maltatoday WEDNESDAY 20 DECEMBER 2017
14
Food
Method
1. Soak the chestnuts overnight in a bowl
of water, enough to cover the chestnuts
well and with half of the pared skins of
the fruit.
2. The next day, discard the water and fruit
skins. Then with a small knife, scrape off
any brown skin that may still be stuck to
the white chestnuts.
3. Put the prepared chestnuts into a large
pan, cover well with water and add the
chocolate powder, sugar, and spices.
4. Add the remaining pared fruit skin.
5. Bring to the boil, stirring continuously
until the sugar and cocoa have melted.
Lower the heat to simmering point and
cook for one hour until the chestnuts are
soft.
6. Add the vanilla extract, rum and choco-
late. Stir well, allow to simmer for another
15 minutes.
7. Serve with lashings of whipped fresh
cream.
Imbuljuta
Makes approx. 16 honey rings
Ingredients
• 500g dried chestnuts (these you
buy from a green grocer)
• 100g bitter cocoa powder
• 100g chocolate (75% cacao)
• 200g sugar
• ½ tsp ground cloves
• ½ tsp nutmeg
• ½ tsp cinnamon
• 2 tsp vanilla extract
• 6 tbsp rum
• 1 lemon, pared skins
• 1 orange, pared skins
• 1 tangerine, pared skins
• Fresh cream, to serve
Pippa
Mattei
This is a traditional Maltese recipe using chestnuts and hot chocolate, and
served around Christmas time, especially after midnight mass. Pippa Mattei
uses all of the lovely citrus fruits that are ripe at this time of the year.
