Nuts about chestnuts

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Posted at 10:20AM, 30 October 2009 by Carol Wilson - Food writer

I can't wait to see fresh chestnuts appear in greengrocers and supermarkets at this time of year.

Unlike other nuts, chestnuts contain almost no fat and their starchy sweetness makes them very versatile. They can be boiled or roasted, and added to stuffings, soups, stews and casseroles; their earthy flavour goes particularly well with green vegetables such as cabbage or sprouts and they are also good stewed with stock, butter and a little sugar to serve as a side dish in their own right. I add a few roughly chopped roast chestnuts to meat pies for texture and flavour. Chestnuts can also be combined with sugar and other ingredients to make delectable puddings, desserts and cakes.

The chestnut season is brief, but whole peeled chestnuts, either canned or vacuum-packed, are available from major supermarkets. Dried chestnuts are also available from health food stores, but must be soaked in water overnight then simmered before use. 450g fresh chestnuts (weighed in their shells) are equivalent to 175g dried, reconstituted chestnuts or 350g tinned or vacuum packed nuts. Canned chestnut purée, plain or sweetened, is a godsend as it saves hours of preparation. I make an unusual (but very easy) ice cream by stirring together whipping cream, icing sugar and a tin of sweetened chestnut purée.

In Portugal, I discovered that chestnuts are boiled in lightly salted water with a little aniseed

Fresh chestnuts must always be cooked before use and are never eaten raw, owing to their tannic acid content. I slit the shells (to prevent them exploding in the oven!) and place them on a baking tray or in a roasting tin and put into a hot oven - Gas 6/200C for 15-20 minutes. I also boil them sometimes - simmer the peeled nuts in a little boiling water for 15-20 minutes until tender. When I was in Portugal, I discovered that chestnuts are boiled in lightly salted water with a little aniseed, which gives the nuts a delightful flavour. Peel the nuts whilst hot (it's impossible to peel a cold chestnut!) to ensure the complete removal of the inner brown furry skin, called the 'tan', which is bitter.

Chestnut flour, made from dried ground chestnuts, is worth seeking out from larger supermarkets, specialist food shops and delicatessens. The pale brown flour has an unusual but pleasant smoky flavour and is gluten-free and nutritious. I use it to make tasty breads, pancakes, fritters and cakes and as a thickener for soups and stews. I picked up a recipe in Tuscany for a fabulous chestnut cake, made with chestnut four, walnuts, rosemary, raisins and olive oil. I serve it warm, when the inside is still creamy - it's delicious on its own or with cheese. Chestnut flour doesn't keep well, but can be frozen, well wrapped, until needed.

How do you use chestnuts?

Comments

MsVanDeKamp

30 October 2009, 2:08PM
MsVanDeKamp

I never knew that about not eating raw chestnuts. I love foraging for them, and will often eat a few, shelling them as I go (removing the shells, tan or 'pith' and all). I will always remember while at University when my housemates roasted chestnuts without slitting them. We couln't use the electric grill for months without the smoke alarm going off!

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miniminx

30 October 2009, 3:11PM
miniminx

Anyone else ever roasted conkers? I did, in my first year in the UK, in a fit of self-sustaining eco-warriorism. Well, that, and that I didn't know the difference between them and sweet chestnuts...bleugh! Chestnut flour makes a great sweet pastry, too:)

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robert

2 November 2009, 11:50AM
robert

I wonder why no food producers have thought of coating roasted chestnuts with chocolate?

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Teen cook

10 December 2009, 11:51AM
Teen cook

It was the first time i have ever used chestnuts, i thought i would like the taste and they were not very appealing to me but my nan said i should use them for they are full of flavour so I did. I made a yule log with chestnut filling and it was super and now my family wants to have a bit.

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Paul

3 February 2010, 10:31PM
Paul

My favourite recipe is to add them to a Pheasant stew, check out m recipe at my blog http://wildfoodmushroomsfishing.blogspot.com

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