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:
they look so tasty! :)
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