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Sweet Chestnuts
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jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35104
Location: Devon

Posted: Mon Oct 28, 13 4:20 pm Post subject:

Lorrainelovesplants wrote:

I hauled a kilo on Wednesday but dont know what to do with them. I thought something like making stuffing for Christmas but can I freeze this?

I boiled, peeled and froze in anticipation of making stuffing for Christmas.

Woo

Joined: 19 Sep 2011
Posts: 787
Location: Mayenne, Pays de Loire

Posted: Mon Oct 28, 13 6:38 pm Post subject:
i have roasted peeled and frozen them before. they went well in pies etc. the texture was still the same but small bits rather than whole ones (mostly down to my peeling ) my kids keep popping into the woods to collect them. i have so many i cant keep up! i may stick some in the wood burner now!

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Oct 28, 13 7:04 pm Post subject:

Lorrainelovesplants wrote:

I hauled a kilo on Wednesday but dont know what to do with them. I thought something like making stuffing for Christmas but can I freeze this?

Yep, for sure. Yell lose dome texture, but not much else.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Mon Oct 28, 13 7:24 pm Post subject:

Nick wrote:

Yell lose dome texture.

Words fail me. And you apparently.

Nick

Joined: 02 Nov 2004
Posts: 34535
Location: Hereford

Posted: Mon Oct 28, 13 7:34 pm Post subject:
Wow. Yeah. You will lose some texture. iPad keyboard is being insensitive.

Lorrainelovesplants

Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne

Posted: Tue Oct 29, 13 8:21 am Post subject:
How long to boil for?

Finsky

Joined: 10 Sep 2011
Posts: 847
Location: Notts.

Posted: Tue Oct 29, 13 8:37 am Post subject:
I use lot of mine in savoury dishes...just peeling them and chopping bit smaller and chucking in for last couple of minutes of cooking time. They are quite like having some cashew nuts in Chinese food

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Tue Oct 29, 13 11:09 am Post subject:

Lorrainelovesplants wrote:

How long to boil for?

Depends a bit how big they are. Simmer them for about 20 mins then try one.

Went

Joined: 19 Mar 2006
Posts: 6968

Posted: Tue Oct 29, 13 3:09 pm Post subject:
I quite like them fresh, peeled and raw, or roasted.

Luath

Joined: 03 Dec 2009
Posts: 761

Posted: Tue Oct 29, 13 8:37 pm Post subject:
If cooked and pureed, they can be frozen like that too. Sweetened on thawing, they make a good chocolate and chestnut cake. They do keep for quite a while as they are, in a cool, dark place.

Lorrainelovesplants

Joined: 13 Oct 2006
Posts: 6521
Location: Dordogne

Posted: Wed Oct 30, 13 10:46 am Post subject:
Yuk.... full of maggots. Yuk yuk yuk. All now in bin!

Mafro

Joined: 17 Dec 2009
Posts: 68
Location: Kent

Posted: Thu Oct 31, 13 11:21 am Post subject:
I've been making flour with mine. Processed about 6lb so far, and should store for a good few months. Not that I can see it lasting that long.

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Thu Oct 31, 13 11:30 am Post subject:
How do you do your flour Mafro? I've seen 2 methods and figured I'd experiment with both. One involved leaving them a few weeks, and then grinding it up. The other involved boiling, grating and then drying the grated stuff in the oven.

Mafro

Joined: 17 Dec 2009
Posts: 68
Location: Kent

Posted: Mon Nov 04, 13 1:17 pm Post subject:
Oven baked like I would for eating. Then shelled and dried. After dried they have the inner skin pealed off before being broken into smaller pieces and put through the grain mill. I shall put a blog up later about it in more detail and post the link

DorsetScott

Joined: 23 Oct 2011
Posts: 500
Location: Bournemouth

Posted: Mon Nov 04, 13 8:07 pm Post subject:
Cheers. Look forward to reading it

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