Podcast: Cookery Corner: Christmas Side Dishes

On Cookery Corner this week with Chef Sham from the Cottage Restraunt Jamestown, he spoke with Joe about side dishes for your christmas dinner.

Brussel Sprout with Bacon and Nuts

1 net Brussel sprout (half)

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1Handful Pecan

1Tbsp Toasted Hazelnut

1Knob of Butter

1 packet Smoked Streaky Bacon

Salt

Method:

  1. Make sure the sprouts have been cleaned thoroughly
  2. Steam the sprouts above a covered pan of boiling water for 10 minutes or until soft but with still a little “bite” and still green.
  3. Cut one in half to check if they are cooked all the way through
  4. Cut the bacon into very small strips
  5. Put the butter in a pan and fry until crispy brown. Add the pecan and fry for another 2 minutes
  6. Take the steamed sprouts and add them into the pan with the bacon and pecan and fry together for a few minutes
  7. Sprinkle the toasted hazelnut and put in an ovenproof dish and keep warm in the oven until you’re ready to serve

Roasties (Roast Potatoes in Duck Fat)

1kg Maris/roosters Potato

150gm Duck or Goose Fat

Sprig of fresh Rosemary

Sea Salt

Method:

  1. Use casserole dish or roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 180C/fan 180C/gas 6.
  2. Peelthe 1kg potatoes and cut each into half.
  3. Drop the potatoes into a large Sauce and pour in enough water to cover them.
  4. Add salt, bring water to boil. As soon as the water boil, lower the heat, put your timer on and simmer the potatoes uncovered, for 2 mins.
  5. Meanwhile, put 100g duck or goose fat into the hot Casserole dish or roasting tin and heat it in the oven for a few mins, so it’s really hot.
  6. Drain the potatoes until fully dry, do it few times to fluff up the outsides.
  7. Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over.
  8. Spread them in a single layer making sure they apart, put in the Rosemary.
  9. Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
  10. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, until golden brown & crispy.

Honey Roasted Carrot and Parsnip

1kg Carrot

1kg Parsnip

150gm Honey

2/3 Sprig Thyme

2 tablespoon rapeseed oil

1tbsp Caraway Seed

Salt & Pepper to taste

Method:

  1. Preheat oven to 180 C / Gas 4.
  2. Arrange carrots and parsnips in a baking dish; drizzle with rapeseed oil.
  3.  Toss to evenly coat vegetables. Pour honey and Caraway Seed, over coated vegetables and season with salt and pepper, toss to coat.
  4. Bake in the preheated oven until vegetables are very tender, about 40 minutes. Remove from the oven and serve.