SWEET CHESTNUTS ARE USUALLY READY OCTOBER/NOVEMBER...AND TO BE HONEST I FORGOT ALL ABOUT THEM WHEN I WROTE THE FORAGING IN WINTER SECTION.
THIS IS MAINLY BECAUSE I AM NOT A GREAT FAN OF CHESTNUTS...(MARRON...IN FRENCH). IT IS ALSO BECAUSE THE TREES TEND TO GROW ABOVE A CERTAIN HEIGHT HERE...IE IN THE BLACK MOUNTAINS. TO BENEFIT FROM FREE CHESTNUTS WOULD ENTAIL A ROUND TRIP OF OVER 2 HOURS DRIVE. IT DOESNT MAKE FINANCIAL SENSE AS THE CHESTNUTS WOULD NO LONGER BE FREE FOOD.
HOWEVER, IF YOU WERE HAVING A DAY OUT ANYWAY THEN IT WOULD BE WORTH DOING SOME COLLECTING WHILE YOU WERE THERE.
OTHERWISE, IF YOU LOVE CHESTNUTS, YOU COULD BUY IN BULK AT THE LOCAL MARKETS WHEN THE NUTS ARE IN ABUNDANCE AND CHEAP!!
TWO YEARS AGO WE HAD VISITORS IN EARLY AUTUMN AND WE WENT WALKING IN THE GORGE D'HERIC, WHICH IS IN THE NEIGHBOURING HERAULT DEPARTMENT. AS WELL AS FOR WALKING ,THE GORGE IS A FANTASTIC PLACE FOR BATHING IN ROCK POOLS, OF WHICH THERE ARE MANY ON THE WALK UP. (PERHAPS SAVE THAT FOR THE NICER WEATHER!! THE FURTHER YOU WALK UP THE TRACK OF THE GORGE FROM THE CAR PARK THE LESS POPULATED IT IS BY TOURISTS(TOO FAR FOR MOST TO WALK!!) AND THE MORE CHESTNUTS YOU WILL FIND READY DE HUSKED AND STREWN ALONG THE PATHWAY!!
FOR THOSE KEEN ON SWEET CHESTNUTS ( AND BE CAREFUL NOT TO CONFUSE THESE WITH HORSE CHESTNUTS WHICH ARE ACTUALLY MILDLY POISONOUS FOR US AND ARE ONLY GOOD FOR PLAYING CONKERS!!) HERE ARE SOME IDEAS AS TO WHAT YOU CAN DO WITH THEM.
SHELLING....THIS IS NOT DIFFICULT BUT CAN BE A BIT LABORIOUS. PUT THE NUTS INTO BOILING WATER AND LEAVE TILL THE SKIN SOFTENS.
TRANSFER TO COLD WATER AND WHEN THEY ARE COOL ENOUGH TO HANDLE YOU CAN CUT AND PEEL THEM.
IF YOU ARE ROASTING THEM THERE IS NO NEED TO PEEL AS YOU WILL ROAST THEM WITH THE SKINS ON.
FREEZING FOR LATER USE.
AFTER SHELLING PLACE NUTS IN A PAN OF BOILING WATER. BRING BACK TO THE BOIL AND BLANCH FOR 5 MINUTES.DRAIN THEM AND IMMEDIATELY PLACE INTO COLD WATER FOR ABOUT 3 MINUTES TO STOP THE COOKING PROCESS. ONCE THEY ARE COOL BAG IN FREEZER BAGS IN THE QUANTITY SIZE THAT BEST SUITS THE WAY YOU WILL USE THEM IN THE FUTURE....SOUPS, STEWS, STUFFINGS OR SOAKED IN SYRUP FOR MARRON GLACES.
THE TASTE OF CHESTNUTS ARE SO MUCH BETTER WHEN THEY ARE ROASTED SO IT IS BEST TO DO THIS BEFORE YOU USE THEM IN ANY OF THE FOLLOWING RECIPES.
SWEET CHESTNUT SOUP
COOK ONE LARGE ONION IN A LITTLE BUTTER OR OIL TILL SOFTENED.
ADD 2 CUPS OF PEELED CHESTNUTS AND 2 PINTS OF STOCK (EITHER CHICKEN OR HAM)
SEASON WITH SALT AND PEPPER , BOIL AND SIMMER FOR ABOUT 15 MINUTES.
DELICIOUS WITH A SWIRL OF CREME FRAICHE ON THE TOP
CHESTNUT PATE
COOK 1 LARGE ONION, 2/3 CLOVES OF CRUSHED GARLIC, AND SAUTE IN A LITTLE BUTTER UNTIL CARAMELISED.
ADD HALF A TEASPOON EACH OF NUTMEG AND ALLSPICE ..COOK FOR 1 MINUTE.
ADD 1 CUP OF ROASTED CHESTNUTS, 2 TABLESPOONS OF OLIVE OIL , 2 TABLESPOONS OF CIDER VINEGAR AND QUARTER OF A CUP OF WATER.
COOK FOR 5 TO 10 MINUTES .
PUREE IT TOGETHER AND PUT INTO MOULD TO SET.
SERVE WITH CRUSTY BREAD AND SALAD!!
THE FRENCH ARE VERY FOND OF MARRON GLACE..WHERE THE CHESTNUTS ARE CANDIED IN SUGAR SYRUP, THE ACTUAL COOKING TIME FOR THIS IS RELATIVELY SMALL BUT IT TAKES A FEW DAYS OF COMMITMENT TO GET THE DESIRED GLACE FINISH. ITS NO THE KIND OF SWEET TASTE THAT WE LIKE IN THIS HOUSEHOLD...WE GO FOR THE FULL FAT CHOCOLATE...IF YOU ARE HAVING CALORIES THEN I PERSONALLY WOULDN'T WASTE THEM ON MARRON GLACE!!
HAPPY.....WELL....HAPPY NUT HUNTING!!!!
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