Roasted Chestnuts
Hot chestnuts with shells that crack and peel away to reveal sweet, floury flesh. They taste earthy and slightly smoky, sweet but not sugary, with that distinctive chestnut flavor that's impossible to describe but unmistakable once you've had it! The texture is soft and crumbly, almost creamy when they're fresh from the fire. Best eaten whilst they're still too hot to handle properly, peeling them with cold fingers, breathing in that wood-smoke smell that means winter's arrived. Simple, warming, and exactly what you want on a freezing day.
Ingredients
- 800 gr chestnuts
Equipment
- 1 knife
Instructions
1. Prepare the chestnuts
- Preheat the oven to 220°C. Rinse the chestnuts well, removing any dirt, and dry them thoroughly. Using a sharp knife, make a deep slit or X on the curved side of each chestnut, this stops them from bursting and makes peeling much easier.
2. Roast the chestnuts
- Place the scored chestnuts on a baking tray, slit side up. Roast in the oven for 25–30 minutes, turning halfway through so they cook evenly. The skin will begin to split and expose the golden flesh inside.
3. Steam and peel
- Wrap the hot chestnuts in a clean tea towel or some paper for 10 minutes. The residual steam loosens the skin, making them easier to peel without burning your fingers.
4. Serve
- Peel and eat while still warm!
Notes
- Don’t skip the slit, otherwise the chestnuts may burst!