After I made the bacon jam, I had a handful of chestnuts left over. I like chestnuts roasting on an open fire. However, our student house, as delightful as it is, has been subject to health and safety fun sponges, and has therefore had its fireplaces removed, like some sort of homely castration. The chestnuts were also pre-cooked.
Growing up with Jamie Oliver on telly at Christmas, fragments of recipes involving "wazzing up" chestnuts remain in the back of my head. I find peanut butter a bit cloyie for breakfast, so I thought I'd have a crack at making chestnut butter, and it worked a treat. It's super easy to do and tastes great on toast for breakfast.
200g Roughly Chopped Chestnuts (buy vac-packed pre-cooked)
100g Softened Unsalted Butter
Sugar (to taste)
If you have a food processor, "waz" the chestnuts and the butter together, and add sugar to taste. If not, just crush it with a pestle and mortar. If you like it chunky, be gentle with them. I sometimes add some maple syrup, but don't add too much, otherwise it doesn't set properly in the fridge.
Lay out a bit of cling film, and put the chestnut butter onto it in a rough log shape. Wrap the cling film up, and bash it into shape. Pop it in the fridge, and it'll keep for about 2 weeks. Or freeze some of it for longevity.