© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 2 L chicken stock

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• 1 kg chestnuts, peeled

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• 2 medium onions; chopped

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• 4 cloves

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• 1 bay leaf

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• 1/2 cup cream

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• 3/4 teaspoon white sugar

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• salt to taste

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• ground black pepper to taste

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directions

1. Incise an ‘X’ across each chestnut; Plunge in boiling water for 5 minutes after boiling; When cool enough to handle, shell and peel. If peeling is still difficult, plunge it again in boiling water.

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2. In a large saucepan combine the chicken stock, shelled chestnuts, onions, cloves and bay leaf; Simmer over medium-low heat for 45 minutes.

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3. Discard the cloves and bay leaf; Puree the chestnut mixture in a blender; Add the cream, sugar, salt and pepper to taste; Return mixture to saucepan and gently heat through.

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4. To serve with cooked chopped chestnuts.

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© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 1.5 kg pumpkin

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• 1 L milk

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• 1 pinch nutmeg

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• 1 garlic clove

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• 1 clove

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• 100g bacon matches

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• 1 slice of sandwich loaf

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directions

1. Empty the pumpkin and form the halloween face (check below illustrations)

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2. Place the cubes in a pan, the garlic and clove.

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3. Cover with milk.

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4. Bring to a boil and cook 20 min on a low heat, covered.

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5. Remove the garlic and clove. mix until smooth.

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6. Fry the bacon until brown.

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7. Add salt and nutmeg.

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8. Toast 200g whipping cream, rub it with garlic and cut into cubes.

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9. Whip the cream using.

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10. Place the pumpkin mixture into the shooters, pipe the whipped cream, add the bacon and finally the crouton.

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tips

1. For whipping the cream: Chill in advance the container you are using. Start on a lower level and gradually speed up without splashing. When you obtain a soft peak means the cream is ready.

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reference

• Le Mag

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