Roasted Chestnut Pate Recipes

ROASTED CHESTNUTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
• Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
• Allow to cool and peel off the shell.
• Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

OVEN-ROASTED CHESTNUTS RECIPE

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Using a sharp paring knife or chef's knife , make an X-shaped cut on the round side of each chestnut. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting.
• Arrange chestnuts on a baking rack or a baking sheet.
• Transfer the chestnuts to the oven and roast them until the skins have pulled back from the cuts and the nutmeats have softened. The actual time required will depend on the chestnuts but will be at least 15 to 20 minutes.
• Remove the nuts from the oven and pile them into a mound in an old towel. Wrap them up, squeeze hard-the chestnuts should crackle-and let them sit for a few minutes.
• Pull and snap off the dark shells to reveal the yellowish white chestnuts. While peeling, make sure to also remove the papery skin between the shell and the chestnut.
• Enjoy.

HOW TO ROAST AND PEEL CHESTNUTS

Steps:

• Preheat your oven to 425 degrees F. To prepare your chestnuts, grasp them firmly between your thumb and index finger and carefully make a long slice across the rounded top of the chestnut with a sharp serrated bread knife. Careful, the shell is slippery. You should be able to slice it in one motion. If you have trouble cutting through, use gentle sawing motions, don't force the blade down or you run the risk of cutting your hand.
• Be sure to cut all the way through the shell.
• Once all of your chestnuts have been cut, place them into a small saucepan and cover with water. Bring to a simmer.
• Once the water begins to simmer, remove the chestnuts from the water using a mesh strainer or slotted spoon and transfer them to a baking sheet.
• Roast for 15 minutes, or until the shells begin to peel back where you cut into them.
• Remove the chestnuts from the oven. Place them into a bowl and cover with a towel for 15 minutes. Allowing them to steam a bit will make them easier to peel.
• Once the 15 minutes have passed, simply pull on the shell and slip the chestnut out. Some will be easier to peel than others. Both the outer shell and the tough brown skin around the chestnuts should be peeled off. If you run into any nuts that seem gooey or disintegrated inside, it means that they have spoiled. Chestnuts tend to have a short shelf life, spoiled nuts should be tossed.
• Voila! You now have freshly roasted and peeled chestnuts. They're not the easiest things to peel, but these tender, sweet and fragrant nuts are a welcome treat during the winter months.

ROASTED CHESTNUT PATE

Steps:

• 1. Preheat your oven to 425°F.
• 2. Make a crosscut across the round side of each chestnut to keep them from exploding, and arrange them along with the unpeeled garlic cloves on a cookie sheet.
• 3. Roast until the skins have pulled back from the cuts and the nutmeats have softened (exactly how long will depend upon the chestnuts, about 20 minutes for small, 25 minutes for large.).
• 4. Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, and squeeze them hard to release the skin. Allow to cool until you can peel them.
• 5. Peel the garlic cloves out of the skins, and sauté with the onions over medium-high heat until lightly caramelized.
• 6. Sprinkle with nutmeg and allspice and cook for 1 minute.
• 7. Crumble chestnuts into the pan mixture. Add the olive oil, vinegar and water and cook for 4 minutes or until the chestnuts are moist.
• 8. Allow to cool, then pour ingredients into a food processor and process until smooth.
• Makes 6-8 servings.

CHESTNUT LENTIL PâTé (FROM VEGANOMICON)

Steps:

• Roast the chestnuts by first scoring them to prevent explosions. Then place in 425 degree oven for about 25 minutes. Let cool a bit then crush the shells to remove the chestnuts.
• Cook lentils in 2 1/2 cups water with the crushed garlic. Cover, bring to a boil then lower heat to simmer. Cook for 30 minutes or until most of the water is absorbed and the lentils are very tender.
• Remove as much garlic as you can, then put lentils and chestnuts in food processor. Add 1/2 to 1 cup water to achieve a consistency slightly thicker than hummus. Add oil, parsley salt and nutmeg and blend again.
• Place in a covered bowl and refrigerate for at least an hour.
• Serving suggestion: spread on a thin, toasted baguette slice, top with a tomato slice and sprinkle on a little salt.