We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Popular collections
- Everyday cooking
Autumn is the time to gather your sweet chestnuts. Sweet chestnuts are different than horse chestnuts, so you want to be sure that when you send your little kitchen helpers out to gather they know the difference.
7 people made this
- 900g sweet chestnuts
- salt, to taste
MethodPrep:20min ›Cook:35min ›Ready in:55min
- Preheat the oven to 200 C / Gas 6.
- Cut a deep cross in the top of each chestnut and place onto a baking tray.
- Bake in the oven for 30 to 35 minutes until the shell pulls away at the cross and the inside is tender. Remove from the heat and serve immediately with a little salt to taste.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
Maple Glazed Roasted Fall Vegetables with Chestnuts
Delicious fall vegetables and chestnuts are roasted and then quickly glazed in a bit of maple and butter for a luscious side. It tastes amazing and sounds sinful but is a delicious and nutritious side dish.
Roasting vegetables always brings out their natural sweetness, but tossing them in a maple glaze makes them even better. A hint of herbs and a little zing from apple cider vinegar bring it all together to make a perfect fall side dish. This is perfect for your Thanksgiving menu too!
This week is going to be so much fun! We are celebrating the fall harvest and fall flavors and each dish is bringing something new and fun to the table.
Roasting vegetables is one of my favorite ways to fix them. It is simple to prep and the roasting concentrates the flavors to make everything a little extra sweet.
Plus those browned bits add a lot of flavor and texture as well. It&rsquos the perfect way to get that sweet and savory flavor while being super healthy. So I knew I&rsquod want to roast some vegetables.
To really drive that sweet and savory dance home, I picked vegetables that have some natural sweetness to them. My husband was mystified by the celery root when he saw it.
He&rsquos not usually a celery fan, so he was dubious as well. Guess what? He liked it roasted!
He was also a bit suspicious of the fact that I had left the peel on the delicata squash, but he liked that as well! To me pearl onions dress up a meal.
Sure, sliced onions would do the trick. But who wants slices when you can have pretty pearls? The color variety even adds that little bit extra visual appeal.
I added the chestnuts to the mix because it seemed like the thing to do. I figured the added nutrition and texture would be good, but honestly I didn&rsquot have the highest hopes for liking them.
We had tried chestnuts over the open fire before and they just weren&rsquot our favorite. But the steamed and peeled chestnuts from Melissa&rsquos made them super easy to add, so why not?
After the veggies were all roasty and toasty I thought I&rsquod take them to the next level by coating them in just a tad bit of butter and maple syrup. It is totally not necessarily but whole heartedly recommended.
Those chestnuts I wasn&rsquot so sure about? I was picking them out and gobbling them up like candy! I couldn&rsquot get enough of the veggies either!
So if you are looking for a fun new way to put fall produce on the table, may I suggest you roast them up like this? It is delicious, nutritious and pretty to boot!
The best part is you can sub veggies in to match your preferences. Just be sure to cut them in sizes that will cook in roughly the same amount of time.
You will now receive updates from Good Food - Newsletter
Get the latest news and updates emailed straight to your inbox.
"We used to supply Sydney wholesalers and Harris Farm stores, but now I mainly sell to local traders and anyone who wants to pick their own," Ogilvy says. "Picking can be tough going, though there's a lot of bending over. And you need to wear enclosed shoes – definitely no thongs!"
Chestnuts naturally fall to the ground, contained in a spiky "burr" casing that needs to be removed hence the need for sensible footwear and often gloves and tongs.
"We were supplying tongs and old gardening gloves for pickers, but this season we're asking people to bring their own because of COVID," says Carruthers, who also encourages people to bring food and a blanket for picnicking at Nutwood Farm.
Carruthers says about 500 people will visit Nutwood each weekend of March and April to pick their own chestnuts for $10 a kilogram.
Beverley Carruthers roasts fresh chestnuts in preparation of pickers and picnickers visiting her Blue Mountains farm. Photo: Wolter Peeters
"More people are beginning to realise when chestnut season begins," she says. "In the old days, we would just sit around waiting for pickers to show up for the first couple of weekends. Now our visitor car park is pretty much full as soon as we open."
Where to pick your own in NSW
/>Highly autumnal: Brussels sprouts, bacon, chestnuts, green apple and a fried egg at Hiatus cafe in Kew, Victoria. Photo: Simon Shiff
Open 9am-4pm daily until late April, no booking required.
Open 9am-5pm on weekends until late April, no booking required.
Brittle Jacks Chestnut Farm 645 Lookout Road, Mullion Creek
By appointment only. Call 0427 658 353 to arrange a picking time.
Sassafras Nuts 4281 Braidwood Road, Sassafras
Open daily from March 28 to May 2. Booking required for large groups, picnickers and weekday visits. Call 02 4423 2248.
Cooking and eating chestnuts at home
A very small amount may be exported, but the vast majority of Australian chestnuts are eaten in Australia. "That's because chestnuts are very much associated with cool weather and chestnut-loving countries such as France and China aren't too keen to eat them in their warmer months," says Casey, who expects the nuts to retail for $8 to $10 a kilogram at Sydney grocers this season.
Chestnuts are 50 per cent water, so giving each one a nick to pierce the shell and inner skin is vital before cooking, otherwise the sweet treats will explode and make a great mess of the kitchen.
"Don't slice the nut straight through, just a small cut to release steam during cooking," Casey says. "Then put the nuts under an oven grill on full whack, turn the heat down to medium and cook for 10 minutes.
"Turn the chestnuts over and grill for another 10 minutes before transferring to a large tea towel-lined bowl to let them rest for at least five minutes. Give them a squeeze and the chestnuts should basically pop out for you to saute in a little butter or olive oil with salt and chilli."
Carruthers suggests first-time chestnut cooks try boiling for 20 minutes instead of roasting or grilling. "If you're not too experienced with chestnuts, it's easy to dry them out in the oven, whereas cooking them in water means they'll stay moist," she says. "We also have a big old wok at the farm that sits over a little fire so we can roast a few kilos at a time when people visit."
Chestnuts' earthy qualities mean they're a great match for other autumnal foods and flavours such as apple, mushroom, game meat, Brussels sprouts, pear and rosemary. They can be blitzed into a bacon-enhanced soup, added to stir-fries, or pureed for the creamy Mont Blanc French dessert.
"It's frustrating that Australian chestnuts are such a fantastic product but so underutilised," Casey says. "To make things easier for people, we also sell them peeled through our online business Cheznuts. It's very nice to open a packet of peeled chestnuts and bung them into whatever you like."
How to prepare the chestnuts?
Start by notching the chestnuts. First, select the ones that are perfectly intact and make a horizontal cut of about 1 inch or a bit more. Afterward, put them into a large bowl and pour water to cover the chestnuts. For best results, it is good to let them soak for at least 2 hours. Thanks to this procedure it will be easier to peel them once cooked.
When the soaking time expires, drain the chestnuts and place them in a paper bag that will absorb the residual water, or use a dry cloth to dry them well.
How to Roast Chestnuts at Home
Traditional Christmas dish - Ripe Sweet Roasted Chestnuts, cracked shells after put to the fire, natural paper and old wooden rustic background.
Whether you’re already listening to Bing Crosby, or you're catching the wafting smells from street-corner vendors, chestnuts roasting on an open fire can be top of mind as the weather cools down. Chestnuts are a versatile, healthy ingredient that can add sweet or savory flair to your holiday table. And to get the time-honored flavor, all you need is a sheet pan and your oven. Here’s everything you need to know about how to roast chestnuts.
How to Pick and Store Them
When it comes to roasting chestnuts, it’s important to only work with fresh chestnuts. Canned or jarred chestnuts have a different consistency, and won’t yield that same result.. Wynn Las Vegas’ executive chef Kelly Bianchi recommends looking for chestnuts that are firm, shiny and heavy for their size.
Every year, chef Andrea Reusing roasts chestnuts to order at her night market at the Durham in North Carolina, but she uses them throughout the season in various ways. She recommends storing fresh chestnuts in a cold, dry environment (excess moisture can lead to mold) and using them within a month of their harvest.
How to Prep and Roast Them
Classic Roasted Chestnuts don’t require much more than an oven and a sack of chestnuts. Prep the chestnuts by scoring the tops: Make a deep X with a small, sharp paring knife (this will keep them from exploding). You can blanch them first, which Bianchi does, before roasting them in a super-hot oven. Reusing likes to arrange them in a single loose layer of a preheated cast-iron pan over a medium flame before finishing them in a hot oven (450-500 degrees) until they are fragrant, about five minutes. Ted Allen’s simplest-of-all method, from his Chestnut Stuffing recipe, calls for arranging the chestnuts on a sheet pan with a 1/4 cup of water and baking at 450 degrees for 10 minutes. No matter the preferred method, once roasted, the chestnuts’ shells should be brittle enough to crack easily with a slight squeeze. Allow them to cool slightly, but peel the chestnuts while they’re still warm.
“Chestnuts have a subtle, mellow flavor that’s easily overwhelmed by strong flavors or too much acid,” Reusing says. “Fat is where it’s at: brown butter, olive oil or cream.” Bianchi is a fan of brown butter too, pairing it with sage for an on-point fall flavor duo.
Roasted chestnuts’ flavor profile lends it to recipes both savory and sweet. Bianchi makes a chestnut cream to garnish roasted squash soup. She also uses them to make a pureed, sweetened chestnut paste, the signature ingredient used in the classic dessert of Mont Blanc. At The Durham, Reusing makes a nutty flour for noodles and turns roasted chestnuts into a caramel that’s served alongside buckwheat cookies at dessert. At Lantern, she makes a steamed chestnut sticky rice for a bibimbap base and a sought-after dessert of chestnut frozen custard topped with candied chestnuts.
Try these recipes to bring that classic flavor to your holiday table:
Ready to take things next level? Serve this Chestnut Soup with Fried Parsley as an elegant appetizer. Or end the meal with a dramatic dessert of Drunken Chestnuts, in which roasted chestnuts are flambéed with rum and sugar, or Roger Mooking’s guaranteed-to-impress Fire Roasted Chestnut Caramel Cookies.
Scoring chestnuts is a simple but very important step.
You can do it in a couple of different ways.
Choose the method depending on what you&rsquore planning to do with your boiled chestnuts next. How you score chestnuts will determine how they peel when cooked.
If you&rsquore making boiled chestnuts just for eating or for a chestnuts necklace, it&rsquos enough just to dig in a tip of the knife as shown on the photo.
Below I will also show you how you peel chestnuts scored with this method.
If you need to boil chestnuts to use them in the recipes, you also have 2 options.
If you need just the pulp you can easily method #1.
It&rsquos easier to do this while chestnuts are still warm.
It gets trickier when you need to preserve a whole chestnut and peel the inner thin skin without breaking the chestnut.
In this last case the best method is to let chestnuts soak in water for 30 minutes to soften the outer shell. Then make a long slit cut all around the chestnut. The easiest AND safest way to do that is by using this chestnut knife.
If you need to use whole chestnuts it&rsquos also best to under-cook them a little. So just 15-20 minutes of boiling will be enough.
After you scored the chestnuts, transfer them to a large pan and fill it with cold drinking water. Add bay leaves and a drop of olive oil.
Bring to boil and cook on low heat for 25-30 minutes. Cooking time depends on the size of chestnuts. The large the nuts more time it need to be cooked.
To test, take out one chestnut at 25 minute mark and cut it open. If the pulp is soft and creamy chestnuts are done. If not let cook for another 10 minutes and taste again.
Once ready, drain chestnuts and pass them quickly under running water.
Wrap first, in a large piece of parchment paper (to absorb excess water), then wrap in a kitchen linen towel and let rest for a few minutes.
Did you know that boiled chestnuts are used to make Italian &ldquoHalloween&rdquo Chestnut Necklace? It&rsquos one of least known but truly meaningful traditions.
- 2 teaspoons corn starch
- 3 1/2 ounces fresh chestnuts, peeled (about 1 cup)
- 9 ounces assorted fresh mushrooms (such as button, beec, shiitake, or enoki), sliced (about 1 1/2 quarts)
- 2 tablespoons vegetable oil
- 1/2-inch knob ginger, peeled and finely sliced (about 2 teaspoons)
- 1 clove garlic, peeled and finely sliced (about 1 teapoons)
- 2 scallions, white parts only, finely sliced (about 3 tablespoons)
- 2 teaspoons dark soy sauce
- 2 teaspoons light soy sauce
- 2 teaspoons sesame oil
- Kosher salt
- Steamed rice for serving
In a small bowl, combine corn starch with 2 tablespoons water and set aside. Meanwhile, bring a large pot of water to a boil over high heat.
Cook chestnuts in boiling water until tender, about 5 minutes. Remove with a strainer, drain, and set aside. Add mushrooms to boiling water, cook for 1 minute. Remove with a strainer, drain, and set aside.
Heat vegetable oil in a wok over medium heat until shimmering. Add ginger, garlic, and scallions, and cook, stirring, over until fragrant, about 1 minute. Add chestnuts and continue stirring for 1 minute. Add mushrooms and stir for 1 additional minute.
Increase heat to high. Add dark and light soy sauces, stirring to combine. Add cornflour and water mixture and reduce heat to medium. Cook, stirring, until sauce is thickened and coats the mushrooms and chestnuts, about 1 minute. Remove from heat. Stir in sesame oil, season to taste with salt if necessary, and serve immediately with steamed rice.
Sweet Roasted Chestnut Recipe
Sweet roasted chestnut is my favorite street snack. Chestnut has very high nutritional value and contains a lot of sugar, starch, protein, fat and vitamins and minerals. In Chinese folk, it is known as the King of Dried Fruit. The chestnut can also be stewed, sweet and glutinous. The method of roasting chestnut with sugar is simple, and you can easily make it at home.
500 grams of chestnut, 1 spoon of cooking oil, 25 grams of sugar, and 10 grams of water.
2. Cross each chestnut with a knife.
3. Put the chestnuts in a bowl and pour in salad oil and stir well.
4. Preheat the oven at 200 degrees for 6 minutes. Put the chestnuts in the oven and bake at 200 degrees for 25 minutes.
5. When roasting chestnuts, pour white sugar into water and stir.
6. After 25 minutes, take out the chestnut and brush with melted sugar. (Flipping chestnuts while brushing)
7. After brushing the syrup, continue baking in the oven for 5 minutes.
8. Sweet Roasted Chestnut easy and simple to make. Chestnuts roasted at home without any additives are healthy, delicious. It’s also very casual, just grill it whenever you want.
Roast Chestnuts 焼き栗
The other day I saw some chestnuts (kuri 栗 in Japanese) in the Japanese store I go to, so I grabbed some feeling nostalgic about fall ingredients in Japan. I put them on the kitchen counter thinking that I would make Kuri Gohan (Chestnut Rice) later on that evening. But the next time I saw them, they were in the BBQ grill nicely being roasted by my husband.
He also had some memories of enjoying chestnuts while growing up with his grandmother. He saw chestnuts on the kitchen counter and he couldn’t resist the urge to roast them. We end up eating these as a snack with our children and they loved it, especially my daughter.
By the way, if you are thinking of traveling to Japan, I think fall and spring in Japan are the most beautiful seasons, and I’d definitely recommend end of March to early April for cherry blossom viewing and mid November to early December for fall foliage (the time varies depends on the location in Japan).
Fall used to be my favorite season before coming to San Francisco. Here we don’t see too many trees turning colors like how it is in Japan. My husband is on the plane to Tokyo right now for business and I’m so jealous! He gets to meet my mom one night and he also gets to eat some seasonal food!
The four seasons are very distinct in Japan (similar to US East Coast) and the Japanese enjoy different seasonal ingredients. On Wednesday I will share another fall ingredient/recipe that is popular in Japan.
But for now, check out this easy roasted chestnut recipe from my husband. Have a great week everyone!
Sign up for the free newsletter delivered to your inbox and stay in touch with me on Facebook , Pinterest , YouTube , and Instagram for all the latest updates.
- 2 ½ pounds boneless pork loin
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup dry white wine
- 2 cups cubed butternut squash
- 1 large onion, sliced
- ½ cup applesauce
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- ½ cup brown sugar
- ½ teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving