Autumn Chestnuts Reminds me of London...

Close up of a bowl of chestnuts

Beautiful chestnuts in a bowl

I was at the local Asian market yet again rushing around with Master 3 attempting to get vegetables and meat for dinner that evening, when I spied a bag of chestnuts.

Immediately I remembered my time in London and the novelty of warm chestnuts cooked on what looked like a tin rubbish bin.

My other memory of chestnuts was a friend giving me a tube of French chestnut puree. I can't remember what I did with the beautiful looking tube of puree but knowing I had a bit of French style put a smile on my face. 

I couldn't resist buying the chestnuts, they were only $3.95 per bag and decided I would recreate the nostalgic memory of a winter in London many years ago...

How the looked in the shop - chestnuts $3.95 a bag

My first step was to find out how to roast these babies. It couldn't be easier however the preparation was a bit fiddly. The suggestion is either a cross or slit in the top of the chestnut prior to roasting. I highly suggest the cross so do take the time in preparation - a bit like painting your house really! You will thank yourself for it in the long run! I, however took the shortcut and suffered getting them out of the shells... you live and learn! 

So all you do after the cutting off the skin is put them in a roasting pan or dish, pop them in a medium oven, 180 degrees fan worked for me and roast them for about 15 - 20 minutes. 
I don't remember having them with salt in London but thought something was missing, so after roasting doused them with lots of freshly milled salt.  

Serve in a paper bag and serve them warm!


Now for the disappointing bit, they were quite tricky to get out of the shells and actually the memories came back to me of walking the streets of London spitting bits of shell out. Half a dozen is do-able, any more and you would need to stop in a cosy pub for a beer to wash it down with. 

Chestnut Facts
If you don't slit them they will explode when roasting!
Chestnuts have high water content and are low in calories compared to other nuts and seeds. 
Chestnuts are mostly carbohydrates.   
Chestnuts are called marrons/chataigne in French, castagno in Italian and castanwydd in Welsh.  

Happy roasting and reminiscing

Vanessa

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Vegetables, cheap and cheerful but look impressive!

Roasted vegetables before cooking with the help of a keen apprentice!

Roasted vegetables are so easy, nutritional and great when you don't have the luxury of time to fiddle around in the kitchen because you have kids tugging at your apron strings (actually nagging you to play trains).
As far as photographing them for the blog, it was totally impromptu BUT like spur of the moment things it worked a treat!

Roasted vegetables served with roast chicken.  

The finished result. We ate these with a supermarket roasted chicken - so easy and delicious. Jake even asked for it the following night! The next day I had a few leftovers so in the creative mood, turned the roasted vegetables into an equally delicious salad served with a berry vinaigrette. In hindsight one thing I would have added would have been nuts or seeds or sliced red onions.

Roasted vegetable salad - fresh and delicious! 

Roasted Vegetables

What you need

Pretty much any vegetables that can be roasted. 

Garlic bulbs are one of my favourites.

Carrots, onions, pumpkin, squash, potatoes, parsnip, aubergine, courgettes...

Olive oil

Salt, pepper and herbs such as rosemary, thyme or oregano

How to cook

Peel and cut, drizzle with olive oil, sprinkle with salt, pepper and herbs.

Bake at about 180 degrees for about an hour. 

Serve with any roast meat!  

Roasted vegetable salad

You will need

Baby spinach leaves

Leftover roasted vegetables

Nuts or seeds

Red onions

Feta cheese (optional)

Any vinaigrette you have - even Olive oil and vinegar mixed

How to cook

Really simple, just toss together and add the vinaigrette at the last minute.

A fantastic addition to any meat of fish meal or served with a quiche or pie at lunchtime.

Extra addition - I couldn't resist  adding this picture! Dinner tonight with a cooked chook! 
Roasted apples, garlic, carrots and  tomatoes.

     



    

Smoked Fish and Greens Pie

A change from the usual fish pie with mash and chock a block filled with healthy green veges, its a pie using half the amount of pastry. It also requires NO milk or cream. Its great to keep the tins of smoked fish fillets in the cupboard for a tasty and economical lunch or dinner. The little one (3 years) loved it!

Important - if using smoked fish, the liquid is quite salty so you DON'T need any salt. 


Changes you could make...
Use milk instead of stock
Use smoked chicken instead of fish
Add curry powder or wholegrain mustard


Ingredients
1 onion
1 courgette
Olive oil
2 tablespoons butter
2 tablespoons flour
400ml - 500mls chicken stock
450g tin of smoked fish fillets (NZ - Sealord chunky style )
Splash of white wine (optional)
Greens - I used frozen spinach, broccoli and peas
Store bought frozen puff pastry


Method
Pre heat the oven at 200 degrees
Saute the chopped onion and courgette until soft in the olive oil
Add the butter and melt
Take off the heat and add the flour and mix into a paste (roux)
Add the liquid from the smoked fish fillets - stir until smooth
When thickening add the wine and or the stock. Keep adding and stirring until you get a thick but smooth consistency.
Add the vegetables and fish and cook for a few minutes.
At any time you can add more liquid to keep the consistency thick and smooth


Put the pie filling into an oven proof dish
Roll out the de-frosted pastry and place over the top, pierce holes or take out a small circle from the center. (I used a wine lid to do this and it worked a treat!)
Seal the edges with a fork and bake until golden (about 20 minutes)


Enjoy with a fresh green salad, a dollop of tomato sauce and a nice cold beer.

Lentils really are delicious!!!

I never thought I would be promoting lentils but this dish is really satisfying, tasty and moreish!

PS - the photo isnt with pumpkin seads!

WOW your co-workers with your healthy and delicious creation!

Lentil and white bean quick and healthy lunch
You will need...

1 can white beans - cannellini or butter
1 can brown lentils
1 onion
1 courgette
A few cloves of garlic
A splash of olive oil
A bunch of torn basil
A handful of pumpkin seeds


Pan fry in olive oil an onions, a few garlic cloves and a courgette until soft.
Add a tin of brown lentils - drained
Add a tin of cannellini or butter beans  - drained
Heat through until hot.
Mix through fresh basil and season with salt and pepper
Toss through a hand full of pumpkin or sesame seeds.


Eat whilst hot! This makes two generous portions so great for two healthy people of save the second portion for the following days lunch. Great healthy and cheap lunch to take to work!