CAUTION - Not advisable to eat raw - except for those experienced in eating wild foods.
Lovingly and gratefully foraged by Miles Irving's amazing team at Forager Ltd.
Chestnuts are the food that signals the imminent arrival of winter. Rich, deep and substantial, these treasures are a tree food without rival.
Experienced wild food eaters, eat them raw or cooked, but as raw chestnuts can irritate more sensitive stomachs, we suggest you cook them properly first. Nothing beats a lovely bowl of roasted chestnuts by a log burner or open fire on a cold winters evening.
Roasted chestnuts. Score the skin on one side of the chestnut - by cutting through the skin with a long slit or a cross. Place the chestnuts on a baking tray with the scored side facing up. Roast the chestnuts on a med-high heat (160-200C) until the shells begin to peel back from the nuts inside (approximately 20-30minutes). Allow them to cool, remove the shell, eat and enjoy.
Chestnut puree: Score the chestnut as above. Boil the nuts in a saucepan of boiling water for about 30minutes. Remove them from the water and when cool remove the skin. Add the nuts back to the pan and simmer in a 100mls of water for 5-10minutes. Allow to cool. Add the water and puree to a food processor and blend, add honey/syrup/sugar to taste and any spices (such as mixed spice, or cinnamon). Serve as a puree with yoghurts, muesli, puddings/desserts, or even use as a topping for a winter themed cheesecake.