Who needs an open fire to roast chestnuts? I so love buying them from street vendors in the UK when it is cold. It’s a great way to keep your hands warm. Well, they are now in season until July and you can do it yourself in the oven! It’s a relatively simple 5 step process, though peeling them does take some time and patience.
Preheat oven to 200’C
Cut an X shape into the flat side of each chestnut. Use a sharp knife to do this making sure you cut all the way through the shell.
Place chestnuts on a baking sheet, make sure you place the cut side up. Then into the oven for 15-20 minutes
Crush their skins. Wait a few minutes for the chestnuts to cool and then wrap them in a tea towel or paper towel and squeeze them until the skin is crushed.
Peel the nuts. Do this while they are still warm as it will be much easier.
To Select: the freshest chestnuts have a glossy, brown, firm shell and feel heavy for their size.
To store: refrigerate uncooked chestnuts in a paper bag in the crisper for 2-3 days or in an airtight container for up to 10 days. Cooked chestnuts can be kept in an airtight container for up to 4 days. You can also freeze them so you can continue to use them through the coldest part of the year; just freeze cooked and pealed chestnuts in small freezer bags for up to 6 months.
