CookEat Recipe
Mutton Chops, Purée of Chestnuts
Broiled mutton chops served around a warm chestnut purée with cream and nutmeg.
Method
Steps
Step 1
Preheat the oven to 350°F (177°C). Use thirty-six large fresh Italian sweet chestnuts. Slit each shell on one side, plunge into boiling water for about ten minutes, then drain and peel while warm.
Step 2
Put the peeled chestnuts in a small ovenproof saucepan with the separate two and a half gills of cold water, half teaspoon of salt and two saltspoons of white pepper. Cover, bring to a boil for one minute, then transfer the covered pan to the oven for about thirty-five minutes, continuing until the chestnuts are very tender.
Step 3
Transfer the whole contents of the pan, including all remaining cooking liquid, to a mortar and pound to a smooth paste. Press through a sieve into a small saucepan. Add the grated nutmeg, half ounce of butter and cream. Mix well and heat for about two minutes. Keep hot while cooking the chops.
Step 4
Prepare a hot charcoal grill. Choose six mutton rib chops with the bone ends neatly cleaned, trim and lightly flatten them. Season with the separate teaspoon of salt and half teaspoon of pepper and turn in the oil. Broil over the hot charcoal for about four minutes on each side, continuing as needed until the centre of each chop reaches 70°C and stays at or above that temperature for two minutes, checked with a food thermometer away from bone.
Step 5
Mound the prepared chestnut purée on a hot serving dish and arrange all six chops around it, overlapping in a crown. Fit food-safe paper frills to the exposed bone ends if desired, and serve promptly.
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