Boiled And Steamed European Chestnut
Chestnuts are a versatile ingredient which can be cooked in a variety of ways - boiled, roasted, steamed, microwaved, pureed and are used in both savoury and sweet dishes. Simple roasted chestnuts in their shell are absolutely delicious and are a favourite in Britain, especially at Christmas. However, before cooking in their shell they must be slit to avoid them bursting (a very messy occurrence). Once cooked, they should be shelled and the thin skin removed before eating or using in recipes. To peel chestnuts prior to cooking, slit as above and place in a pan of boiling water and boil for 10 minutes. Keep the chestnuts in the hot water until ready to peel as it is easier to remove the shells and skins when they are warm.