Our chestnuts are perfect for roasting, glazing or just about anything else. They can also be processed into flour to cater for people with gluten allergies. Their taste is very distinct and widely used in southern european cooking.
Sample recipe: Penne with chestnuts & mixed mushrooms
2 tablespoons extra virgin olive oil
3/4 cup chestnuts
2 cloves garlic crushed
3 tablespoons butter
250 g mixed mushrooms (field, oyster, enoki, Swiss Brown) thickly sliced
1 tablespoon mixed, chopped fresh herbs (parsley, thyme, marjoram, chives, etc.)
250 g penne
shaved Parmesan cheese
salt and cracked pepper
Chop chestnuts. Heat the oil in a large pan and saute chestnuts over moderate heat until golden brown. Add garlic and cook for one minute. Heat butter in saucepan and saute mushrooms until tender. Add the chestnuts and any oil in the pan and mix in, together with the fresh herbs. Add a little salt and pepper. Meanwhile cook the penne pasta in plenty of boiling water until al dente. Drain well, and tip into a serving dish. Pour over the sauce, top with shaved Parmesan and cracked pepper.