Chestnuts with Bacon

Preparation info

  • Serves

    10

    • Difficulty

      Easy

Appears in

The Carved Angel Cookery Book

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