat.

Alluring though this vision is, the closest many of us will get to roasting chestnuts on an open fire is hearing Nat King Cole singing about doing so on the radio. Baked chicken fingers recipes Luckily, however, the availability of vacuum-packed, cooked and peeled chestnuts means we can enjoy them even if we don’t cook them ourselves. Calories in chicken fingers Their texture is crumbly and starchy, their flavour sweet but earthy, and, culinarily speaking, they can go in all sorts of directions, much like the fireworks you may see tonight. Baked chicken tenders no breading Roast poussins stuffed with chestnut, pancetta and pear

Put half the caraway, garlic and sugar in the small bowl of a food processor (or spice grinder) with two teaspoons of salt. Crispy chicken fingers Blitz to a paste, then set aside a third of the mix. Fried chicken fingers recipe Put the rest in a large bowl with the butter, then massage all over the poussins. 4 fingers chicken Cover with clingfilm and refrigerate for at least an hour and up to 24 hours: the longer, the better.

Take the poussins out of the fridge half an hour or so before cooking, so they come up to room temperature. Chicken fingers restaurant Heat the oven to 220C/425F/gas mark 7. Oven baked chicken fingers Mix the chestnuts and prunes in a bowl, add boiling water to cover and leave to soak for about 15 minutes. Baked chicken tenders in oven Drain the chestnuts and prunes, then chop into roughly 2cm pieces and put in a medium-sized bowl.

Meanwhile, heat a 28cm (or thereabouts) nonstick frying pan on a high flame and, once very hot, fry the pancetta for two minutes, stirring occasionally, until it starts to crisp. Chicken fingers baked Add the pear and fry for two minutes, stirring from time to time, until golden. Recipe for chicken fingers Tip into the chestnut bowl, then stir in the sourdough, parsley, shredded sage and the remaining caraway, garlic and sugar paste. Chicken fingers recipe baked Divide the stuffing mix between the poussins (you should be able to get about 100g into each of them) then put the poussins side by side in a baking tray in which they’ll sit snugly.

Cover with foil, roast for 25 minutes, then remove the foil, turn down the heat to 200C/390F/gas mark 6 and roast for 20 minutes more, basting once or twice. Healthy chicken fingers Turn the oven back up to 220C/425F/gas mark 7 and roast for a final 10 minutes, until the poussins are golden-brown, lightly crisp and cooked through. Best chicken fingers Remove from the oven and leave to rest for 15 minutes.

While the poussins are roasting, heat the oil in a small saucepan on a medium-high flame, then fry the sage leaves for about 20 seconds, turning a few times, until bright green and crisp. Chicken tenders recipe easy Transfer to a plate lined with kitchen paper and sprinkle lightly with salt.

Transfer the birds to a platter (or individual serving plates) and spoon any pan juices over the top. Breaded chicken fingers Scatter with the crisp sage leaves and serve. Chicken tenders recipe fried Chestnut and prune chocolate brownies

If you haven’t tried chestnut flour before, don’t be put off by the smell – it’s distinct and rustic, but that’s how it’s meant to be. Buttermilk chicken fingers Chestnut flour is sold in most large supermarkets; healthfood shops should have it, too. Deep fried chicken fingers Makes 15.

Put the chocolate and butter in a heatproof bowl and set over a pan of simmering water (make sure the base of the bowl is not in contact with the water). Baked chicken tenders recipe no breading Stir until melted and combined, then take off the heat and stir in the prunes.

Whisk the eggs, vanilla and sugar until the mixture is thick enough to leave a trail (two to three minutes with an electric whisk), then fold in the cooled chocolate mixture. Homemade chicken strips recipe Sift in the flour and salt, then stir in the chestnuts until the mixture is smooth and streak-free. Easy chicken fingers recipe Pour into the lined baking tray and bake for 25 minutes, until the brownies are just cooked and the top is shiny.