Roasted Chestnuts With Red Wine Food

ROASTED CHESTNUTS WITH RED WINE

Steps:

• First pan-roast the chestnuts. Cut a short slit or cross in the shell of each chestnut, and scatter them all in a heavy skillet, one that has a good cover and is big enough for the nuts to roll around in one layer. Pour in a cup of water, cover the pan, turn the flame on high, and cook for 5 minutes or more, shaking the pan frequently, until all the water is evaporated. Check whether the shells have started to peel open; if they haven't, add more water and steam a bit longer.
• Next lower the heat and slowly roast the chestnuts in the dry pan, with the cover still on, for 15 to 20 minutes. Shake the pan every minute or two so the nuts roll around and don't burn. When the shells are toasted and the nut meats are tender, turn off the heat and douse with half the wine.
• Meanwhile, put a clean absorbent cloth (like an old table napkin) in a wide, shallow bowl or baking dish. Dump the chestnuts into the towel and drizzle with the remaining wine. Cover the chestnuts with the wet cloth while they're still hot. Let the chestnuts absorb the wine for about 10 to 15 minutes before peeling and devouring them!

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.