Chestnuts roasting on an open fire – the words roll off the tongue like ‘we wish you a merry Christmas,’ ‘mulled wine and mince pies,’ and ‘Gee, thanks, I really wanted socks…’.
I bet you’re already humming along to that classic Christmas song too. Ok, get to the end of this blog post and you can reward yourself with a listen.
There is something deliciously festive about roast chestnuts, and they are surprisingly simple to make. If this is your first time, we recommend getting plenty of chestnuts in for several batches (in case your first are a bit… ‘well done’), gather the family, open a bottle of red and enjoy the simple things a fire can bring. Idyllic, huh?
The absolute first thing you must do with your sweet chestnuts (not conkers) is rinse them and score them with a knife along the curved side. This will stop them exploding and ruining Christmas for everybody.
For roast chestnuts on an open fire, first let the flames die down to embers and spread them evenly, so that your pan will sit comfortably on them. We recommend using a Gardeco Teflon coated chestnut roasting pan as it saves drilling holes in a pan or baking tray, and it also has a long handle which will keep you at a safe distance. The holes give your chestnuts a delicious smoky taste.
Roast the flat side first, for about five minutes. Then turn them over and roast the curved side. Continue this for around 25 minutes, but the exact timings depend on the heat of the embers. You will know when your roast chestnuts are cooked when the shell opens around your piercing and the flesh is tender.
Now all you need to do is pull the shell off, remove any black spots on the flesh and serve warm. Sit back, relax and listen to this Christmas classic…