Baked Chestnuts Food

OVEN-ROASTED CHESTNUTS RECIPE

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Using a sharp paring knife or chef's knife , make an X-shaped cut on the round side of each chestnut. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting.
• Arrange chestnuts on a baking rack or a baking sheet.
• Transfer the chestnuts to the oven and roast them until the skins have pulled back from the cuts and the nutmeats have softened. The actual time required will depend on the chestnuts but will be at least 15 to 20 minutes.
• Remove the nuts from the oven and pile them into a mound in an old towel. Wrap them up, squeeze hard-the chestnuts should crackle-and let them sit for a few minutes.
• Pull and snap off the dark shells to reveal the yellowish white chestnuts. While peeling, make sure to also remove the papery skin between the shell and the chestnut.
• Enjoy.

HOW TO ROAST CHESTNUTS IN OVEN - OVEN ROASTED CHESTNUTS RECIPE

Steps:

• Place chestnuts in a colander and rinse under cold running water. Drain.
• Place the flat side of the chestnut down on a cutting board. The rounded side, (aka the belly side) should be facing up. Hold the chestnut firmly and cut horizontally across the rounded side using a sharp paring knife or a chestnut knife, if you have. Then turn the chestnut 90 degrees and make a second cut forming an X. As you are cutting, do your best not to score the inner skin. Continue with the rest of the chestnuts.
• Transfer the now-cut chestnuts into a bowl. Cover it with cold tap water and let them sit for an hour.
• Preheat it to 425 degrees. Drain chestnuts (no need to dry) and place them on a baking sheet pan in a single layer. Roast for 25-30 minutes*1 keeping a close eye on it and turning a few times if necessary. They should be fully roasted when the skins have pulled back/opened and the flesh inside has softened.
• Remove from the oven and place the now-roasted chestnuts in a kitchen cloth. Collect the edges of the cloth in the middle and turn it into a small pouch. Let them steam in the "pouch" for 10-15 minutes. Alternatively, you can use a paper bag. Simply place the hot roasted chestnuts in it, roll the bag trapping the steam inside and let it steam for 10-15 minutes.
• Being careful not to burn yourself, gently squeeze chestnuts using the kitchen cloth or the paper bag as a shield to help remove the skins. You should hear the crackling sound of the roasted skins as you do so.
• To peel, transfer the roasted chestnuts onto a platter and remove the outer shell of the chestnuts when they are still hot by gently pulling back on the scored "X", peeling away the papery skin and exposing the yellow flesh inside. If you are unable to remove the fuzzy inner skin by hand, use a small sharp knife to peel it, being careful not to pierce the yellow nut inside.*2 Discard the bad chestnuts that are spoiled inside.
• Enjoy roasted chestnuts on their own or use it with your favorite herbs or seasoning.

BAKED CHESTNUTS

Steps:

• Place the ketchup, soy sauce, vinegar, black pepper, and garlic powder in a resealable plastic bag, and add the chestnuts. Squeeze the bag several times to mix the ingredients, and squeeze air out of the bag. Seal the bag, and marinate the chestnuts overnight.
• The next day, preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
• Remove chestnuts from the marinade, and shake off excess marinade. Wrap each chestnut in half a bacon slice, and secure with a toothpick. Place brown sugar into a shallow bowl, and roll each wrapped chestnut in brown sugar. Place the appetizers onto the prepared baking sheet.
• Bake chestnuts in the preheated oven until the bacon is crisp and the brown sugar is bubbling, about 20 minutes. Allow to cool before serving.

ROASTED CHESTNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
• Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
• Allow to cool and peel off the shell.
• Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

ROASTED CHESTNUTS

Steps:

• Preheat oven to 425°F with rack in the middle.
• Cut an X in rounded side of each chestnut with a small sharp knife. Roast chestnuts, cut side up, in a shallow baking pan until shells curl away from nutmeats, 20 to 30 minutes.
• Wrap hot chestnuts in a kitchen towel and squeeze gently to further loosen shells. Let stand, wrapped, 5 minutes. Serve immediately.

ROAST CHESTNUTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
• Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
• Leave the nuts in the tin to cool down to warm - they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
• If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn't be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.