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.
|200g (7oz) fresh chestnuts|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
Delia's Christmas in a Crisis
Take the chestnuts and use the tip of a small sharp knife to score a cross into the skin on the flat side.
Then place them (scored side uppermost) on a baking tray and roast them for 25 minutes.
When they are ready the cross will have peeled open slightly exposing the flesh of the chestnut.
Now using a cloth to protect your hands gently squeeze one of the chestnuts and then peel away the shell and any brown skin and repeat until that are all peeled. (If they start to get cold and become tricky to peel, pop them back in the oven for a few minutes.
Leave the peeled chestnuts to cool and store in a lidded container in the fridge, ready to sauté on Christmas day.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Sausage Rolls
- Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce
- Tiny Cheese, Onion and Olive Scones
Flavours of France plus win Le Creuset cookware
Help - Jam makers
12 Dec 2013 21:34
12 Dec 2013 18:22
|Food and travel||
06 Dec 2013 14:13
08 Dec 2013 09:20
|Can Anyone Help?||
12 Dec 2013 21:22
06 Dec 2013 09:54
11 Dec 2013 16:30
05 Dec 2013 16:54