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Christmas tapas - Roasted Chestnuts and Brandy

This recipe for Roasted Chestnuts and Brandy has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

A festive Spanish tapas dish with brandy and chestnuts, full of warm aromas and a great combination of flavours. Serve as a starter or tapas dish and bring some Spanish warmth to your evening.

Ingredients for Roasted Chestnuts and Brandy

250g chestnuts
200g serrano ham sliced thinly
Large glass Spanish brandy

How to make Roasted Chestnuts and Brandy

  • Prepare the chestnuts for roasting by cutting an 'x' in each chestnut with a sharp knife (this will allow the steam to escape so they don't explode!)
  • Roast in a high oven, 'x' side up for around 20 minutes ( the shells will have opened and they will be golden brown inside)
  • Remove from the tray and allow to cool down slightly before peeling - they only need to be cooled down enough to touch and should still be warm which makes them easier to peel.
  • Once peeled, serve in front of a roaring fire on a cold winters evening, dipping your chestnuts in the brandy for a few seconds before savouring with a slice of serrano ham.

Heavenly earthy tones, guaranteed to warm you from the inside out!

Roasted Chestnuts and Brandy

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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