Today I’m going to show you How To Make Roasted Chestnut.
One of the fond memories I had of Japan was the sweet roasted chestnuts I bought from a street vendor at Nishiki Market, in Kyoto. It was a really cold night and I remember the exact moment I walked past this chestnuts roaster and his huge wok full of sweet Japanese chestnut. I was so excited! I can still remember rushing back to the hotel and then having these beautiful Japanese sweet chestnuts for supper. They were the best chestnuts I’ve ever had!
Since then, I’ve been waiting for the chestnut season to come so I can re-live the experience here in Sydney.
And guess what…It is now chestnut season!
Chestnut season in Australia runs from March to June and now is the perfect time to enjoy fresh chestnuts — just as the nights are getting colder and the winter weather is kicking in. Nothing like a hot cup of tea and a bowl of freshly roasted chestnuts to snack on while you sit in the couch, cuddled up in your favourite fleece blanket, watching your favourite DVD. Hmmm…
I’ve been making roasted chestnuts almost every weekend now and I just can’t get enough of them. When I did it the first time, I thought it would be complicated and hard to do, but it’s actually quite easy and a very rewarding process. Don’t settle for the canned, preserved, sweetened chestnuts. Make your own freshly roasted chestnuts. They are way better.
Did You Know
Unlike other nuts and seeds, chestnuts are low in fat. They are relatively low in calories but are rich in minerals, vitamins and phyto-nutrients. They are also gluten-free, low GI, and rich in complex carbohydrates.
Chestnuts have a mildly sweet and nutty flavour with a slightly crumbly texture. They are so versatile. You can add them to any sweet and savoury dishes: salads, soups, stir fries, pasta, pesto, you name it. You can also make chestnut flour by grounding them up and use them in baking.
As for me, I think they are delicious on their own.
How to Make Roasted Chestnuts
1. When it comes to roasting chestnuts, the secret is to pick even-sized chestnuts to make sure they are cooked evenly.
2. Look for firm nuts with undamaged shiny shells. For roasting, select large-ish size chestnuts as the smaller ones are more suited for boiling.
1. Preheat oven to 180C. Rinse the chestnuts to remove any dirt.
2. Make a criss-cross slit across the round face or the top of the nutshell using a serrated knife (normal knife is too slippery). This allows steam to escape as the chestnut roasts so it doesn’t explode. Please be careful not to cut yourself.
3. Place chestnuts in a single layer in a roasting pan or baking tray. Roast chestnuts for 20 – 30 minutes or until the shell splits open.
5. When they are cooked, chestnuts will be fragrant and browned. To check if they’re cooked, just pull one out carefully and pierce it with a knife. If it is tender, the nuts are done.
6. Transfer chestnuts to a tea towel and let sit until cool enough to handle.
7. Peel your chestnut while they’re still warm and enjoy!