Sunday, December 9, 2012
Christmas Dinner Treats
Buttered Red Cabbage With Port
Ready in 1 hour 45 mins.
25g (1oz) butter, 1 red cabbage, 100g (3 1/2oz) dried cranberries, 50g (2oz) brown sugar, 200ml (7fl oz) ruby port, 2 tsp cider vinegar, 1 small cinnamon stick, 2 tbsp chopped parsley
Quarter the cabbage and remove the inner core. Shred the remainder and place in a large heavy based pan. Add remaining ingredients cover with a tight fitting lid and simmer for 1 hour 30 minutes, stirring occasionally until tender.
add a splash of water if it looks like it may catch. Remove the lid and allow most of the liquid to cook off. Season to taste, spoon into a warmed bowl and scatter with parsley.
Crispy Bacon & Hazelnut Steamed Sprouts
Ready in 20 minutes.
150g (5oz) streaky bacon, chopped, 75g (3oz) hazelnuts, roughly chopped, 1kg (2 1/4lb) sprouts, peeled and trimmed, 3 tbsp chopped fresh parsley
Heat a small frying pan, add the bacon and dry fry for 3 - 4 minutes until beginning to crisp up. Add the water for 8 - 10 minutes until they are just tender, then tip into a warmed serving bowl. Scatter with the bacon and hazelnut mixture and plenty of parsley. Serve straight away.
Rosemary Roast Sticky Roots
Ready in 1 hour 35 mins.
500g (18oz) carrots and 500g (18oz) parsnips, cut in chunks, 500g (18oz) beetroot wedges, 50g (2oz) butter, juice and zest of 2 clementines, 2 tbsp honey, 2 sprigs rosemary
Preheat oven to 200c Line a roasting tin with baking parchment, ensuring there is plenty to wrap over the veg. Scatter over the carrots, parsnips and beetroot and dot with butter. Pour over Clementine juice add zest honey and rosemary and season well. Loosely cover with the baking parchment and roast for 1 hour. Open up and continue to roast for a further 20 minutes until sticky and lightly charred.
Ready in 30 minutes.
1.5kg (3lb 5oz) Desiree potatoes, cut into chunks. 75g (3oz) butter, 2 red skinned apples, cored and chopped, 4 tbsp chopped fresh parsley, 6 tbsp milk,4 tbsp double cream
Heat half the butter in a saucepan, add the diced apple and some black pepper. Cook for 5 minutes until lightly caramelised. Set aside. Bring potatoes to the boil simmer until tender. Drain well, return to pan over low heat and cook off the liquid. Add milk, double cream and remaining butter, season and mash until smooth. Stir in the apple mixture and the parsley before spooning into a warmed serving dish.