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.

Roasted Vegetable Curry

Roasted Vegetable Curry – National Curry Week

It is time for you to open the cupboard and find that half used tin of Madras curry powder. It is National Curry Week . I want to start with an easy recipe, nutritious, and full of flavour, a Roasted Vegetable Curry. As an added bonus for everyone, this is my first vegan recipe. I can totally guarantee it is so tasty, great for everyone to eat and enjoy. Roast Vegetable Curry is a comforting supper dish you can serve just as it is. Or serve it as a side as part of a larger group meal. Why not try it with my Butter Chicken, rice, poppadums, and pickles.

Every one Loves Curry

Curries are now a staple part of English cooking. Chicken Tikka Masala is now the most popular takeaway dish in the UK. Our tastes have definitely changed from the days of early Indian influenced dishes such as kedgeree. This recipe was bought home from India by colonial civil servants. We now eat curry dishes from around the world. Curry recipes from turmeric and ginger spiced Malay to the fantastically popular Thai green variety. Finally please remember curry does not need to be fiery hot. The key is developing layers of flavour through using different spices and aromatics.

Roasted Vegetable Curry

Roasted Vegetable Curry

Spices

My recipe uses chilli, ginger, garlic and curry powder as the key flavours. If you are a little more confident you can substitute ground cumin, coriander, turmeric and mustard powder for the curry powder.

Believe it or not, curry powder was not invented in India. The most common theory is that it was invented by Chinese cooks to emulate the recipes the British had grown used to. The most used spice mixes in India are Garam Masala.

Any spice mix and ground spice you may have has a limited shelf life. Spices are best stored in an air-tight container in a cool environment away from direct sunlight. Over time the intense flavours will be lost and the taste can become stale in time.

I have used several vegetables, but this recipe is a great fridge clearer whatever you have in your salad drawer can go into it, cauliflower, aubergine, boiled potatoes, tomatoes you can really experiment. You can save time by omitting the garlic, chilli, ginger, and spices and use a quality Tikka Masala curry paste if you are in a hurry.


Six Sensational Seasonal Soup Recipes


Autumn has arrived here in Jersey and we have had some wonderful crisp, bright sunny days and cooler evenings. These are perfect for walking along the coastal paths and beautiful country lanes and building up an appetite. I love Autumn because there are some wonderful fruit and vegetables in season such as cooking apples for crumbles and pies. Savoy cabbages, the first Brussel sprouts and the first proper parsnips, which always seem sweeter after the first proper frost can be readily found in your green grocers. But the start of Autumn really heralds the arrival of pumpkins and squashes ready for Halloween. They are fantastic roasted with spices, pureed with lots of butter and make amazing soup one of my favourite Autumn dishes.

I love soups they are so varied, and such a tasty option and most recipes are quick and simple to make. If you are able to omit lots of cream and butter ( in my case that’s rather difficult ) soup can be extremely healthy. You can try substituting low fat crème fraiche for cream and olive oil for butter. I often find the best soups are made with what is easily available, a handful of vegetables, a tin of beans or some dried pulses and plenty of herbs. I always have celery, carrots and onions in the bottom of my fridge, a mix called mirepoix, which goes back to my earliest training. Mirepoix is a classic base for soups, stocks and sauces adding a depth of flavour.

Why not try some of these?

So to get your creative juices flowing here are some links to some of my favourite soups I have posted on the blog. There is my first ever recipe and still a firm favourite in lots of restaurants a rich, creamy seafood chowder with lots of Jersey mussels and smoked haddock for extra flavour. Another firm favourite with the customers in one of our busiest pubs is my take on classic French onion topped with delicious melted cheese, after all Jersey is only a few miles from the French coast. My version of possibly everyone’s favourite soup, roasted red pepper and tomato, is perfect for sipping out of a mug on a chilly Bonfire’s night. The great thing about soup is really doesn’t have to complicated just a few ingredients from your cupboard and your fridge like a tasty carrot and coriander.

A little History of Soup

Soup is not just great for lunch or supper it can be served as a starter for an elegant dinner party and I have the perfect recipe a cauliflower veloute, and you can find out all about how chef’s make and use veloutes in traditional kitchens. Finally if you like your soup with a bit more kick how about a Spanish recipe full of Chorizo sausage or the spicy Seafood Tom Yam. Whatever you like I hope you will find some inspiration and get cooking. Enjoy.

Here are some links to some of my delicious Soup Recipes.

Patatas Riojanas – Spanish Chorizo and Potato Soup

“Patatas Riojanas, is a very simple rustic soup or stew from La Rioja. La Rioja is a small region in the north of Spain, most famous for its high-quality wines, and it has some lovely indigenous dishes. No one is sure about the origins of Patatas Riojanas, but it would not have existed until at least the 19th century and the introduction of potatoes into Spain during the Napoleonic Wars.”

French Onion Soup

Classic French Onion Soup

My Classic French Onion Soup

“French Onion Soup probably had its origins in Roman cooking but became prominent amongst eighteenth-century French peasants, for which onions were one of the staple dietary components. The addition or use of stock to French Onion Soup came later, as did the cheese croute ( a kind of crispy cheese on toast ).”

 

Cauliflower Veloute

Creamy Cauliflower Veloute

Cauliflower Veloute with Cauliflower Pakora and Curry Oil

“If you want something a little more elegant this recipe is a sophisticated soup ideal for a dinner party and perhaps as the starter for your Christmas Dinner. This rich, silky smooth cauliflower soup is an ideal partner to the spicy flavours of the pakora’s and curry oil. A veloute is a traditional soup made with a stock thickened with a roux, this recipe also contains potato for extra body.”

 

 

Tom yum Soup

Spicy Seafood Tom yam Soup

Spicy Seafood Tam yam Soup

“I like spicy food, not hair-raising hot curries and the like, but I enjoy a nice kick and I love the layers of different flavours you can build. One of my favourite chilli-based dishes is Tom yam, a hot and sour Thai soup flavoured with fragrant spices and aromatics; a good chicken stock flavoured with lemongrass, kaffir lime leaves, and galangal, which is now popular around the world.”

 

Classic Seafood Chowder

Classic Seafood Chowder with Smoked Haddock and Jersey Mussels

“As there is no single definitive recipe my chowder recipe is a purely personal and uses some of my favourite and best produce available to anyone cooking in Jersey alongside a couple of unorthodox ingredients. If you are not so fortunate as myself living with wonderful seafood almost washing up on my doorstep, quality natural smoked haddock, freshly cooked prawns and some plump tasty mussels from a reputable fishmonger will make an excellent chowder.”

Tasty Roasted Red Pepper Soup

Roasted Red Pepper and Tomato Soup

Roasted Red Pepper and Tomato Soup

“This is a really easy, comforting recipe that freezes exceeding well so could be made in advance, it is a fantastic thick, full of sweet, smoky flavours and great served in a mug as you stand to watch the fireworks. Passed through a sieve it can be dressed up as a lovely lunchtime treat or simple supper dish. So, for the perfect fifth of November feast make sure you have some crisp-skinned jacket potatoes freshly baked in the oven, a plate full of toffee apples for the children and a big, big pan of this delicious soup.”


Confit Byaldi - a type of Ratatouille

A Taste of Jersey Summer – Confit Byaldi

Mediterranean Vegetables

Delicious sun-ripened summer vegetables from Jersey

We are coming to the end of a beautiful Jersey Summer. What do you think of when you think of food and Jersey summer? Is it some of our amazing seafood? Fresh strawberries and thick Jersey cream? We are lucky to have so much fantastic food right on our doorsteps from the humble hedge veg, dedicated producers big and small, and all fishermen and farmers. I think this rather special version of Ratatouille called Confit Byaldi captures the best of our island, our horticultural heritage, and delicious sun-ripened local produce.

When I made the first trial batch of  Confit Byaldi my daughter and I sat and ate a massive bowl just on its own, it really is that good. I suggest it would be lovely at lunchtime with some fresh crusty bread or tasty supper piled in a baked potato. As a side why not serve Confit Byaldi with some sauté, local diver-caught scallops or pan-fried sea bass or with grilled Halloumi and Jersey Royals. The recipe for Confit Byaldi is not complicated but does involve a little preparation so is perhaps best made a day in advance and the flavours, if you can leave it alone, do improve overnight. As an added bonus the red pepper sauce is brilliant with pasta or as an accompaniment for grilled fish like Sea bass and Bream.

Confit Byaldi - a type of Ratatouille

Confit Byaldi

Confit Byaldi       4 generous servings

For the Pepper Sauce

2 Red Peppers, remove the seeds and stem and cut into chunks

8 large Vine Tomatoes, deseeded and chopped

1 large Spanish Onion, peeled and finely chopped

4 large cloves of Garlic, peeled and finely chopped

½ teaspoon of Caster Sugar

A good glug of Olive Oil

1 Sprig of fresh Thyme

1 Bay Leaf

Sea Salt and freshly ground Black Pepper

For the Confit Byaldi

1 large Green Courgette, washed and thinly sliced

1 large Yellow Courgette, washed and thinly sliced

2 Red Peppers, deseeded and cut into 2 ½ centimetre squares

( any off cuts can go into the pepper sauce )

4 Baby Aubergines, thinly sliced

3 Red Tomatoes, thinly sliced

3 Yellow Tomatoes, thinly sliced

2 teaspoon Olive Oil

⅛ teaspoon Fresh Thyme Leaves

Salt and freshly ground Black Pepper

For the Tomato Dressing

1 large, ripe Tomato, deseeded and finely chopped

A splash of quality White Wine or Cider Vinegar

3 tablespoons Extra Virgin Olive Oil

1 teaspoon Parsley, washed, dried and finely chopped

Salt and freshly ground Black Pepper

For the Red Pepper Sauce

Heat the olive oil in a medium-sized, heavy-bottomed pan and sauté the onion of twenty to thirty minutes until soft, add the garlic stir and cook for a couple more minutes. Add the red pepper, chopped tomato, any juices, thyme, bay leaf, sugar and cover with a tight-fitting lid. Simmer for twenty minutes the take off the lid and simmer to reduce any liquid for another ten minutes. Remove from the heat and allow to cool. When cool, remove the herbs, season generously and blitz in a food processor until smooth. ( This can be made in advance ).

For the Confit Byaldi

Heat your oven to 325 F / 160 C / Gas Mark 3. Spread a layer of your prepared pepper sauce in the bottom of a twenty-centimetre oven-proof casserole or baking dish. From the side of the dish, arrange a row of alternating slices of the sliced vegetables, overlapping so that just a little of each slice is exposed.

Confit Layered Vegetables

Continue overlapping the vegetables in a close spiral until the dish is filled. Sprinkle with the thyme, season well with salt and pepper and drizzle with the olive oil.

Confit finished spiral

Cover with baking paper and foil and crimp edges to seal well. Bake until the vegetables are tender when tested with a paring knife, roughly two hours. Uncover and bake for a further thirty minutes to colour. Remove from the oven and allow to cool.

You can now cover and refrigerate overnight if you wish. Serve cold or reheat in 350-degree oven until warm as required, carefully lift from the tray with a spatula and drizzle with tomato dressing.

For Tomato Dressing

Gently mix ingredients together in a small bowl.

Wine

What to Drink? In the Walt Disney film Ratatouille, the world-famous chef Thomas Keller invented a version of Confit Byaldi which was served to the imposing restaurant critic with a bottle of Chateau Latour. If you cannot afford this I would recommend a classic French Syrah or good Australian or Argentinian Shiraz, a great match for the rich umami sweet vegetable flavours.

Allergens in this recipe are;

There are no Allergens

Please see the Allergens Page