Chestnuts

 Chestnuts

Mountainous parts of France and Italy seem to yield the plumpest chestnuts . Our home-grown ones are never a match for size and, when you have pounds to prepare for a party, or for the Christmas stuffing, size does matter. (Vacuum packed, shelled chestnuts are a good quality alternative.)

Chestnuts do not contain much oil and traditionally were ground to produce a form of flour which is still used in some regions of Italy. Marrons glacés are a much better known form: these are candied chestnuts.

How to peel chestnuts: Not a particularly easy job this, but the best method I have come across is as follows: rinse the chestnuts, then make a small incision in the flat side of the shell of each nut. Place them in a saucepan with cold water to cover, bring to the boil and boil gently for 10 minutes or so. Take the pan off the heat and use a draining spoon to remove the chestnuts from the water two or three at a time.

Peel these before removing the next batch. Take care to remove the inner skin from the crevices in the chestnuts – you will have to break the nut apart to do so, but for making a soup this won't matter.

 
Related Recipes
Chestnut Soup with Bacon and Thyme Croutons Serves 4

Chestnut Soup with Bacon and Thyme Croutons

Ready-cooked chestnuts allow you to make this quck, easy, low-fat soup in no time at all and you'll be well rewarded: the chestnuts add richness and a sweet flavour for a perfect winter soup.

 
 
Pot-roasted Pheasant with Port and Chestnuts Serves 4

Pot-roasted Pheasant with Port and Chestnuts

A superb alternative to turkey at Christmas and throughout the game season, this pheasant dish is crammed with robust flavours and wintry sustenance.

 
 
Buche de Noel (Chocolate Chestnut Log) Serves 8-10

Buche de Noel (Chocolate Chestnut Log)

Light and lovely, this chocolate chestnut log would make a great centrepiece at a Christmas party.

 
 
Eighteenth-century Chestnut Stuffing Makes enough for a 12-14 lb (5.5-6.5 kg) turkey but would actually be okay for any size of bird

Eighteenth-century Chestnut Stuffing

This gorgeous stuffing recipe is proof that some of the old ones are the best! If you don't like peeling chestnuts, look out for vacuum-packed ones for speed and ease.

 
 
Iced Chocolate Chestnut Creams with White Chocolate Sauce Serves 8

Iced Chocolate Chestnut Creams with White Chocolate Sauce

Easy to make, these impressive creams are one way to get ahead at Christmas: make them up to six weeks ahead for hassle-free entertaining.

 
 
Roast Pheasant with Chestnut Stuffing and Port and Chestnut Sauce Serves 4

Roast Pheasant with Chestnut Stuffing and Port and Chestnut Sauce

A superb recipe for entertaining, this brings out the full flavour of pheasant, one of Britain's most underrated ingredients to be enjoyed in autumn and winter, during the game season.

 
 
Celeriac and Chestnut Soup with Celeriac Crisps Serves 4

Celeriac and Chestnut Soup with Celeriac Crisps

Celeriac comes in difficult sizes for a recipe for four people, so I have used two small ones, which will make enough for everyone to have seconds. Feel free to make the soup the day before and reheat it. The celeriac crisps can also be made the day

 
 
Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce Serves 4-6

Braised Venison with Bacon, Chestnuts and Wild Mushrooms in a Rich Madeira Sauce

Make this one-pot classic ahead and freeze it for Christmas...the slow braising adds masses of depth and flavour for a real winter warmer.

 
 
Roast Chestnuts 

Roast Chestnuts

Chestnuts do not contain much oil and traditionally were ground to produce a form of flour which is still used in some regions of Italy.

 
 
 

 

 




NetObserver
CMS solutions by REDtechnology.com