The Joy of Hygge by Jonny Jackson

Author:Jonny Jackson
Language: eng
Format: epub, pdf
Publisher: The New Press
Published: 2017-02-03T05:00:00+00:00

Roasted Chestnuts

Roasted chestnuts are the perfect excuse to cuddle up with your loved ones by the fire. Cooked to perfection, their pale insides become nutty, creamy, and surprisingly sweet. Serve as they are or dip them in spiced melted butter. (Serves 4–6)

Ingredients

2¼ lbs (1 kg) chestnuts

For the spiced butter:

2 ounces (60 g) unsalted butter

1 cinnamon stick

Pinch of nutmeg, salt, and sugar

Method

Heat the oven to 400°F (200°C, Gas 6).

Lay the chestnuts on their flat sides and use a sharp knife to cut a long slit or a cross in the curved shell (when you roast them, the steam will escape and they won’t explode).

Place in a roasting tin in a single layer, flat-side down, and bake until the skin splits open. This should take around 30 minutes.

When the chestnuts are cool enough to handle, peel away the tough outer skin and pop the sweet white kernel into your mouth.

To bake on a fire:

Place the prepared chestnuts in a cast-iron frying pan or a skillet in a single layer.

Position the pan in the glowing embers of the fire.

Turn the chestnuts over from time to time so they cook evenly. They will take 5–10 minutes to cook.

For the spiced butter:

Melt the butter over a low heat and stir in the spices, salt, and sugar. Once melted, remove the cinnamon stick and transfer the mixture to a small dish for dipping.

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