Apricot and chestnut stuffing balls

Makes 18
 
Makes 18
Ingredients

1 large brown onion, coarsely chopped

225g dried apricots, finely chopped

225g dried white breadcrumbs

75g butter

225g chestnuts, coarsely chopped

Bunch fresh parsley, chopped

Salt and pepper
Method
1. 
Preheat the oven to 200°C/R6. Grease a roasting tray with butter.

2.  Place the onion and apricot in a saucepan, pour in a little hot water and boil for 5 minutes. Drain, tip into a large mixing bowl and stir in the breadcrumbs.

3.  Melt the butter in a frying pan and pour half into the mixing bowl with the breadcrumbs. Add the chestnuts to the frying pan and cook over a high heat for a couple of minutes until lightly browned. Tip the chestnuts into the breadcrumb mixture, add the parsley, season and mix well.

4. Using your hands, shape into 18 balls. Place in the roasting dish and bake for 30 minutes, uncovered, until crisp and piping hot.
 
Tip Use fresh chestnuts if you can get them, if not frozen, tined or dried will work just as well.  Soak dried chestnuts overnight before using in this recipe.
 
Recipe and image courtesy of Lakeland www.lakeland.co.uk
 
 
Samphire DIRECTORY
OUR GUIDE TO THE BEST IN THE NORTH WEST
Find a businesss Add your businesss

We use cookies to improve the browsing experience for you and others. If you would like to learn more about cookies please view our cookie policy. To accept cookies continue browsing as normal. Continue