Chestnut season is here and normally that would mean running up and down Lisbon streets chasing for the cart with the perfectly roasted dozen. But we´re in a pandemic, and that means 1. I´m staying at home much more and 2. I´m cooking much more. So I got my hands on 2kg of chestnuts – one kilo fresh and one kilo frozen, and set myself to find some Pinterest inspiration. And I can´t quite believe I am saying this – but Pinterest disappointed. The horror, right? There seem to be super few chestnuts recipe besides the traditional roasted ones out there. And so I chose to experiment for myself. There´s a breakfast hash recipe @mihai.gateste keeps making and I always thought those tastes go well together. I decided to keep the egg out, not peel, nor cut the potatoes, add the chestnuts and bake it exclusively. That´s how this chestnut and chorizo casserole got born. I find it the perfect blend of flavours, it´s super easy to make – needs minimal prep – and is great for a dinner party – *wink* *wink* to the friends who are invited for my Halloween party in two weeks. So keep on reading to read more about this autumn-y #homemadeMonday.
500g frozen chestnuts
500g small potatoes for baking
a red onion
salt, pepper and oregano
1. Bring 1.5l of water with salt to a boil and boil the potatoes for half an hour.
2. Use this time to also simmer the chestnuts for 10 minutes and pre-heat the oven at 200 degrees.
3. While the potatoes and chestnuts are boiling, chop the onion in about 8 large pieces. Slice the chorizo into 1cm thick slices.
4. Smear a casserole with some olive oil and add the boiled potatoes, chestnuts, onion and chorizo.
5. Season them all with salt, pepper and oregano and finally spray them with some olive oil. Mix.
6. Bake in the oven for 40 minutes. Note: 40 minutes will make the chorizo perfectly crunchy. If you like it softer, let them bake for 25-30 minutes.