Chestnuts - the forgotten nut

 

 

Despite being grown in Australia for over 150 years, Australians are still confused by how to prepare chestnuts, and a third of the population has never tasted them.

 

"Many Australians aren't familiar with chestnuts, despite the fact that we produce 1500 tonnes of them each year here in our own country. I grew up eating chestnuts, and despite what some people think, they're incredibly versatile and simple to prepare," says chef Stefano Manfredi, of Osteria Balla Manfredi at The Star and Manfredi at Bells restaurant at Killcare.
 

Chestnuts are part of Manfredi's Italian heritage. He remembers eating chestnuts as a child in Italy and often includes them on the menus in his restaurants. Manfredi has created three new simple recipes to reveal the versatility of this magnificent ingredient to Australian home cooks.
 

"The simplest way to eat chestnuts is as a delicious snack. Just make a small incision on the flat side of the chestnut to prevent bursting. Roast in the oven, on the barbeque or under a grill, and then peel while still warm," he says.
 

Chestnuts are cholesterol free and relatively low in calories compared to many other nuts and seeds. For example, roasted chestnuts have half the calories of roasted cashews. They're also low GI, which means the body digests them slowly, keeping you satiated for longer.
 

Traditionally thought of as a winter food, the Australian season actually begins in March. Early season chestnuts are suitable for warmer weather recipes and Manfredi has developed two of his new recipes with a warmer climate in mind so that people can enjoy chestnuts in early Autumn.
 

Although chestnuts are typically eaten in savoury dishes, Manfredi suggests getting creative with this versatile nut.
 

"Chestnuts are a fantastic all-round ingredient. They are delicious sliced into salads or boiled as an alternative to pasta or potatoes. You can even puree boiled or roasted chestnuts to stir into soups to add thickness. Chestnut puree also lends itself beautifully to desserts like tiramisu, tortes and cakes," he says.

 


 

"The texture of a cooked chestnut is like that of a baked potato, soft and crumbly. The taste is unique and nutty but subtle, which is why they work so well for both sweet and savoury dishes," continues Manfredi.
 

"Chestnuts pair well with fresh ricotta cheese and baked pumpkin for a late summer, early autumn salad," says Manfredi. "Boil scored whole chestnuts in water for five minutes and peel while still warm. Stack cubes of oven roasted pumpkin on a plate, spoon ricotta around and scatter sliced boiled chestnuts on top. Garnish with sage leaves and a sprinkling of sesame seeds and you've got a wonderful, quick meal."
 

Chestnuts are grown on trees in areas such as North East Victoria, the Dandenongs outside Melbourne, Batlow and The Southern Tablelands in New South Wales, in the Adelaide Hills and Manjimup in Western Australia.
 

Harvested in autumn, the season runs from March to July, during which time chestnuts are readily available from supermarkets and independent grocers in the fresh produce section. Other Australian Chestnut products such as frozen peeled chestnuts, chestnut puree, meal and flour are available from specialty food stores.
 

"The chestnut harvest this year is looking like it will be another good crop, even though some growing areas have had dry conditions," says Jane Casey, spokesperson for the Australian chestnut industry. "The benefit of this is that this year the flavour of chestnuts will be more intense and sweeter."
 

"Make the most of fresh chestnuts when they're in season and use chestnut puree and frozen peeled chestnuts at other times of the year. Choose firm shiny, fresh nuts and once home, treat them like vegetables and store them in the refrigerator." Casey says.
 

Chestnuts are an excellent source of vitamin C, folate, and minerals such as calcium, magnesium, zinc, iron and potassium. Chestnut flour and meal are gluten free and suitable for those with intolerance and coeliac disease.
 

"Chestnuts are not native to Australia and the first trees were thought to have been introduced with the influx of migrants during the Gold Rush of the 1850s. Many Australians have fond memories of buying chestnuts hot and fresh in Europe or Asia where street vendors roast chestnuts over open fires, but when they return home they are unsure how to include them in their own cooking. We want to show Australians how to prepare and enjoy this wonderful local ingredient." concludes Casey.  More details.....
 

 

 
 

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