Barbecued Chilli-Maple Chestnuts
I took my cue from Dave at the markets for this recipe. It prepares the nuts on the BBQ, but you could also roast or boil them inside and take them outside for the final stage where they are cooked on the BBQ hotplate. The quantities don’t need to be exact; you can adjust the flavour balance according to your taste. Although the texture is a little more crumbly after a day in the fridge, they are still a flavourful snack.
Servings Prep Time
2-3people 30minutes
Cook Time
5minutes
Servings Prep Time
2-3people 30minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Score the chestnuts. This is a crucial step! You don’t need to cut deep into the flesh of the nut, just through the shell. It’s a good idea to lift the shell a little.
  2. Place on the heated BBQ grill, scored side up, for 5-10 minutes, then turn the nuts over and cook for another 5-10 minutes. The skins will blacken and crack and the score marks will open up when they are done.
  3. When you take them off the BBQ, peel them immediately. If you have trouble getting the shell off then they are not ready and need a little more time on the grill. Heat the hotplate section of the BBQ to a medium heat as you peel.
  4. When you’ve peeled them all, add a small drizzle of olive oil to the hotplate. Add the chestnuts and chilli flakes. Move them around on the hotplate until the chestnuts are covered in the oil and chilli mix.
  5. Remove to a seperate bowl. Add salt and maple syrup. Mix until chestnuts are well coated in flavourings. Serve warm.
Recipe Notes

Healthy? Chestnuts are gluten free, low GI and full of fibre. Find out more here.

Sustainable? Nuts are an important plant-based protein in a diet low in animal products.