Thats the kind of picture report l love to see, random stuff from other side of the world. Keep them comeing guys!
Chestnuts have a wery strong tradition here, they were a important sorce of food for hundreds, if not thousants of years in this region. Traditionaly, they are rosted over fire on a perforated steel tray. Can be done on on any tray or hot surface like l did on my cast steel cichen stove on the pic, but the perforation in the tray lets some flames trugh that burn the outer shell some, this adds to flavor and makes pealing easyer. Allso, about half way in the roast, sprinkle water (or better, wine) on them. They will just fall ouz of the skin when done.
Wery good chestnut roster can be made out of old washing machine drums.
A nother few ideas:
Boil them whole, cut in half and squeeze trugh a garlic press mincer. The clean puree will be squeezed out and the peel will stay behind. Puree is used for a thousant things, from soup to cakes. Eaven beer
A nother good idea is to peel the outer skin off raw nuts. Boil them in a mix of water and milk, seasoned with a spoon of sugar and a spoon of salt. The iner skin will faall right off and the nuts will stay whole and delicious.