Vases are a wonderful way of turning a dull and forgotten spot into the focal point of any room.
Steeped in syrup chestnuts are transformed into genuine delicacies in their own right!
If you are a reef hobbyist with a bleached anemone, perhaps my experience rescuing a Macrodactyla doreensis will help or offer you hope that all is not necessarily lost.
Roasting chestnuts intensifies the sweet flavour with a hint of smokiness. The only problem is shelling the chestnuts, especially if you are roasting a large batch. I hit upon this idea when roasting a batch of garlic bulbs … de-shell the chestnuts and then roast them. Hot from the oven the papery skins are crisp and the chestnuts tender.
A venerable classic amongst savoury chestnut recipes is the chestnut loaf. This recipe was created almost by accident due to a few sun-dried tomatoes languishing in the fridge which needed rescuing and a patch of spinach in need of cropping.
I have tried a number of methods to cook and peel chestnuts with varying success. This is my method.
Absolutely delicious and very moreish, with the creamy custard-like texture and pastry-like edge of a standard quiche.