Alright! So I’m doing a terrible job at getting these posts up before the 31st as I was intending to do! Many welcomed and un-welcomed factors have been standing in my way; my youngest brother’s arrival, new internet router inability to arrive on time, some wicked sales I can’t get my eyes hands off, and now I’m working on a quick last minute NY eve menu… So I’ll get the rest of the recipes up as soon as humanly possible! 
I’ve been wanting to try several of Heston Blumenthal’s recipes. After watching him prepare a Christmas dinner, like no other of course- I found it imperative to try his chestnut veloute recipe. I couldn’t help but alter a few of the ingredients, like removing the bacon and milk, adding the mushrooms and lavender oil.

The veloute went down amazing, inducing lots of moans and groans. Here’s how to get your fair share:

350g chestnuts
100g unsalted butter
60g shallots, rough chop
60g leeks, rough chop
1 garlic clove, minced
250 ml Madeira
300 ml white wine
800 ml fresh chicken stock
400g double cream
salt and freshly ground white pepper
4 chestnuts, thinly sliced for garnish
4 Portablello mushrooms, finely sliced
Chives for presentation
1/4 cup of olive oil
1 tablespoon bruised lavender
Goose fat

For the lavender oil:
Add the olive oil to the lavender and let it sit overnight

For the Veloute:
1) score a cross onto chestnuts and then roast in the oven till all the chestnuts are opened for about 30 minutes. Remove one chestnut per individual for garnish

2) Let cool, then peel all the chestnuts

3) Melt the butter in a deep pan over medium heat, and sautee the shallots, leeks and garlic for about 10-15 minutes or until soft and translucent but not brown
4) Take it up to high and add the madeira and white wine and CAREFULLY flambee till it reduces to a syrupy texture

5) Add the stock and bring to a simmer
6) Reduce heat to medium and add the chestnuts and let cook for a further 20 minutes
7) At 15 minutes add the cream
Blend roughly. Do not puree all the chestnuts
9) Run through a fine mesh, retaining the liquid

10) let it sit and infuse for 10 minutes
11) add salt and pepper
10) Using a tablespoon of the goose fat in a pan over medium heat, sautee the mushrooms and chestnuts for 2-3 minutes.
11) Place the chestnuts and mushrooms in soup bowl and pour over with the veloute
12) Drizzle with a little lavender oil
13) Decorate with chopped chives