The other night, as a part of my birthday shenanigans, I had a divine dish of rabbit with pearl barley, bacon, chestnuts, sultanas and parsley. It was so deliciously balanced - the tender wabbit, salty bacon, earthy chestnuts, sweet sultanas and almost-bitter parsley. Perfection on a plate.
So I imagine the meal would be fairly easy to recreate at home, except I wouldn't know the first thing to do with a chestnut. And they're in season now, so why not make the most of them, right? Here's what I found...
* Buy fresh nuts still in their glossy shell from the markets
* Keep in a cool place and use within a week
* If you don't have a fireplace to roast them in a tray over a fire, whack them on the bbq in between downpours until the skins blacken
* No bbq? Score an X on the bottom of each shell and simmer in water for 10 minutes
* If opening them is a problem, go here for good tips
* Try them plain, or throw them around a pan with butter and a sprinkle of salt and cinnamon
* Or make them into all sorts of soups, sauces, mains, sides and desserts. Try Gourmet Traveller for amazing recipes, or Taste and Cuisine also have interesting ideas for the tasty nuts
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