Nearly all of us are familiar with the lyric “chestnuts roasting on an open fire” which oozes out of every radio this time of year. I for one though, was not actually familiar with chestnuts until today. Being a Grinch in general (proof), I get bothered with all the Christmas traditions being shoved down my throat from mid-October onwards. I refused to simply roast the chestnuts (despite the cooking instructions being in on the conspiracy too). However, my sister is a complete Christmas enthusiast – if I strayed too far from the Season, I would be made into mincemeat! A compromise was born: I present to you my Not-So-Traditional-But-Still-Seasonal-Roast-Chestnuts.
What You’ll Need:
- 300 g approx Chestnuts
- 3 Small oranges
- 20g Butter
- 3 tsp Vanilla sugar
- 1 tsp Cinnamon
Preheat your festive ovens to 200°C. If you’re a Believer, check it for elves beforehand – as flavoursome as they are, cooking one is a surefire way to land on the Naughty list. Line up the chestnuts and with a sharp knife, deeply slice a cross into them.
Peel the oranges so that the rind is left in reasonable-sized pieces that can be placed over the chestnuts later on.
Slide a tiny lump of butter into each chestnut and place them on a baking tray. Then lightly sprinkle the vanilla sugar over them.
Despite an in-depth search of supermarket shelves, I couldn’t find any of the Christmas magic that’s apparently available in every retail outlet across the country come December 1st. Should you find yourself in a similar position, dust them with cinnamon instead. Take a few segments of orange and squeeze the juice over the openings. Top the chestnuts with the peel. Admire. Pop in the oven for 15 mins.
Remove. Admire again.
Then plate them up and reach for some eggnog… Another thing I’ve yet to try first hand. While they’re certainly tasty morsels to munch on as I’ve never had them before, I’ve nothing to compare them to. This is where I’ve to ask for the opinions of fellow, more experienced foodies. Thoughts?