Chestnut Know-how
Chestnuts have a thin brown inner skin (pellicle) in a hard shiny brown outside shell. Once
cooked their creamy-white flesh is similar in texture to a roast potato with a delicate,
sweetish, nutty flavour.
Storage
Chestnuts are a fresh food product rather than a 'true' nut, so buy smooth, firm nuts and
store them in the fridge in a partially closed container to maintain optimum freshness and
firmness. Left at room temperature, chestnuts quickly dehydrate and become soft, thus losing
flavour and texture.
Preparation
Lie chestnut on its flat side and cut/score them vertically through the
outside skin to prevent them exploding during cooking.
Boiling/steaming for soup, stuffing, puree
In a large saucepan, cover raw cut nuts with
cold water
and bring
to boil. Simmer 20-30 minutes till soft and shells open.
Remove saucepan of cooked chestnuts from heat
and remove nuts from hot water one by one
and strip off
both outer shell and pellicle. Keeping nuts hot makes peeling easier.
BBQ, Roast or Bake
Place prepared raw nuts on baking tray in preheated oven
and cook at 200oC or on a barbeque grill
(medium heat) for 20-25 minutes or until shells are dark and split and flesh is soft,
turning over every 15 minutes. Serve plain or with butter and salt.
Microwave
Place a single layer of raw scored nuts in a
covered container. Cook uncovered on High/100% for 2-3 minutes or until flesh is
soft.
Stir-fry
Add cooked and peeled nuts at the end of stir-fry and heat through. If using raw nuts, peel
off shell, chop and cook with other vegetables.
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