Over the course of the next few weeks, Sarah Thompson of Sussex Kitchen will be sharing some festive good cheer with a mouthwatering series of Sussex chestnut recipes based around this humble nutty gem. Plan an entire meal with everything from canapés to dessert or dip in and out for a foraged dish packed with lots of seasonal Sussex flavour. Over to Sarah:
Chestnuts roasting on an open fire, Jack Frost nipping at your toes…
There’s something undeniably cosy about the phrase, isn’t there? And at the heart of this wintry image lies a humble, yet versatile nut: the chestnut.
Sussex’s chestnut connection
Sussex, with its chalky soils and mild climate, has long been a chestnut haven. These trees have been part of the county’s landscape for centuries, providing food and timber for local communities. It’s no wonder that chestnuts are so deeply ingrained in Sussex’s culinary and cultural heritage.
Festive tradition
Chestnuts are inextricably linked with the festive season. The aroma of roasting chestnuts fills the air at Christmas markets and fairs, evoking feelings of warmth and nostalgia. The tradition of roasting chestnuts dates back centuries and is often associated with the winter solstice. It was believed that roasting chestnuts would ward off evil spirits and bring good fortune. While chestnuts are synonymous with Christmas, their versatility extends far beyond the festive season. From hearty soups and stuffings to decadent cakes and pastries, chestnuts add a touch of luxury and warmth to any dish.
Chestnut festive feast
Whether you’re enjoying roasted chestnuts by the fire or incorporating them into your festive meals, this sustainable delicacy offers a delicious and nostalgic experience. This season, embrace the tradition of chestnuts and savour their unique flavour and culinary heritage.
Chestnut purée recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Serves: 4
Ingredients:
- 2 cups / 240 g fresh chestnuts (1 cup of vacuum-packed cooked chestnuts)
- 1/2 cup / 120 ml water (dairy or plant-based) (adjust for desired consistency)
- 1 tbsp butter (dairy or plant-based) (optional, for extra richness in savoury dishes)
- 1 tbsp sugar (optional, for a sweet purée)
- Pinch of salt (optional for savoury use)
Instructions:
- Prepare the chestnuts (fresh): Preheat your oven to 200°C / 180°C Fan / Gas Mark 6 /. Score the chestnuts: Using a sharp knife, cut an “X” on the flat side of each chestnut. This helps the chestnuts release steam and makes them easier to peel. Roast the chestnuts: Place chestnuts on a baking sheet, roast for 20-25 minutes, or until shells peel back slightly and the chestnuts are tender.
- Peel chestnuts: Once cool enough to handle, peel chestnuts, removing the outer shell and thin inner skin.
- Cook: Place peeled chestnuts in a medium saucepan. Add water (dairy or plant-based or milk for a richer purée) and bring to a gentle simmer over medium heat. Cook for approx. 15 minutes, or until soft and mashable with a fork.
- Blend: Once cooked, transfer to a blender or food processor. Add cooking liquid (water, milk or dairy alternative) a little at a time until you reach the desired smooth consistency. For extra richness in savoury dishes, blend in the butter (or dairy alternative), add a pinch of salt to taste.
- Sweet purée variation: Add 1 tbsp sugar, drizzle a splash of vanilla extract.
- Store: Allow to cool, transfer to an airtight container and refrigerate. Will keep for up to 5 days, or freeze.
Chestnut syrup
Chestnut syrup is perfect for drizzling over pancakes, waffles, or adding to cocktails and coffee.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Serves: Makes about 1.5 cups of syrup
Ingredients:
- 1 cup / 120 g chestnut puree (shop-bought or homemade)
- 1 cup / 240 ml water
- 1/2 cup / 60 g sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- Cook: In a small saucepan, combine chestnut puree, water, sugar, vanilla extract, and a pinch of salt.
- Simmer: Bring to gentle simmer over medium heat, stir occasionally until the sugar dissolves and the mixture thickens, approx. 10-15 minutes.
- Strain: Remove from heat, strain the syrup through a fine mesh sieve or cheesecloth to remove any solids, leaving a smooth syrup.
- Cool and store: Let syrup cool completely before transferring to a clean jar or bottle. Store in the fridge for up to 2 weeks.
- Use: Drizzle syrup over pancakes, mix it into cocktails, or stir it into coffee for a rich, nutty flavour.
If you’ve enjoyed this post about chestnut recipes, why not try:
Chestnut Recipes: Canapés & Starters
Chestnut Recipes: Mains & Desserts
Chestnut Recipes: Festive Chestnut Drinks
Sarah of Sussex Kitchen is a freelance creative based in Sussex and self-confessed obsessive foodie for over 20 years. Her culinary journey began as a distiller 15 years ago. Since then, she has leveraged her skills as a photographer, filmmaker, storyteller, food writer, brand strategy, and recipe developer to create stunning and impactful work.
