POSTED ON December 20, 2010
I have been wanting to share something festive and easy to make for the holidays and when I saw chestnuts at the shop today, I wondered how I could have forgotten them. I adore chestnuts and usually roast a tray, cook them with sweet brown rice, or make a soup at least once during late fall and winter.
I remember while growing up in Australia, chestnuts seemed to be few and far between. My mother had (and still has) a chestnut tree but it only produced a chestnut here and there, until more recently. Earlier this year my sister was lucky enough to be there during chestnut season and took these lovely photos.
Since I have family and friends visiting from Australia and coming over Christmas day, I thought they’d enjoy the wintery treat of roasted chestnuts to nibble on with drinks.
Fresh chestnuts, about 6 per person
Large pinch sea salt
Pre heat oven to 425 degrees Fahrenheit.
Rinse chestnuts and place on a cutting board. Lie flat and use a serrated knife to cut a slit in the shell across the top. Repeat with all the chestnuts.
Place in a saucepan, cover with water, add salt and bring to a boil. Once water has boiled, strain chestnuts, transfer to a roasting pan and bake for 15 minutes. Remove from oven, the chestnut shells should have split open making them very easy to peel. Cover with a towel and set aside for about 15 minutes, allowing the chestnuts to steam.
Pop them out of their skins and enjoy while warm.