This is a recipe especially prepared for LOST Magazine by Caliopi Buck. It is a sweet and savoury salad that is a meal
in itself or a great companion to roast duck or a crisp roast belly of pork. In this recipe Caliopi shows another method of preparing chestnuts – peeling them raw and then cooking them.

INGREDIENTS

7 SHALLOTS
20 CHESTNUTS
50G BUTTER
2 THYME SPRIGS, LEAVES PICKED
180ML QUINCE SYRUP* OR 3 TABLESPOONS HONEY
85ML WHITE WINE VINEGAR
2 TABLESPOONS OLIVE OIL
BUNCH KALE, COARSELY CHOPPED HANDFUL CHOPPED ITALIAN PARSLEY 1/4 CUP COOKED RED QUINOA

METHOD

Start by peeling and finely slicing four of the shallots. Now peel the chestnuts by cutting the point of the nut with a small knife or scissors, then blanch in boiling water for a minute and then peel off the skin and inner membrane.

In a medium saucepan melt butter over a medium-low heat until foaming, add the sliced shallots and season with salt and pepper. Cook until the shallots are tender and translucent. Add thyme and chestnuts and stir. Cover chestnuts with water and a round of grease- proof paper. Place a lid on top and cook for 30 minutes or until the chestnuts are tender and the water evaporated. Allow to cool.

Make the great dressing by mixing together the quince syrup, vinegar and olive oil with a few pinches of salt in jar and shake well. Blanch the kale for approximately 2 minutes in boiling water and refresh in cold water. Drain, lightly squeeze and leave on a cloth to dry out. Finely dice the remaining shallots. Put all the ingredients in a bowl and gently toss so the dressing covers all the salad.

CALIOPI HAS JUST LAUNCHED A RANGE OF PRODUCTS UNDER THE CHEEKY ACRONYM OF F&CK (FRANK & CONNIE’S KITCHEN) INCLUDING QUINCE SYRUP. ALSO AVAILABLE ARE RESTAURANT FAVOURITES SUCH AS HER CHIMICHURRI AND FRANK'S SPICY NUTS.