Roasted Chestnuts With Blue Cheese Dip

I couldn’t resist buying a bag of chestnuts when spotting them in our local market last week! I don’t even know why, I just felt like it! I guess, they have brought back some memories… We used to buy them every winter (when shopping for Christmas presents) from a street vendor who would roast them right in front of us. We would then warm our cold hands with those hot paper bags and I’d say that some of us bought those bags just to keep their hands warm!!

So there I was with my chestnuts. I wanted them roasted. Now the question was what to use? Oven or stove top? Well, I used both at the same time. I figured that this was the best way to compare them.

Now both the oven and stove top roasted chestnuts tasted basically the same. However, the oven one needed about 20 minutes while the pan roasted needed only about 10 minutes (medium-high heat). The pan roasted were also burnt like (this did not affect their taste) while the oven ones looked pale in comparison.

Also I found the pan roasted ones’ skin was easier to remove.

However, once both the oven and pan roasted got cold it was impossible to peel the inner skin! So I suggest roast in small quantities or in a large pan.

Enjoy our easy recipes!
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– Rich in minerals and vitamins (especially vitamin C, 100g provide 72% of recommended daily intake)

– Good source of dietary fibre

– Excellent source of iron, magnesium, calcium, manganese, zinc, phosphorus

Fresh unpeeled chestnuts should be stored in the fridge. They can be stored this way for 2-3 weeks.
Fresh peeled chestnuts can also be stored in your freezer for a few months.

– Roasted in the oven or on a stove

– Cooked and added to salads

– Pureed, boiled, candied, steamed

– As part of stuffing in meats…… Dried chestnuts can be milled into flour, which can be used in cakes, breads, stews & soups (as a thickener)

Note:

Make sure you have the edible chestnuts at home before cooking them as horse chestnuts look like edible ones but are highly poisonous.

Smooth hard brown shell & inner skin protect the inside part. They both have to be removed before eating.

400g Fresh Chestnuts

60g Blue Cheese

20g Butter

Makes: 4 portions

Wash the chestnuts and tap them dry. Using a knife, cut an X into each chestnut (make sure you cut through the hard shell). Place them in a cast iron pan, cover with a lid and roast over medium to high heat for 10 minutes ( taste one and turn off the heat when ready). Stir occasionally.

For the Blue Cheese Dip:

Once the chestnuts are done, remove them on a plate to cool them down a bit. Meanwhile using the same pan, melt the butter and cheese. Stir continuously. Pour into a small bowl and serve with chestnuts.

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