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How To Roast Chestnuts From Home

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Roast chestnuts are a delight to eat during the cold and wintery seasons. You are not limited to roasting chestnuts on an open fire. You can simply roast them in your oven from home. You can roast chestnuts at anytime of the year, and they are tasty snack for any occasion. So, be brave and have a go at roasting chestnuts from home, and enjoy the snack.
What you'll need: 
A bag of uncooked chestnuts
Sharp knife
Salt (optional)
Large pot or saucepan
Kitchen Towel
Roasting tray
An oven
1: 
Using the sharp knife, cut a large X or a slit, on one side of the chestnut shell.
2: 
Put some salt and some water in the large saucepan. Place the chestnuts in the salted water, and soak for at least 30 to 60 minutes.
3: 
After soaking, drain the chestnuts from the water.
4: 
Place them on the roasting tin, with the flat side of the nut down. You can sprinkle some salt on them at this point, if you want to.
5: 
Place in a preheated oven, at 400 degrees on the lowest rack in the oven. Roast them for 20 to 30 minutes. Turn them over at 10 minutes, and check them at 20 minutes, to see if they are done.
6: 
Chestnuts are done when the inside is golden brown, and the shells curl apart.
7: 
Take out of oven and let them cool down a little.
8: 
Put the chestnuts on a kitchen towel. Wrap the towel round the nuts, and gently squeeze with your hands. This will help the shells to loosen.
9: 
Keep the chestnuts wrapped in the towel, or cover them in the roasting tin with foil. This will keep the chestnuts warm as you peel of the shell.
10: 
Enjoy eating them.
Conclusion: 
It’s worth the effort to roast your own chestnut. The aroma, look and taste will make it all worthwhile. You can also use them, for recipes that need chestnuts. To do them in the microwave just make a cut on the side of the chestnuts as above. Spread nuts on a paper towel or paper plate. Set your microwave to roast, and cook for roughly 30 seconds on a high temperature. Take out of microwave. Sprinkle some salt on them, if you want, let cool. Peel skins off as above.
Tips: 
Use smooth, firm, shiny and dry chestnuts.
You can store chestnuts in the fridge in a paper bag, until you are ready to roast them. Plastic bags makes them sweat and mouldy quicker.
You don’t have to soak the chestnuts; you can just sprinkle water on them and follow the rest of the instructions. Soaking chestnuts makes them moister and easier to peel.
When peeling the shell, squeeze the sides that are not cut. As if you are squeezing open a baked potato, they will peel more easily and the inner white skin won’t stick so easily.
Warnings: 
Avoid buying chestnuts that are soft, wrinkled, rattle when shaken, smells mouldy and have pin holes in their skin.
If you don’t cut the chestnuts for roasting, they can explode. Always make a cut in them, this will allow steam to escape.
References: 

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