Roughway Originals: Preparing Cobnuts Removing Skins
An original recipe tip made from our own tasty produce
Here are two quick and useful tips for removing the skins (otherwise known as felt) from roasted cobnuts.
For best results use cobnuts that have lost some of their natural moisture. Perhaps later season dehusked cobnuts. For early season dehusked be aware that the nuts have more moisture. Ennis and Gunslebert cobnut varieties can have a lot more moisture. Leaving to dry in a warm room over a few weeks can be a good preparation for roasting but make sure they do not shrivel away before roasting!
- Kent Cobnuts
- Baking Powder
Removing Cobnut Skins with a cloth
- Toast the cobnuts in a pan or roast in an oven
- Place the roasted / toasted cobnuts into a cloth
- Wrap the cloth into a ball and work with your fingers around each roasted kernel
- Check and remove clean nuts as you go
Removing Cobnut Skins with baking powder
- Place baking powder into a saucepan (As required for amount of cobnuts)
- Place cobnuts into saucepan
- Leave until skins begin to peel
- Remove any remaining skins off the cobnuts
- Run cobnuts through a low oven to remove excess moisture. Monitor carefully.
- Alternatively you can place in a microwavable bowl and microwave for 3-4 minutes. Again monitor and check regularly.
Roughway Farm Originals have been made in collaboration with Julie Friend, BBC MasterChef winner 1997. Find out more in our video below!