An Autumn Feast with Chestnuts using Fish Paste
An Autumn Feast with Chestnuts using Fish Paste

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, an autumn feast with chestnuts using fish paste. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

An Autumn Feast with Chestnuts using Fish Paste is one of the most favored of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. An Autumn Feast with Chestnuts using Fish Paste is something that I have loved my entire life.

Feasts also heavily feature round foods like mooncakes, a nod to the full moon's representation of unity and togetherness for families. This simple one-pot dish embraces the fall arrival of mushrooms and sweet, tender chestnuts. You can use any seasonal variety of mushroom, like enoki, shiitake, Swiss.

To begin with this particular recipe, we have to first prepare a few components. You can cook an autumn feast with chestnuts using fish paste using 8 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make An Autumn Feast with Chestnuts using Fish Paste:
  1. Get 12 Chestnuts
  2. Prepare 2 bundles Somen noodles
  3. Prepare 240 grams Fish paste (or shrimp paste)
  4. Take 180 grams Shrimp paste (or fish paste)
  5. Prepare 3 Eggs
  6. Make ready 4 tsp Salt
  7. Take 3 tbsp Mirin
  8. Prepare 1 Frying oil

This easy pumpkin spice cake is sticky, intense and perfect for autumn. Top with simple but delicious orange and stem ginger drizzle for a touch of luxury. Ren Behan's Polish recipes for an autumn feast. Ready-cooked chestnuts add an interesting bite to this seasonal salad, from BBC Good Food.

Instructions to make An Autumn Feast with Chestnuts using Fish Paste:
  1. Soak chestnuts in water overnight to easily peel the outer shell. Peel the inner skin, moisten in water, wrap in plastic wrap and microwave for 3 minutes.
  2. Combine egg, salt, mirin to the fish/shrimp paste and blend in a food processor until evenly combined.
  3. Break the somen noodles into 2 cm.
  4. Divide Step 2 into 6 portions. Spread one portion on your hand, lay 2 chestnut halves, and envelop in the paste. Moisten your hands for this process.
  5. Squeeze the fish/shrimp paste ball with the chestnut inside, and check if there aren't trapped air bubbles.
  6. Stick somen noodles into the outside. Cover with a generous amount.
  7. In a pot with a generous amount of oil preheated to 320F/160℃, fry until lightly golden and remove.
  8. If you roll the balls around the pot, the somen noodle needles will flatten, so pour oil on top to heat through.
  9. From the top, break apart the "outer shell" with chopsticks, making 3-4 incisions.
  10. Remove the chestnut inside.
  11. Fry the "outer shell" and the chestnut. Heat the "outer shell" all the way through. Do not flip it over, but pour oil over it. Fry the chestnut for a minute.
  12. Stuff the chestnut halves back into the "outer shell" and it's done!!

Tip the lettuce into a large bowl. Add the chestnuts to the bowl with the beetroot. Heat a non-stick pan, add the ham, then fry quickly on each side until crisp. Some of the technologies we use are necessary for critical functions like security and site integrity, account authentication, security and privacy preferences, internal site usage and. Drain the salmon and mash it in a bowl using a fork.

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