Roasted Chestnuts With Red Wine Recipes

ROASTED CHESTNUTS

Steps:

• Rinse the chestnuts.
• Half fill a medium bowl with water.
• Take one chestnut at a time on a cutting board. Place them on the board the flat side down, hold firmly between your fingers, and with a sharp paring knife, cut a long slit from side to side.
• Put the cut chestnuts into the water bowl. Let them soak at least for an hour.
• Once the chestnuts has soaked enough, preheat the oven to 350 F / 180 C.
• Drain the soaked chestnuts and dry them with a kitchen towel.
• Line an oven tray with non-stick baking paper.
• Arrange the chestnuts on the tray the cut side up. The nuts have to fit on the pan in one layer.
• Roast the nuts for about 25 minutes.

ROASTED CHESTNUTS WITH RED WINE

Steps:

• First pan-roast the chestnuts. Cut a short slit or cross in the shell of each chestnut, and scatter them all in a heavy skillet, one that has a good cover and is big enough for the nuts to roll around in one layer. Pour in a cup of water, cover the pan, turn the flame on high, and cook for 5 minutes or more, shaking the pan frequently, until all the water is evaporated. Check whether the shells have started to peel open; if they haven't, add more water and steam a bit longer.
• Next lower the heat and slowly roast the chestnuts in the dry pan, with the cover still on, for 15 to 20 minutes. Shake the pan every minute or two so the nuts roll around and don't burn. When the shells are toasted and the nut meats are tender, turn off the heat and douse with half the wine.
• Meanwhile, put a clean absorbent cloth (like an old table napkin) in a wide, shallow bowl or baking dish. Dump the chestnuts into the towel and drizzle with the remaining wine. Cover the chestnuts with the wet cloth while they're still hot. Let the chestnuts absorb the wine for about 10 to 15 minutes before peeling and devouring them!

AWESOME RED WINE POT ROAST

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast.
• Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.