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)
1Handful Pecan
1Tbsp Toasted Hazelnut
1Knob of Butter
1 packet Smoked Streaky Bacon
Salt
Method:
Make sure the sprouts have been cleaned thoroughly
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.
Cut one in half to check if they are cooked all the way through
Cut the bacon into very small strips
Put the butter in a pan and fry until crispy brown. Add the pecan and fry for another 2 minutes
Take the steamed sprouts and add them into the pan with the bacon and pecan and fry together for a few minutes
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:
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.
Peelthe 1kg potatoes and cut each into half.
Drop the potatoes into a large Sauce and pour in enough water to cover them.
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.
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.
Drain the potatoes until fully dry, do it few times to fluff up the outsides.
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.
Spread them in a single layer making sure they apart, put in the Rosemary.
Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
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:
Preheat oven to 180 C / Gas 4.
Arrange carrots and parsnips in a baking dish; drizzle with rapeseed oil.
Toss to evenly coat vegetables. Pour honey and Caraway Seed, over coated vegetables and season with salt and pepper, toss to coat.
Bake in the preheated oven until vegetables are very tender, about 40 minutes. Remove from the oven and serve.
