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
Have you looked at the Delia Online Cookery School
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
- Bruschetta with Tomato and Basil
- Thai Fish Cakes with Cucumber Dipping Sauce
- Mini Yorkshire Puddings with Rare Beef and Horseradish and Mustard Crème Fraîche Sauce
Go fresh with Tefal Fresh Express!
Baking Cakes in Pyrex
23 May 2013 17:54
Introducing - Tracy!
23 May 2013 08:09
23 May 2013 20:42
|Food and travel||
20 Apr 2013 08:44
22 May 2013 17:16
|Can Anyone Help?||
23 May 2013 21:19
You cannot be serious
21 May 2013 07:12
21 May 2013 11:48
Tree Lilies FAO Honey
23 May 2013 08:24