The following provides general instructions for each cooking method:
To bake: Preheat oven to 200°C. Use a sharp knife to cut a cross in the top of the fresh chestnuts. Soak Chestnuts in hot water for 1 minute. Drain and pat dry, place nuts onto a baking tray and bake for 15-20 minutes or until shell splits. If shells have not split, bake for a further 5 minutes. Remove the shells while the nuts are still warm.
To roast, grill or barbecue: Use a sharp knife to cut a cross in the top of the chestnuts. Soak your fresh chestnuts in hot water for 1 minute. Drain and pat dry. Cook, turning occasionally, in a pan over medium heat for 20-30 minutes or until shell splits.
To boil (if using to puree): Use a sharp knife to cut a cross in the top of the chestnuts. Place chestnuts into a pan of cold water, bring to the boil, cover and simmer for 15-20 minutes or until flesh is tender.
To microwave: Use a sharp knife to cut a cross in the top of the chestnuts. Soak Chestnuts in hot water for 1 minute. Drain and pat dry, place chestnuts in a single layer on a microwave-safe plate. Cook uncovered on high for 4-6 minutes or until flesh is tender.
NOTE: When preparing, it is important to wrap the cooked chestnuts in a tea towel and remove the outer shell and inner skin while still warm (the nuts are difficult to peel once cooled). You may also notice that whenever chestnuts are roasted or cooked in other ways, a cut is made in the outer shell. This is to stop the nut from exploding while it is cooking.
