September 2010
| Seasonal Feature - Chestnuts |
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Chestnuts are steeped in seasonal tradition but few of us appreciate how amazingly versatile and nutritious they are. Originating in Asia, chestnuts were introduced to Europe by the Greeks and have historically been considered a symbol of sustenance. They enjoy a wide culinary application throughout rural parts of Europe where their versatility knows no bounds! In fact in parts of Sardinia and Sicily the dried nuts are ground and used as a gluten free flour for pasta, baked goods and confectionery. Edible chestnuts are the fruit of the sweet chestnut tree and not the more familiar horse chestnut, which is used in herbal medicine. Chestnuts, unlike other nuts, are nutritionally likened to grains because they are low in fat and protein and high in starch. Despite this disparity, chestnuts like their nutty counterparts provide impressive health benefits. They have one of the highest antioxidant contents and are a rich source of protective polyphenols which may help reduce the risk of heart disease. They are also a good source of potassium, manganese, B vitamins as well as fibre. The creamy rich flavour of the chestnut complements their seasonal partnership with Brussels sprouts and of course they make a low fat and tasty addition to the Christmas day stuffing. But why stop there? • Combine cooked chestnuts with dried fruits and a pinch of cinnamon and use to flavour your morning porridge • Mix ground chestnuts with crushed Nairns biscuits to add a seasonal twist to the base of a cheesecake |