It's the chestnut season n'est pas? so I thought it would be nice to buy a bag from the local chestnut shop and try them in the woodburner oven. So far so good. In they go while I toddle off and help a friend with some screeding. Half an hour later the oven looks like a chestnut apocalypse, not a single chestnut survived, they looked like each one had been seeded by Alien and exploded violently before spraying the inside of the oven with it's mushy guts. The smoke filled the yurt from crown to floor and didn't smell very nice at all. Still, all it took was a good clean out of the oven, a quick hoover and a fistful of joss sticks and it was acceptable, if a not entirely pristinely fragranced place to be.
Maybe chestnuts are roasted within the confines of iron roasters for a reason, maybe for the same reason that popcorn is best cooked in a pan with a lid and not thrown into a chip pan full of boiling oil (don't ask).
Fail. Gotta cut the shells before cooking or they.. well, you know the rest.
ReplyDeleteAnd a half hour is massively excessive. From watching the chap on the stall t'other week, you need a mesh above coals, and about two minutes cooking time.
Nom.
Massive fail I'd say. Even the second attempt (confined to a saucepan with heavy lid) ended up with the lid being blown off. Next time, they are getting cut and put right on the coals.
ReplyDeleteThanks for the advice :o)