If you're not familiar with chestnuts, you probably don’t realise how versatile and easy to prepare they are!
With the chestnut season kicking off in March, Australians are set to be inspired by this versatile, easy-to-cook nut this Autumn.
Chef Stefano Manfredi has prepared the following guide on how to best prepare chestnuts:
Score chestnuts by cutting a small x on the flat side with the tip of a sharp knife.
Some recipes call for chestnuts to be grilled and others boiled, both are easy.
Place on a tray under a moderate to hot grill for about 10-15 minutes depending on their size. Parts of them will burn and go black. Don’t worry; this is just the outer shell.
Place in boiling water and cook until tender, if in doubt cut one in half to check it is cooked through.
When ready place nuts in a clean tea towel. Wrap them up for five minutes. Giving them a little squeeze will make them easier to peel.
Unwrap and peel both the outer shell and the pellicle (the extra layer between outer shell and nut) off.
Some recipes don’t require the nut to be whole in which case, cut the chestnut in half (in shell) and use a teaspoon to scoop of out the flesh.
For more, head to www.chestnutsaustralia.com.au