Maximum temperature today 13C, minimum 7C. Rain all day, 5mm measured this morning; 17km/h South-Westerly winds with up to 35 km/h gusts.
This is the recipe that I made with my first small collection of chestnuts. The second lot I collected was just over 1 kg (2lb). The photo below shows them in their natural (prickly!) state and does not relate to the quantity used for the recipe!
Sweet Chestnuts
A couple of double handfuls of sweet chestnuts -prickly part removed.
2 med onions chopped small
2 sticks of celery chopped small
1 large granny smith apple or two medium peeled and chopped small.
Butter – about a tablespoon.
1 tablespoon honey -very important and I added a bit more after.
Freshly ground pepper
Pinch of salt
Thyme to taste or mixed herbs.
Boil the sweet chestnuts in their skins for about 15 minutes. Remove a couple at a time and remove skins very carefully with a knife and fingernails while warm. Do not allow the others to cool as they are difficult to work with when cold! When peeled, chop to the same size as the onions and celery.
Melt the butter in a non-stick saucepan. Add the onion, celery, apple and chestnut and toss in the melted butter. Simmer gently with herbs stirring occasionally to stop burning until the onion and celery are just soft but slightly crunchy. Mix in salt and pepper to taste and the honey and serve hot with the main meal.
This is the hardest part of the dish. Peeling the chestnuts is tough on the thumbs!!!
All well worth it in the end though. A nice change from potatoes, rice or pasta.
Bon Appetit
Looks delicious, My Sweet Chestnut!
ReplyDeleteLOL it is pretty yummy and free food. Have a good Friday Diane
DeleteIt would be a nice change from the usual fare, Diane.
ReplyDeleteWe thoroughly enjoyed it. Happy Friday Diane
DeleteWhat a great recipe, Diane! Thank you so much for sharing, my friend. Happy November!
ReplyDeleteHappy November to you also, where did the year go to ? Take care Diane
DeleteLooks and sounds good but way too much work for this lazy cook.
ReplyDeleteYou could always use tinned or packed chestnuts then it is easy peasy. Just preparing the chestnuts is the pain but I like the thought of free food that I have collected 😊 Take care Diane
DeleteYour recipe is interesting and new to me. We usually just boil them in salted water until cooked and soft. Then we peel the skin before eating them.
ReplyDeleteNancy I think your chestnut might be different to ours, do they look the same? We buy tinned water chestnuts which are different that come from Asia. Keep well Diane
DeleteSounds and looks delicious Diane, it will have to be tinned chestnuts here ☺
ReplyDeleteYes I am sure it will be tinned over there, but I am sure that cooked the same way they will taste very similar. I always have some in the freezer, or tinned as stand by for a change, but at the moment they are all over the place here. Have a good Sunday Diane
DeleteDiane, I've never seen a recipe for chestnuts! The dish looks lovely, and I'm sure delish! :)
ReplyDeletexoxo
Sally I am not sure what you can get in the USA but I feel sure they would have tinned, which would cut out the worst part of preparation. Take care.
DeleteYUM!
ReplyDeleteIt is a nice change and we love the slightly nutty flavour. Keep well Diane
DeleteHi Diane, I've never eaten a chestnut except the thing they call water chestnuts (canned) in Chinese cooking. Your dish looks very tasty.
ReplyDeletePenny most trees are gown in Europe. These is an American chestnut but I do not know if it is the same. We have a Horse chestnut here which is poisonous, but they are easily told apart as the edible one has a shell which is very prickly and horrible to handle!! They also sell them in different packaging including tinned which are very good. Called marrons in France. Have a good Sunday Diane
DeleteYou know...I don't think I have ever eaten a chestnut. Not even sure what one looks like. Need to check into this. Need a taste!
ReplyDeletePam take a look at my reply to Joyful above, it will give you more info. They are very tasty with a lovely nutty flavour. Happy Sunday Diane
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