Friday, 22 December 2017

Roasted Sea Salted Chestnuts

A really easy recipe for roasted chestnuts scattered with sea salt. A perfect snack during the festive season! 

When I was sixteen, I got together with a few school friends and we went to London for the day. We took photos of The Ritz hotel, went to have a look at Buckingham Palace and we ate roasted chestnuts from a guy who was roasting them on London Bridge. 

It was so long ago, but I remember that I couldn't get enough of those chestnuts. Soft and creamy, with a smoky char, I'd fish them out, all hot inside their paper bag, break open the shell and tuck in. 

I know that chestnuts are quite often used in sweet recipes, but I like my chestnuts savoury. I love them with salt. So I did this to them. 


Roasted Sea Salted Chestnuts - paleo


Salty, creamy and sweet. So good. 

I hope you get a chance to try them over the festive season. 


Roasted Sea Salted Chestnuts - paleo


Happy Christmas to you all! 

Roasted Sea Salted Chestnuts
Makes enough for 4 people
Ingredients
250g chestnuts
good pinch of sea salt

Method
Line a baking tray with parchment paper and preheat the oven to 200ºC/400ºF/gas mark 6. 

Take each chestnut and cut a cross, with a sharp knife, into it, just so that you get the cut into the tough outer skin. Be careful, as they can wobble and ping across the worktop. Just take care. Repeat for the rest of the chestnuts. 

Tumble the chestnuts onto your lined baking tray and slide them into the oven. You'll see the chestnuts darken on the outside as they roast, and the cut you made will open up a little. Roast for around 25 minutes. 

Take out the chestnuts and allow to cool slightly. Transfer them to a dish or wooden board and scatter with the sea salt while still warm. To eat, break open the outer shell and get to the yellowish, creamy chestnut flesh inside. Dip this into the salt on the board as you eat. Delish! 

Do you like chestnuts? What's your favourite way to eat them? Let me know in the comments below! 



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