The Little Guide to Roasting Chestnuts

With Autumn’s arrival brings some cosy delights and Roasted Chestnuts are one of my favourites!

Roasting Chestnuts

Around this time of year and through the winter, I always enjoy a paper bag filled with roasted chestnuts from street vendors during trips to London. It just wouldn’t be the same without! Peeling and munching on them with gloved hands…. Oh, that crisp smoky, smell sends me to a happy place, every time!

Years ago, my Dad and I would visit Hamley’s Toy Store and I would delight in their beautiful Christmas window displays, wide eyed and with my face pressed up against the window. I would imagine the toys Santa might bring me that year, whilst clutching my bag of roasted chestnuts.

Roasting Chestnuts

So, back to the present! I’m here to show you how to roast your own little bags of Autumn yumminess! Don’t worry if you don’t have an open fire, these are done in the oven.

  • Preheat your oven to 200 oc (180 oc. fan assisted)
  • Using a sharp knife make a X shape on the flat side of each one. Do not forget this step! It’s important to cut all the way through the shell, otherwise you will find yourself with a oven full of exploding little bombs and a lot of mess!
  • Lay them out on a large baking tray with the X side up and place in the oven.
  • Roast them for 30-40 minutes, give your tray a little shake halfway through to make sure they are evenly cooked.
  • Remove them from the oven and place on a tea towel, wrap them up and squeeze them hard to make them crack.
  • Leave them to sit  in the tea towel for a few minutes whilst they cool a little, season and then serve immediately (preferably in little paper bags!).
  • Chestnuts are harder to peel, the cooler they get so pop them back in the oven if they cool too much.

 

 

 

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