HOW TO ROAST CHESTNUTS RECIPES
ROAST CHESTNUTS RECIPE | BBC GOOD FOOD
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
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 ...
Steps:
- Prepare chestnuts for roasting
- Roast chestnuts
Nutrition Facts : ServingSize 20 chestnuts
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ROASTED CHESTNUTS RECIPE - BBC FOOD
Roasting chestnuts is simplicity itself, just follow these simple steps to make a delicious Christmas snack.
From bbc.co.uk
Reviews 4.6
Cuisine British
From bbc.co.uk
Reviews 4.6
Cuisine British
- Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel.
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HOW TO ROAST CHESTNUTS IN THE OVEN - BEST OVEN ROASTED ...
Roasted Chestnuts are so much easier to make than you think. All you have to do is score them and roast with this easy recipe from Delish.com!
From delish.com
Reviews 5
Total Time 35 minutes
Category dairy-free, gluten-free, healthy, heart-healthy, low-fat, low sugar, Paleo Diet, vegan, vegetarian, Christmas, winter, baking
Cuisine American
From delish.com
Reviews 5
Total Time 35 minutes
Category dairy-free, gluten-free, healthy, heart-healthy, low-fat, low sugar, Paleo Diet, vegan, vegetarian, Christmas, winter, baking
Cuisine American
- Preheat oven to 425°. Lay chestnut flat side down on a cutting board and use a serrated knife to cut an "x" about 1/3 of the way through the chestnut. Repeat until all chestnuts are scored. Place chestnuts flat side down on a small baking sheet. Pour 2 cups cold water into another small rimmed baking sheet. Place chestnuts on top shelf of oven and baking sheet with water on the bottom shelf, directly below the chestnuts. Bake until skin peels away from chestnut, 20 to 25 minutes. Remove chestnuts from oven and cover with a clean kitchen towel. Let cool 5 minutes before peeling.
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NUT ROAST RECIPE WITH SALSA ROSSA | JAMIE OLIVER RECIPES
This is an epic nut roast, packed with nuts, fruit, spices and loads of veg, served with a spicy tomato sauce
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 417 calories per serving
From jamieoliver.com
Total Time 2 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 417 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4. Grease a 1-litre loaf tin with a little butter, then line with greaseproof paper. Cook the quinoa according to the packet instructions, then set aside to cool. Halve the squash, scoop out the seeds, then chop the flesh into rough 1cm chunks (you don’t need to peel the skin). Peel and roughly chop the onion. Peel and finely slice the garlic, then trim and roughly chop the celery. Drizzle 2 tablespoons of olive oil into a large frying pan over a medium heat, then add the chopped vegetables and crumble in the chestnuts. Pick in the rosemary leaves, discarding the stalks, then toss well. Add the cayenne, paprika and oregano. Season with sea salt and black pepper, stir well, then reduce the heat to medium-low. Cook for around 15 minutes, or until softened slightly. Meanwhile, roughly chop the mushrooms, then add to the pan for the final 5 minutes of cooking. Remove the pan from the heat, stir in the butter and grate in half the lemon zest. Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit and nuts (feel free to bash up some of the larger nuts if you prefer a less chunky consistency). Crack in the eggs, then stir well to combine. Pop the mixture into the prepared loaf tin, then place in the hot oven for 45 to 50 minutes, or until cooked through and set. When there’s about 30 minutes to go, make the salsa rossa. Place a roasting tray on the hob over a medium-low heat. Prick the chillies and add to the tray with a lug of olive oil and the cinnamon. Peel and finely slice the garlic, peel and slice the onion into 8 wedges, then add them to the tray. Pick in most of the thyme leaves (save a few sprigs to one side). Pour in the plum tomatoes and 1 tin’s worth of water, then stir well, breaking up the tomatoes with the back of a spoon. Season with salt and stir in the balsamic vinegar, then bring to the boil. Reduce the heat and simmer for around 20 minutes, or until thickened and reduced. Once the salsa is ready, take 1 chilli out of the tray, then carefully halve, deseed and roughly chop it before returning it to the tray. Loosen the salsa with a splash of water, if needed, then pick out the extra chilli and cinnamon stick and put to one side. Remove the nut roast from the oven, then carefully turn it out, peeling away the greaseproof paper. Pop the nut roast into the tray and grate over the cheese. Place the cinnamon stick, chilli and reserved thyme sprigs on top. Return it to the oven for 10 to 15 minutes, or until bubbling and golden. Delicious served with mashed potato and seasonal greens.
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BRUSSELS SPROUTS WITH CHESTNUTS | SAINSBURY'S RECIPES
This scrumptious Brussels sprouts recipe with chestnuts is a must-have this season
From recipes.sainsburys.co.uk
Total Time 25 minutes
Calories 105 calories per serving
From recipes.sainsburys.co.uk
Total Time 25 minutes
Calories 105 calories per serving
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Spread the sprouts in a roasting tin with the chestnuts. Roast for 15 minutes until golden.
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