As soon as the first chestnuts start appearing in the supermarket I realise Christmas is almost upon us, it’s funny how these amazing tree nuts spark thoughts of celebration and sitting by an open fire. As the song suggests they just go hand in hand I guess!
Wishing you all a very merry Christmas.
The Christmas Song (first verse)
Chestnuts roasting on an open fire,
Jack Frost nipping on your nose,
Yuletide carols being sung by a choir,
And folks dressed up like Eskimos.
Low in calories and fat compared to other nuts.
100 grams = 213kcal
A rich source of minerals, vitamins and phytonutrients.
High in complex carbohydrates (they are mainly made of starch)
A good source of dietary fiber
Rich in vitamin c
Rich in folates
Rich in manganese-an antioxidant that soaks up free radicals, believed to reduce the risk of cancer and heart disease.
Being free from gluten makes them a great source in the preparation of gluten free foods.
(A family favourite Christmas recipe)
Vegetarian, vegan and gluten free.
½ small peeled butternut squash, cut into small cubes
200 grams cooked chestnuts, chopped
1 red onion, finely chopped
100 grams white mushrooms, chopped
2 tablespoons olive oil
Handful parsley, chopped
200 grams mixed wild and basmati rice
500ml organic vegetable stock (gluten free)
Salt and pepper
25 grams vegetarian cheese, grated (optional)
Pre-heat the oven to 200°C/180°C fan
Toss the squash and chestnuts in 1 tablespoon oil, season with salt and pepper and place in a baking pan, roast for 20 minutes until the squash starts to slightly brown
In the meantime heat the other 1 tablespoon oil in a frying pan, medium heat, add the onion and cook stirring from time to time until soft, then add the mushrooms and parsley, cook for about 5 minutes
Remove the squash and chestnuts from the oven and place in a saucepan together with the onion, mushroom, parsley and rice, stir to coat.
Add the stock and stir, bring to a boil, then simmer for 20-25 minutes or until the rice is tender and the stock absorbed. Mix in the cheese (optional) and place in a greased baking dish. Taste for seasoning.
Stuffing can be covered and refrigerated for 1-2 days. It can then be warmed in a low oven until crisp and heated through.