I've decided to step away from veg and give some of my readers what they want - Eggs Benadict!
This is not the slimline version of anything! I don't make this to any specific numbered recipe but if you want weights and measures I'm sure there are recipes on line.
Eggs Benadict for 4
8 eggs
3 egg yolks
4 large slices of ham
Butter
4 English muffins
Lemon juice
Salt and Pepper
Poach the eight eggs (this can be done the night before and the eggs kept in cold water in the fridge to be warmed up the following day). Pop the yolks into a bowl over just simmering water, add a tablespoon of lemon juice and whisk until incorporated. Add a thumbnail size piece of butter and whisk until blended in - keep doing this until the sauce is thick but still "pour-ble". It is vital that you do not allow the sauce to overheat or you will have scrambled eggs. Season with salt, pepper and lemon juice to taste. This will keep warm for ages.
Split, toast and butter the muffins, pop the ham on top, pop a couple of hot eggs on to and pour over ooozy ribbons of the sauce.
I hope this does it for you!
Thursday, 16 December 2010
Tuesday, 14 December 2010
Parnips - Christmas 11
The Octogenarian Next Door Neighbour always reminds us during a cold snap that "this is nothing like the winter of '62/3" and looking at some archive footage it appears he's not wrong. In fact, during this winter there was such a worry over whether there would be enough food for the nation that construction industry was told to lend it pneumatic concrete breakers to farmers in order that they might harvest parsnips and keep Britain from hunger.
Also, during the six years of the second world war and for many of the years of rationing after a bizarre paste was made from parsnips which went by the name of "Mock Banana" My father assures me it was truly revolting, but there you go.
I don't believe that any winter roast dinner is complete without the roast parsnip. They could not be simpler to prepare. There is no need to pre-boil simply pop them around the roast at the same time you pop your par boiled spuds in (about 50 minutes before serving the meal). The only question you have to ask is what shape will you cut them? Long and tapered (making them look stylish but running the risk of a burnt end) or in chunky lumps (making them cook evenly but running the risk of them being mistaken for spuds).
There is one truth about parsnips and cold - they really should not be lifted from the ground until they have had a hard frost on them - it breaks down the woodiness and makes them very sweet. I don't think lack of frost will be a problem this year!
Also, during the six years of the second world war and for many of the years of rationing after a bizarre paste was made from parsnips which went by the name of "Mock Banana" My father assures me it was truly revolting, but there you go.
I don't believe that any winter roast dinner is complete without the roast parsnip. They could not be simpler to prepare. There is no need to pre-boil simply pop them around the roast at the same time you pop your par boiled spuds in (about 50 minutes before serving the meal). The only question you have to ask is what shape will you cut them? Long and tapered (making them look stylish but running the risk of a burnt end) or in chunky lumps (making them cook evenly but running the risk of them being mistaken for spuds).
There is one truth about parsnips and cold - they really should not be lifted from the ground until they have had a hard frost on them - it breaks down the woodiness and makes them very sweet. I don't think lack of frost will be a problem this year!
Monday, 13 December 2010
Christmas 10 - Carrots
I love carrots, in fact it appears that most of the world loves carrots - if you don't believe me, watch the crudites at the next party you go to, I will guarantee that the carrots will be the first chosen to dip in the humus or other dips. Yet, as with all heroes, the humble carrot is underrated and even abused. This injustice must stop!
As with all greats - don't mess with a classic! Don't even consider par cooking the carrot, there are only two ways to eat your carrots - raw or fully cooked.
For the big day simply boil the carrots (either as rounds or batons) and toss in a little butter and maybe some celery salt. If you must, boil cooked carrots briefly in a little butter and a splash of orange juice, but its really not necessary.
During the 70's and 80's my wonderful mother, who is both indestructible and a fine cook used to mix grated carrot, grated cheese, spring onions and salad cream in a bowl and serve it as a side salad. This all seems a little lacking in finesse now but it did depend on the wonderful natural sweetness of carrots. Below is a bit of and upgrade and would be lovely with cold cuts on Boxing Day!
Carrot salad
Carrots
Lemon juice
Poppy seeds
Sliced almonds
Peel grate the carrots into a bowl, squeeze out some of the water. Add the juice and poppy seeds. Toast the almond slivers in a frying pan until just turning brown and pop in a bowl to cool. Serve the salad with your cold cuts on Boxing Day adding the almonds at the very last moment so they don't go soft. The lemon juice is there to lift the sweetness of the carrots, lime juice would also work as would raspberry vinegar.
If you make only one New Year's resolution for 2011 let it be that you will never again take the humble, wonderful, madly colourful carrot for granted again!
As with all greats - don't mess with a classic! Don't even consider par cooking the carrot, there are only two ways to eat your carrots - raw or fully cooked.
For the big day simply boil the carrots (either as rounds or batons) and toss in a little butter and maybe some celery salt. If you must, boil cooked carrots briefly in a little butter and a splash of orange juice, but its really not necessary.
During the 70's and 80's my wonderful mother, who is both indestructible and a fine cook used to mix grated carrot, grated cheese, spring onions and salad cream in a bowl and serve it as a side salad. This all seems a little lacking in finesse now but it did depend on the wonderful natural sweetness of carrots. Below is a bit of and upgrade and would be lovely with cold cuts on Boxing Day!
Carrot salad
Carrots
Lemon juice
Poppy seeds
Sliced almonds
Peel grate the carrots into a bowl, squeeze out some of the water. Add the juice and poppy seeds. Toast the almond slivers in a frying pan until just turning brown and pop in a bowl to cool. Serve the salad with your cold cuts on Boxing Day adding the almonds at the very last moment so they don't go soft. The lemon juice is there to lift the sweetness of the carrots, lime juice would also work as would raspberry vinegar.
If you make only one New Year's resolution for 2011 let it be that you will never again take the humble, wonderful, madly colourful carrot for granted again!
Sunday, 12 December 2010
Christmas dinner - The trial run (AKA Christmas 9)
So, for lunch, you roasted a chicken and tried out all the veg that you were apprehensive about and you now have a rather beaten up chicken carcass. Follow the instructions on here for the 15th November and then having allowed your stock to cool, freeze it. This is a huge step towards wonderful gravy.
I hope you enjoyed the roast potatoes - the only problem you face now is that there is no going back to leathery, tasteless spuds, you have been spoiled.
So what for the coming week?
This week I will be mainly blogging about vegetables!
I know there are now thousands of you checking daily into how to cook the festive feast - It would be lovely to hear some comments from any of you, come on don't be shy...
Keep warm.
I hope you enjoyed the roast potatoes - the only problem you face now is that there is no going back to leathery, tasteless spuds, you have been spoiled.
So what for the coming week?
This week I will be mainly blogging about vegetables!
I know there are now thousands of you checking daily into how to cook the festive feast - It would be lovely to hear some comments from any of you, come on don't be shy...
Keep warm.
Friday, 10 December 2010
Christmas 8 - Roast Potatoes
I haven't blogged for a couple of days in order to give you chance to buy your chestnuts - you have bought them by now I take it? How many times do you have to be told?
Anyway my tip for tonight as all about spuds (No, Recovering Vegetarian its not all about the coursework!)
Every celebrity chef and food writer will tell you that there is only one way to make roast potatoes and you need flour, polenta, semolina, a particular type of potato grown only on the Gower Peninsula and fat taken only from geese called Fred. This, of course, is complete nonsense.
To make beautiful roast potatoes you need two things - potatoes and high quality fat. Goose fat is great, but so is duck fat and don't knock lard until you've tried it.
Corner Cottage Roast Potatoes
Main Crop Potatoes
Fat
Peel and cut your spuds into chunks which you could eat in three bites. Pop these into cold salted water and bring to the boil. Boil for 7 minutes then take off the heat and leave for 5. Strain the potatoes (keeping the water to help enrich your gravy if it needs it). Pop the spuds back into their pan, put the lid on and give them one big shake so that all the edges crumble up a bit.
Now concentrate. If it is a clear cool evening, pop your pan (without the lid) outside in the cool air for 5-10 minutes. Yes, yes I know this sounds bonkers but it will help them fully steam off and become dry - much better for roasting!
Your fat should be hot and the potatoes should be tossed into the roasting pan (please be careful - Christmas evening in A&E is not a great place to spend a couple of hours.) Roast the spuds at the same temperature as your roast flesh for 30 minutes then turn them (once only mind) and pop them back for another 20 minutes.
The truth is if they are not wonderful people will notice - The roast potato is a thing of great beauty and if you don't deliver people will talk. Its worse top serve bad roasties than bad meat - trust me I've done both!
Anyway my tip for tonight as all about spuds (No, Recovering Vegetarian its not all about the coursework!)
Every celebrity chef and food writer will tell you that there is only one way to make roast potatoes and you need flour, polenta, semolina, a particular type of potato grown only on the Gower Peninsula and fat taken only from geese called Fred. This, of course, is complete nonsense.
To make beautiful roast potatoes you need two things - potatoes and high quality fat. Goose fat is great, but so is duck fat and don't knock lard until you've tried it.
Corner Cottage Roast Potatoes
Main Crop Potatoes
Fat
Peel and cut your spuds into chunks which you could eat in three bites. Pop these into cold salted water and bring to the boil. Boil for 7 minutes then take off the heat and leave for 5. Strain the potatoes (keeping the water to help enrich your gravy if it needs it). Pop the spuds back into their pan, put the lid on and give them one big shake so that all the edges crumble up a bit.
Now concentrate. If it is a clear cool evening, pop your pan (without the lid) outside in the cool air for 5-10 minutes. Yes, yes I know this sounds bonkers but it will help them fully steam off and become dry - much better for roasting!
Your fat should be hot and the potatoes should be tossed into the roasting pan (please be careful - Christmas evening in A&E is not a great place to spend a couple of hours.) Roast the spuds at the same temperature as your roast flesh for 30 minutes then turn them (once only mind) and pop them back for another 20 minutes.
The truth is if they are not wonderful people will notice - The roast potato is a thing of great beauty and if you don't deliver people will talk. Its worse top serve bad roasties than bad meat - trust me I've done both!
Tuesday, 7 December 2010
Christmas 7 - Do you want the good news or....
Made any plans for Sunday? If so cancel them. (You need to be imagining that I'm using my most stern "Teacher Voice" here)
On Sunday you are going to do a Christmas trial run!
You are going to roast a chicken. "Why" you ask "why oh why do I need to make a roast dinner this close to the actual day?"
Well here's why:
1. You haven't yet made the stuffing I told you to make a week ago.
2. You haven't yet made any braised red cabbage for your freezer - I told you to do this months ago.
3. You really need to make a good chicken stock and freeze it for your gravy on the big day.
4. You might want to try out one or two of the vegetables you fancy for the big day.
5. Sauce! You need to make sure you have enough pots, pans and roasting trays for the big day.
You do not need to do all the trimmings for this Sunday's roast - If you have a great method for carrots, then it does not need re-hashing this weekend. But if you thinking of trying something new with your parsnips then this is the time to give it a go. I think we'll save the pigs in blankets for the 25th too.
On Sunday you are going to do a Christmas trial run!
You are going to roast a chicken. "Why" you ask "why oh why do I need to make a roast dinner this close to the actual day?"
Well here's why:
1. You haven't yet made the stuffing I told you to make a week ago.
2. You haven't yet made any braised red cabbage for your freezer - I told you to do this months ago.
3. You really need to make a good chicken stock and freeze it for your gravy on the big day.
4. You might want to try out one or two of the vegetables you fancy for the big day.
5. Sauce! You need to make sure you have enough pots, pans and roasting trays for the big day.
You do not need to do all the trimmings for this Sunday's roast - If you have a great method for carrots, then it does not need re-hashing this weekend. But if you thinking of trying something new with your parsnips then this is the time to give it a go. I think we'll save the pigs in blankets for the 25th too.
Monday, 6 December 2010
Christmas 6 - "Egg and chips time"
My school rugby coach once caught me looking at the opposition as they arrived off their coach. He made a statement of such glaring clarity and simplicity to anyone who has worn a number 12 or 13 jersey that it has always stayed with me. He said "Don't focus on the players they have, focus on the gaps between them."
Last Summer a colleague of mine retired. She taught Chemistry and is moving into the Lay Ministry in her retirement. She always spoke of a time shortly after Christmas when she was completely fed up with Roast fare and simply craved Egg and Chips. In this The Christian Scientist was echoing a feeling that many of us get at Yule.
It is essential that you have your version of Egg and chips in store before you embark on the collective turkey lunacy.
For me it is Risotto rice and some stock cubes which simply must be there. For others, it will be pasta and tomato sauce or maybe a baked potato.
Shop early for these staples, and you will always be able to deal with your own moment when enough is enough.
Last Summer a colleague of mine retired. She taught Chemistry and is moving into the Lay Ministry in her retirement. She always spoke of a time shortly after Christmas when she was completely fed up with Roast fare and simply craved Egg and Chips. In this The Christian Scientist was echoing a feeling that many of us get at Yule.
It is essential that you have your version of Egg and chips in store before you embark on the collective turkey lunacy.
For me it is Risotto rice and some stock cubes which simply must be there. For others, it will be pasta and tomato sauce or maybe a baked potato.
Shop early for these staples, and you will always be able to deal with your own moment when enough is enough.
Sunday, 5 December 2010
The Kitchen Audit - Christmas 5
I did it today and you must too. I did a kitchen audit! This is not a spring clean this is a check on what you have in. This is important in order to save you from the dreaded double purchase through the festive season.
Remember that jar of chutney that Auntie Doris gave you at the end of September? You don't need to buy a commercial jar to go with your cold cuts on Boxing day.
Remember all that dried fruit you bought for that Birthday cake? That's your mince pie filling sorted.
Check the pickles you bought in the summer for picnics, if they're still fine then don't buy any more for cold turkey.
Mustard, salt, pepper, stock cubes, flour, and many more things are in need of checking.
Please remember that the shops are only closed for a few days, its not a 6 month siege!
Remember that jar of chutney that Auntie Doris gave you at the end of September? You don't need to buy a commercial jar to go with your cold cuts on Boxing day.
Remember all that dried fruit you bought for that Birthday cake? That's your mince pie filling sorted.
Check the pickles you bought in the summer for picnics, if they're still fine then don't buy any more for cold turkey.
Mustard, salt, pepper, stock cubes, flour, and many more things are in need of checking.
Please remember that the shops are only closed for a few days, its not a 6 month siege!
Saturday, 4 December 2010
Christmas 4 - "The Roast beast"
Its make your mind up time! You have to decide which piece of flesh you are going to roast on the 25th. Many years ago I left the purchase of the festive bird until the 24th. I visited 6 supermarkets and 2 butchers before I was able to find a Duck for the Beautiful Wife and I to enjoy on the day. I then made the mistake of doing exactly the same the following year. This, of course became a standing joke - "...can't wait to see you heading off on your Christmas eve forage again..." Since then I have always ordered a bird (or on one occasion a couple of ribs of beef).
So the message is get out there and order, right away.
Time for a bit of a rant here - This meal happens once a year. This meal may be the only time you all get together. This meal is the meal you look forward to for ages. Then why, oh why would you purchase a cheap, intensively reared bird which has been filled with chemicals and then frozen with added water. Order free range bird and if you're not sure about a bird then you must ask. Yes, yes you will have to pay a lot for it but you will get a real feast not a protein fix. Save money by not buying one bottle of silly liqueur that you'll never drink anyway!
The wonderful Nigel Slater did a programme earlier this week about the cheaper cuts of meat. This is where its at people - belly pork, neck fillet of lamb, chicken thighs, shin of beef, duck legs and so on. My only hope is that these will remain cheap and not go the way of the Lamb shank. I mentioned, to the Beautiful Wife, that the Lamb shank used to be cheap and, as soon as people found out that it was the best flavoured part of the lamb, it became the star on every gastro pub's menu. The price rocketed and now its a treat rather than a staple. She instantly replied "that must be the lamb shank redemption then!"
So the message is get out there and order, right away.
Time for a bit of a rant here - This meal happens once a year. This meal may be the only time you all get together. This meal is the meal you look forward to for ages. Then why, oh why would you purchase a cheap, intensively reared bird which has been filled with chemicals and then frozen with added water. Order free range bird and if you're not sure about a bird then you must ask. Yes, yes you will have to pay a lot for it but you will get a real feast not a protein fix. Save money by not buying one bottle of silly liqueur that you'll never drink anyway!
The wonderful Nigel Slater did a programme earlier this week about the cheaper cuts of meat. This is where its at people - belly pork, neck fillet of lamb, chicken thighs, shin of beef, duck legs and so on. My only hope is that these will remain cheap and not go the way of the Lamb shank. I mentioned, to the Beautiful Wife, that the Lamb shank used to be cheap and, as soon as people found out that it was the best flavoured part of the lamb, it became the star on every gastro pub's menu. The price rocketed and now its a treat rather than a staple. She instantly replied "that must be the lamb shank redemption then!"
Friday, 3 December 2010
Christmas 3 - Dealing with the fuss pots
I've just been talking to my Upper sixth group (Rising 18, last year in school, for anyone who doesn't speak fluent English education) I asked them what they felt was the most important part of the Christmas meal. They each came up with a single idea then, as if somebody had flipped a switch they started to yell out random food words ("Pigs in blankets!!" "Stuffing...sooooo good!!!" "Parsnips gatta have parsnips!!!" "It is so all about the gravy" and so on) becoming more and more animated, shouting out their own feast ideas until I thought there might be a riot - It would make a change from them rioting about University fees.
I don't think that my students are that different from any other group of people at this time, everybody has a favourite bit of the meal and will defend it with a vigour bordering on the psychotic. The key to keeping yourself sane through this period is planning - If you have any fussy eaters coming to the feast, have the conversation about what they do and don't eat this evening - No don't let it ruin the weekend, pick up the phone now!
I don't think that my students are that different from any other group of people at this time, everybody has a favourite bit of the meal and will defend it with a vigour bordering on the psychotic. The key to keeping yourself sane through this period is planning - If you have any fussy eaters coming to the feast, have the conversation about what they do and don't eat this evening - No don't let it ruin the weekend, pick up the phone now!
Thursday, 2 December 2010
Secrets (AKA Christmas 2)
In this era of Wikileaks and disclosure I thought I ought to tell you the greatest secret of serving drinks during the dead of winter. Obviously you have to promise to only tell those people who you can really trust...
So, my thousands of readers, here it is -
Mulled Cider is much, much nicer than Mulled Wine. Its true! The Germans can keep their wine with glue, the French can keep their Alpine "Hot wine" we Brits should be drinking a warm goblet of the West Country's finest. So your task for today is to buy a couple of 2 ltr plastic bottles of cider (I use Strongbow) and hide them under the stairs. These can be brought out when required (unexpected guests, carol singers, etc) and turned into a mull in a very short period of time.
The advantages of Cider over wine are -
Its cheaper
It has less alcohol (so less bitterness)
You don't need to add any fruit.
Mulled Cider
2ltr Dry cider
Spices (Cinnamon, cloves, sliced root ginger, or even star anise)
250mls water
Sugar to taste (try a dark muscavado or demmarera for some richness)
Add all the ingredients to a large pan and bring up to the boil without allowing it to bubble. Keep the liquid just below the boil for 20 minutes to allow the spices to work their magic. Serve in goblets, punch glasses or even mugs.
So, my thousands of readers, here it is -
Mulled Cider is much, much nicer than Mulled Wine. Its true! The Germans can keep their wine with glue, the French can keep their Alpine "Hot wine" we Brits should be drinking a warm goblet of the West Country's finest. So your task for today is to buy a couple of 2 ltr plastic bottles of cider (I use Strongbow) and hide them under the stairs. These can be brought out when required (unexpected guests, carol singers, etc) and turned into a mull in a very short period of time.
The advantages of Cider over wine are -
Its cheaper
It has less alcohol (so less bitterness)
You don't need to add any fruit.
Mulled Cider
2ltr Dry cider
Spices (Cinnamon, cloves, sliced root ginger, or even star anise)
250mls water
Sugar to taste (try a dark muscavado or demmarera for some richness)
Add all the ingredients to a large pan and bring up to the boil without allowing it to bubble. Keep the liquid just below the boil for 20 minutes to allow the spices to work their magic. Serve in goblets, punch glasses or even mugs.
Wednesday, 1 December 2010
Countdown to Christmas 1
So here we go then - let the madness and the nonsense begin!
Today you need to buy chestnuts - no I don't mean this weekend I mean today, on your way home and make sure you buy two packs. If you leave it too late they will be sold out and all it needs is a Nigella or a Rick to suggest a stuffing full of chestnuts and there will be none left in Europe. (Remember Delia and "The Great Christmas Cranberry crisis").
Your first pack is for your stuffing. This can be made any time this week, then frozen. All you have to do is then move it from the freezer to the fridge on Christmas Eve then into the oven for the last 40 minutes of cooking the roast.
Stuffing
Everyone has a recipe for "The best ever stuffing" but for goodness sake people - KEEP IT SIMPLE! All the volumes are general here as there is so much personal preference involved in this.
Your favourite Butchers sausages (taken out of their skins)
One pack of Chestnuts
A handful of breadcrumbs (three slices of bread in a low oven for 40 minutes then blitzed)
A large egg
Herbs (especially sage)
One large onion
Salt and Pepper
Finely chop the onion and very gently fry in a little oil. When the onion is just about to take some colour take it off the heat and pop it in a bowl. Add all the other ingredients and mix thoroughly (hands really are your best tool for this). Smooth the mix into a shallow oven proof dish cover and freeze.
Allow to thoroughly defrost before cooking in the oven at a medium heat for 40 minutes.
There is so much scope for putting your own touches in this dish - dried fruit, garlic, chili, and any spices you fancy.
"So" I hear you ask " why use sausages and not just buy sausage meat? Well if you have found a sausage you like (In my case Newitt's Oxfordshire) then why take the risk of some random sausage meat going into your stuffing? You need to be aware that, for a lot of people, Christmas Lunch is all about the stuffing!
This brings us to the other pack of chestnuts. These are for your Brussels Sprouts.
Early on "the day" cook your sprouts in boiling water till they still have a bit of resistance to biting. (Incidentally don't ever, EVER, EVER cut silly little crosses in the base of each sprout - it will simply turn your sprouts into watery fart bombs). When the sprouts are cooked, refresh them under cold water until quite chilled. 5 minutes before serving pop a couple of rashers of chopped streaky bacon into a frying pan and allow to cook. When the bacon is almost to your liking add a big lump of butter (50gms) your sprouts and your chestnuts. Warm them all through and serve as normal.
Packs of Chestnuts are available vacuum packed in every large supermarket or Deli. Some Supermarkets are now selling them from the freezer counter too.
Stop laughing I'm really serious about doing this today - Don't come crying to me if you're foraging around on Christmas eve with no ingredients.
Today you need to buy chestnuts - no I don't mean this weekend I mean today, on your way home and make sure you buy two packs. If you leave it too late they will be sold out and all it needs is a Nigella or a Rick to suggest a stuffing full of chestnuts and there will be none left in Europe. (Remember Delia and "The Great Christmas Cranberry crisis").
Your first pack is for your stuffing. This can be made any time this week, then frozen. All you have to do is then move it from the freezer to the fridge on Christmas Eve then into the oven for the last 40 minutes of cooking the roast.
Stuffing
Everyone has a recipe for "The best ever stuffing" but for goodness sake people - KEEP IT SIMPLE! All the volumes are general here as there is so much personal preference involved in this.
Your favourite Butchers sausages (taken out of their skins)
One pack of Chestnuts
A handful of breadcrumbs (three slices of bread in a low oven for 40 minutes then blitzed)
A large egg
Herbs (especially sage)
One large onion
Salt and Pepper
Finely chop the onion and very gently fry in a little oil. When the onion is just about to take some colour take it off the heat and pop it in a bowl. Add all the other ingredients and mix thoroughly (hands really are your best tool for this). Smooth the mix into a shallow oven proof dish cover and freeze.
Allow to thoroughly defrost before cooking in the oven at a medium heat for 40 minutes.
There is so much scope for putting your own touches in this dish - dried fruit, garlic, chili, and any spices you fancy.
"So" I hear you ask " why use sausages and not just buy sausage meat? Well if you have found a sausage you like (In my case Newitt's Oxfordshire) then why take the risk of some random sausage meat going into your stuffing? You need to be aware that, for a lot of people, Christmas Lunch is all about the stuffing!
This brings us to the other pack of chestnuts. These are for your Brussels Sprouts.
Early on "the day" cook your sprouts in boiling water till they still have a bit of resistance to biting. (Incidentally don't ever, EVER, EVER cut silly little crosses in the base of each sprout - it will simply turn your sprouts into watery fart bombs). When the sprouts are cooked, refresh them under cold water until quite chilled. 5 minutes before serving pop a couple of rashers of chopped streaky bacon into a frying pan and allow to cook. When the bacon is almost to your liking add a big lump of butter (50gms) your sprouts and your chestnuts. Warm them all through and serve as normal.
Packs of Chestnuts are available vacuum packed in every large supermarket or Deli. Some Supermarkets are now selling them from the freezer counter too.
Stop laughing I'm really serious about doing this today - Don't come crying to me if you're foraging around on Christmas eve with no ingredients.
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