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Stephen Ceideburg
500 g Chestnuts
1 c Sugar
1 Stick cinnamon, 5 cm long
1/2 c Water
1 1/2 tb Rum
These titbits are good with strong coffee to round off a meal.
Simmer 500 g peeled chestnuts in water for 20 minutes or until soft.
Do not stir in case the chestnuts break up. When they are cooked,
remove them gently from the water to a colander, using a slotted
spoon.
In a saucepan boil together without stirring 1 cup sugar, a 5 cm
stick of cinnamon and half a cup of water, until a drop forms a soft
ball in cold water. Skim the surface, cool, and add 1.5 tablespoons
rum and the chestnuts. Stir mixture gently with a wooden spoon until
it becomes creamy. Pour onto a greased platter and separate chestnuts
with a spoon.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/4/93. Courtesy Mark Herron.
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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