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lots of pots of chestnut puree


lots of pots of chestnut puree

chestnut puree for the freezer (which we use as a filling in poultry, in desserts and tarts)
From Delia Smith: How to peel chestnuts: Not a particularly easy job this, but the best method I have come across is as follows: rinse the chestnuts, then make a small incision in the flat side of the shell of each nut. Place them in a saucepan with cold water to cover, bring to the boil and boil gently for 10 minutes or so. Take the pan off the heat and use a draining spoon to remove the chestnuts from the water two or three at a time.

Peel these before removing the next batch. Take care to remove the inner skin from the crevices in the chestnuts – you will have to break the nut apart to do so, but for making a soup this won't matter.



Comments on this photo

 

I love chestnuts....

28 May, 2010

 

Thanks for the idea. I have nominated it for GoYpedia "Recipes from the Garden"

28 May, 2010

 

Thanks!

29 May, 2010

 

Mmmmmm sounds lovely:-)

29 May, 2010



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