COOKING CHESTNUTS
Raw chestnuts need to be cooked and peeled before eating. The outer husk and skin is tough, fibrous and inedible. When you google “How to cook fresh chestnuts?“, you’ll find numerous ways to go about it; cooking over fire, baking in the oven or in a pot of boiling water. The heating process loosens the outer layers, making peeling easier. The preparation and peeling may seem a messy and fussy process, however, once you taste the taste the earthy, nutty and soft textured flesh, it’s all worth it.
STEPS TO COOK CHESTNUTS
BEFORE COOKING the nut needs to be scored to prevent them from exploding and makes it easier to peel. Using the point of a small sharp knife score a shallow X into the flat side of each nut. Alternatively, using kitchen scissors score either side of the nut to form a ring around the centre.
THREE WAYS TO COOK:
ROASTING OVER FIRE
Have ready a bed of very hot coals. Place the scored chestnut in a single layer an old heavy duty roasting pan or frying pan over the heat. Cook for 20 – 30 minutes, shaking the pan occasionally to cook evenly, the shell will char around the edges. To check if ready, remove a chestnut, wrap in tea towel and press gently to crack the husk. If the husk and inner skin can be peeled away the chestnuts are cooked. Otherwise cook for a bit longer.
2. ROASTING IN THE OVEN
Pre-heat the oven to 220°C (200°C fan-forced). Spread the scored chestnuts in a single layer a roasting pan or baking tray. Cook for 20 – 30 minutes. To check if ready, after 20 minutes remove a chestnut, wrap in tea towel and press gently to crack the husk. If the husk and inner skin can be peeled away the chestnuts are cooked. Otherwise cook for a bit longer until the chestnuts can be peeled.
3. BOILING
Bring a large pot of water to the boil over a high heat. Add the chestnuts and bring back to the boil. Cook for 15 – 20 minutes. To check if ready, after 15 minutes remove a chestnut. If the husk and inner skin can be peeled away the chestnuts are cooked. Otherwise cook for a bit longer until the chestnuts can be peeled.
IMMEDIATELY AFTER COOKING transfer the hot chestnuts into a clean tea towel and wrap to cover then press gently to crack the husks (you’ll hear this), although if boiling the chestnut husk has softened and won’t crack. Working quickly, peel while still warm.
IF EATING STRAIGHT AWAY simply sprinkle the warm chestnuts with sea salt flakes and enjoy.
STORE cooked and peeled chestnuts in a sealed container in the fridge for up to 4 days or in the freezer for up to 3 months
Recipe by Fiona Hammond, May 2025
