Preparing and roasting Sweet Chestnuts

[sxmolloy]

So I picked up just a few of these today as I'm not sure I will like them , nor am I sure that they are ready.

Anyway I found this thread from last year http://www.bushcraftuk.com/community/showthread.php?t=8705&highlight=sweet+chestnuts, and have consulted "Food For Free" by Mr. Mabey but could do with a little more info.

Firstly, before you put the chestnuts in the oven / fire I am assuming that you remove them from the prickly outer shell?

Secondly, I gathered mine from the floor around a Sweet Chestnut tree, but in "Food For Free" it says that they will be ready approx late October. Due to the unusual weather this year could they be ripening early?

Thirdly, has any-one in the North West of England already tried these this year, and if so what were the results?

Fourthly if I put these in a billy can then onto hot coals, would this damage my billy can as there would be no liquid inside. When younger my mum gave me a right rolocking for putting an empty pan on the hob and burning it

I know that it is best to slit one of the chestnuts before roasting, and once this one explodes the rest will be ready, but does any-one have any other tips?

As usual thanks in advance....ATB....Stu

And lastly (I promise) if any-one could help and needs a different picture then please ask, I'm getting a bit snappy happy at the mo!

 

[Tantalus]

nut shells are brown and outer husks are open, i would say they are ready

no dont put them in a billy to roast, find a flat rock and spread them out close to the coals from a fire

make sure and put a slit in each one as they can explode otherwise, scattering hot embers and hot roasted chestut over everything and everyone in range

dont ask how i know this

Tant

 

[Toddy]

I just run a sharp knife down them and shove them under the grill. They explode nicely and taste delicious
Funnily enough HWMBLT brought some back from his walk a couple of days ago; there's only one Sweet Chestnut round here now, (two others were cleared for houses ) and he's been picking nuts from it for nearly 60 years, *but* most years the nuts don't ripen. This year the nuts are dropping early, and they're sort of ripe but small.
If you slice the flat face of the nuts and lay them curved side up on the bottom of your billie they ought to pop quite quickly, keep the billie lid on loosely and you might have a chance to get the nuts without them exploding in bits all over your campfire Shouldn't damage the pots, we cook dry in them for bannocks.

Have fun

Cheers,
Toddy

 

[Toddy]

Sorry Tant, didn't mean to contradict, just cross posted.
Must admit that the last time I did them I used a*big* billie.

atb,
Toddy

 

[Tantalus]

no worries, i have mostly either cooked them on an open fire or on the "hotplate" on top of a cast iron range

you realise you will have to replace the burnt out billy if it all goes horribly wrong dont ya Toddy ?

Tant

 

[Montivagus]

Mmmmm delicious! I must say I reckon you're lucky....I haven't found any nuts from the trees near me worth the effort of late.

As for preparing....as has been said score through the skin of all of them, the idea being they don't explode. If you score a cross they are easier to peel when done (try it.. you'll see the points curl back). You don't have to put your Billy on the fire direct, just hover it. Or even better put some non exploding stones round the Billy and bank the embers around the stones - makeshift oven!

 

[wildfood junkie]

I've head tell but not yet tried that you can dry them in a food dehydrator, the nuts come away fron the husks very easily and you simply rub off the furry membrane and soak for 12 hours before use.

 

[Big John]

As luck would have it I've just found a massive one whilst out for a lunchtime stroll - I was a bit concerned it was a conker as it was loose and not in it's prickly shell. However I'm sure there are no conker trees round here and it had a little pointy tuft at the top, so it must have been a chestnut.

Down south here in surrey they are not quite ready yet, some are just starting to fall, but the vast majority are still on the trees. There are about 10 trees here at work so I'll be out at lunchtimes collecting them in the next few weeks - further confirming to my work colleges that I am indeed 'bonkers'. (maybe I'll go in disguise )

 

[andyn]

There are about 10 trees here at work so I'll be out at lunchtimes collecting them in the next few weeks - further confirming to my work colleges that I am indeed 'bonkers'. (maybe I'll go in disguise )

LOL...i know that feeling.
Personally i think they are the ones who are bonkers going into tesco at lunch to buy organic blackberries to put on their organic yogurt with this new granola fashion phase - especially when these is a lovely blackberry bush just behind our office on the woodland edge.


talking about sweet chestnuts though...i'm thinking a bit of a foray might be in order soon, as they are looking pretty appealing this year..and im not a huge nut fan.

 

[sxmolloy]

make sure and put a slit in each one as they can explode otherwise

Thats what I meant , slit all of them bar one, a when that expoldes the rest are ready.......

 

[Jodie]

Thanks for all this information

I keep tripping over these things in Greenwich park and knew that they were
edible / cookable but had no idea how to go about it safely, in the kitchen of
my rented flat (explosions probably not the best way to go...).

Although I picked up a couple while out this weekend I ended up feeding them
to the very tame squirrels so I'll have to go back and see if there are any
left.

Phenomenal number of mushrooms too, but as I've no knowledge of these
I'm steering well clear until I do! By then most of the local children will have
kicked them over which is, to be honest, what I really wanted to do

Jo

 

[loz.]

Hi All,

I collected a handful yesterday - and dry roasted them in an empty pan on the hob. - Slitting all but one -

The one didnt actually POP or EXPLODE - but slowly tore open.

Someone please advise the texture when ready to eat - i think i may have had mine on too long - The texture was that of mashed potatoe - and very hard to shell them whole when this happended !! - i ended up almost eating them - sucking the contents out toothpaste like via the cross cut i had doen prior to cooking !

HELP !

 

[Pignut]

I tend to leave mine on an open fire until they pop/split open then eat! the texture can be anything from still quite crisp to soft and mushy as you describe (Think they are best that way! )

I would presume that it depends on how ripe the nut is you are putting on in the first place!

 

[loz.]

I tend to leave mine on an open fire until they pop/split open then eat! the texture can be anything from still quite crisp to soft and mushy as you describe (Think they are best that way! )

I would presume that it depends on how ripe the nut is you are putting on in the first place!

Oh don't get me wrong - they were delicious !, I just wasn't sure the texture to expect - I think maybe I was expecting a more "solid" meal !!!

........

On a side note - if they just tend to mush up - how does one get them to a texture to grind for coffee making ??

Cheers

Loz


ps - I'm sure the new twins ( ETA March 07 ) will love my mushy sweetchestnut pureee though !!

 

[dave k]

I'm not sure about coffee making, but quite a few italian recepies use ground chestnut flower for baking - gives a nice sweet nutty taste (duh, it's a nut!). It's also good added to gravy for roast meats, esp, venison and lamb that go well with a sweeter sauce.

 

[bilko]

Thanks for all this information

I keep tripping over these things in Greenwich park and knew that they were
edible / cookable but had no idea how to go about it safely, in the kitchen of
my rented flat (explosions probably not the best way to go...).

Although I picked up a couple while out this weekend I ended up feeding them
to the very tame squirrels so I'll have to go back and see if there are any
left.

Phenomenal number of mushrooms too, but as I've no knowledge of these
I'm steering well clear until I do! By then most of the local children will have
kicked them over which is, to be honest, what I really wanted to do

Jo

Jodie
Was that you i saw in greenwich park looking at the shrooms under the bush?
I had my 2 boys with me and i told you there was a load of big mushrooms in the middle of the bush. You told me you have books at home on them and take them back to id them?
the boys had just collected 2 carryer bags of conkers to play with at school and we were now hunting for sweet chestnuts.

 

[bilko]

SXMOLLOY
The nuts in your picture are not ripe yet because they are white on the bottom, also they are on the small size. Preferably you want them to be like a demi conker, nice and fat. If you can't find any decent ones this year cos the squirrels have got them all i belive they sell them in Sainsburys. I know it's cheating but at least you'll be able to try them.
Also they make great fun for the kids to cook at camp with toast on a stick and marshmallows, especially if they have found them themselves.

Just a thought for a recipe.
slice a cross into each nut and cook for 15 - 20 minutes omn medium heat in the oven.
Take out from the oven and remove the shells.
Sprinkle brown sugar over all the nuts once lined up in a row. Place back in the oven for a further 15 -20 minutes or untill sugar has caramellized.
you may have to adjust the cooking times.
What do the street sellers put on them when they sell them?

 

[sxmolloy]

SXMOLLOY
The nuts in your picture are not ripe yet because they are white on the bottom, also they are on the small size. Preferably you want them to be like a demi conker, nice and fat. If you can't find any decent ones this year cos the squirrels have got them all i belive they sell them in Sainsburys. I know it's cheating but at least you'll be able to try them.
Also they make great fun for the kids to cook at camp with toast on a stick and marshmallows, especially if they have found them themselves.

Thanks for the tip Bilko. My wife threw out the ones in the pic becuase I left them lying around in "her kitchen". I've been mad at her for a while now, but I suppose I can forgive her now, or maybe in a few more days...

I'm going to have to go and have a look at the supply from the tree I got the ones above from and see what stage the rest are at now. That recipe sounds yummy, I'm definately going to give that a try. Once again thanks...ATB...Stu

 

[Moonraker]

You can find a nicely illustrated guide to peeling and preparing sweet chestnuts here;

Peeling a Chestnut to be Roasted

Info on Chestnut Flour;

CHESTNUT FLOUR
Botanical Family: Sapindaceae Also known as Farina dolce (in Italy)


Description: Milled from dried and roasted sweet chestnuts (Castanea sativa). Main European source is Italy (Piedmont).


Nutrition analysis / 100g: Protein 5.2g Carbohydrate 57.4g Analysis/100g Fat 1.0g Fibre 22g


Useful source of: Vitamins C, B1, B2, Protein, Fibre.


Good Qualities: Nutritionally useful source of flavour and texture in gluten-free baking. Used in distinctive regional recipes (eg castagnaccio), sometimes on its own and sometimes with wheat flour. Naturally sweet.


Problems: If too much is used, flavour can be overwhelming. Some people dislike the 'pasty' mouthfeel of chestnut. May be hard to find in the shops. Available by mail order on the internet. Expensive.


Cooking notes: Can be used successfully, at around 10% of flour weight, in breads, cakes, biscuits and even pastry. Not as absorbent as rice flour unless pre-cooked to form a purée.


General Assessment: An underrated gluten-free ingredient, offering flavour and nutritional quality in a flour that has an impressive culinary history. A fine product of a theoretically 'sustainable' forest agriculture.


Pam Says: Obviously not a flour for nut allergics. Be especially careful about possible contamination. Quite sweet & sticky to use.

 

[boots12]

This my sound strange but iam trying to grow sweetchestnuts and other types, so instead of cooking them i want to plant them for my kids! to use. Has anyone advice i.e. are the ones from sainsburys any good for this or have thay been got at and the best way to grow them.