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.

Recipe for Christmas Mulled Wine

Mulled Wine

Recipe for Christmas Mulled Wine

Christmas Mulled Wine

It is almost Christmas and time to get into the seasonal spirit or more correctly seasonal Mulled Wine. Outside the office today was the first day of the Jersey Christmas Market and the air was heavy with spices, the smells of mulled wine and cider. Mulled Wine and similarly Mulled Cider are popular drinks over the Christmas season. They are served hot, often sweetened with sugar or honey and flavoured with a variety of spices, oranges, and lemons. You don’t have to worry about the alcohol either as much of it evapourates as the wine is warmed, although if you want you can add a slug of port or brandy to give it kick. It is very similar to the Germany Glühwein, which was first recorded in the early fourteen hundreds and is drunk today often with spiced gingerbread.

Mulled wine has changed over time with the vagaries of taste and fashion, one of the more traditional recipes was recorded by Mrs. Beeton in her famous cookery book using cloves, mace, and nutmeg. It also lists the wines to be mulled as claret and port, I reckon a tankard of hot port would pack quite a punch, however. Today you can buy the spices already prepared as a sugar-based syrup or in little bags like T-bags and they are usually a combination of citrus peel, ground clove, cinnamon pieces, nutmeg, star anise and ginger. In recipes, I have seen bay leaves, cardamom and vanilla pods included so really you can experiment until you are happy. Personally, I think that would be quite a nice way to spend an afternoon.

Mulled Wine 2.jpg

Mulled Wine

enough for 4 small or 2 large glasses

1 bottle good Red Wine

60 gr Demerara Sugar

1 Cinnamon Stick

2 Star Anise

2 Cloves

A pinch of freshly grated Nutmeg

1 orange, sliced into 1 centimeter slices

60ml Port, Brandy or Sloe Gin (optional)

Put the wine in a saucepan with the orange, sugar, and the spices. Heat gently until the sugar has dissolved. Taste to see if you want the wine sweeter, and add more sugar to taste.

Off the heat, stir in the sloe gin, port or brandy if you are using it. Strain into heatproof glasses and serve at once.

The Online Cookery School Christmas Design 2017