hmm well i guess it may depend on the variety for if they dry out too much as ours are generally fine but also for how they peel, some can be very easy.... others can be a real pain when you want to eat them! The bigger cuts is (hoping) generally to try make them a bit easier to peel

hahahaha good on ya for trying. Dont give up! It'd be a great idea around a fire to cook them 

Somewhat related, does anybody know where I might be able to procure one of those metal bed heating pans that Gennaro uses to roast the chestnuts? It definitely seems like a cool way to cook stuff over the fire.

Beautiful BC wrote:

Duo wrote:

Somewhat related, does anybody know where I might be able to procure one of those metal bed heating pans that Gennaro uses to roast the chestnuts? It definitely seems like a cool way to cook stuff over the fire.

ebay or antique stores or flea markets I'd guess.

Yeah, I was afraid of that. I was just hoping that maybe somebody knew a reliable place to pick one up at. It'll probably be even harder to find them here in Canada.

janesofos wrote:

Does anyone have the recipe for roasted chestnuts that Jamie and Gennaro did on the Christmas programme. Would be really grateful.......

Ok Jane.....here is how they did it.  There were 2 ways - one was in a roasting container fashioned out of a Victorian bed warmer.  Place in coals of fire.

The other - and the one I think you want the recipe of was......

Put chestnuts in a saucepan or similar.  Add cold water, salt, wild or dried fennel and a good chunk of orange peel and boil the lot on a fire.  He didn't cut them or anything beforehand.  They just split.

Jamie also suggested putting the boiled chestnut in some mashed potato with bacon......

If you ever see a show that you need some info from, go to YouTube.com.  Type in the description i.e. Jamie Oliver Christmas Special and it comes up with the show in segments - fyi, the chestnut roasting segment is in segment #5.

I hope this helps you - have a wonderful season!!