Note To roast chestnuts, preheat oven to 180C. Score tops and bottoms with a sharp knife, place on a wire rack over an oven tray and roast for 10-12 minutes or until skin splits, transfer to a bowl and cover tightly with plastic wrap. Stand for 10 minutes to steam, then peel, removing hard outer and thin inner shells. Peeled frozen chestnuts are available from The Essential Ingredient. See www.cheznuts.com.au for other stockists.
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