Christmas Mains and Sides

14 Pins
·2w
a close up of a bowl of food on a table
Pineapple-Plus Salad with Rujak Dressing
Pineapple-Plus Salad with Rujak Dressing
a white coffee mug sitting on top of a table next to pine cones and other decorations
Allspice Gravy
ALLSPICE GRAVY Generally speaking, the best gravies are made by deglazing a joint’s cooking juices in the roasting tin, but, with a brined bird, the liquid it gives off is just too salty; you can’t use more than 2–3 tablespoonfuls.
a red bowl filled with brussel sprouts on top of a counter
Brussels Sprouts With Chestnuts, Pancetta and Parsley
BRUSSELS SPROUTS WITH CHESTNUTS, PANCETTA AND PARSLEY The sprout recipe below is really only a slight detour from the traditional route. By all means, stick to the orthodox if you prefer by adding only buttery chestnuts to the Brussels sprouts, but what follows is now my own traditional way of cooking them. There is a lot of parsley, I know, but think of it as another vegetable ingredient rather than a garnish.
a bowl filled with sweet potatoes and pecans
Butternut Squash With Pecans and Blue Cheese
BUTTERNUT SQUASH WITH PECANS AND BLUE CHEESE This has many strings to its bow: it serves as a vegetarian alternative to the Holiday turkey; it gussies up a plate of cold leftover turkey; it adds the right balance of mellow warmth and tang to any plain wintry dish; it is a good whole meal on days when you just feel fleshed-out.
a casserole dish with broccoli in it on a marble counter top
Hearty Wholewheat Pasta With Brussels Sprouts, Cheese and Potato
HEARTY WHOLEWHEAT PASTA WITH BRUSSELS SPROUTS, CHEESE AND POTATO It is not quite normal to feel as joyous as I do when saying the words “Brussels sprouts”, but this recipe does not merely use said much-denigrated ingredient, it also celebrates it.
a bowl of mashed potatoes with cranberry sauce next to it on a plate
Redder Than Red Cranberry Sauce
Redder than Red Cranberry Sauce: I have nothing against shop-bought cranberry sauce (and recommend it in various recipes), but I personally don’t quite see the point: it is ridiculously easy to make, and tastes so much better homemade that it feels like the wrong thing to cut out of your cooking schedule.
a plate full of meatballs and potatoes on a table
Panettone Stuffing Squares
Panettone Stuffing Squares: I have written a recipe for panettone stuffing before: the sweet seasonal fruit bread was cubed, toasted and mixed with Italian sausage; this is very different, not least because I see it not as an accompaniment to the turkey but to be served, at parties or over drinks, in small squares, like savoury brownies.
a white bowl filled with shredded red cabbage and cherry salad on top of a green table cloth
Red Seasonal Salad
Red Seasonal Salad: For someone who’s never been to Vietnam, I am piling up quite a few recipes which are Vietnamese in inspiration if not origin. This is a festively toned take on what is sometimes referred to as ‘Vietnamese coleslaw’, according to the great Nicole Routhier in her introduction to the echt version, ga xe phay. This one has the virtue of being pronounceable for those of us who are ill-travelled
there is a red plate with some food in it
Maple-Roast Parsnips
Maple-Roasted Parsnips: I’ve always roasted honeyed parsnips alongside a turkey but as a marker of the culinary special relationship celebrated in this chapter, I’ve remodelled slightly, adding intensity of sweetness to the already sweet parsnips, not with honey but with maple syrup. And actually, this is more than a change, it’s an improvement: there is more ambiguity about the maple syrup, it’s a sweetness less cloying.
a roasted turkey sits on a plate with red decorations around it and is ready to be eaten
Spiced and Superjuicy Roast Turkey
Spiced and Superjuicy Roast Turkey: For me the only turkey is a brined one. Not only does it tenderize and add subtle spiciness, but it makes carving the turkey incredibly much easier. You have only to try this method to be utterly convinced. And I mean to say: how hard is it to fill a pan or large plastic bin or bucket with water and spices and lower a turkey into it?
a piece of meat sitting on top of foil covered in seasoning and other toppings
Ham in Coca Cola
Ham in Coca Cola: Only those who have never tried this raise an eyebrow at the idea. Don't hesitate, don't be anxious: this really works. No one who cooks it, cooks it just once: it always earns a place in every repertoire.
a cake on a plate with a bite taken out of it
Roast Stuffed Pumpkin With Gingery Tomato Sauce
Roast Stuffed Pumpkin with Gingery Tomato Sauce: There is something so magnificent about a whole pumpkin stuffed with jewelled rice, that it doesn’t really need too many side dishes to detract: its starchy interior means you can forgo potatoes or the orzotto; and the vibrant sauce precludes the need for a pile-up of condiments.
a loaf of meat sitting on top of a cutting board next to a knife and fork
Turkey Breast Stuffed With Italian Sausage and Marsala-Steeped Cranberries
Turkey Breast Stuffed with Italian Sausage and Marsala-Steeped Cranberries: I know it might sound a bit of a faff, but take it from me that stuffing a whole double breast joint is very much easier than stuffing and rolling a single breast joint, as is more commonly found in supermarkets. Basically, all you’re doing here is opening out your boneless turkey joint, smothering it with stuffing and folding it over.