Ingredients
- 400 g of chard
- 3 tbsp of unsalted butter(optional)
- 4 tbsp of vegetable or olive oil
- 150 g of echalion shallots or onions, finely diced
- 300 g of mushrooms, coarsely grated
- 100 g of cooked chestnuts, chopped
- 3 cloves of garlic, sliced
- 400 g of chopped tomatoes
- 2 tbsp of crème fraîche(optional)
Method
Step 1
Slice the stalks off the chard and cut into small pieces; set aside. Steam the whole chard leaves for 2 mins, or until pliable. Lay on a surface to cool.Step 2
Add 1tbsp of the butter and 1tbsp of the oil (or 2tbsp oil) to a deep frying pan on a medium-low heat. Add the shallots and a splash of water; cook for 5-10 mins until starting to colour.Step 3
Add the mushrooms; cook over a medium heat for 7 mins, stirring occasionally. Add another splash of water and the chard stalks and cook for 3 mins. Add the chestnuts, season and cook for another 3 mins. Scrape the filling into a wide dish so it cools quickly; wipe the pan with kitchen towel.Step 4
Put 2tbsp oil into the pan plus 1-2tbsp butter, if using. Add the garlic and cook over a medium-low heat for 1 min, until the garlic is softened but not coloured. Add the tomatoes. Cook for 5 mins; add the crème fraîche. Season and set aside.Step 5
To assemble, place 1-2tbsp filling 2cm above the stalk end of a leaf. If the leaf is small, layer 2 together. Now, like a burrito, flip the bottom of the leaf up over the filling, then flip the sides in and roll up; repeat.Step 6
Put the parcels into the sauce. Return to the heat, bring to a simmer and cook for 5 mins.