'Tis the season to eat chestnuts! Fa la la la la, la la la la! Hear ye! Hear ye! Chestnuts are shit hot! Tell your mother! Tell you father! Tell your brother from another mother! Huzzah!
That pretty much sums up how I feel about chestnuts. If you thought my enthusiasm couldn't get any greater, try listening to my hyperbole when I use pre-prepared chestnuts. No peeling! No roasting! All the the flavour with none of the fuss. Embrace your inner lazy git - she'll thank you for it when she wakes from her mid morning nap.
So the pre-cooked chestnuts fit the bill nicely when I decided a quick salad was on the menu one lazy Saturday. Chestnuts are a killer ingredient in stuffings, and the flour makes a particularly good Italian cake. But a nicely baked chestnut goes quite well with a sharp dressing, a meaty piece of cured meat and some peppery greens. Salad it is.
