Label
All
0
Clear all filters

Chestnuts with Bacon

Rate this recipe

Preparation info
  • Serves

    10

    • Difficulty

      Easy

Appears in

By Joyce Molyneux

Published 1990

  • About

Ingredients

  • 450 g/1 lb chestnuts
  • 25 g/1

Method

With a sharp knife, slash the outer skin of each chestnut. Place in a pan with enough cold water to cover. Bring to the boil, and boil for 1 minute. Remove from the heat and, taking only two or three chestnuts out of the water at a time, when they are just cool enough to handle peel off the outer and inner skins. As the chestnuts cool they become harder to peel, so if necessary return the pan t

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title