Chestnuts were traditionally used by the Chinese as a curative and food supplement which alleviated nausea and helped to detoxify impurities from the body – ideal for a hangover!

 

Here I simply fry the chestnuts on a high heat in a large sauce pan covered by a lid. The chestnuts are ready to be removed from the heat once the shell begins to crack open. Alternatively the chestnuts can be roasted in the oven.

 

Get cosy and enjoy the sweet nutty taste of these chestnuts. Try adding them as a topping to your dessert.

 

 

Methodology

  • On a high heat place chestnuts in a pan or pot and cover with a lid for 5-10 minutes.
  • The chestnuts will be ready when the shell starts to crack.
  • Let the chestnuts cool for 15 minutes before de-shelling.

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