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On chestnuts and a baked chocolate pudding

25/7/2015

16 Comments

 
Chestnuts in a brown paper bag
From bristly foliage
you fell
complete, polished wood, gleaming mahogany,
as perfect
as a violin newly
born of the treetops,
that falling
offers its sealed-in gifts,
the hidden sweetness
that grew in secret
amid birds and leaves,
a model of form,
kin to wood and flour,
an oval instrument
that holds within it
intact delight, an edible rose.
In the heights you abandoned
the sea-urchin burr
that parted its spines
in the light of the chestnut tree;
through that slit
you glimpsed the world,

Pablo Neruda Ode to a Chestnut

When they were little, my children were completely fascinated by a “tennis ball tree” in the front garden of a neighbour’s home. From the road, the fruit on the tree looked very much like soft and furry tennis balls. We all knew they were chestnuts, of course, but it was fun to imagine that tennis balls might grow on trees!

Chestnuts are in plentiful supply at local farmer’s markets and fresh produce markets...  and are a fresh product that behave more like a fruit than a nut. Traditionally, chestnuts are roasted over an open fire. They can also be cooked in the oven, a microwave, a sandwich maker or an old fashioned vertical griller, should you still possess such a thing! Once cooked, the creamy white flesh of the chestnut is similar in texture to a roast potato with a delicate, sweet nutty flavour.  

In Maggie's Farm (Allen & Unwin 1993), Maggie Beer says chestnuts are a wonderful accompaniment to pigeon. I must say I have never felt the urge to eat pigeon however I do enjoy chestnuts! When cooking chestnuts, the most important step is to cut a cross in the outer shell of the chestnut. To bake, place chestnuts onto a baking tray and bake in a preheated oven 200 degrees C for 15-20 minutes or until the shells have split open. To microwave, place chestnuts in a single layer on a microwave safe plate. Cook, uncovered, on 850 watts/High/100% for approximately 2 minutes. To boil for a puree, place chestnuts in a pan of cold water. Bring to the boil, cover and simmer for 15-20 minutes or until flesh is tender. 

To peel chestnuts, wrap the cooked nuts in a clean tea towel. When cool enough to handle but still warm, remove the outer shell and inner brown skin. You should note that chestnuts are difficult to peel if left until they go cold.The firmer chestnuts feel, the fresher they will be.  When buying, look for even-sized nuts that feel heavy for their size, with undamaged firm shells. To avoid them drying out, store chestnuts in an airtight container, paper bag or perforated plastic bag in the crisper section of the refrigerator. Chestnuts are best eaten within three weeks of purchase. One kilogram of unshelled chestnuts will yield approximately 700g of shelled nuts.

Enjoy this deliciously rich baked chestnut and chocolate pudding recipe from Chestnuts Australia. 

BAKED CHESTNUT & CHOCOLATE PUDDING
500g peeled chestnuts
1/4 cup cocoa
1/4 cup sugar
2 cups milk
2 teaspoons butter
1 egg, beaten

Prepare and peel chestnuts, then simmer in water for further 20 minutes or until soft. Drain. Combine cocoa, sugar, milk and butter in a saucepan. Cook over gentle heat, stirring constantly.  Remove from heat.  Puree chestnuts and add to cocoa mixture with egg.  Stir well and pour into greased one-litre pudding mould.  Place mould in a pan of hot water and bake in moderate oven 180 degrees C for about 45 minutes or until pudding is firm.  Serve in small portions with fresh cream.  Serves 6.
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Chestnut tree at the Capital Wines Epicurean Centre by Liz Posmyk
A 'tennis ball' tree in the courtyard at Capital Wines Gundaroo

Tell me dear readers, do you love chestnuts too?
16 Comments
andrew
23/7/2015 08:23:12 pm

recipe mentions 500 chestnuts, think you mean 500g.

They are a lot of work, but well worth it!

Reply
Lizzy
27/7/2015 03:50:05 am

Ah, thank you for that! Amended. : )

Reply
Krista link
23/7/2015 11:23:05 pm

Ohhh, I love this recipe, Liz. :-) We planted chestnut trees last year and I'm so much that we get some nuts this year. :-)

Reply
Gerlinde link
24/7/2015 02:19:58 am

I love chestnuts and I don't think I ever eat a pigeon. I put chestnuts in my Turkey stuffing. Your pudding looks divine but I woul need a volunteer to peel the chestnuts.

Reply
Hotly Spiced link
24/7/2015 10:34:07 am

I was once given a vertical grill. And it wasn't new. The person was throwing it out and thought I'd like it. It was covered in grease and dust and I don't think it had ever been cleaned. It went straight to the bin before I realised I could roast chestnuts in it! Great information about chestnuts! xx

Reply
John / Kitchen Riffs link
24/7/2015 10:50:45 am

I've never cooked with pigeon, but I've had it several times. Mainly in b'stilla -- that Moroccan meat pie. Anyway. love chestnuts! This looks really nice -- thanks.

Reply
Eha
24/7/2015 02:11:08 pm

Love Pablo Neruda's 'ode'. As a tiny tot was not at all interested in dolls or other 'female' toys but had a huge collection of self-gathered chestnuts from our city parks . . . and bleeding and sore hands in getting the shiny beauties out of their viciously prickly covers! Each one had a different face to talk to . . .

Reply
Joanne T Ferguson link
24/7/2015 03:53:11 pm

I love chestnuts Lizzy and what a great recipe! it is always sad when the season ends, and always look to enjoying chestnuts now!

Reply
Fiona Ryan
25/7/2015 05:02:52 pm

I'm abivalent about chestnuts. I've had them on numerous occasions but the thought of them is much more enoyable than the taste. I don't dislike them. I just don't seek them out. Chocolate though, makes all things taste better!

Reply
Glenda link
26/7/2015 02:25:35 am

Hi Liz. I have two chestnut trees but don't do much with them. They are very prickly. I baked some once and found we (Maus and I) had very serious tummy issues (if you know what I mean) the next day.

Reply
David link
26/7/2015 09:05:00 am

We roast chestnuts in the coals after the fire has died down - such a wonderful flavor!

I have never had chocolate and chestnuts combined. Must try it!

Reply
Anna @ shenANNAgans link
26/7/2015 10:59:49 am

YARM!!!! Massive fan of chestnuts, although I do have memories of daaaaaaaaaays (okay, slight exaggeration) preparing them, and to make the whole situation worse, my chef was a fire breathing dragon who decided I was being too slow. Haven't touched one since. Must get back on the chestnut train. Happy weekend lovely! Hope you enjoy/ed. xox

Reply
e / dig in hobart link
26/7/2015 11:45:08 am

what lovely trees! whenever I think of chestnuts, I remember buying little bags of piping hot roasted ones on European streets, keeping warm in the wintertime.

Reply
Tandy | Lavender and Lime link
26/7/2015 08:51:53 pm

My grandfather had a chestnut tree in his garden when we were growing up. I wish I could harvest from there now, as we don't get chestnuts so easily here :)

Reply
Lizzy
27/7/2015 03:50:31 am

Thanks everyone. Currently travelling. Will respond on my return XX

Reply
Laura (Tutti Dolci) link
28/7/2015 01:28:35 pm

I loved seeing the chestnuts roasting in Rome. What a lovely dessert!

Reply

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    Photo of Liz Posmyk, Food Writer, Cook and Traveller

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Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
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