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“Before cooking, the most important step is to cut the shell to prevent the nut exploding while cooking. Some people cut a slit across the face of the nut, others cut a cross into the flat-end.”
Preheat oven to 200 degrees C. Place chestnuts onto a baking tray and bake for 15-20 minutes or until shell splits.
Place chestnuts in a single layer on a microwave-safe plate. Cook, uncovered, on 850 watts/High/100% for 4-6 minutes or until flesh is tender.
Cook, turning occasionally, in a pan over medium heat for 20-30 minutes or until shell splits.
Place chestnuts into a pan of cold water, bring to the boil, cover and simmer for 15-20 minutes or until flesh is tender
Wrap the cooked chestnuts in a tea-towel. Remove outer shell and inner skin while still warm (they’re difficult to peel once cooled).
The Chestnut Growers Information Book