

Roasting Sweet Chestnuts……3 Ways, maybe 4………
By Simon Al-fresco, One-for-the-Boys, Sharing, store-cupboard, Vegetarian Beautiful Snack
December 1, 2015
"Chestnuts roasting on an open fire, Jack Frost nipping on your nose, Yuletide carols being sung by a choir, and folks dressed up like Eskimos" ................
- Prep: 10 mins
- Cook:
- Yields: 1 Feast
Directions
1st way..... Lay the chestnut flat side down, pinch between your fingers and with a serrated knife make a cross through the outer shell and white pithy layer. Go gently just into the kernel, lay them on a baking sheet and roast in a moderate oven for 20-25 minuites until soft and cooked, the softer they are the sweeter they become. Cover with a clean towel for 10-15 minutes, peel and devour.....
2nd way...Prepare to cut as above, making 1 slash, add to a pan of salted simmering water for 5 minutes. Bring to the boil and drain, roast for 15-20 minutes, until soft and cooked as above, cover, wait a while.....peel and devour.....
3rd way.... Prepare to cut as above using a small sharp knife this time, make a single slash or for a different cut, try cutting around the top of the nut in a scallop shape. Over a moderate flame add to a roasting pan; chestnut roasting pans have holes in to let the flames lick around the pan, giving the chestnuts a smoky, sweet caramelised flavour. About 15-20 minutes and the chestnuts will start to open, peel and devour...
Oh yer and my favourite... Slashed and slowly roasted by the licking flames of an open fire in a chestnut pan...as the song goes...."Chestnuts roasting on an open fire, Jack Frost nipping on your nose, Yuletide carols being sung by a choir, and folks dressed up like eskimos"
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