Chestnuts are not difficult to prepare.
Chestnuts are a winter staple, although they can be enjoyed all year round. They are a deliciously nutty addition to stews, roasts and vegetables. They can be bought prepared, but it is more cost effective and tastier to buy them fresh. This isn’t as daunting or time-consuming as you might think. It’s important to pierce a hole in the shell before cooking to prevent them exploding.
Instructions
1. Score the chestnut around the outer shell, or pierce a hole in the slightly softer underside. Be careful not to cut the flesh.
2. Preheat oven to 200C for baking. Place the chestnuts onto a baking tray and bake for 10 to 15 minutes. Turn after about five minutes, or until the shells split and the flesh is soft enough to pierce with a knife.
3. Pierce the bottoms and add to a hot fry pan with no oil for frying. Once the shells have blackened, allow to them cook before peeling. You can then serve them as they are or stir fry with bacon and Brussels sprouts.
4. Place chestnuts into a pan of cold water for boiling. Bring them to the boil, then cover and simmer for 10 to 12 minutes or until the flesh is tender.
5. Place chestnuts on or under a hot grill for barbecuing, with the slit side down so the nut doesn’t become overcooked. Cook for about 30 minutes or until the shells start blackening and the nut is soft. The nuts should slip out easily if they are cooked properly.
Tags: minutes until, Place chestnuts, minutes until shells, pierce hole, until shells