Chestnuts can not only be fried in a pan, but also cooked in the oven. Eat ready-made fruits as a light snack without any additives, or use in creams, purees, a variety of fillings and baking dough.
Baked chestnuts
Before preparing chestnuts, they must be fried or baked. Sort out fruits that are moldy or damaged. Using a sharp vegetable or clerical knife, cut the shells crosswise around the base. If this is not done, the fruit may explode. Spread the chestnuts on a wire rack and place in an oven preheated to 200C. Fry the fruit for about 15 minutes. Then refrigerate them slightly and peel them off. You can sprinkle hot chestnuts with powdered sugar for a simple and original dessert.
Chicken with chestnuts
Try to prepare a delicious dish that will look spectacular on the festive table. Instead of raisins, you can use prunes or fresh apples for the filling.
You will need:
- 1 small young chicken;
- 300 g chestnuts;
- a handful of seedless raisins;
- 2 tbsp. spoons of brandy;
- salt;
- olive oil.
Gut the chicken, rinse, dry, rub with olive oil and salt. Bake the chestnuts in the oven and peel them. Soak the raisins in boiled water. Combine raisins and chestnuts, add brandy. Stuff the chicken with the resulting mixture, sew up the incision or fasten it with wooden toothpicks. Place the poultry on a greased baking sheet and place in an oven preheated to 180 ° C.
Bake the chicken until golden brown. Check the readiness by piercing the meat with a fork. If the juice that flows out is clear, the bird is ready. Cut it apart by removing the threads and toothpicks. Serve hot with fresh salad leaves.
Chestnut flatbread
This dish with a delicate sweetish taste will be appreciated by all chestnut lovers. The flatbread can be eaten with cheese and wine, as well as served with fried poultry and meat. You can add finely grated orange zest, almond liqueur, or cocoa powder to the dough to add even more zest to the cake.
You will need:
- 400 g of peeled chestnuts;
- 4 tbsp. spoons of walnut kernels;
- 5 tbsp. spoons of pine nuts;
- 2 tbsp. spoons of pitted raisins;
- 5 tbsp. tablespoons of olive oil;
- 300 ml of water;
- salt;
- 2 sprigs of fresh rosemary.
Roast the chestnuts on a baking sheet. Peel them and grind the fruits in a mortar or blender. The mass should resemble flour or very fine grains. Soak the raisins in warm boiled water, fry the walnuts and chop finely. Mix the chestnut flour with water, thoroughly grind the mass. Add ground walnuts, 3 tbsp. spoons of pine nuts, 3 tbsp. tablespoons of olive oil, raisins. Salt the dough to taste.
Grease a round shape with olive oil. Pour the dough into it, smooth the surface. Sprinkle the butter over the tortilla and sprinkle with the remaining pine nuts and rosemary needles. Place the dish in an oven preheated to 250 ° C. Bake the tortilla until golden brown, serve warm.
