Easy chestnut butter recipe that's great to spread on toast with your favourite platter meats such as turkey.
Ingreadient:
- 520 g fresh chestnuts
- 400g cooked and peeled chestnuts
- ½ cup mild flavoured olive oil
- ½ tsp salt
- ½ cup water
- 1 tbsp maple syrup
Direction:
- Preheat oven to 200°C (180°C fan-forced)
- Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
- Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
- Place peeled chestnuts into a food processor. Process until finely chopped. Add oil, salt and water and process until smooth and creamy (if necessary, add extra water to reach desired consistency). Transfer chestnut mixture to a clean airtight jar. Store in the fridge for up to 2 weeks
