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Friday, September 7, 2012

CASTAÑAS ASADAS - WITH INSTRUCTIONS FOR HOME ROASTED CHESTNUTS



012-Castañas asadas en una calle 
de Madrid-Spain (1881) - 
Doré Gustave
(Roasted chestnuts on a street)
Photo from: ayacata7

roasted chestnuts. The chestnuts are cut and/or boiled to prevent them from exploding when roasted. Then they were slowly roasted in the embers of oak or chestnut wood or on a drum (drum-shaped metal) placed over the fire in large kitchens and on street corners. They can be roasted in a can or other receptacle placed over trivets. Still in Madrid and León, during the fall, there are street corners where vendors roast and sell them warm, wrapped cones made of newspaper. After a little over a half hour of moving them from time to time, they are place in a basket with two handles or a straw hamper, covered to conserve the heat and to let the substance settle in.

Normally, roasted chestnuts are consumed alone but can be used as stuffing and/or in syrup to accompany meats. They can be eaten as a dessert, especially on Christmas Eve when served with wine. On Christmas day, chestnut pudding is a must throughout the peninsula. (This should not be confused with the traditional English Christmas Pudding, which is plum pudding, first documented in 1675.)

Roasting Chestnuts
At the Plaza Cuatro Caminos, Madrid
Photo by: Lord-Williams
Among hundreds of Asturian recipes, there are purees and pottages consisting of sugar, chestnuts and broad beans to which chorizo is added. Also, chestnuts are eaten whole with chorizo. In Galicia, a favorite among its numerous recipes is chestnuts with milk. As chestnuts appear during the hunting season, dishes of deer or boar are served with chestnut purees. In several regions, there are chestnut festivals. [Alonso Luengo. 1994:98-99; Castro. Alimentación.1996:297; ES: “En otoño.” Apr 22, 02; ES: Herbs. Oct 8, 02 and Gázquez. Gastronomía. 2000:57:142]


INSTRUCTIONS FOR HOME ROASTED CHESTNUTS
COMPLIMENTS OF THE MEDIEVAL SPANISH CHEF
Ingredients

2 lbs chestnuts

298 - October 25 2011 - Please,...
Photo from: Kristoffersonschach
Preparation
Preparation

Remove the prickly green shell of the chestnuts. Wash them. Hold a chestnut with the thumb and index finger at the two extremes of the nut. Take a bread knife (other knives are too slippery) and slash the nut through the brown inner shell on the rounded surface down to the nut.

PREHEAT OVEN TO 425ºF/ºC

Put the chestnuts in a pot and cover with water. Heat to simmer, remove from heat and strain. Place the chestnuts in an ovenproof pan and roast 15 minutes. In order to cook evenly, shake the pan several times to rotate the chestnuts.

Remove from oven and cover with a towel. Wait 15 minutes before peeling. Then remove the shells immediately as it is difficult to peel when cool.

Place chestnuts in a cone made of newspaper and eat one by one or serve another way. (See blog titled castaña published September 6, 2012 and casando chorizo published September 9, 2012 for some ideas.)

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