How To Roast And Peel Chestnuts Food
ROASTED CHESTNUTS
Chestnuts roasting on an open fire etc Errr oven/frypan. This is a lovely surprise Christmas treat for family & friends. There are many ways to roast chestnuts but this is my favorite
Provided by Bergy
Categories Fruit
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400F.
- Cut an X in the top of each chestnut but be very careful not to cut into the flesh.
- Place the chestnuts in a single layer on a cookie sheet and roast for 20 minutes.
- Remove from the oven and cool the nuts until you can handle them and then peel them.
- Just before serving heat the oil in a fry pan large enough to hold the nuts in a single layer.
- Stir fry until light golden brown, remove from pan and with a paper towel remove any excess oil.
- Add the apple cider/ liquer, use high heat and reduce to apprx half.
- Return Chestnuts to pan, stir to glaze, add salt& pepper.
- Serve hot.
Nutrition Facts : Calories 281.9, Fat 8.2, SaturatedFat 1.2, Sodium 2.4, Carbohydrate 50.1, Protein 1.9
ROASTED CHESTNUTS OVEN OR STOVE TOP
This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm. Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!. Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted. An overcooked chestnut is dried out and hard. Cover the chestnuts with a towel to keep them warm while serving. Try a little salt on your chestnuts. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting. If you don't score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed.
Provided by Rita1652
Categories Lunch/Snacks
Time 25m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Toss chestnuts with oil.
- In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
- Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
- Serve hot with salt.
- Or Oven method:.
- Preheat oven to 425 degrees.
- Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
- Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
- Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
- Enjoy!
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