Chestnut and red cabbage mille-feuille

120 min
Type of dish: Finger foods
Temperature: Hot
Seasonal period: All year
Allergens:
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Braised beef cheeks 0.333 kg
Chestnut purée 66.667 g
Vegetables chips 16.667 g
Red cabbage 0.167 kg
Garlic stalks 0.033 kg
See Recipe
Veal cheek 0.333 kg
Garlic, bulb 0.667 ud
Onion 0.067 kg
Carrots 0.033 kg
Leek 0.667 ud
Tomato 0.05 kg
Red wine 0.083 l
Green pepper 0.05 kg
Table salt 3.333 g
Olive oil 0.033 l
Brown stock 0.2 l
See Recipe
Chestnuts 0.083 kg
Sterilised milk 0.033 l
Extra virgin olive oil 0.008 l
Table salt 0.167 g
Ground white pepper 0.083 g
See Recipe
Sunflower oil 0.042 l
Table salt 0.167 g
Elaboration

For this recipe, the following elaborations are needed:

For decoration:

  • Tender sautéed garlic.

SET UP 

  • Break up the meat and mix with the sauce.
  • For the mille-feuilles: assemble 24 hours beforehand.
  • Place a base of meat in sauce in a silicone mould, place the thick chestnut puree on top, place the red cabbage on another layer and, closing the mille-feuille, finish with the chestnut puree.
  • Bake the mille-feuilles at 180 ºC for 7 minutes. Leave to cool and remove from the mould.
  • Place on individual plates and reheat at 160 ºC, mixed heat, for 8 minutes. Remove from the oven and add the sauce.
  • Garnish with the garlic placing it on top of the mille-feuilles and decorate the dish with the vegetable chips.
Nutritional information (1 portion)
Energy
360.41
kcal
Carbohydrates
13.95
g
Proteins
13.98
g
Lipids
25.58
g
Fiber 4.2 g
Saturates 7.38 g
Monounsaturated fatty acids 13.42 g
Polyunsaturated fatty acids 3.14 g
Cholesterol 44.31 mg
Calcium 121.59 mg
Iron 3.36 mg
Zinc 2.9 mg
Vitamin A 171.14 ug
Vitamin C 44.32 g
Folic acid 85.84 ug
Salt (Sodium) 317.12 mg
Sugars 8.85 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.