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Sweet Chestnuts
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Jamanda
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Joined: 22 Oct 2006
Posts: 34890
Location: Devon
PostPosted: Mon Oct 28, 13 4:20 pm    Post subject:  Reply with quote    

Lorrainelovesplants wrote:
I hauled a kilo on Wednesday but dont know what to do with them. I thought something like making stuffing for Christmas but can I freeze this?


I boiled, peeled and froze in anticipation of making stuffing for Christmas.

Woo



Joined: 19 Sep 2011
Posts: 780
Location: Mayenne, Pays de Loire
PostPosted: Mon Oct 28, 13 6:38 pm    Post subject: Reply with quote    

i have roasted peeled and frozen them before. they went well in pies etc. the texture was still the same but small bits rather than whole ones (mostly down to my peeling )
my kids keep popping into the woods to collect them. i have so many i cant keep up! i may stick some in the wood burner now!

Nick



Joined: 02 Nov 2004
Posts: 33710
Location: Hereford
PostPosted: Mon Oct 28, 13 7:04 pm    Post subject: Reply with quote    

Lorrainelovesplants wrote:
I hauled a kilo on Wednesday but dont know what to do with them. I thought something like making stuffing for Christmas but can I freeze this?


Yep, for sure. Yell lose dome texture, but not much else.

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41738
Location: North Devon
PostPosted: Mon Oct 28, 13 7:24 pm    Post subject: Reply with quote    

Nick wrote:


Yell lose dome texture.


Words fail me. And you apparently.

Nick



Joined: 02 Nov 2004
Posts: 33710
Location: Hereford
PostPosted: Mon Oct 28, 13 7:34 pm    Post subject: Reply with quote    

Wow. Yeah.

You will lose some texture.

iPad keyboard is being insensitive.

Lorrainelovesplants



Joined: 13 Oct 2006
Posts: 6485
Location: Dordogne
PostPosted: Tue Oct 29, 13 8:21 am    Post subject: Reply with quote    

How long to boil for?

Finsky



Joined: 10 Sep 2011
Posts: 847
Location: Notts.
PostPosted: Tue Oct 29, 13 8:37 am    Post subject: Reply with quote    

I use lot of mine in savoury dishes...just peeling them and chopping bit smaller and chucking in for last couple of minutes of cooking time.
They are quite like having some cashew nuts in Chinese food

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41738
Location: North Devon
PostPosted: Tue Oct 29, 13 11:09 am    Post subject: Reply with quote    

Lorrainelovesplants wrote:
How long to boil for?


Depends a bit how big they are. Simmer them for about 20 mins then try one.

Went



Joined: 19 Mar 2006
Posts: 6968

PostPosted: Tue Oct 29, 13 3:09 pm    Post subject: Reply with quote    

I quite like them fresh, peeled and raw, or roasted.

Luath



Joined: 03 Dec 2009
Posts: 756

PostPosted: Tue Oct 29, 13 8:37 pm    Post subject: Reply with quote    

If cooked and pureed, they can be frozen like that too. Sweetened on thawing, they make a good chocolate and chestnut cake. They do keep for quite a while as they are, in a cool, dark place.

Lorrainelovesplants



Joined: 13 Oct 2006
Posts: 6485
Location: Dordogne
PostPosted: Wed Oct 30, 13 10:46 am    Post subject: Reply with quote    

Yuk....

full of maggots.
Yuk yuk yuk.
All now in bin!

Mafro



Joined: 17 Dec 2009
Posts: 68
Location: Kent
PostPosted: Thu Oct 31, 13 11:21 am    Post subject: Reply with quote    

I've been making flour with mine. Processed about 6lb so far, and should store for a good few months. Not that I can see it lasting that long.

DorsetScott



Joined: 23 Oct 2011
Posts: 496
Location: Bournemouth
PostPosted: Thu Oct 31, 13 11:30 am    Post subject: Reply with quote    

How do you do your flour Mafro? I've seen 2 methods and figured I'd experiment with both.
One involved leaving them a few weeks, and then grinding it up.
The other involved boiling, grating and then drying the grated stuff in the oven.

Mafro



Joined: 17 Dec 2009
Posts: 68
Location: Kent
PostPosted: Mon Nov 04, 13 1:17 pm    Post subject: Reply with quote    

Oven baked like I would for eating. Then shelled and dried. After dried they have the inner skin pealed off before being broken into smaller pieces and put through the grain mill.

I shall put a blog up later about it in more detail and post the link

DorsetScott



Joined: 23 Oct 2011
Posts: 496
Location: Bournemouth
PostPosted: Mon Nov 04, 13 8:07 pm    Post subject: Reply with quote    

Cheers. Look forward to reading it

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