My aunt living in Germany always roasts chestnuts around Christmas time at her house. I never really knew what to do with these rock hard babies – until she showed me.
Roast chestnuts make you want to snuggle up in the couch with a blanket in front of a fire, preferably with someone special and perhaps a good glass of red wine.
Ingredients1 kg chestnuts
- Cut an X shape, about 1 x 1 cm long, at the tip of each nut – which helps the skin peel off in the oven making it easier to eat the nuts. If you don’t do this – the nuts might start ‘exploding’ in the oven as the heat can’t get out of them – so don’t skip this first step
- Place the chestnuts on a baking tin covered with a 2 mm thick salt layer and place them in the oven for 30 minutes in 200C
- Let them cool for 10-15 minutes and then serve with sea salt and olive oil or chop them up and place on top of your favourite salad