Christmas is coming!

Okay well not quite, but for us Antipodeans we have to plan ahead.

I love chestnuts, as does my sister, Flossy, and I think the rest of the family quite enjoys them in the turkey. Floss and I are vegetarians so this is our big thrill for Christmas and we do Margaret Fulton’s delicious and simple Chestnut stuffing recipe as a main dish for us and the one of the two stuffings we put in the poor bird. However, by Christmas it will be hot and the chestnut season will be long over.

So, we have to 'get ahead' and prepare the chestnuts now and freeze them, where they keep very well until the festive season is really with us. One year we were caught on the hop (having failed to get organised) and ended up sourcing whole, peeled, vacuum tinned, French chestnuts from David Jones. We paid $25 for two little tins – moral of the story is we get organised NOW! This year I bought them on special - always love a bargain !

They have a distinctive, nutty/floury/slightly sweet flavour. Just look how pretty they are.

Usually, we've microwaved them to loosen the pellicle (the layer beneath the outer shell) from the nut. But this year after some research and painful memories of burned fingertips (you must peel them while they're still very warm and damp), the shells jamming further under our fingernails with each chestnut, we trialled the boiling method. Much, much, much better!!

Before cooking, the most important step is to cut the shell to prevent the nut from exploding while cooking! In the past the cutting of the shell has caused blisters on our hands, as we've cut the slit into the pale end (hilum). This year I hacked across the face of the nut, quite good if you've some anger to vent!! The cut should go full thickness through the shell, and perhaps the pellicle, but not into the flesh of the nut.

Place chestnuts into a pan of cold water, bring to the the boil, cover and simmer for 10-12 minutes or until flesh is tender.

It is easier to peel chestnuts while they are still warm and damp. We left them in the water with a teatowel covering the top of the pan - naturally we removed the pot from the stove! Remove the outer shell and also the inner brown skin or pellicle, as this can sometimes taste quite bitter.

So having done all the hard work and yielding many more chestnuts than we needed we decided to make a delish salad. It looks a bit funny but the taste - sensational!!

Chestnut and Crispy Noodle Salad For 2 servings (It really would have served 4):
1-2 cups (probably don't need more than a cup really) peeled, steamed or boiled chestnuts (steam 15-20 mins),1 tsp sesame oil,1 tsp soy sauce, 2-3 cups crisp lettuce strips + salad vegetables (spring onion, coriander leaves, celery, cucumber, red pepper, sprouts), about 1 cup crisp-fried noodles, about ¼ cup prepared dressing, 2-3 tsp toasted sesame seeds (optional).

Coat steamed chestnuts with sesame oil and soy sauce and quickly stir fry· Cut the crisp lettuce into strips· Place in bowl with two or three other salad vegetables cut into thin strips· Toss warm chestnuts with about 1 tbsp of dressing· Toss salad mix with about 2 tbsp of dressing· Layer the greens, crisp-fried noodles and chestnuts in a pyramid on a plate· Sprinkle with toasted sesame seeds (if you wish).

DRESSING
2 cloves garlic (optional)

1 cm piece of fresh root ginger

1 small dried chilli pepper (optional)

¼ cup wine vinegar or rice vinegar

¼ cup Kikkoman soy sauce

1-2 tbsp sugar

1 tbsp sesame oil

1 tbsp cornflour (about) ½ cup water

Roughly chop the garlic and ginger in a food processor. Process with all remaining dressing ingredients (or shake together), except water, until finely chopped. Add water, tip into a pot or pan. Bring to the boil, stirring constantly, pour into a lidded container and cool. Use immediately or store in the fridge. (Dressing will keep for about a week in the fridge).