Friday, November 27, 2020

How to make oven roasted chestnuts

Castanea in Las Lagunetas, Buenavista del Norte, Tenerife

Chestnuts are typical on the island at this time of year, particularly around 29 November on the Eve of San Andrés (St Andrew's Day). In Puerto de la Cruz they usually hold the Fiesta del cacharro y la castaña (Fiesta of the pots and chestnuts)This year, there will be no pots and the council in Puerto de la Cruz is focussing its efforts on being able to install at least one chestnut stand, the exact location of which is yet to be determined, so that a tradition is not lost, but it will have to wait until next year to be celebrated as before. So meanwhile, here's how to at least enjoy the chestnuts at home using a conventional oven, and almost recreate the ritual tradition of peeling and eating freshly roasted chestnuts.

Ingredients:

Fresh chestnuts
Water
Salt

Method

Preheat the oven to 200ºC and prepare a tray covering it with aluminum foil.

Check that the chestnuts have no damage and wash them well with water. Make a cut on one side with a good knife, trying to cut the inner skin slightly as well. 

Arrange the chestnuts in a single layer on the baking tray and moisten with a little water and sprinkle with salt. Bake at medium height for about 20 minutes, until when pierced they are tender. Let them cool slightly but peel them still hot to make it much easier. 

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