I love roasted sweet chestnuts, they remind me of cosy winter evenings by the fire!
Always cook fresh sweet chestnut. (They have a high tannic acid content so can't be eaten raw.)
Roasting Sweet Chestnuts
Heat the oven to 200c/180 fan/gas 6.
With a sharp knife make a long slit crosswise, cutting the shell but not the nut inside. (If you don't cut the skins before cooking, they will explode!)
Place in a roasting tray, large enough so they have plenty of room. Roast in the oven for about 30 minutes, or until the skins split open and leave to cool.
Once cool enough to handle, peel off the outer shell and remove the inner brown membrane.
Eat straight away! They are delicious 😊
Or if you prefer to boil them, prepare and score as above, then place in a saucepan of water and bring to the boil. Then simmer for about 30 minutes
Here are a couple of my favourite ways to eat sweet chestnuts.
Brussel Sprouts with Chestnuts
Serves 2
Ingredients
250g peeled sprouts
A knob of butter
70g cooked & peeled chestnuts, roughly broken into pieces
1- Prepare the sprouts by remove the old leaves. Boil in a pan of water for about 5 minutes, until cooked and drain.
2-Melt the butter in the saucepan. Add the sprouts and chestnuts and stir for a few minutes until heated through. Season with salt and paper.
Or Something sweet
Dark Chocolate Cranberry Chestnut Cookies
I have just found this delicious Dark Chocolate Cranberry Chestnut Cookies recipes by Jo's Kitchen Larder. You can check out her website HERE
These biscuits look so good! If you try it let me know what you think! Just click link HERE to go to her website for the recipe.