Does anyone have any interesting recipes?
Oh yes I need some too! Louis came home from a job site with a big bag of them!
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We picked up at least half a kilo this morning wandering around Herstmonceaux. My preference is roast in the oven, then shelled quickly and eaten hot & sweet.
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Their sweetness works well as an alternative to walnuts if accompanying Puy lentils and pork, but would stick with walnuts for Puy lentils and confit de canard.
Off the top of my head, would probably make a good bitter-sweet winter salad ingredient with something contrasting like radicchio, grilled dry-cured bacon might be a useful addition - with shaved fennel and a walnut oil dressing too?
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Ice cream. Toast first. Break into smaller bits like a very very rough crumble. Stir into vanilla ice cream. Can add coffee or cocoa/chocolate as well (check sweetness).
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Now that sounds VERY interesting.
Has anyone succeeded in making chestnut purée from actual chestnuts? I have some lovely recipes I haven’t made for years and if I can use the real thing rather than tins, that would be great.