Roasted Chestnuts Oven Or Stove Top Recipes

CAST IRON PAN-ROASTED CHESTNUTS ON A STOVETOP

Steps:

• Score your chestnuts. See pictures and instructions further up in article.
• Turn temperature on stove burner to medium heat (5 on our stove). Place all ingredients in pan with lid on.
• Cook covered for 10 minutes, shaking pan every minute, so nuts cook evenly and don't cook to much on one spot. The water also helps ensure even heating by steaming/boiling them and preventing them from drying out too much.
• At the end of the initial 10 minutes cooking with the lid on, the water will boil out/evaporate, and the inside of your pan will start getting a bit smoky. The nut shells will start to get a bit charred which creates the slight smoke, replicating the smoky flavor of an open fire! Shake the pan constantly at this point to keep things from getting too smoky or setting off your indoor fire alarms.
• Uncover pan. Stir nuts and/or shake pan constantly while uncovered on heating element for 2 minutes.
• Remove pan from heat, and place lid back on pan. Let nuts cool for 5 minutes with lid on. The nuts will continue to slowly cook as they cool down as long as the lid stays on. The lid also helps trap some of the moisture.
• After 5 minutes, remove lid and let the chestnuts cool down to eating temperature. You can even serve them in the cast iron skillet you cooked them in for a unique presentation.
• Another alternative is to let the nuts cool down, then remove them from their shells before serving. However, in our opinion that's not quite as authentic to the original roasted chestnuts of yore, which were served shells-on. Plus, serving the chestnuts shells-on makes for a more involved dining experience by forcing those eating them to slow down and talk, rather than wolfing them down.

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.

STOVE-ROASTED CHESTNUTS

Steps:

• Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X"-side down, in a chestnut-roasting pan. Cook chestnuts over low heat until opened, 20 to 25 minutes. Peel immediately, using a towel if chestnuts are too hot to touch.

ROASTED CHESTNUTS

Steps:

• Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
• Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, for 15 minutes total.
• Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.

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.

OVEN ROASTED CHESTNUTS

Steps:

• Preheat the oven to 425 °F.
• Slice each chestnut shell across the rounded top with a sharp serrated bread knife. You should be able to slice it in one swift motion but be careful because the shell of a chestnut is very slippy.
• Place the chestnuts in a pan of boiling water. Bring to a simmer.
• Using a mesh strainer or slotted spoon, remove the chestnuts from saucepan. Drain any excess water and transfer the chestnuts to a baking sheet.
• Place the baking sheet in the oven and roast for 15 minutes. When the chestnuts are ready, the shells will start to peel back where you sliced them with the bread knife.
• Place the cooked chestnuts in a bowl. Cover the bowl for about 15 minutes to steam them, which will make them easier to peel at the end.
• To peel, pull back the shell and slide the chestnut out. Remove the outer shell and the brown skin which covers the chestnuts. If any of the nuts are gooey or disintegrated inside, discard them as it means they have spoiled.
• Eat these roasted chestnuts while they are still warm or add them to stews, pasta dishes or desserts this winter.

ROASTED CHESTNUTS OVEN OR STOVE TOP

Steps:

• Toss chestnuts with oil.
• In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
• Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
• Serve hot with salt.
• Or Oven method:.
• Preheat oven to 425 degrees.
• Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
• Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
• Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
• Enjoy!

ROAST CHESTNUTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
• Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
• Leave the nuts in the tin to cool down to warm - they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
• If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn't be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.