From Frugal Foundations to Fortified Family Future

ladybird1106

I only like chopped chestnuts in squash and sage risotto. I can’t really describe the flavour but it certainly adds something to that dish and isn’t as nice without.
love 🐞

Greying_Pilgrim

ladybird1106 said:

I only like chopped chestnuts in squash and sage risotto. I can’t really describe the flavour but it certainly adds something to that dish and isn’t as nice without.
love 🐞

I'm glad it isn't just me that can't think of a comparable flavour 🐞 😉👍

Greying X

Watty1

oh i love Chestnuts.    My first house had an open fire and I had a Chestnut Roaster - metal flat dish with holes and a very long stick so I could roast them which I did often.   Absolutely delicious.  I used to pick up Chestnuts when out.  You can also make a cross in the base and boil them for 15 to 20 mins to then remove the skins (both the brown and white inner).   I gave up using the free ones we can pick up as they are a bit of a faff.  The ones you can buy are usually Italian and so easier to peel as larger.  The ones pre peeled and packed are softer - try stir frying with veggies especially Brussel sprouts for the yummiest sprouts ever     I used to make chestnut stew ever winter pre PPH and have made a couple since leaving him but not yet found the ideal way to do that.

So worth a try, a great source of protein!    (sorry long post I just love chestnuts )

Fortune_Smiles

I think chestnuts taste a bit like sweet potato but are firmer when cooked.

Fortune x

Baileys_Babe

Chestnuts and brussel sprouts 😋

I usually pick up the vacuum packs when they are reduced post Christmas 😉

Greying_Pilgrim

Fortune_Smiles said:

I think chestnuts taste a bit like sweet potato but are firmer when cooked.

Fortune x

I think that's a good comparison Fortune - perhaps a slightly undercooked sweet potato.

Greying X

KajiKita

Greying_Pilgrim said:

Fortune_Smiles said:

I think chestnuts taste a bit like sweet potato but are firmer when cooked.

Fortune x

I think that's a good comparison Fortune - perhaps a slightly undercooked sweet potato.

Greying X

Ah ... well I loathe the taste of sweet potato, so probably best I don't try them then! 🤣

Thanks for the input everyone

KK

teapot2

I'm not a Brussel Sprout fan but will eat them shredded and lightly fried/sauted with mushrooms and chopped chestnuts then covered with creme fraiche.  I usually use the Merch@nt Gourmet ones [buy when on offer] and their website has recipe ideas some of which I've tried.

I've seen chestnut sellers with a sort of brazier near the Christmas market up town but I've never tried those ones as I'm usually in a hurry to escape the crowds 😱.

beanielou

Not a chestnut fan. 

kayannie

Baileys_Babe said:

kayannie said:

Thank you for the ginger cake recipe GP. I'll make it this week. My OH always claims that my ginger cakes don't taste gingery enough, even though I've used different recipes & added extra ginger. 

You were thinking of options for a meal over Christmas - you might be interested in a chestnut & leek bake that I first made for Christmas a few years ago but make quite often now for Sunday lunch. It only uses a few ingredients, is vegetarian & quick & easy to make. Just an idea if you fancy something a bit different!
KA x

Do you have a recipe or link to the chestnut & leek bake you could share @kayannie

I don't have a link as I can't remember where I found the recipe & I may have adapted it slightly, but this is how I make it. No exact quantities, it's all guess work!

Enough for 3-4
 
180g bag vacuum packed chestnuts (I found some in Home B@rgains but @ldi usually have them leading up to Christmas & reduce them afterwards. 

A couple of leeks (I've used onions instead if I have no leeks)
Flour
Milk (or cream if you want a richer taste).
Pepper & salt
Dried sage
Grated cheese
Breadcrumbs

Cut chestnuts in half & put in dish.
Saute the leeks, stir in the flour &  milk to make a sauce.
Season with salt & pepper.
Pour this over the chestnuts & top with a mixture of sage, breadcrumbs & cheese.

Bake for about 30 minutes.

When making this for 2 people, I use half of the packet of chestnuts & freeze the rest.  It never looks as if I have enough chestnuts in the dish, but once the leeks & sauce is added, it's plenty.

Regarding the question about the taste of chestnuts, I agree with GP's opinion on this.