180g shelled chestnuts
120ml vegetable stock
2 egg whites
Salt and black pepper
1 tbsp chopped parsley
1 tsp lemon zest
12 leaves wild rocket
Boil chestnuts for a few minutes. Remove skins and process chestnut meat in a food processor. Add stock, butter, salt and pepper and gently heat in saucepan until mix absorbs liquid. Take off heat to cool.Beat egg whites and mix into chestnut mix. Peaks should be medium to firm.
Grease two souffle dishes and spoon the mixture in.
Bake at 200C for 20 minutes and then 160C for a further 5 minutes.
Serve with wild rocket and a good squeeze of lemon juice.
Courtesy - Simon Bryant - The Brassiere - Adelaide Hilton Hotel