Perfect for roast or grilled meats such as lamb, beef, chicken, duck or pork. Perfect on steamed vegetables like broccoli, asparagus or cauliflower. Recipe created by Stefano Manfredi, leading chef, restaurateur and owner Manfredi at bells and Balla.
Score chestnuts by cutting a small x on the flat side with the tip of a sharp knife and place on a tray under a moderate to hot grill for about 10-15 minutes depending on their size. Parts of them will burn and go black. Don't worry; this is just the outer shell.
When ready place nuts in a clean tea towel. Wrap them up for five minutes. Giving them a little squeeze will make them easier to peel. Unwrap and peel both the outer shell and the pellicle off. Chop peeled chestnuts to size of large breadcrumbs and mix with remaining ingredients.
Season with salt and pepper to taste.
Makes 8 servings
| Prep Time: | 15 mins |
| Cooking Time: | 15 mins |
| Ready in: | 30 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Side Dish, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 1576 kj |
| Calories | 377 kcal |
| Fat | 20 g |
| Saturated Fat | 2.6 g |
| Total Carbohydrate | 38.9 g |
| Total Protein | 3.6 g |
| Fibre | 12.6 g |
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