Jamie Magazine
By Cara Hobday
Recipe From
Jamie Magazine
By Cara Hobday
2 parsnips
3 shallots
½ a Bramley apple
20g goose fat
50g unsalted butter
100g ready-to-cook chestnuts
7 sprigs of thyme
320g ready-rolled puff pastry
1 tablespoon balsamic vinegar
SHALLOT COMPOTE
200g shallots
50g medjool dates
½ tablespoon olive oil
1 tablespoon Dijon mustard
½ tablespoon balsamic vinegar
½ tablespoon runny honey
½ tablespoon dark brown sugar
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