Chestnuts roasting on an open fire, Jack Frost nipping on your nose, Yuletide carols being sung by a choir, And folks dressed up like Eskimos…
The holidays are a great time to roast chestnuts, and we thought we’d share a couple of different options for roasting them:
On an open fire…
1. Choose a utensil that has a long handle such as a frying pan.
2. Clean dirt off of chestnuts.
3. Cut an X into the shell of each chestnut with a paring knife to avoid a buildup of steam inside the nuts.
4. Place chestnuts in pan and cover.
5. Roast over the coals of an open hearth for 15 to 25 minutes or until the chestnuts are tender and the shells are beginning to open.
6. Peel chestnuts when they are cool enough to handle and serve with salt if desired.
Read more: How to Roast Chestnuts by an Open Fire | eHow.com
And to roast in the oven…
1. Take a cutting board and a knife, and make a cut in the round side of every chestnut. If you are afraid of cutting yourself, use a serrated knife with a short blade. I myself prefer them. There are special chestnut knifes, but it is not necessary that you go out and buy one. A serrated knife works fine.
2. Scatter the chestnuts on a baking dish with the flat side down. Drizzle drops of water over the chestnuts with your fingers. That is, you put your fingers in a cup full of water, and drizzle the water drops over the chestnuts. This step is very important. If you have a water filter in your kitchen, use filtered water.
3. Put the baking dish with the chestnuts in the oven at about 425 degrees F. Place the baking dish as low as possible, that is, as near to the heat source as possible.
4. After roasting the chestnuts for 10 minutes on one side turn them over one by one. Unless you are roasting chestnuts for a huge crowd, the best way to ensure that they are all evenly roasted is to turn them over one by one. If you are roasting chestnuts for a huge crowd, stir them after 10 minutes, and then two more times, every 5 minutes. Whatever the case, don’t put more than one single layer of chestnuts in the baking dish.
5. After 20 minutes in the oven they are ready to be eaten. Serve them hot. When you get them right, peeling them is very easy. Traditionally, you use your fingers to peel the roasted chestnuts.
6. If you don’t eat them immediately, wrap them in a woolen cloth. In wool, chestnuts can keep warm for up to one hour. After this time, they begin to get cold, even in a woolen cloth, and lose most of its natural flavors. And peeling cold roasted chestnuts becomes very difficult, or near to impossible.
For more info visit this mediterranean food site