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Chestnuts origin uses recipes

 

Ingredient of the Month 

December 

2001

 

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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.

 

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

 

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 in cooking

 

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.

 

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

 

 

 

 

Recipes4us.co.uk is not a medical site. All recipes are published for your convenience and are both suitable and tasty enough to be eaten by anyone without  food  allergies,  as  part of a normal diet. We  advise you to consult

a qualified doctor before starting any special diet.

 

If you suffer from and food allergies, always check the ingredients on the label  of commercially prepared products.

 

Sorry, unfortunately no correspondence can  be entered into regarding medical matters.

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