Category: Holiday Food

Gluten Free · Holiday Food · Vegetable sides

Giant potato rösti with garlic and thyme

Belinda

An easy make-ahead side dish made with potatoes, onions, garlic and thyme.
You can freeze the rösti – just warm it through in the oven before serving.
Recipe from Delicious Magazine

Serves 8

Olive oil for frying and greasing
2 tbsp (30g) butter, plus an extra knob
3 onions, sliced
4 garlic cloves, sliced
8 thyme sprigs, leaves stripped
3.5lbs (1.5kg) red-skinned potatoes
1 tbsp sea salt
3 large free-range eggs, beaten
1 bunch fresh chives, finely chopped

Put a large glug of olive oil and a large knob of butter in a frying pan over a low-medium heat.
When hot, add the onions and garlic and cook for 15-20 minutes until soft, sweet and golden. Add the thyme for the last few minutes. Cool slightly.

Meanwhile heat the oven to 375F/200°C/180°C fan/gas 6.
Grate the potatoes on a box grater and wrap in a clean tea towel. Press it hard against the side of the sink for a few minutes to squeeze out as much liquid as you can.

Grease a 9″ (23cm) short-sided cake tin (see tip) with a removable base (not a springform tin, from which the rösti would be difficult to remove).
Put the squeezed grated potato in a large mixing bowl with the cooled onion mixture, together with the salt, eggs, chives and some freshly ground black pepper.
Mix well with your hands and put in the cake tin (don’t pack it down too tightly). Cook the rösti for 1 hour, then remove, dot the 2 tbsp butter over the surface and put back in the oven for another 15 minutes or until golden brown on the top.
Remove from the tin and serve straightaway or just warm.

Tips
Use a shallow cake tin so the top crisps up. A high- sided tin would block the heat.

Make the rösti up to 8 hours ahead, keep in the tin and heat in a 350F/180°C/160°C fan/ gas 4 for 20-25 minutes to warm up.
Freeze the cooked rösti in its tin, well wrapped in cling film, for up to 1 month.
Defrost well, then warm through in a medium oven to serve.

Do-ahead · Holiday Food · Vegetable sides

Brussels sprout and potato gratin with chestnut crumb

Belinda

Topped with toasty breadcrumbs and chestnuts for added crunch, this creamy, garlicky gratin is pure comfort-food joy. Get stuck in to reveal the beautiful veggies just beneath the surface.

Recipe by Jamie Oliver

Serves 8

2 tbsp unsalted butter
2 onions, thinly sliced
5 garlic cloves, thinly sliced
4 thyme sprigs, leaves picked
2 large potatoes, scrubbed, thinly sliced into rounds
2 cups (500ml) low-fat milk
4 fl oz (100ml) double cream
7oz (200g) creme fraiche
1.5lbs (600g) Brussels sprouts, thinly sliced or shredded using a food processor
Finely grated zest of 1 lemon
1 cup (80g) finely grated parmesan
3oz (50g) stale wholegrain bread
3oz (50g) vacuum-packed chestnuts (from delis or gourmet food shops) or macadamias, finely chopped
4 tsp olive oil
Green salad, to serve

Preheat the oven to 375F/190°C.
Melt the butter in a 12″ by 8″ (30cm x 20cm) flameproof baking dish over medium heat. Add the onion, garlic and half the thyme, and cook, stirring, for 8 minutes or until the onion is softened. Add the sliced potato and stir well, then pour over the milk.
Bring to the boil, then reduce heat to low and simmer, stirring constantly to release the starch from the potato slices, for 3 minutes or until the potato is heated through.

Remove from the heat and stir through the cream and creme fraiche, then fold through the Brussels sprouts. Add the lemon zest and half the parmesan. Season, and stir gently to combine, before grating over the remaining 1/2 cup (40g) parmesan.

Place the bread in a food processor and pulse to coarse breadcrumbs. Transfer to a small bowl. Add the chestnuts, oil and remaining thyme, and stir well to combine.
Sprinkle the chestnut crumb over the top of the vegetable mixture.

Transfer to the oven and bake for 50-55 minutes or until the vegetables are softened and the top is bubbling and golden.

Remove the gratin from the oven and set aside for a few minutes to cool slightly, then serve with a crisp green salad on the side.

Holiday Food · Vegetable sides

Parmesan-polenta baked parsnips

Belinda

This is a delightful and different way of cooking parsnips. The thin parsnip fries are tossed in Parmesan, polenta, English mustard powder and salt and fried until crisp. A delicious side for any meal.
Recipe from Olive Food Magazine

Serves 6

2lbs(1kg) parsnips, peeled, quartered lengthways and woody centre removed
4 tbsp groundnut oil
2 tbsp loose polenta
2 oz (50g) parmesan cheese
1 tsp English mustard powder

Heat the oven to 400F. Cook the parsnips in boiling salted water for 6 minutes or until just tender. Drain really well.

Put a large shallow baking tray with the oil in the oven for 5 minutes to heat up. Mix the polenta, cheese and mustard powder and season with salt. Put on a large plate, then toss the parsnips in the mixture while still hot.

Transfer to the hot tray, then put in the oven for 15 minutes. Turn in the fat, then cook for another 15-20 minutes or until crisp and golden.

Dairy-free · Gluten Free · Holiday Food · Vegetable sides

Chorizo & pear red cabbage

Belinda

Recipe from Jamie Oliver

“My darkly decadent red cabbage is truly delicious with bold flavors that people are going to go nuts for. This sweet and sour combination is all about maximum impact with minimal effort. An absolute gem of a dish to bring color to your Holiday table. ”

Serves 10-12

5 oz (150 g) quality chorizo
2 tsp fennel seeds
1 red onion
2 lb (1kg) red cabbage
Red wine vinegar
1 x 14-15 oz (410 g) can of sliced pears, in natural juice

Roughly dice the chorizo and place into a large casserole pan on a medium heat. Cook for a few minutes, or until the chorizo has released its oils, then add the fennel seeds.
Peel and finely slice the red onion, add to the pan and cook for a few minutes, or until softened and smelling amazing.
Click away any tatty outer leaves from the red cabbage, trim the base, then cut into wedges and roughly slice. Add to the pan with a swig of red wine vinegar, and a pinch of sea salt and black pepper.
Cook with the lid ajar on a low heat for 10 minutes, stirring frequently.
Add the canned pears, with some of the juice, and continue cooking for a further 10 minutes, or until the cabbage is tender.

Taste and adjust seasoning

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamy, cheesy leeks with parmesan, cheddar and brie

Belinda

Recipe from Jamie Oliver

This is a really super but simple side dish and if you want to take this dish to the next level, invest time in cooking your leeks super-slowly until sticky and sweet.

Serves 8-10

6 large leeks
2 cloves of garlic
5 sprigs of fresh thyme
olive oil
1 knob of unsalted butter
4 fl oz (100 ml) single cream
4 oz (100 g) Cheddar cheese
3 oz Parmesan cheese
4 oz (100 g) brie

Preheat the oven to 180ºC/350ºF/gas 4.

Trim, wash and slice the leeks, about 3/4″(2cm) thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
Put a large cast iron braiser (ideally one you’d be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn’t catch.

At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following…

Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
Season, then spoon it all into a dish, or leave in the pan.

Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.

Pop in the oven for 15 minutes, or until golden and bubbling.

Do-ahead · Holiday Food · Vegetable sides

Pearl Onions au Gratin

Belinda

Barbara Lynch bakes fresh pearl onions in a mixture of cream, garlic, shallots and bacon, then tops it all with a crispy panko crust.
Recipe from Food and Wine Magazine

Serves 8
Ingredient Checklist
2 1/2 lbs red or white pearl onions
4 thick strips of bacon, finely diced
2 tbsp unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
1 1/2 cups heavy cream
Salt and freshly ground pepper
3/4 cup panko (Japanese bread crumbs) or coarse, dry bread crumbs
2 tbsp finely chopped flat-leaf parsley

Preheat the oven to 350°. Bring a large pot of water to a boil. Add the onions and cook for 5 minutes. Drain and rinse under cold water. Use a sharp knife to trim off the root ends, then pinch the onions to remove the skins.

In a medium, deep skillet, cook the bacon over moderately high heat until the fat is rendered, 3 to 4 minutes. Pour the bacon fat into a heatproof cup and reserve 1 1/2 teaspoons. Drain the bacon on paper towels.

Add the butter to the skillet along with the shallots and garlic. Cook over moderate heat, stirring, until softened, about 3 minutes. Add the cream and simmer until reduced by half, about 10 minutes; season with salt and pepper. Transfer the pearl onions to a large, shallow baking dish and cover with the cream.

In a small bowl, toss the panko with the bacon, parsley and the 1 1/2 teaspoons of reserved bacon fat. Season lightly with salt and pepper. Spread the crumb mixture over the onions and bake until the crumbs are toasted and the onions are bubbling, about 30 minutes.

Make Ahead
The onions can be prepared through Step 3 and refrigerated overnight. Return to room temperature before baking.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed brussels sprouts with gruyere, pancetta and walnuts

Belinda

This holiday-worthy, crowd-pleasing side dish (you can never go wrong with cream and cheese) requires you to open and close the oven door multiple times, so make sure you pay attention to the visual cues since no oven is exactly the same.
Recipe from Bon Appetite Magazine

8 SERVINGS
8 oz pancetta, cut into ½-inch pieces
2 lbs Brussels sprouts, trimmed, halved, quartered if large
2 shallots, thinly sliced
3 large garlic cloves, finely grated
4 tbsp melted unsalted butter
½ tsp freshly ground black pepper
2 tbsp thyme leaves, divided
2 cups heavy cream
1 tbsp Dijon mustard
1 cup walnuts
3 oz Gruyère, grated
3 oz Parmesan, crumbled (about 1 cup)
1 tsp crushed red pepper flakes

Position racks in upper and lower thirds of oven; preheat to 475°.
Spread pancetta on a rimmed baking sheet and roast, tossing once halfway through, until lightly browned and fat is beginning to render, 6–8 minutes.

Transfer pancetta to a large bowl; reserve baking sheet. Add Brussels sprouts, shallots, garlic, butter, black pepper, and 1 Tbsp. thyme to bowl with pancetta and toss to coat.
Scrape Brussels sprouts mixture into a 13×9″ baking dish.
Roast gratin on bottom rack until tops of Brussels are browned, 15–20 minutes.
Carefully toss to expose green Brussels below, then continue to roast until tops of Brussels are browned, 15–20 minutes more.

Whisk cream and mustard in a large glass measuring cup. Arrange walnuts on reserved baking sheet with pancetta drippings.

Remove gratin from oven, carefully pour in cream mixture, and sprinkle cheese over.

Reduce oven temperature to 375°. Return gratin to bottom rack, then place sheet with walnuts on top rack. Roast, tossing nuts halfway through, until nuts are browned on both sides, 8–10 minutes, and cream is thick, vigorously bubbling, and browned around the edges, 15–20 minutes. Let gratin cool 10 minutes.

Meanwhile, chop walnuts and transfer to a medium bowl. Add red pepper and remaining 1 Tbsp. thyme and toss to combine. Top gratin with walnut mixture before serving.

Baking · Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Creamed Brussels sprouts

Belinda

It’s that time of year and I’m always looking for different ways to cook Brussels sprouts. This one is from food blog, “Delish” and is delish!
Not a fan of Fontina? Gruyere or white cheddar would also be delicious here!

Serves 6
1 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped
3 cloves garlic, minced
2 lb Brussels sprouts, halved and thinly sliced
1/2 tsp. crushed red pepper flakes, plus more for garnish
Kosher salt
Freshly ground black pepper
1 cup Greek yogurt
1/2 cup mayonnaise
2 eggs, lightly beaten
Zest of 1/2 lemon
1/2 cup freshly shredded Fontina
1/2 cup freshly grated Parmesan, plus more for garnish
2 tbsp freshly chopped parsley

Heat oven to 375°.
In a large skillet over medium heat, heat oil.
Add onions and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute. Add Brussels sprouts and red pepper flakes and cook until tender, 7 minutes more.
Season with salt and pepper, then remove from heat and let cool.

In a large bowl, stir together Greek yogurt, mayonnaise, eggs, and lemon zest, and cheeses and season with salt and pepper. Fold in cooled vegetables and transfer to a medium baking dish.

Bake until top is golden and cheese is bubbly, 30 to 35 minutes.

Garnish with parsley, Parmesan, and red pepper flakes and serve immediately.

Do-ahead · Gluten Free · Holiday Food · Vegetable sides

Cheesy Brussels Sprouts with bacon

Belinda

If you have vegetarian guests, feel free to skip the bacon! We’re all about the smoky flavor, but for this dish, it’s all about the CHEESE.

 

Serves 6

5 slices bacon
3 tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Kosher salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup shredded sharp (mature)cheddar
1/2 cup shredded Gruyère cheese

Preheat oven to 375°.
In a large oven-safe skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then chop. Discard bacon fat.
Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.
Remove from heat and drizzle with heavy cream, then top with both cheeses and bacon.
Bake until cheese is bubbly, 12 to 15 minutes.
(If your cheese isn’t golden, switch oven to broil and broil 1 minute.)

Dairy-free · Dessert · Do-ahead · Gluten Free · Holiday Food

Raw-vegan Mango Coconut Truffles

Belinda

Raw-Vegan Mango Coconut Truffles

My son, Oliver made these for us and they’re delicious! The only thing I added was a pinch of salt, which enhances the flavor.
They are raw, vegan, gluten-free, paleo-friendly and super easy to throw together in your food processor.
They also make great treats for the children, as they think they’re eating something deliciously sinful!

Makes about 30 truffles

6 oz chopped dried mango
3 ½ cups unsweetened desiccated coconut, divided
8 tbsp coconut oil
2 tsp agave/maple syrup, or to taste (optional)
pinch of salt

Place the chopped mango in a bowl and cover with cold water. Soak until the mango has softened, about 1 hour. Drain well and dry on kitchen towel.

Combine the mango, a pinch of salt, 3 cups of coconut, and the coconut oil in a food processor; blend until well combined and smooth. Add agave/maple syrup if the mixture is not sweet enough.

Place in a bowl, cover, and refrigerate until the mixture has hardened, about 2 hours.

Roll into small balls and dredge in remaining 1/2 cup of desiccated coconut. Line a baking tray with parchment paper or a silicone liner, and place the coated balls on top.
Freeze for about 30 minutes until the coconut oil solidifies.

Store in a sealed container in the fridge or freezer.
*Note: these balls will melt if left at room temperature.