What can be prepared from chestnuts if you have already bought these exotic fruits? In our markets they are very rare guests. But in Europe they are often served at the Christmas table. And, of course, they know well
how to cook chestnuts. The recipe for poultry stuffed with these fruits is very popular. Baked chestnuts are a common street treat. Let's look at what you can make of these unusual fruits.
How to choose and how to cook chestnut
The fruits of horse chestnuts are inedible. Eat only southern. They are sweet to taste. And outwardly they are quite different from horse ones: the needles covering the peel are thicker, and there is not one chestnut in the box, but several. They grow in the Caucasus and in some places in Europe. They are imported to Russia from Armenia and Azerbaijan. Before cooking the chestnut, it should be cleaned of the shells that cover the outside. A
also from white inner membranes. Still, before cooking the chestnut, it is cut crosswise (or make a small notch on the side). Without this procedure, the fruit may explode when cooked. This must be done if you are going to
roast chestnuts, as well as if you want to bake or boil them.
The range of dishes that are prepared from these fruits is quite wide. Almost any housewife in Europe knows how to cook chestnut for dessert. The easiest way to fry. Incised fruits are laid out in a pan (preferably cast iron or aluminum). Linen napkins soaked in water are laid on top. This will protect the chestnuts from drying out.
The lid is closed and fried for half an hour, occasionally stirring, as well as wetting dry wipes. The finished walnut shell is easily removed and appears to be brittle. Serve them by pouring chocolate or any other sweet sauce.
Chestnuts are not only a dessert
With these fruits, you can bake rabbit and poultry. You can mash roasted chestnuts with a blender by adding vegetables or a little vegetable broth. They are also an excellent filler for soups. You can cook them in unsweetened sauce. For example, in a coffee shop. To do this, take half a kilogram of peeled fruit, cut and boil in boiling water (5 min). Then peel and cook for another quarter hour. Take two yolks, beat with a couple of tablespoons of brandy, add 100 g of strong freshly brewed coffee. Grind with cream and cook in a water bath until thickened. Then pour the chestnuts with sauce, serve.
Mashed soup
Pour a handful of peeled chestnuts and one chopped celery stalk with two glasses of meat broth and simmer until tender. Then puree and season with a spoon of flour fried in butter. Boil, pepper, add salt, half a glass of warm cream. Serve with croutons.
Chestnut Meat
Cut the flesh into portioned pieces. Pickle in white wine with spices overnight. Fry with onion. Then add chestnuts, figs and orange zest. Add broth or remaining marinade and simmer until cooked. As needed, fluid can be added.