skip to main content

My festive menu for this Christmas

See all the sides I’ll be serving up this year (these are the recipes we couldn’t quite fit into Grazia) –

-Rosemary and garlic butter roasted potatoes

-Celeriac bread sauce, extra clove and black pepper

-Mulled wine braised red cabbage

-Onion, Balsamic and Marmite Gravy

 

 

Rosemary and garlic butter roasted potatoes

Feeds – 4-6

Preparation Time – 10 minutes

Cooking Time – 1hr-1hr 15mins

 

Ingredients –

 

2kg Maris Piper potatoes – peeled and any large ones cut in half or thirds

generous sprinkle of sea salt flakes

2 bulbs of garlic – roughly crushed

several generous glugs of olive oil or rapeseed oil

20g butter – cut into small cubes

handful of rosemary sprigs

 

Instructions –

Begin by bringing a large pan of generously salted water to the boil. Peel your potatoes, cutting any which may be a little on the large side into half or quarters. Rinse them then place in your pan of boiling water. Cook for around 12-15 minutes or until soft but not mushy. Drain then allow to cool. Heat a large roasting dish with oil for a minute or so then add in the potatoes. Make sure they’re not too cramped then turn them in the oil allowing all the potatoes to be evenly coated. Roast for 25 minutes then add in your bulbs of garlic, rosemary, small cubes of butter and seasoning. Roast for another 20 minutes or until golden and crisp.

 

Celeriac bread sauce, extra clove and black pepper

Feeds 4-6

Preparation time – 10 minutes

Cooking Time – 35 minutes

 

Ingredients –

¼ celeriac – peeled and diced

6 slices of white bread – crust removed, bread roughly torn

generous knob of butter

1.5 pints of full fat milk

4 cloves

1 tsp of all spice berries – ground

sprinkle of sea salt flakes and several turns of freshly ground black pepper

 

Instructions –

 

Roast the celeriac in a little oil until soft and golden, this should take around 20 minutes.

Combine all remaining ingredients and cook over a medium to low heat, stirring occasionally. Blitz until smooth. Taste and adjust seasoning to your preference.

 

Mulled wine braised red cabbage

 Feeds 4-6

Preparation time – 10 minutes

Cooking Time – 50 minutes

 

Ingredients –

 1 red cabbage – finely shredded – a mandolin is ideal

½ bottle of red wine

½ pint red wine vinegar

generous sprinkle of sea salt flakes and several turns of freshly ground black pepper

3 star anise

1 cinnamon stick

1 tsp all spice berries – ground

2 tbsp dark brown sugar

 

Instructions –

Combine all ingredients and place in a casserole dish. Cover and bake for 20 minutes, give it a stir and place it back in the oven for another 20 minutes. Stir again and repeat until ready to serve. 

 

Onion, Balsamic and Marmite Gravy 

Feeds 4-6

Preparation time – 10 minutes

Cooking Time – 35 minutes

 

Ingredients –

1 red onion – finely sliced

glug of rapeseed oil

3 sprigs of thyme – leaves removed

1 large glass of red wine

2 tsp marmite

1.5 pint of good quality vegetable stock

generous glug of balsamic vinegar

 

Instructions –

Heat a generous glug of oil and add in your sliced onion and thyme and allow to cook over a medium heat until soft and sticky. Next add in the red wine, allow to boil then add in the remaining ingredients and allow to cook for at least 20-30 minutes until rich and sweet. Add in corn flour to thicken if you prefer a thicker gravy.

Loading...