CookEat Recipe
Glazed Chestnuts
Peeled Italian chestnuts simmered with aromatics, then glazed in the oven with demi-glace, their own cooking broth, butter and lemon.
Method
Steps
Step 1
Preheat a conventional oven to 350°F. Slit the shell of each of the thirty large edible Italian chestnuts so steam can escape. Arrange on a tin and roast for about twenty minutes, until the scored shell starts opening and the chestnuts can be peeled. Protect your hands and remove both shell and inner skin while warm.
Step 2
Put the peeled chestnuts in a saucepan with half a pint finished white veal stock. Add water sufficient to cover, blade mace as required, the two celery branches, one onion studded with one clove, half a teaspoon salt and two saltspoons white pepper. Cover and gently boil for about twenty-five minutes. Lift out the chestnuts, keeping their cooking liquor.
Step 3
Measure half a gill of finished demi-glace. Prepare only that portion for use as its linked recipe directs, loosening with little hot unsalted veal broth; if chilled or thawed, bring the diluted portion to a full rolling boil and check at least 165°F. In an oven-safe saucepan combine the chestnuts, this ready demi-glace portion, HALF a gill of their OWN reserved cooking broth, half an ounce butter, juice of half a lemon and one saltspoon grated nutmeg.
Step 4
Increase the conventional oven to 400°F. Cook the chestnuts in the saucepan for about twenty-five minutes, uncovered, carefully and frequently spooning their liquor over them. Check that the chestnuts are tender and evenly glazed; time is a guide, and the sauce must not burn. Remove and use hot as required.
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