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Friday 17 December 2010

Christmas Vegetables - make them special

Christmas is this time of year when food treats are all around us. It is very easy to slip and start eating unhealthy high-fat foods. Make sure you have plenty of vegetables available for your Christmas dinner.  They could be really exciting and full of taste.

Here is a rainbow of recipes for you to really enjoy your veg:

This receipe is good because you can make initial preparations the day before to take some pressure off the Christmas Day.

Maple Mustard Roots

  • 800g small carrots , peeled and halved or quartered lengthways if large;
  • 800g parsnips , peeled and cut into long wedges;
  • 3 tbsp maple syrup;
  • 1 tbsp wholegrain mustard;
  • 2 tbsp rapeseed oil or sunflower oil;


  1. Bring a large pan of salted boiling water to the boil. Tip in the roots, bring back to the boil and cook for 3 mins. Drain well, then tip onto a large, lipped roasting tin. Whisk together the syrup, mustard and oil with some seasoning, then gently toss with the veg. Cover with cling film for up to 24 hrs.
  2. Bring to room temp before cooking. After the turkey comes out, roast at 220C/200C fan/gas 7 for 30 mins until golden and sticky. 
    Source: BBC Good Food http://www.bbcgoodfood.com
St Clements Carrots
 

  • 800g carrots , peeled and trimmed
  • zest 3 clementines , plus a few slices
  • zest 2 lemons , plus a few slices
  • 1 tbsp olive oil
  • 1 tbsp butter



  1. Heat oven to 200C/fan 180C/gas 6 and bring a large pan of water to the boil. Cut the carrots lengthways into halves or quarters, depending on their size. Tip the carrots into the pan, wait for the water to simmer again, then cook for 4 mins. Drain well, then tip into a large roasting tin.
  2. While the carrots are still hot, gently toss them with all the zest, oil, butter, seasoning and the lemon and clementine slices. Poke the slices in among the carrots, so they're not left on the edges of the tray. Roast for 40 mins until the carrots are golden and tender.
    Source: BBC Good Food http://www.bbcgoodfood.com
Sticky Spiced Red Cabbage

This recipe can be made up to two days ahead and reheated with a splash of water, or you can make it up to a month ahead and freeze.


  • 1 tbsp olive oil
  • 1 medium-size red cabbage , quartered, cored and shredded
  • 1 finger-size piece fresh root ginger , finely chopped
  • 2 onions , sliced
  • 1 tsp ground allspice
  • 1 tbsp mustard seed
  • 100g golden caster sugar
  • 150ml red wine vinegar
  1. Heat oil in a large saucepan, add cabbage, ginger, onions, allspice and mustard seeds, then cook for 5 mins until just starting to wilt.
  2. Scatter over the sugar and pour in the vinegar. Cover pan, gently cook for 10 mins, then remove lid and turn up the heat to medium. Simmer the liquid in the cabbage for about 20 mins, stirring occasionally, then stir continuously for the last few mins until all the liquid has evaporated and becomes sticky on the bottom of the pan. Tip cabbage into a large bowl and serve.
    Source: BBC Good Food http://www.bbcgoodfood.com
Brussel Sprouts

Love 'em or hate 'em - you just can't have Christmas dinner without having Brussels sprouts!

Brussels are now at their seasonal best. Make sure you choose bright green, firm sprouts as these will taste freshest.


  • 500g Brussels sprouts , trimmed
  • 75g cubetti di pancetta or bacon lardons
  • 50g butter
  • a handful walnut halves, snapped in two


  1. Steam the sprouts until tender but still bright green. Cook the pancetta in the butter until crisp and golden.
  2. Add the walnuts and cook until golden and toasted. Add the sprouts and toss everything together.
    Source: BBC Good Food http://www.bbcgoodfood.com
 
 Roast Potatoes from Jamie Oliver



• 1.5kg King Edward potatoes, peeled and halved
• ½ bulb of garlic, separated into cloves and crushed with the back of a knife
• a small bunch of fresh rosemary, separated into sprigs
• salt and freshly ground black pepper
• 6 tablespoons good-quality olive oil


Preheat your oven to 220°C/425°F/gas 7. Parboil your potatoes for 10 minutes. Drain in a colander and toss around to scruff up the outside of the spuds. Toss with the garlic cloves, half of the rosemary, salt and pepper to taste, 4 tablespoons of the olive oil, and 30g of the butter in a large bowl. Arrange in one layer in a roasting tin and roast for 45 minutes until golden.
Source: Jamie Oliver Recipes: http://www.jamieoliver.com 

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