Once you’ve experienced the gorgeous aroma and delicate taste of chestnuts, you’ll be ever-wed to them. Their unique nutty flavour is one that is hard to replicate, which is why chestnut lovers make use of them in their short-lived season.
From mid March to July, you will be able to find chestnuts in most supermarkets and greengrocers. And if you love your chestnuts, buy extra so that you can freeze them and enjoy when out of season.
It’s often the preparing process that makes cooks feel a little unsure of using chestnuts. But once you understand how to roast, boil, BBQ or even microwave chestnuts, you can add them to practically anything – sweet or savoury!
Nail the basics first…
Preheat oven to 200°C (180°C). Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open.
Place prepared chestnuts into a pan of cold water and bring to the boil. Simmer for 15 to 20 minutes or until the flesh is tender and easily separates from the shell.
Place prepared chestnuts on a tray under a moderate to hot grill, or place chestnuts directly onto the barbecue grill, turning a couple of times, for approximately 15-20 minutes or until the shells blacken and split open.
Place 6 to 8 prepared chestnuts in a single layer on a microwave-safe plate. Cook, uncovered, on full power (850 watts or High) for 2 to 3 minutes or until the flesh is tender. Timing can vary depending on chestnut size and microwave power.
What to do with chestnuts once you’ve prepared them
- Roasted, chopped and added to a side of Green Beans
- Boiled, grated and added to a sweet Golden Syrup Pudding
- Roasted and pureed into a simple but tasty Dip
- Boiled and added to a warming Soup
- Candied and added to a fresh Fennel Salad
- Baked and added to a Beef Stir-Fry
*DISCLAIMER: Australian Chestnuts are a contributing recipe Partner at myfoodbook.com.au. This article features content sourced from Australian Chestnuts and our own opinions. For more information visit the Australian Chestnuts website.