Easy chestnut butter recipe that's great to spread on toast with your favourite platter meats such as turkey.
Chestnuts
Ingredients
520 g fresh chestnuts
Method
Preheat oven to 200°C (180°C fan-forced)
Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Butter
Ingredients
400g cooked and peeled chestnuts
½ cup mild flavoured olive oil
½ tsp salt
½ cup water
1 tbsp maple syrup
Method
Place peeled chestnuts into a food processor. Process until finely chopped. Add oil, salt and water and process until smooth and creamy (if necessary, add extra water to reach desired consistency). Transfer chestnut mixture to a clean airtight jar. Store in the fridge for up to 2 weeks
Tips & Hints
Spread chestnut & maple butter on toast and top with sliced turkey, rocket and cranberry sauce. Drizzle with extra virgin olive oil, season and serve
Spread on toast and top with fresh ricotta and sliced banana. Drizzle with maple syrup and serve
Add to soups, sauces and gravies to add an extra special flavour
