Chestnuts roasting on an Instant BBQ!

2015-12-07

Cuisine: English
Course: Snack
Skill Level: Beginner
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Servings : 4-6
Prep Time : 10m
Cook Time : 15m
Ready In : 15m

You’ve heard the holiday song; now eat the chestnuts. Roasting them over a, well, open fire (in this case, charcoal) enhances their sweet flavor and creamy texture. You need to slit their skin, or they might explode while cooking. Either score them (as recommended here) or draw a single slash across the rounded part.

They are much easier to peel when still a bit warm, so start when they are just cool enough to handle. The skins can sometimes cling stubbornly to the nut; have patience. It might help to have a vegetable basket or chestnut roaster.

The chestnuts are best roasted just before they are served.

Ingredients

Chestnuts - 400g
1 Instant BBQ

Method

Step 1

Prepare the instant bbq or charcoal grill for direct heat: Light the charcoal. When the charcoal is ready, distribute them evenly under the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 5 or 6 seconds.

Step 2

Rinse 400g of chestnuts. Use a sharp paring knife or, better yet, a serrated knife to score an "X" into the rounded side of each chestnut.

Step 3

When the fire is ready, place the chestnuts cut side down directly on the bbq grill. If you’re using a vegetable basket or chestnut popper, place the chestnuts cut side down in the basket/popper and set it over the fire. Close the lid.

Step 4

Cook for about 20 minutes or until the shell begins to scorch and pull away from the nut and the meat turns golden. You may need gloves! - Watch the chestnuts closely; depending on the heat of your fire, they could be done in as little as 10 minutes. It’s fine if they are a little blackened, but you don’t want coal-like nuggets.

Step 5

VARIATION: To roast them in the fireplace, wrap the chestnuts in an aluminum-foil packet, then place into a medium-size fire. Roast for about 15 minutes, then cool slightly before unwrapping. Open the packet; when the chestnuts are just cool enough to handle but still warm, peel them.