Roasted Chestnuts Food

ROASTED CHESTNUTS

Steps:

• Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
• Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, for 15 minutes total.
• Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.

ROASTED CHESTNUTS

Steps:

• Heat the oven to 200C/400F/Gas 6.
• Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.
• Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel.

ROASTED CHESTNUTS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees.
• With a sharp knife, score each chestnut 1/4-inch deep all around. Arrange them in one layer in a baking pan and roast for 20 minutes, or until shells have just opened. Peel off both layers of skin with a knife while the nuts are still hot. In a large saucepan of boiling, salted water, cook the Brussels sprouts for 12 to 15 minutes, or until tender. Drain and refresh with cold water. Then thinly slice the cooled Brussels sprouts.
• In a large skillet set over moderately high heat, melt the butter, add the shallots and cook, stirring, 2 minutes. Add the chestnuts, Brussels sprouts, herbs, and salt and pepper, and saute for 2 to 3 minutes, or until heated through.

ROASTED CHESTNUTS OVEN OR STOVE TOP

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!

HOW TO ROAST AND PEEL CHESTNUTS

Steps:

• Preheat your oven to 425 degrees F. To prepare your chestnuts, grasp them firmly between your thumb and index finger and carefully make a long slice across the rounded top of the chestnut with a sharp serrated bread knife. Careful, the shell is slippery. You should be able to slice it in one motion. If you have trouble cutting through, use gentle sawing motions, don't force the blade down or you run the risk of cutting your hand.
• Be sure to cut all the way through the shell.
• Once all of your chestnuts have been cut, place them into a small saucepan and cover with water. Bring to a simmer.
• Once the water begins to simmer, remove the chestnuts from the water using a mesh strainer or slotted spoon and transfer them to a baking sheet.
• Roast for 15 minutes, or until the shells begin to peel back where you cut into them.
• Remove the chestnuts from the oven. Place them into a bowl and cover with a towel for 15 minutes. Allowing them to steam a bit will make them easier to peel.
• Once the 15 minutes have passed, simply pull on the shell and slip the chestnut out. Some will be easier to peel than others. Both the outer shell and the tough brown skin around the chestnuts should be peeled off. If you run into any nuts that seem gooey or disintegrated inside, it means that they have spoiled. Chestnuts tend to have a short shelf life, spoiled nuts should be tossed.
• Voila! You now have freshly roasted and peeled chestnuts. They're not the easiest things to peel, but these tender, sweet and fragrant nuts are a welcome treat during the winter months.

20 BEST WAYS TO USE CHESTNUTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chestnut recipe in 30 minutes or less!

5 EASY STEPS FOR OVEN ROASTED CHESTNUTS

Steps:

• Preheat oven to 425°: Place oven rack in the middle.
• Make an incision by laying the chestnut flat on your cutting board. With a serrated knife, make a lengthwise slit down the entire middle surface, on the long side. Make sure you hold down the chestnut firmly on the cutting board (be careful not to cut yourself as the outer shell is very slippery).
• Place the chestnuts in a pot of cold water. As soon as the water begins to boil, remove the chestnuts with a slotted spoon and place on a shallow baking pan.
• Place the chestnuts with the flat side down, the cut side up in a single layer in your baking pan. Roast in the oven for about 15-20 minutes.
• Once you have obtained perfectly oven roasted chestnuts, remove from the oven and wrap them in a clean tea towel. Allow the wrapped chestnuts to sit in the towel for about 10-15 minutes.
• Serve immediately.

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.

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 the oven to 425 ºF.
• Add water and salt to a medium bowl and mix the salt well until it's dissolved a bit (doesn't need to be fully dissolved).
• Add the chestnuts to the water and mix them in the water for a few seconds.
• Using a sharp paring knife, cut a cross on the top of all the chestnuts and place them on a baking sheet.
• Place the baking sheet in the oven on the middle rack and bake for 25 minutes.
• Serve the chestnuts hot. Enjoy!

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.

ROASTED CHESTNUTS

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.