How To Roast Chestnuts In The Oven For A Classic Winter Treat Recipes

HOW TO ROAST CHESTNUTS IN THE OVEN FOR A CLASSIC WINTER TREAT

Steps:

• Preheat the oven to 425 degrees. Cut slits in the top part of the chestnut with a serrated knife. Soak the chestnuts in a bowl of hot water for at least three minutes. Cover in butter, salt, and the rosemary from one sprig. Spread on a baking sheet. Roast in the oven for 15 to 20 minutes, or when the shells peel back. Immediately place the roasted chestnuts in a bowl and cover with a towel to "steam" them for five minutes. Peel them while they are still warm.

OVEN-ROASTED CHESTNUTS RECIPE

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Using a sharp paring knife or chef's knife , make an X-shaped cut on the round side of each chestnut. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting.
• Arrange chestnuts on a baking rack or a baking sheet.
• Transfer the chestnuts to the oven and roast them until the skins have pulled back from the cuts and the nutmeats have softened. The actual time required will depend on the chestnuts but will be at least 15 to 20 minutes.
• Remove the nuts from the oven and pile them into a mound in an old towel. Wrap them up, squeeze hard-the chestnuts should crackle-and let them sit for a few minutes.
• Pull and snap off the dark shells to reveal the yellowish white chestnuts. While peeling, make sure to also remove the papery skin between the shell and the chestnut.
• Enjoy.

ROAST CHESTNUTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
• Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
• Leave the nuts in the tin to cool down to warm - they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
• If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn't be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.

OVEN-ROASTED CHESTNUTS

Steps:

• Heat oven to 400 degrees. Using a sharp paring knife or a chestnut knife, score each chestnut; either make an "x" on one side of nut, or make one long slit crosswise. Place chestnuts in a single layer on a baking pan, and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel shells. Serve immediately, or refrigerate up to 1 week.

ROASTED CHESTNUTS OVEN OR STOVE TOP

Steps:

• Toss chestnuts with oil.
• In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
• Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
• Serve hot with salt.
• Or Oven method:.
• Preheat oven to 425 degrees.
• Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
• Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
• Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
• Enjoy!