Superfoods - Chestnuts

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The chestnut is one of the most symbolic fruits of autumn. The chestnut is a very old tree that occurs in cool and humid climates throughout Europe, parts of Asia and North America. It is a totally seasonal food, it is only fresh from the beginning of October to the beginning of January. The main quality of chestnuts is that they are a high quality carbohydrate. 50% of their composition is water and they are a great source of energy, what the brain needs to function properly. Recipes: - Cooked chestnuts - Chestnuts and vegetables accompaniment - Canned chestnuts

The chestnut is one of the most symbolic fruits of autumn

It begins to appear in the streets at the beginning of October and its delicious aroma is warm and delicious Fills the whole city Autumn arrives and so does the chestnut

The chestnut tree is a very old tree, I am surrounded by a wonderful chestnut forest

There are data that speak of the use of the chestnut as food since before Christ

Nowadays they grow in forests all over Europe, Asia and part of North America and they need a humid and very very cool climate to proliferate the chestnut is found fresh in the market

Only in autumn as I said it is a totally seasonal fruit appears more or less at the beginning of the season From September to the end of December depending on the variety cultivated It is harvested by hand and must be done with good gloves to protect us from the hedgehogs because they prick a lot The chestnut can be found in supermarkets and greengrocers throughout the autumn

Dried chestnuts can be found throughout the year The variety called Pilonga that is dried with smoke or dried in the sun It has been one of the main sources of carbohydrates in Europe since ancient times before the arrival of the potato in Europe

This was the main carbohydrate Little by little the use of chestnuts in cooking is recovering

And increasingly enriches more our diet discover it with me Did you know that although it may seem the main producer of chestnuts is China, when you buy them make sure they are from your land

Even if the others are a little cheaper

Did you know that before the potato came the chestnut was the queen of dishes, it was the main source of carbohydrates in the humblest households in Europe

Did you know that curiously the word chestnut appears in many expressions as for example It takes chestnut to mean something good and bad or what a chestnut when someone hits each other or you get a disappointment, there are also less elegant ones who threw a chestnut to mention flatulence

It seems that everything has a little to do with the fact that a chestnut falls on your head in the middle of the bush, which must have been a very frequent a few centuries ago They are high quality carbohydrates they contain fiber and satiate the appetite They are rich in potassium contain high doses of iron and calcium have group B vitamins, vitamin A, they are a super energy food

I confess That one of my favorite autumn delicacies is the chestnut I'm addicted yes i'm addicted i love toast i love it cooked and if i have a dish In front of me I eat it until I don't leave a single one and I don't care if I have to share it or not as if I were a squirrel

Chestnuts are a superfood that has been forgotten little by little

And it has been a little bit relegated to the chestnuts in the street that moment in which one and it has lost a lot of importance

What I want is to encourage you again to introduce it in your diet

I want this amazing ingredient to appear in your kitchen

And for that I'm going to give you the first recipe The cooked chestnut You would think that everybody knows how to cook chestnuts

As it turns out, they don't How do we do it, first of all we have to choose the right chestnut, a big chestnut is not the same as a small chestnut The small ones They are more suitable for baking in the oven or in a frying pan

The big one is the one that we cook very large The good thing is that we don't have to make any cuts, we can put it in the casserole as is

Big chestnuts I already have the water And let's add to see that I did not burn myself We put them all in but the thing is not just a chestnut with water and that's it, but it would be a bit bland

We have to raise the flavor of the chestnut And how are we going to do it With coarse salt Coarse salt Salt enhances the sweetness of things, there are many desserts or biscuits

That have a little bit of salt in them, so do chestnuts

Even more than in a pinch a handful of salt We have sea salt I put it in my hand More or less a handful, for inside We are looking for a little Imitating sea water If we lived by the sea we could put in a portion and the following Is to give it a little touch of aniseed Star anise What is aniseed Bigger to see if it comes out and we also throw a handful To cook it with the chestnut And here comes the trick, how long we leave it to cook for Well then depends a little on size It doesn't mean if the chestnut small if the chestnut sorry it's small You can't cook it of course we can make it the same but the big chestnut is like much better plus it's more meaty easier to peel If the chestnut is tiny You have to leave it on the fire for an hour at least

Think about the clock, you look at it for an hour After 45 minutes he takes out a chestnut Peel it and see how it goes And if you see that it is getting a texture that is not too floury, leave it for 10 more minutes

And that's it the bigger the chestnut the more cooking time it needs between an hour and a quarter and an hour and a half, so from there you have to calculate First one hour As after 10 minutes you take one out, you test it, maybe it has 5 minutes more, maybe it has 15 minutes more

Depends Fire temperature at full If you have a vitro then at 8, 9 depending on the spectrum And if you have to be a normal fire stove on high heat They are absolutely Delicious And addictive And how it remains because this has a long time to go Well, I've already got a few things here For you to see This is the chestnut Cooked Already peeled of course Another super important thing when we peel them We have two skins on the chestnut the hard shell that we perceive on the outside And the soft shell that is like velvet on the inside that we have to peel it very very well and with Very careful because You'd think you could eat it But it is precisely that shell that gives gas

Chestnuts are notorious for giving gas, it depends a little bit on how you eat them

If you peel them well, you shouldn't have to here I open one of these wonderful chestnuts Super sweet delicious Why are there no chestnuts all year round? Once autumn is over The chestnuts They disappear from the market and how can we continue to eat them, because there are several ways The most classic is the chestnut pilonga I have it here A dry chestnut How to recover a dry chestnut Well, we soak it at night all night like the chickpeas and the next day we will have again Our chestnuts full of water and ready for Cook The roasted chestnut I'm afraid that with the pilonga is not possible but we can use it

To make sauces to accompany vegetables to make creams A lot of dishes but in addition to the chestnut pilonga we can make our own chestnut preserves How Chestnut syrup this way you will have it available almost all year long What we need Just make a syrup The traditional syrup is with sugar, me personally I'm Enemy of sugar So I tend more to honey so we are going to do A much healthier syrup with honey and the chestnuts that we cooked before

that we already have them here, peeled is a Chinese job I warn you we put them in In a bowl with water Little water depends a little on the canning jar If you're going to make a giant pot then you'll have to boil a liter of water if not then a tiny pan because my pot is tiny And with honey you are going to add Approximately half of the jar, so it has to be very sweet

Why honey Why honey besides being delicious is a great preservative Here we go putting the honey What is the secret of the syrup Well, that it thickens You have to go thickening and for that We have What a constant stirring In the meantime I'm going to tell you Other details of how we can eat chestnuts all year long I have recently discovered because I didn't know it That we can also freeze the chestnut When it is time You have to select well that they are chestnuts, because they are good

We put them in the freezer and that's it We can enjoy them practically all year long and we go stirring The honey also gives the preserved chestnut a fabulous, delicious touch

this mixture You are adjusting it a few at a time as you notice We will never have a syrup left As thick as sugar Sugar is a very different substance from honey, they have nothing to do with each other

what we are talking about is Healthy cooking Processed white sugar even I'm going to dare to say it Brown sugar is not the best for our health While it's heating up It is important that it does not boil because honey should not be cooked

let's fill the little chestnut pot Choosing The best looking ones are the most beautiful ones Remember that they have to be well peeled so that there are no pieces of skin left

Or at least Try and we fill it with almost everything that will fit The chestnuts Enhancing the sweetness with honey they are a real treat and I think that Already The mixture is dense I insist it's not a syrup like this, it doesn't have to be like candy

And here we go Very carefully I'm sure I'm going a little off we fill to the brim And when we start to eat it this is another question the million dollar question Well, I advise you At least let the chestnut rest

1 or 2 months For you to take A big surprise And now I'm going to do The third recipe It is my mother's recipe We usually make it at Christmas time at home As an accompaniment of seitan because I don't eat meat but it's a fabulous sauce to go with meats Or very tasty fishes maybe a tuna is a sauce with chestnuts Shiitake mushrooms Onion And a little more It's finger-licking good How we started we have everything cut Onion Fresh shiitake mushrooms could also be dried if you have dehydrated them

you can put it in water again And you can use it whenever you want And chestnut already cooked and peeled Depending on the time of the year you will have to use the pilonga or if you're lucky that it's the time of year like now when they're fresh, then fresh chestnuts

I have put extra virgin olive oil in a frying pan And we are going to start sautéing the onions Lots and lots of onions Red which is more colorful gives a lot of color And we raise the temperature This sauce is taking a little while oops I think I've gone too far, yes better First the onion is being stirred

And then we will add the mushroom that cooks much faster It releases a lot of juice that we are going to use for the sauce But then we have to add a little bit of water, a touch of white wine, which really enhances the flavor

and salt With salt someone who might like it with soy sauce but that still gives it a touch of oriental magic that we are looking for more flavor as more country Start ringing This oil smells, unbelievable we add the mushroom inside it may look like we are making a vegetable stir-fry But little by little as we are hydrating the sauce it's getting that point Much juicier And let's skip if anyone is curious About what is seitan what I've excited before seitan is wheat protein it is gluten for the celiacs prohibited but if you are not it is one Quite tasty option than taking vegetable protein And a finger licking christmas dish this has to be here for a little while, I'm stirring it up and letting it cook The vegetables We have already browned the mushrooms, the onions are a little bit poached it's time to add the chestnut and here we already ask for a gua, a little touch of water and start to salt Perfect that's it, let it all go, let it all go and we're going to be adding Salt to taste An option would be Thickening almost at the end With a little bit of cornstarch than corn flour At home we are a little more Alternatives we do it with kuzu root Or arrowroot Which is something very medicinal with a very similar effect to cornstarch

The thing is To give it consistency thickness But we don't need to depend a little bit On what you want Get This Let's leave A little while A few 10 almost 15 minutes Here stirring from time to time I'm going to give it a little touch of white wine What it is What it flavors it looks very very good with the mushroom in particular And also with the chestnut You can see it right away when you put wine in it, it smells like winter white wine non-red And this is going to stay here About 10 minutes Look how it looks After about 10 minutes have gone by in total about 15 We already have this chestnut accompaniment that is called sauce but but it's not a sauce right, what happens is that it's such a juicy dish that I always call it a sauce because it goes with other things I'm going first to show Because it is a marvel It almost makes you want to eat it like this but the idea is that it goes next to plates

Much stronger food, as it weighs let's make some room for it Setting aside wine and let's see if with the other hand I have more strength And here it is you see it's super juicy Dish accompaniment winter And I close the chestnuts chapter, my beloved chestnuts Reviewing the three recipes I gave you today Chestnuts cooked with aniseed and coarse salt Delicious A chestnut preserve that you can eat all year long, they are almost like candies

And this accompaniment for meats and fish that is a dish that is a dish Very very wintry It is time to demystify the chestnut because it is said that chestnuts are very fattening

People think that it's going to be bad for them, that it's going to give them gas

It's not the most digestive food in the universe but it doesn't have that either

real fame, it's not true that eating chestnuts doesn't let you leave the house and it is not true that You're going to get like a barrel the chestnut is not fattening the chestnut is satiating and this is maybe you'll be able to get Surprisingly it's perfect for weight loss diets precisely because it takes away the hunger So take advantage of it Toño when it's chestnut season and when it's not you have a lot of resources

Freezing pilongas chestnuts Or is it cute enjoy them

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