The European chestnut belongs to the botanical family Fagaceae (also the beech and oak tree family). The English name 'chestnut' is thought to originate from the Latin name 'Castanea sativa'.
Cultivated in the Mediterranean region for at least 3,000 years, Chestnuts were possibly introduced into the Northwest and central europe from Asia minor by the ancient Greeks.
Ripening at the same time of the year, edible chestnuts and the semi-poisonous Horse Chestnuts (conkers) are very similar in appearence. One way of telling them apart is by the little pointed bit at the top of the edible nut where as a conker is smooth.
Nutrition:
Unlike many other nuts, chestnuts are low in fat and calories. They are free of gluten, oil and cholesterol, low in protein and very low in sodium. They provide carbohydrates and some potassium and protein. Eating about six roasted chestnuts offers 10 percent of the recommended daily allowance for thiamin and 15 percent for vitamins B6 and C.
Selection:
Raw chestnuts should feel firm, with no air between the shell and the flesh. Choose plump nuts with shiney, blemish free shells, If they look dim or mottled they may have mold. In particular, look for pinholes, which likely mean worms.
In the old days farmers would place them over fires to dry them for storage, this would also kill any worms that were eating the chestnuts away.
they would then either be boiled, ground up into flower, or used as ingredients in other dishes.
Nowadays you can find dried chestnuts in most supermarkets along with canned whole chestnuts and chestnut puree, but in my opinion, however you buy and prepare them nothing will ever match fresh chestnuts roasted over hot coals.
Cooking:
Chestnuts are a versatile ingredient which can be cooked in a variety of ways - boiled, roasted, grilled, steamed, microwaved, pureed and are used in both savoury and sweet dishes.
However, before cooking in their shell they must be slit to avoid them bursting (a very mesy occurrence). With a sharp knife make a slit through the shell of each nut, about 1in/2.5cm long, alternatively cut a cross in the flat side of the nut.
Once cooked, they should be shelled and the thin skin removed before eating or using in recipes.
To peel chestnuts prior to cooking, slit as above and place in a pan of boiling water and boil for 10 minutes. Keep the chestnuts in the hot water until ready to peel as it is easier to remove the shells and skins when they are warm.
Roasting:If you are fortunate to have an open fire (and don't mind the mess), prepare the chestnuts for roasting as described above.
Chestnut roasting pans can be purchased from a number of specialist outlets or mail order companies, but the traditional way to roast them is to place them around the outside edge of hot coals and turn at least once during cooking. You need a pair of long handled tongs as the nuts have a habit of slipping into the crevices between the coals. Once they look suitably singed (but not too burnt) remove them onto a tray and allow to cool a little before pealing off the skins. Sprinkle with a little salt and enjoy!
If you don't have an open fire you can roast them in the oven.
Preheat the oven to 200C, 400F, Gas Mark 6.
Prepare the chestnut as above and Place in a roasting tin. Roast for about 30 minutes or until tender.
Boiling:
cooking time: approx 35mins
Particularly good for using in stuffings.
Bring a large pan of water to the boil.
Add the prepared chestnuts to the pan and cook for about 20 minutes or until tender.
Remove them with a slotted spoon and transfer to a bowl of iced water . This helps release the shell and skin from the nut itself. After a few minutes, remove the shell with a knife and peel off all traces of the skin before eating or using in recipes.
Labels: About, Chestnuts
The original recipe for this soup was from Tesco's food club magazine. It called for unsmoked bacon and whole chestnuts but I adapted it to go with what I had in my larder.
