Chestnut season in Sydney typically runs from mid-March to July, with the peak season usually occurring in April and May. During this time, you can find fresh chestnuts at local farmers' markets, specialty food stores, and some supermarkets.
Chestnuts are a type of nut that are popular around the world for their unique flavor and texture. They have a tough outer shell that must be removed before eating, and their flesh is soft, sweet, and nutty.
If you're looking to cook chestnuts over a charcoal BBQ, here's a simple guide to follow:
1. Start by selecting fresh chestnuts that are firm and heavy for their size. Avoid any chestnuts that have mold, cracks, or are lightweight.
2. Rinse the chestnuts in cold water and dry them with a clean towel.
3. Using a sharp knife, carefully cut a shallow "X" shape on the flat side of each chestnut. This will help the steam escape and prevent them from exploding while cooking.
4. Light your charcoal BBQ and wait for the flames to die down and the coals to turn white-hot.
5. Once the BBQ is ready, place the chestnuts on the grill, cook the chestnuts for about 15 to 20 minutes, turning them occasionally with a pair of tongs.
6. They are done when the outer shell starts to blacken and peel away from the nut.
7. Remove the chestnuts from the grill and wrap in a tea towel for 5-10 minutes.
8. Carefully peel away the outer shell and papery thin skin underneath, the nut inside should be soft and tender. (Tip: Peel chestnuts while they are still warm as they can be trickier to peel when cooled down)
9. Serve the chestnuts hot as a snack or use them in recipes that call for roasted chestnuts.
Enjoy your delicious charcoal BBQ cooked chestnuts!
