The Poultry Keeper The Independent Forum for Poultry Keepers    FAQ   Search     Register   Log in  Nuts Goto page 1, 2  Next          The Poultry Keeper Forum Index -> Recipes Author Message NannyP Joined: 13 Apr 2005 Posts: 11574 Location: 86310 Nr St Savin Posted: Thu Aug 31, 2006 7:41 pm    Post subject: Nuts Besides Chestnut stuffing, Roast Chestnuts, Date and Walnut Cake and Pickled Walnuts, what will I do with my chestnut and walnut harvest? Back to top George Joined: 14 Apr 2005 Posts: 5661 Location: London Posted: Thu Aug 31, 2006 8:06 pm    Post subject: don't ask me I can't stand either Back to top NannyP Joined: 13 Apr 2005 Posts: 11574 Location: 86310 Nr St Savin Posted: Thu Aug 31, 2006 8:54 pm    Post subject: Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1443 Location: Leicestershire Posted: Thu Aug 31, 2006 9:01 pm    Post subject: You're too late for pickled walnuts, they needed to be done months ago, aim for next years harvest. Walnuts in the shell will keep quite well as they are, and what about chestnuts in syrup as Christmas presents? Itsybitsy ps I'm just going to look What Sara Paston-Williams has to say - I may be back Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1443 Location: Leicestershire Posted: Thu Aug 31, 2006 9:27 pm    Post subject: Well Sara has a couple of ice-cream recipes using chestnuts and how to dry chestnuts and walnuts for storage so let me know if you want any of them. Itsybitsy Back to top Lisa Joined: 14 Apr 2005 Posts: 3237 Location: Milton Keynes, Bucks Posted: Thu Aug 31, 2006 9:31 pm    Post subject: Yes please - I'd like to know how to dry both for storage? There are walnuts in Mum's garden (or rather Mum's neighbour has a very large walnut tree that overhangs and kindly drops walnuts in her back garden ) and I feel the need to go a foraging for chestnuts Recipe wise the first few that spring to mind are coffee and walnut cake, and stilton and walnut stuffed mushrooms... Back to top NannyP Joined: 13 Apr 2005 Posts: 11574 Location: 86310 Nr St Savin Posted: Thu Aug 31, 2006 10:01 pm    Post subject: Oh yes, please post recipes on here. Stilton and walnut stuffed mushrooms will be a hit with Mark Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1443 Location: Leicestershire Posted: Thu Aug 31, 2006 10:06 pm    Post subject: Okay, I'll copy it out as written Hazelnuts or Walnuts Spread nuts out to dry off the outer husks, in the sun or in the airing cupboard. Discard any that look diseased or withered or damaged. Rub off the outer husk but do not remove the shells, scrub nuts in cold water. Place them on trays in a cool oven (120f, 60c, gas mark 0) to dry thoroughly, turning them occasionally. Or you can dry them completely in the airing cupboard. Pack the dried nuts without removing shells in a large jar or earthenware crock by alternating a layer of nuts with a layer of cooking salt and finishing with a 1/2" layer of salt. Shake jar a little to distribute the salt among the nuts. Seal crock and store in a cool dry place until required. Wipe nuts well before serving. (Mrs Beeton recommends placing 'damped hay' on top of the nuts and salt. I have tried this and it seems to work) Sweet Chestnuts Sweet chestnuts fall from the tree when they are ripe in late October, so they can be gathered after they have fallen. Remove the nuts from the prickly cases and dry them thoroughly at room temperature. (they don't need scrubbing) Pack them in a crock or jar, alternating with kitchen salt or dry sand as a Cover and store as with other nuts. If you want to dry chestnuts for cooking - and they are very good used in soups and casseroles - shell them by putting under a hot grill for a few minutes. Dry the shelled nuts on trays in a cool oven (120f, 60c, gas mark 0) When the nuts are thoroughly dried, the skins can be easily removed by rubbing the nuts in a rough towel or cloth. Pack into clean, dry jars and seal tightly until required. Reconstitute, before cooking, by soaking in boiling water overnight. Sara Paston-Williams wrote some excellent books for the National Trust. The above has come from The National Trust Book of the Country Kitchen Store Cupboard. - It's my bible for pickles chutneys and the like. Itsybitsy Back to top Spana Joined: 30 Apr 2005 Posts: 2237 Location: North Cornwall Posted: Thu Aug 31, 2006 10:33 pm    Post subject: Lucky you, I love both What about maron glace[ cant get the ` over the e, and not sure about the spelling ] aren't they glace chestnuts YUMMY Back to top NannyP Joined: 13 Apr 2005 Posts: 11574 Location: 86310 Nr St Savin Posted: Thu Aug 31, 2006 10:37 pm    Post subject: Not seen those Jan, but I bought some small tins (tiny tins) of maron paste (spread) for he who loves Chestnut stuffing. He says it's disgusting, so anybody interested in the other 3 tins, let me know I love roasted and raw chestnuts, but can imagine that the harvest from at least 5 trees maybe a little too much. Especially since my irritable bowel will be very, very cross with me and hurt like hell if I eat to many unprocessed Back to top debcat Moderator Joined: 13 Apr 2005 Posts: 8804 Location: Isle of Lewis Posted: Thu Aug 31, 2006 10:41 pm    Post subject: ooh send some over here Back to top Itsybitsy Joined: 11 Feb 2006 Posts: 1443 Location: Leicestershire Posted: Thu Aug 31, 2006 10:42 pm    Post subject: Yeah - chestnuts in syrup - same thing, good Christmas present, or you can take them a bit further any crystalize them, and fruits, bit fiddly but well worth the effort. You end up with lots of pots with varying stages of syrup in all over the kitchen. Itsybitsy Back to top NannyP Joined: 13 Apr 2005 Posts: 11574 Location: 86310 Nr St Savin Posted: Thu Aug 31, 2006 10:43 pm    Post subject: It didn't occur to me til now to Google Quote: Chestnut Fritters HT ACC HD PFC 25mins Serves 4 Hot Pork Nuts Accompaniment Starter Hors d'oeuvre Appetiser Buffet Party Food Eggless Ingredients 400g/14oz Cooked Chestnuts, mashed with a little milk 50g/2oz Plain Flour ½ teasp Baking Powder 100g/4oz Bacon Rashers, chopped (Lardons then!) Instructions 1. Preheat the deep fryer to 190C/375F. 2. In a large mixing bowl, mix all ingredients together until well blended. 3. Using lightly floured hands, form into 8 balls. Very slightly flatten between the palms of your hands. 4. Deep fry for a few minutes until golden brown and heated through. Serve immediately. An unusual accompaniment to your Christmas turkey. Can also be served as a party appetiser (just make the balls smaller and serve on cocktail sticks) or a starter with a homemade Cranberry Sauce garnished with watercress. Back to top Spana Joined: 30 Apr 2005 Posts: 2237 Location: North Cornwall Posted: Fri Sep 01, 2006 7:54 am    Post subject: Hot Pork Nuts Not the most appetising description Will there be nuts on the trees when you move in, or will they take them with them? Back to top milkmaid Joined: 19 Apr 2005 Posts: 7364 Location: isle of lewis Posted: Fri Sep 01, 2006 8:35 am    Post subject: aaahhh something from my childhood makes sense now mum used to get string and using a thick needle thread sweet chestnuts on it used to make big necklaces , never asked her why she did use them in cooking throgh the year Back to top Display posts from previous: All Posts1 Day7 Days2 Weeks1 Month3 Months6 Months1 Year Oldest FirstNewest First         The Poultry Keeper Forum Index -> Recipes All times are GMT + 1 Hour Goto page 1, 2  Next Page 1 of 2 Powered by phpBB © 2001, 2005 phpBB Group