Just thought I'd start some new threads to try and push J Savile off this page ...

What's the best way to cook chestnuts? My regular oven takes ages to hot up and uses lots of electricity so I need a more economical way. I've heard you can do them in a microwave if you cut a cross in the shell first. Has anyone tried this?

No, but just as baked potatoes cooked in the microwave are nowhere near as good as ones done in the oven, I suspect I wouldn't like the result. I don't cook them at home, but I love the ones bought from the stands in the street (for that authentic ashy taste)!

Pickled in cherry schnapps, do a batch every year and they make great snacks when I go shooting.

You should split the shell for any cooking method to stop them exploding. Pretty much treat them as you would popcorn. Microwave, oven, or in a pan with a bit of butter, or oil (keep a lid on it!).

Couple of years ago I was fortunate to find myself deep in the mountain forests of Ancares National park in Bierzo during Autumn. Straight out of a hot shower and into the wilds to pick some fresh mushrooms considered a local delicacy (translates to English as Leopard skins for obvious reasons once you see them). Then collected some fallen chestnuts.

Peeled and finely chopped the chestnuts. Finely chopped garlic into a frying pan with a bit of butter. Simmer until golden. Add the mushrooms and simmer for a further 10 minutes. Add a bit of cooking cream and milk with plenty of pepper and a pinch of salt. Allow sauce to thicken. Poor over toast. Fantastic.

The forest floors there were covered with chestnuts. Anyone could gather them. Here in Madrid I see them selling on the street at 25 Cents each! I missed a chance to be rich. Or, perhaps I'm just lazy.

Hi

Sweet chestnuts are a particular favourite of mine; put crosses on twelve ensuring the outer skin is cut right through, put them in a 900W microwave for 1-40 minutes (one minute and forty seconds) - wait for ten seconds (gives you time to go and sit down), and they will be ready

Davexf

My husband used to score them and then grill them.

Rosemary

Thanks Dave - it works!

Not quite as good as the ones from the brazier but definitely better and easier than boiled.

If microwaving chestnuts try puting a small bowl of water in with them to keep them moist.
In the UK we sell chestnuts that are from China and these have been frozen for transporting to the UK

They grow on trees round here ...

I did put them in a bowl with clingfilm over the top, mainly in case one exploded despite cutting the skin, but it helped keep them moist because of the steam.

Although I love roast chestnuts being a wimp I have been put off by the amount of wildlife in them

Make a slit in them (though this might be optional), boil in water for 3 mins or so, them peel both outer & inner skin. Eezy peezy.
After that, do with them as you wish.
I'm doing that, then chopping them fine, as a filler for our home made stuffing, since we cannot find tinned chestnuts here.

Ooh, I think you have to make a slit in them otherwise they explode!?

They are lovely just chucked whole into stews and casseroles, to bulk them out. They used to use them when they'd run out of potatoes.

My OH makes a lovely chestnut and artichoke casserole

It produces a lovely gravy that tastes really meaty, but with no meat in the dish at all

It involves lots of peeling though!

I used to use dried ones, already peeled, that you just pre-soak like garbanzos. My greengrocer has stopped doing them though.