Chestnut polenta and granola

Chestnut polenta ingredients

Makes 6

30g chestnut flour
300ml cream
10g truffle
parmesan to taste
salt

Place chestnut flour and cream into a saucepan and bring up to the boil while stirring continuously. Once it comes to the boil turn down to a simmer and cook out for 6 minutes if need be add some milk to thin out finish with Parmesan and truffle.

Granola ingredients

230g pumpkin seeds
120g pine nuts
120g wild rice
3g wakame
1 clove of garlic
zest of 1 lemon
chestnut pieces roasted

Deep fry pumpkin seeds and wild rice, toast pine nuts in oven until golden. Zest the lemon and grate the garlic then combine all ingredients and place on a baking tray in an oven on 180°C for ten minutes. Remove and allow to cool before plating. Cover polenta in granola and finish with a herb dressing.

Recipe courtesy of Hadleigh Troy, Chef-Owner of Restaurant Amusé

Facebook

The Land

From Paddock To Plate Agricultural Education ————————————————————- An important read in the The Land this week. As the young farmers themselves have pointed out, early education regarding many aspects of farming, food & fibre is essential to gaining inspiration and confidence to find their path in the Ag Industry. Now is the best time to provide our next generation of young agricultural leaders with Food Production & careers education through our From Paddock To Plate Schools Program! Visit our website http://www.frompaddocktoplate.com.au to sign up your school today! #frompaddocktoplate #feedyourmind #youngfarmers #schoolsprogram #agriculturaleducation

6 hours ago

Twitter
  • No Tweets Available
Instagram