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
Autumn apple recipes
Feuille de brick
15 Sep 2014 16:15
Salt and Pepper Mills
16 Sep 2014 16:46
|Food and travel||
Short break ideas
13 Jul 2014 08:31
Naina ~ Gateaux de Yaourt
13 Aug 2014 15:12
|Can Anyone Help?||
Kenwood Chef and Kneading Dough
17 Sep 2014 17:03
02 Sep 2014 00:03
Delia Online Salt and Pepper mills
05 Sep 2014 12:30
12 Sep 2014 00:01