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Roasted chestnuts, Prescriptions, Any category, Appetizers, Any kitchen, Any menu, Hot snacks, Vegan food, Bulgarian cuisine

Ingredients portion 8

Chestnuts 680 g

Cooking instructions 45 minutes

1 Preheat the oven to 220 degrees.

2 Using a sharp knife, make a cross-shaped cut in the round side of the chestnuts and place on the tray, cut side up. Place in the oven for 20 to 30 minutes until the peel has wrapped up from the pulp.

3 Wrap the hot chestnuts in a kitchen towel and press gently to peel off the skin. Leave wrapped up for 5 minutes and serve at once.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .