My Perfect Christmas dinner – sides

My perfect Christmas Dinner – sides

My perfect Christmas Dinner – Sides. A perfect Christmas roast turkey dinner isn’t a perfect Christmas dinner for me without the stuffing, gravy, roast potatoes, and the rest of the sides. Honey roast parsnips, buttered carrots and today’s recipes braised red cabbage, Brussel sprouts and of course cranberry sauce.

My perfect Christmas dinner -Braised Red Cabbage

Braised red cabbage is a beautifully versatile accompaniment to a host of winter dishes pies, casseroles and stews, seasonal roasts such as venison and game birds. You can adjust / experiment with the recipe and adapt it to suit whatever you are serving it with.

My perfect Christmas Dinner – Sides – Braised Red Cabbage
You can experiment and add a large grated cooking apple to your recipe and braise in cider, replace the redcurrent jelly for cranberry sauce or add a small handfully of raisins to the pan at the start of cooking.

Stir Fry Brussel Sprouts

We all love Brussel sprouts and I am sure you will too if you follow this simple recipe.
If you bought your sprouts are on the stalk, twist each one off. Remove any discoloured or damaged leaves. Next, trim the base and cut an larger ones in half. Wash and drain.

My perfect Christmas Dinner – Sides – Brussel Sprouts

Bring a large pan of salted water to the boil and add the Brussel sprouts. Remove after five minutes and plunge into cold, iced water. This stops the brussels over cooking. Drain thoroughly. To serve heat two heaped tablespoons of butter in a large, heavy-bottomed frying pan with a splash of olive oil. Toss the brussels in the pan over a medium-high heat for three to four minutes until thoroughly heated but still a little crunchy. Season well, top with a few toasted flaked almonds and serve.

My perfect Christmas dinner – cranberry sauce

My perfect Christmas Dinner – Sides – Cranberry Sauce

This is my go to recipe for a delicious homemade Cranberry sauce. It may seem quite a lot but it goes just as well a roast chicken or in a cold turkey sandwich.

I promise you will never go back to cranberry sauce from a shop again once you have tried this.

Chorizo Jam

If you have read any of my posts you may be aware of a few reoccurring themes, cream, garlic, bacon, seafood and barbecuing but bacon is probably up there as a potential favourite. Now I waxed lyrical about an American recipe Bacon Jam*, a mouth-watering combination of sweet onion, salty bacon with just a tickle of chilli heat but I think I might have just found something even more sticky and moreish. I saw a post for cheese and biscuits online, a fantastic piece of Manchego with a ramekin of Chorizo Jam!

A little bit of online research later and a couple of trials……………..

Homemade Chorizo Jam
Manchego Cheese and Chorizo Jam

So, I only made Chorizo Jam for the first time three week ago and I have eaten Chorizo Jam on toast, stuffed Chorizo Jam into Chicken breasts and used Chorizo Jam as a garnish for soup, but this sweet, slightly spicy, slightly smoky, relish is a must with a cheese board, absolutely delicious in fact. Enjoy

* I was a bacon jam evangelist.

Chorizo Jam

200 gr quality raw Chorizo

2 large Cooking Apples, peeled and diced

1 large Spanish Onion, peeled and very finely diced

2 large cloves of Garlic, peeled and crushed

100 ml Port

100 ml Water

50 ml Olive Oil

150 gr soft Brown Sugar

Juice of one freshly squeezed Lemon

½ teaspoon freshly picked Thyme

½ teaspoon Smoked Paprika

¼ teaspoon freshly ground Black Pepper

Cut the Chorizo into small pieces at most half a centimetre square. Pour the oil into a large, heavy-bottomed, pan and place over a medium heat. Add the Chorizo and fry stirring constantly to prevent sticking and burning until the Chorizo is nicely brown, caramelised and crispy. When the Chorizo is cooked remove it from the pan and strain to drain off the excess oil.

Add the onions to the pan in enough of the oil to allow them to gently fry. Cook over a medium heat, for fifteen to twenty minutes or until clear. Add the garlic, stir well and cook for another two minutes. Add all of the remaining ingredients and bring to a low rolling boil. Stir in the Chorizo and reduce the heat until the jam is simmering. Stir frequently and cook until the onions are meltingly soft and the liquid is reduced to a thick syrup. Be careful due to recipes high sugar content you must keep stirring to prevent the mix sticking and burning.

Remove pan from the heat and allow the mix to cool for fifteen minutes. Using a funnel transfer into sterilised glass jars and seal tightly. The jam will keep in the refrigerator for a month.

Allergens in this recipe are;

  Flour     Check the ingredients in your Chorizo

Please see the Allergens Page