Chestnuts - Food on FridayBy Jane Doyle Friday, 13/04/2007 The Australian chestnut season is now well under way.
Throughout parts of Europe, North America and Asia chestnuts are an autumn staple - available on street corners everywhere, heated by fires as people warm their hands and the days cool. But in Australia many of us have been a little hesitant when it comes to embracing the chestnut. We talk to two chestnut farmers about this warm comfort food, and find out about how to cook and eat them. John Morton grows chestnuts in north Eastern Victoria, where 70% of Australia's chestnuts are grown. Colleen Dibley grows and sells chestnuts in north west Tasmania. To listen to the Interview CLICK HERE and highlight "Chestnuts - Food on Friday (13th April, 2007)" and then click "Listen Now" Recipe: GLAZED CHESTNUTS AND WINTER VEGETABLES 2 large kumera (sweet potato)
4 large parsnips
4 small red onions, quartered
12 whole garlic cloves, skin on
1 tablespoon fresh rosemary leaves
1 1/2 cups peeled/blanched chestnuts or just peel off the outer layer
1/2 cup maple syrup
1/2 cup olive oil
salt, freshly ground black pepper Cut kumara into large chunks. Cut parsnips in half lengthways. Combine all ingredients in a baking dish; bake, uncovered in hot oven (220C) about 45 minutes or until the vegetables are tender and browned lightly. Turn gently halfway through cooking. Serves 6 to 8. More recipes are available at www.chestnutsaustralia.com.au In this report: John Morton, President of Chestnuts Australia Inc; Colleen Dibley, chestnut grower in Tasmania with Preolenna Chestnuts
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