Chestnuts are one of my favourites – a little fiddly to peel, but the rewards are so tasty and satisfying. I recently came across a variety of chestnuts that were sold as ‘easy peel’, and they were. New season chestnuts, are such a lovely wintry treat and are best eaten freshly roasted, or in a stuffing or added to roasted root vegetables. There is nothing to beat the sweet floury mealy taste of roasted chestnuts which always brings back memories of winter and buying roasted chestnuts on the streets in England and Hong Kong.
I was experimenting with chestnuts in early winter this year and decided to use them combined with a hint of spice. The chestnuts need to be pierced or slit with the point of a sharp knife and then roasted in a hot oven for 15- 20 minutes. It is important to slit them as otherwise the steam created by roasting will cause them to explode ! I added them to sliced red onions, some curry powder, a hint of chilli and some sherry vinegar and it made a delicious accompaniment to grilled chicken breast, the sweetness of the freshly roasted chestnut with the hint of spice and the tang of the vinegar was a great combination.
Give it a go whilst you can still get chestnuts – check out the recipe so easy and tasty