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|
|Oven temperatures and Conversions|
|Click here for information|
|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
italian Nut Christmas Cake
06 Jul 2015 06:35
Sicilian Clementine and Raspberry Trifle
06 Jul 2015 12:40
03 Jul 2015 23:58
|Food and travel||
Refreshing cocktail with Galvanina
25 Jun 2015 21:28
|Can Anyone Help?||
Smoked Mackerel Pate
05 Jul 2015 22:42
Jam made with concentrates
13 Jun 2015 07:32
Quartz kitchen worktops
24 Jun 2015 02:03
July in the garden
03 Jul 2015 21:30