Portuguese chestnut is a dried fruit that is consumed in Portugal in the autumn from October to January. Traditionally there are "the Magustos" the popular parties where families and friends gather for the celebration of St. Martin and the roasted chestnuts are accompanied by "Jeropiga" (Typical Portuguese alcoholic drink with a sweet flavour).
This season is related to St. Martin, a popular Catholic saint of Europe. It was the 4th century, in a very cold autumn that swept across Europe, where a Gaulish knight, named Martin, tried to return home when he encountered a beggar during a storm, begging him for alms. As Martin had nothing with him, he removed the mantle that warmed him from his back, cut it in half with his sword, and gave it to the beggar. At that moment, the storm disappeared and a radiant sun began to shine.
The miracle became known as "the summer of Saint Martin." Since then, by the time of St. Martin's Day on November 11, the weather improves and there is a radiant sun.
Some of the many benefits of the portuguese chestnut are:
- High carbohydrate and fiber source for energy supply and improved bowel functioning
- Low in fat
- High in minerals through iron and proteins that will satisfy the need for food
- Rich in potassium, vitamin A, B and E, calcium, phosphorus, iron and folates.
Ingredients:
- 400g Chestnuts
- salt
Method:
Turn the oven to 180º C (360º F). Wash the chestsnuts well and cut them with a knife until the middle of the chestnut or in a cross.
Add a reasonable amount of salt to cover the base of the tray. Add the chestnuts and wrap with salt. Place the tray into the middle of the oven and roast until you see that the shell begins to bend. Be careful not to let the nuts burn.
The cooking time may vary, but 20/25 minutes is enough for them to be ready!
They are a delight !!!
Enjoy your food!
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