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roasting a v/small batch of chestnuts.

post #1 of 15
Thread Starter 

Hi,

I bought a small batch of chestnuts from the farmers market,to try, and have never roasted chestnuts.

There are only about 13 of them, I could incorporate them in a recipe or just plain roast them.

How do you roast chestnuts?

And any other simple recipe that could be good ? Or method people like to eat them.

 

 

Thank's 

post #2 of 15

In France and Spain, they sell roasted chestnuts in the streets. Simply use a heavy pan and throw in the chestnuts. Their peel will turn black but you have to stir them frequently. No fat is used in the pan. It's a very smoky thing, so I would do this in the garden using an old pan, put straight into the charcoals of your bbq. Here's a picture I took in Malaga, Spain;

 

 

Also, you can make a delicious purée too, but it's a lot of work. Make cross incisions with a very sharp knife in the peels. Submerge the nuts with water and add a celery stalk. Let simmer for at least an hour. Leave to cool in the water. When still a little warm, drain but keep the liquid which will be brown now. Peel the chestnuts and do remove the white skin under the peel. Mix the soft nuts finely using the preserved cooking liquid (you'll need a lot of it!). Add s&p and a little butter. Serve with game etc.

post #3 of 15
I score the outside with an X then I wrap them up in foil and roast them in the oven for 20-30 min.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 15

Either in a pan full of holes in the fireplace (that's the way we used to do it when I was a kid), or in the oven (scored and laid flat on a tray). 

 

post #5 of 15

You need to shell and peel them while still warm. The inner skin shrinks back up when they cool, making it difficult to remove.

 

I've used them in a wild rice pilaf and Christmas dressing. I want to try the cream soup next.

post #6 of 15
Thread Starter 

Thank you so much for all of the nice responces .

ChrisBelgian ,....... that's a nice shot . It has a nice lighting effect, looks like there tourists, buying from the chestnut vendor. Nothing wrong with that . But the chestnut vendor should get off the cell phone, and his attempt at American sign language is incompetent and in very poor taste.

Frenchfries,.......... no fireplace, and no pan full of holes, just an apartment. and the old, small holes in some clothes. 

mtullius,..... sounds like good advice for the never experience chestnuter .

Now for the one discrepancy whether to wrap them in  foil ,  or naked in a pan in the oven ? After making an X, (scoring) .

 

I assume after getting them out of their shell I salt-and-pepper them and eat them with a glass of white wine.

 

 

 

Alex 

post #7 of 15

I like them just naked in the oven. Some of them will get a little brown in places and I like that. But if you're not careful they can get a little dry that way.  If you do it in foil they would probably stay moister. 

post #8 of 15

Naked for me too, depends if you want to dry roast them or "steam roast" them I guess. I'm sure both are perfectly acceptable albeit slightly different in result. 

post #9 of 15

Naked for me to. The last time I roasted chestnuts naked there was a whole bunch of Port involved.

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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #10 of 15
Thread Starter 

 you're all a bunch of chestnot nudists. God the hell knows what you do with steak tartare! 

panini , what was the port for?........... did you use it with the chestnuts in the cooking process, or just Drink a hole lot of  it ?(or both) . 

post #11 of 15

@AlexB.

Yes, a combination. I sugar glaze some of the chestnuts and then sprinkle with cayenne pepper. We then put a half of chestnut in the bottom of our Port glass. We also put some in the bottom of a shallow crystal bowl and cover with port. Pick-drink-pick. This is only around the holidays, the fireplace has to be on and no TV.

Steak Tartar is a whole other thing, we wear hats but no aprons:eek::beer: 

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post #12 of 15

It is very important to puncture the shells.

 

They can explode if you don't when you roast them.

 

It is not that easy to peel the inner skin. You can cut the chestnuts in halves, and scoop out the meat with a small spoon. Very quick.

 

 

dcarch

post #13 of 15
Thread Starter 
Quote:
Originally Posted by panini View Post
 

@AlexB.

Yes, a combination. I sugar glaze some of the chestnuts and then sprinkle with cayenne pepper. We then put a half of chestnut in the bottom of our Port glass. We also put some in the bottom of a shallow crystal bowl and cover with port. Pick-drink-pick. This is only around the holidays, the fireplace has to be on and no TV.

Steak Tartar is a whole other thing, we wear hats but no aprons:eek::beer: 

that sound like a lot of fun on Christmas. Wish I were there. I love Port .Tartar hats can be very worm, no wonder you don't wear the aprons. 

Quote:
Originally Posted by dcarch View Post
 

It is very important to puncture the shells.

 

They can explode if you don't when you roast them.

 

It is not that easy to peel the inner skin. You can cut the chestnuts in halves, and scoop out the meat with a small spoon. Very quick.

 

 

dcarch

I'll wear glasses thanks .


Edited by AlexB - 10/13/14 at 7:55pm
post #14 of 15
Quote:
Originally Posted by AlexB View Post
 

Tartar hats can be very worm, no wonder you don't wear the aprons. 

I'll wear glasses thanks .

 

It will be a good idea to wear glasses, also be ready for the clean up. It can make a mess.

 

Simpler just to poke a hole.

 

dcarch

 

 

post #15 of 15

You could always roast half of them naked and the other half in foil and compare and contrast.  To be honest I've always roasted them in foil because that's how my Mother did it.  But I'll try them naked next time, there's nothing to lose.  I've had great results doing them in foil, they are steamy but the roasted aroma is undoubtedly there, the sweetness comes out, man I'm really craving some now.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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