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Chestnuts origin uses recipes
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Origins and History
Chestnuts have been cultivated for at least 3,000 years in the Mediterranean region, and it's believed that the ancient Greeks introduced the European chestnut from Asia minor. The Romans were responsible for extending the cultivation of C. sativa into northwest and central Europe and it was the Romans named chestnuts "Castanea" but the name 'chestnut' is thought to be an English corruption of the original Latin.
Cultivation
Chestnuts in cooking
Below are some recipes featuring this wonderful and versatile ingredient.
Happy Cooking !
SOUPS/APPETISERS/MISC
Chestnut Fritters HT ACC HD PFC 25mins Roast Chestnuts HT Veg ACC 30mins Boiled Chestnuts Veg HT CD ACC 35mins Unsweetened Chestnut Puree HT CD Veg ACC DP 70mins Chestnut and Apple Soup HT HD 70mins Chestnut and Rice Soup V HT SP HD 75mins
MAIN COURSES Mushroom Penne with Chestnuts Veg HT MC 20mins Venison with Chestnuts HT MC 50mins Chestnut and Red Wine Pate en Croute Veg HT MC 70mins Casserole of Pheasant with Chestnuts HT MC 90mins Chestnut Loaf Veg HT MC 140mins
ACCOMPANIMENTS Cabbage with Chestnuts HT Veg ACC 25mins Chestnut Fritters HT ACC 25mins Roast Chestnuts HT Veg ACC 30mins Boiled Chestnuts Veg HT CD ACC 35mins Buttered Chestnuts Veg HT ACC British 35mins Brussels Sprouts with Chestnuts Veg HT ACC 50mins Chestnut and Sausagemeat Stuffing HT ACC 50mins plus cooking Braised Chestnuts with Port HT ACC 70mins Red Cabbage with Chestnuts Veg HT ACC 70mins Savoury Chestnut Puree HT ACC 75mins
DESSERTS/ BAKED FAYRE/PRESERVES Coupes Imperatrice CD Veg DP 15mins Chestnut Orange Chocolate Slice CD Veg CBF DP 25mins plus chilling Amaretto Chestnut Mousse CD Veg DP 40mins plus chilling Caramelised Chestnuts CD Veg DP 55mins Chocolate Chestnut Pie HT CD Veg DP 60mins Sweet Chestnut Puree HT CD Veg ACC DP 80mins Marrons Glaces Veg CD ACC Preserve
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The
European chestnut Castanea sativa belongs to the botanical family Fagaceae
(also the beech and oak tree family) and is native to northern hemisphere,
having long been cultivated and consumed throughout Asia, Europe and
America.
The
trees can grow very large (70 feet or more) and the chestnuts are produced
once a year. They are contained inside a prickly case called a burr. In
the autumn, once ripe, the burr splits open allowing the chestnuts to fall
to the ground. By the way, don't confuse edible chestnuts with the
semi-poisonous nuts of the common Horse-Chestnut tree (conkers) which
ripen at the same time and are of a similar size, shape and colour. You
can tell edible chestnuts from conkers by the fact that edible chestnuts
have a point at the top of the nut whereas conkers don't.
Chestnuts
are a versatile ingredient which can be cooked in a variety of ways -
boiled, roasted, steamed, microwaved, pureed and are used in both savoury
and sweet dishes. Simple roasted chestnuts in their shell are absolutely
delicious and are a favourite in Britain, especially at Christmas.
However, before cooking in their shell they must be slit to avoid them
bursting (a very mesy occurrence). Once cooked, they should be shelled and
the thin skin removed before eating or using in recipes. To peel chestnuts
prior to cooking, slit as above and place in a pan of boiling water and
boil for 10 minutes. Keep the chestnuts in the hot water until ready to
peel as it is easier to remove the shells and skins when they are warm.
You
can now buy chestnuts in a variety of ways: fresh, frozen, tinned, vacuum
packed, pureed, dried and even chestnut flour for baking. Keep fresh chestnuts
in the fridge in the vegetable drawer when they can be kept for up to six
months. They are free of gluten, oil and cholesterol, low in protein and very
low in fat but they have reasonable quantities of vitamin C and potassium and
are very low in sodium.
