Anyone in Europe will think I’ve lost the plot sharing this Autumn recipe for roasted chestnuts as it’s Summer over there. But as we’re going into our last month here in Australia I wanted to try and make as many recipes as possible before we head back home. So when I saw this bag of chestnuts during my weekly market shop, I couldn’t resist. I had eaten roasted chestnuts before, but I had never actually made them. Roasting chestnuts is really easy to do, but you have to be careful when cutting them as well as peeling them after they come out of the oven.
You can eat these as they are once they are roasted, or you can use them in other dishes. I’ll be sharing a new recipe next week using these roasted chestnuts as well, so check back to discover what it is!
Preheat the oven to 200 °C Fan.
Take the chestnuts and carefully cut a cross or long slit along the skin. If you don't do this, they will explode in the oven.
Put the chestnuts in the oven for 10-15 minutes.
Let them cool down until you're able to handle them without burning your hands.
Remove the outer shell and the fuzzy white part until you get to the soft yellow sweet kernel.