CHESTNUTS FOR ROASTING RECIPES

Name: Roast chestnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 16

ROAST CHESTNUTS RECIPE - BBC GOOD FOOD

Roast chestnuts recipe - BBC Good Food image

Make a batch of roast chestnuts for a festive Christmas treat to share with guests. Try our easy method and make the most of these seasonal bites

Provided by Lulu Grimes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield Makes 16

Number Of Ingredients 1

Ingredients

16 chestnuts (or as many as you need), choose large, shiny looking nuts

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.

Nutrition Facts : Calories 34 calories, FatContent 0.5 grams fat, SaturatedFatContent 0.1 grams saturated fat, CarbohydrateContent 6 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 0.4 grams protein, SodiumContent 0.01 milligram of sodium

HOW TO ROAST CHESTNUTS IN THE OVEN {SOFT & EASY PEEL ...

How To Roast Chestnuts In The Oven {Soft & Easy Peel ... image

The perfect recipe for roasted chestnuts that are super soft to taste and peel off easily.

Provided by Italian Recipe Book

Categories Appetizer Snack

Total Time 155 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Number Of Ingredients 5

Ingredients

2 lb fresh chestnuts
Salt ((optional))
Chestnut knife or small sharp kitchen knife
A bowl with water
Baking sheet pan

Steps:

Prepare chestnuts for roasting
Roast chestnuts

Nutrition Facts : ServingSize 20 chestnuts

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HOW TO ROAST CHESTNUTS IN THE OVEN {SOFT & EASY PEEL ...

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I have to say, I’m pretty proud of this one – it’s a fantastic veggie main inspired by the textures of a Scottish clootie dumpling, and it also makes a tasty alternative to stuffing if any meat eaters fancy a little slice with their meal.
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Cuisine https://schema.org/VegetarianDiet
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This works great as a stand-alone recipe, but also as a component in Jamie’s Celebration Roast from Together – see the full collection of menus here. GET AHEAD Preheat the oven to 180°C/350°F/gas 4. Scrub the squash, carrots and beets, and chop into 3cm chunks. Peel and quarter the onions. Place it all in a roasting tray, keeping each veg separate. Strip over the thyme leaves, drizzle with 2 tablespoons of olive oil, and add a pinch of sea salt and black pepper, jiggling the tray to coat. Roast for 1 hour, then remove and leave to cool. Soak the porcini in 100ml of boiling kettle water. Place the flour, baking powder, suet and grains in a large bowl, crumble in the chestnuts and add a pinch of salt and pepper. Coarsely grate in the Cheddar and finely grate in half the nutmeg. Scoop out the porcini, finely chop with the sun-dried tomatoes and add to the mix, then pour in the porcini soaking water, discarding just the last gritty bit. Beat the egg into the milk, and stir it all together. Mix in the cool roasted veg, taking care not to break them up, and adding an extra splash of milk to bring it together, if needed. Generously grease a 2-litre non-stick bundt tin, pudding basin or 23cm springform cake tin with butter, pack in the mixture, cover with greaseproof paper and a tight double layer of tin foil, then refrigerate overnight. TO SERVE Preheat the oven to 190°C/375°F/gas 5. Roast the veggie crown above the meat for 1 hour 15 minutes, or until crisp at the edges, then turn out, slice and serve. It will sit happily, covered, for up to 40 minutes before serving, if needed.

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Trust me, vegetarians at the Christmas table will love you for this amazing treat – it's a cracker!
From jamieoliver.com
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1. Preheat the oven to 200ºC/400ºF/gas 6. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.
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