Wednesday, 28 April 2010

Chestnuts roasting...

We have just found a great place to get chestnuts, hazelnuts, quinces, pomegranates and feijoas direct from the farmer. Chemical-free.

Go for a drive in the Adelaide Hills on the weekend, just before Lenswood, on Forest Range, you will see a sign on the left "Chestnuts & Hazelnuts for Sale". Follow that sign.

There are different chestnut varieties & sizes and bag sizes. Sam, the friendly chestnut farmer, will be able to help you make a decision. If you are lucky, he'll have some chestnuts roasting in his roaster. Ready for tasting.
The chestnuts are from $5.00 per kilo upwards. Depending on variety. There are also 'seconds' or 'splits'. There is no difference in quality between the splits and the 'perfect' ones.

I usually just roast the chestnuts, then peel and eat when still hot. Leftovers (if there are any) can be used in heaps of different dishes.
I made a pumpkin & chestnut soup on Sunday. Delish! Or toss some peeled chestnuts in butter, garlic, chilli - eat as is, or serve with pasta. Or add to sautéed mushrooms, serve with pasta, or in a risotto. There are lots of recipes for sweet and savoury dishes.

Make a slit on the curved side of the chestnuts, then throw in a heavy-based frying pan. Put lid on, roast on medium heat till split open and soft.
There are tons of ways to prepare chestnuts. Roasting them is just my favourite one.

1 comment:

Katrine said...

they look so tasty! :)