My reason for wanting to go there are two beautiful, heavily laden Chestnut trees.
Whilst his Lordship released the hounds, to frolic amongst the Oak and Cork trees, I stayed with the Chestnuts and started to harvest the fallen pods. I had never done this before and I had NO IDEA that Chestnuts came in such a prickly package.
Once I mastered skinning them with my shoes, I went on to gather two kilos of the nuts before himself returned.
Now I HAVE such a wondrous nutty bounty, I am at a loss to know the best way to use them other than roasting.
If anyone ha e a special favorite chestnut recipe, please let me know.
I have been scoping the recommendations of the Tasmanian Chestnut Growers, but I really haven't a clue. Drunken Chestnuts has caught my eye and would use a shedload of two kilos:
Any personal recommendations gratefully received. Also, due to Gob's dietary requirements, vegetarian recipes would be preferred.1.2 kg chestnuts
60 g granulated sugar
240 ml dry red wine
Pre-heat oven to 180C
With a sharp knife, make a slit on the rounded side of each chestnut. Arrange the chestnuts in a single layer in a baking pan.
Place in the oven and bake for 30 mins.
Remove the chestnuts from the oven.
While they are still warm, remove the hard outer shells and inner skin.
In a saucepan over low heat, combine the wine and sugar.
Heat, stirring to dissolve the sugar.
Add the chestnuts and cook until the wine is reduced to a thick syrup, about 30 mins.
Transfer the chestnuts to a serving dish.
Serve with your favourite dessert wine.
Cheers.
