Chestnuts- 220g fresh chestnuts
- 1/4 cup white sugar
- 1 tbsp unsalted butter
Salad- 1 bulb fennel, trimmed and halved lengthways (reserve fronds to serve)
- 2 oranges, peeled, all pith removed and sliced into rounds
- 1 small radicchio, washed and leaves separated
- 150g gorgonzola or similar soft blue cheese, roughly crumbled
- Extra virgin olive oil, to serve
- Crusty bread, to serve
| Chestnuts- Preheat oven to 200°C (180°C fan-forced)
- Cut a shallow cross into the flat side of each chestnut shell, this prevents the nut from overheating and bursting while cooking
- 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 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
- Heat a non-stick fry pan over medium heat, add cooked, peeled and quartered chestnuts, sugar and butter. Cook for 5 minutes, stirring frequently so your mixture doesn't burn. When the sugar mixture starts melting, stir constantly until all sugar is melted and chestnuts are coated
- Transfer immediately onto a sheet of baking paper and separate nuts away using two spatulas before they cool
Salad- To make salad, using a V-slicer or sharp knife, very finely slice fennel. Arrange fennel, radicchio, gorgonzola and oranges on a serving platter
- Sprinkle with candied chestnuts and reserved fennel fronds. Drizzle with extra virgin olive oil, season and serve with crusty bread
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