Buenvino has been for decades a place to write, to paint and to dream surrounded by chestnut trees and wild flowers, a place to eat good food, to drink good wine and to return to as often as possible, any time of the year. Jeannie is a talented cook and Sam the best host I know.
Furthermore Charlie, their youngest son is also proving to be a wizard in the kitchen.
The Chestertons live just a couple of valleys away from el Zauzal our enchanting little property in Aracena, which is situated in one of those secretive places that hopefully will remain that way forever. Around el Zauzal, the Ibérico, the majestic black pig of the Dehesa forest in South Western Spain roams free as it grows fat and happy in the winter months on sweet acorns.
A Delicious Chestnut Puree
As autumn is approaching, he thought that the potato and chestnut puree they serve with game at Buenvino would be just perfect. They grow good quality potatoes and for the chestnuts the only thing they need to do is to walk for a few meters to the closest trees.
Sam also mentioned a number of desserts prepared with a simple puree made just with chestnuts cooked in a light sugar syrup and vanilla pod.
They use this puree to make a very popular cake they serve at tea time. In Aracena the traditional custom of bottling Castañas en Almibar ( whole chestnuts in sugar syrup) in autumn, has remained very much in fashion. Peeling a chestnut needs care.
‘Chestnuts are satisfyingly starchy and, once cooked, have the sweetness of a sweet potato"
Sam and Jeanney Chesterton
How to prepare an amazing Chestnut Puree
They have outer and inner skins that can be removed using different methods . To prepare a purèe all you have to do is to make a deep cut across the chestnuts and cook them in water for about 40 minutes or until softened.
For those recipes which are at their best when the original texture and shape of the chestnuts are kept, the hard skin should be removed first with a knife, then the second skin can be softened in warm water just for about ½ minute and then it can be easily removed with your hands.
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Buenvino Potato and Chestnut Puree
To serve 10 to 12 people (2 to 3 per person)
Ingredients
500 g peeled chestnuts
500 ml chicken stock, plus more if needed
500 g potatoes
60 g unsalted butter
milk, to thin the puree if needed
salt and freshly ground black pepper.
Get the First Book in English to trace the History of the Food of Spain
Trace the Food of Spain from Antiquity to the Present Day.
Get this Masterpiece now!