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.
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.
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Lizzy
27/7/2015 03:50:05 am
Ah, thank you for that! Amended. : )
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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
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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.
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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 . . .
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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!
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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!
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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
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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.
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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 :)
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Lizzy
27/7/2015 03:50:31 am
Thanks everyone. Currently travelling. Will respond on my return XX
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28/7/2015 01:28:35 pm
I loved seeing the chestnuts roasting in Rome. What a lovely dessert!
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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