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
