Christmas Side Recipe Ideas

As it’s the first of December we are legally allowed to mention the C word now yes? Good good. I thought I would throw a few ideas out there of what to pair that turkey (or goose or what ever you shall be eating on the big day) with. I must admit we have already put the tree up! I say it’s for the little one but really it’s for me haha! If you follow me on Instagram you may have seen a picture of my little man in his Christmas jumper, he was so excited about putting the tree up he put the jumper on as soon as he woke up. Then asked me every 2 minutes when could we decorate the tree. It’s lovely to see him so excited about Christmas, he kind of got it last year but didn’t fully understand. This year will be different! I really have to try and not go overboard with presents but it’s hard as I can’t wait to see his little face, it’s so magical for them!
The Roast Potato 
Preheat oven to Gas mark 6/200 degrees
Can’t beat a good roast potato, I never hold back and I’m not one to blow my own trumpet but I make mean crispy potato.  There are a few essential steps to ensure that perfect roast potato and I thought I would share with you, as I’m nice like that πŸ˜‰
You need to start with a decent type. I regularly use red skin potatoes as they are quite versatile but Maris Pipers and King Edwards are also good for roasting. Key is to not cut them too small (disappear) or too large (don’t cook as well). Chuck them into a pan of cold water and bring to the boil, keep an eye on them and carry on boiling for 5ish minutes (some potatoes cook quicker than others). You want them so you can slide a knife in and the sides are pretty soft. Goose fat is the best to make them crispy. You need to heat a couple of teaspoons in the oven while the potatoes boil. Once done, drain, put back into saucepan and cover with a kid for 2 minutes – this steams them and makes them fluffy inside. You then want to bash them about in the pan. Coat the potatoes in the goose fat, a good sprinkling of black pepper, rock salt and marjoram. Pop in the oven for 40/45 minutes or until done. 

Now I know brussel sprouts are not everyone’s cup of tea. I hated them as a kid but now I couldn’t eat a roast dinner without them. These are pretty easy to make. Grill some streaky bacon and chop finely. Boil the brussels to your liking. Throw a knob of butter into a frying pan, add the brussels and the bacon. Coat the sprouts in the butter and bacon and serve,   

An oldie but a goodie. This also makes a great alternative to potato mash if you are low carbing. You will need equal amounts of carrot and swede or there abouts. Cut the swede into quite small chunks as they take a while to boil. Start with boiling the swede for about 10 minutes before adding the carrots. Boil till done then mash then add creme fraiche,  freshly grated nutmeg and seasoning.

Preheat oven to Gas mark 6/200 degrees
This combo works perfectly and is super easy to make. An old chef friend made this for us and it’s been a firm favourite ever since. Peel and quarter the carrots. Boil for around 3 minutes then coat in oil, seasoning and roast in the oven for around 30 minutes. Fry some pistachios in a knob of butter and combine with the carrots. Crumble the goats cheese all over and serve.

Preheat oven to Gas mark 6/200 degrees
Love a parsnip especially when it’s covered in honey goodness. I remember the first time I cooked a parsnip. I had one of my best friends round and neither of us knew whether we needed to peel it first haha! We had to call someone…. 
*Cough* anyway peel, chop into wedges and boil for 3 minutes. Combine with a teaspoon of honey per large parsnip, juice of half a lemon and a glug of oil. Throw in some seasoning and fresh/dry thyme. Roast for 30 minutes or until done.  
Preheat oven to Gas mark 6/200 degrees
I think stuffing is a must at Christmas. Goes part and parcel imo. Now I did roast some chestnuts for this but I took them out the oven and forgot to add them! Terrible. If you want to add them, slit a cross in the top and roast for 30 minutes. Peel, chop and add them to the mix. In the meantime grab around 450g of sausage meat. Chop half an onion finely and add. Crack a small egg in and a large handful of breadcrumbs. Some chopped herbs, I used parsley and thyme. Lemon rind from a whole lemon. A few crushed cloves of garlic, seasoning and some freshly grated nutmeg. Roll into golf sized balls and cook for 30 minutes.   

What will you be having for Christmas dinner?

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    • 2nd December 2013 / 10:43 am

      Thank you πŸ™‚

  1. 1st December 2013 / 11:12 pm

    Good grief Sam my mouth is watering – I'd eat the whole lot! We love our food don't we! We have the usual Christmas dinner but with mum's anglo-indian stuffing – it's the highlight of the meal for me and my brothers! x

    • 2nd December 2013 / 10:43 am

      Ooh that sounds delicious! You must share the recipe with me πŸ˜€ x

  2. 2nd December 2013 / 7:28 am

    what a great post, the carrot and goats cheese recipe looks divine! i actually need to come up with a dish to take to a pot luck style gathering so i'm going to try that! can i ask who did your blog design? I love how it looks like wordpress but seems to be google as you have gfc? just curious

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