- CHESTNUT HUMMUS
- 500g Vacuum Packed Whole Chestnuts - SAVE SOME FOR GRATING!
- 250g Water
- 25g Butter
- 10g Sugar
- 5g Salt
- 1 Garlic cloves
- Lemon juice
- 100g Olive oil
- ROSEMARY FLATBREAD
- 200g Strong flour
- 5g Salt
- 100g Rosemary water or pain water with chopped Rosemary in for the lazy ones..
- 10g Chopped parsley
- ROSEMARY SHERRY CARAMEL
- 250g Sugar
- 100g Sherry vinegar
- 1 Spring of rosemary
CHESTNUT HUMMUS
Jesse Dunford Wood
18th March 2014
CHESTNUT HUMMUS
CHESTNUT HUMMUS
by Jesse Dunford Wood, Parlour, Kensal Green
Ingredients
Method
CHESTNUT HUMMUS
Boil the first part altogether until the chestnuts are soft. Blend smooth with the olive oil, and check for seasoning, possibly adding a bit more water to make the right consistency, and lemon and salt to taste. Put straight in a piping bag.
ROSEMARY FLATBREAD
The day before if you can be bothered..
Boil a bunch of rosemary with half a litre of water, leave to infuse overnight, this is the rosemary water for the recipe.
Put all dry ingredients into the mixer and turn on. Add the water until you get a dough consistency. Then add the chopped parsley and mix again.
Weigh the dough into 75g portions and roll out (not too flat)
Cook in a dry pan, until coloured on both side, and then puff over an open flame til light and ‘pittery’.
ROSEMARY SHERRY CARAMEL
The day before if you can be bothered..
Make a dark caramel with the sugar and water, stop it with the vinegar, be careful, it will spit, and add the rosemary, and strain it the day of using, check texture at room temp. Keeps forever.
To plate up, a splodge of the Hummus, cover it in finely chopped celery and some picked parsley leaves, drizzle with your sherry caramel, and grate over the remaining chestnuts in a little cloud to finish. Make sure you heat the Pitta bread for full effect..
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