Past generation in Greece were very aware of the wellness of eating good fresh food from nature and always in season. They would say, “If we knew what wonderful and beneficial things nature gives to mankind, many of diseases would not be plaguing us today”, this thought is now the official line of scientists.
As all nuts, it is extremely healthy with very few calories, filled with vitamin B6, B1, B2, B3, Vitamin K, A, C and E. Vitamins that help the neurological system and strengthen the body’s muscle mass. Rich in protein suitable for vegetarians as a small handful of chestnuts are equivalent to one egg.
Chestnuts are known to lower a high blood pressure and sugar level, which makes them ideal for people wanting to lower their blood pressure and others who suffer from diabetes.
The chestnut is suitable for many dishes both savoury and sweet and there many recipes that include them in the Greek dietary tradition. Chestnuts are used with meat, mostly with beef and pork along with fruit creating sweet and sour tastes. Great for sweets and ofcourse the well known, spoon sweet, and we must never forget the καστανά (kastanά) in any street in Greece in winter with his hot kάstana in the cone paper container and the hot charcoal – cooked yummy sweet kάstana.
Chestnuts are a must in the filling of a turkey during Christmas in Greece; we use other nuts here as it is out of season. Beef with chestnuts, apricots and prunes, they make great soups, go well with mushrooms, in Greece one can buy chestnut paste to spread on bread and use in cake making. I have seen chestnuts used in recipes with game; you can roast them, boil them and just snack on them.
Here is a recipe I found in Greece. I made it for family and it was a hit.
Dora’s recipe: Beef with chestnuts, prunes and apricots
Ingredients
600 grams beef either in strips or cubes
100 grams dry apricots
100 grams prunes
250 – 350 grams chestnuts, boiled and cleaned
1 medium onion chopped finely
2 cloves garlic chopped finely
1 cup red wine
3 cups of hot water (approximately)
2 tablespoons flour
1/2 cup olive oil
1 teaspoon salt
1 teaspoon pepper
A bouquet of garni made up of, 1 teaspoonsful thyme, 3 daphne leaves, 5 whole pimentos, 4-5 cardamom seeds, put in a piece of gauze and tie up, give it a couple of hits in a mortar with a pastel just to crush them and open the seeds.
Method
1. Soak the fruit in the red wine and set aside
2. Roll the meet in the flour
3. Heat oil in a deep saucepan and sauté the meat and set aside
4. Sauté the onion and garlic lightly till translucent
5. Add meat and cover with water and bring to the boil (add the cups one by one and when the water covers the meat it is enough, you can discard the rest)
6. Add the fruit with the wine
7. Add the chestnuts
8. Add the bouquet of garni, remove when the cooking is finished and discard
Cook for about 1 and 1/2 hours covered on a medium to low heat
Serve with a bed of rice. I make a spicy pilaf with spices, baby spinach leaves, pine nuts and a handful of raisins.
Kali Orexi!
*You can contact Dora at dora@neoskosmos.com.au or follow her on Twitter at twitter/DoraKG
