During autumn and winter in Portugal it’s easy to find on the street vendors of roasted chestnuts. Edible chestnuts can also be made at home in the oven, I recommend my recipe for Castanhas assadas 😁
11th November – Do you know what is Magusto? It’s a chestnut party 😀 Families and friends meet up to roast and eat castanhas (chestnuts), drink wine and sweet strong drink jeropiga made of aguardente and grape juice. Portuguese say „Em dia de São Martinho, vai à adega e prova o vinho” which means “at Saint Martin’s day don’t waste your time, go to a winery and try some wine”. You don’t have to say it twice to me 😉.
Roasted chestnuts – recipe:
– edible chestnuts
– thick grain salt (4 spoons)
1. Warm the oven up to 200 C degrees.
2. Wash chestnuts.
3. Cut the chestnut shells.
4. Pour water into the bowl and pour 4 tablespoons of thick grain salt and mix water to dissolve salt.
5. Place chestnuts in salted water, leave them for 10 minutes and take out from the water.
6. Put chestnuts in the oven and leave for 30 minutes (In the meantime, you can pour chestnuts with a bit of salted water).
7. After 30 minutes, remove chestnuts from the oven, peel from the shells.
Bom Apetite! Enjoy!