_chestnuts To Shell Recipes
HOW TO BLANCH AND SHELL CHESTNUTS
Make and share this How to Blanch and Shell Chestnuts recipe from Food.com.
Provided by Molly53
Categories Fruit
Time 20m
Yield 1 batch
Number Of Ingredients 2
Steps:
- Preheat oven to 450°F.
- Place chestnuts in cold water; discard those that float.
- Dry and slit each shell 1/2 to 3/4 inch on each side.
- Place in a saucepan, add oil and shake pan over heat for five minutes.
- Roast in oven for another five minutes.
- When cool enough to handle, remove shells and brown skin underneath with a sharp paring knife.
Nutrition Facts : Calories 889.1, Fat 5.7, SaturatedFat 1.1, Sodium 9.1, Carbohydrate 200.4, Protein 7.4
_CHESTNUTS: TO SHELL
Number Of Ingredients 0
Steps:
- With the point of a sharp knife, cut 2 crosswise gashes on the flat side of each chestnut. Place chestnuts and 1 teaspoon peanut oil in pan over high heat. Shake pan until nuts are coated with oil. Then place for a few minutes in a moderate oven until shells loosen. Remove shells and inner membranes.Or: Cover chestnuts with boiling water. Boil 20 to 25 minutes. Drain. Remove shells and membranes. Or: Cut a gash on the flat side of each chestnut. Drop in boiling water. Boil 5 minutes. Let stand in the water 10 minutes. Shell while warm. Remove inner membrane. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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- Wine-Braised Pork with Chestnuts and Sweet Potatoes. Legendary chef Jacques Pépin sears pork shoulder to make a terrific crust, then braises it slowly with stock, wine, chestnuts, and sweet potatoes until it's meltingly tender.
- Chestnut Stuffing with Fennel. When chef Suzanne Goin was a child, making stuffing for the holidays was one of her first forays into cooking. "My mom always used store-bought crumbs, and it became my job to doctor them up," says Goin.
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- Chestnut Pavlova. This chestnut pavlova recipe from television cook Nigella Lawson is fabulously festive: an exuberant, rich, and luxurious treat for the holidays.
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