Christmas dinner is arguably one of the most cherished family feasts in the British calendar year. On 25th December, dinner tables across the country become lavished with gigantic Yorkshire puddings, crispy roast potatoes and vibrant buttered greens. It’s not surprising that amongst the cooking chaos, side dishes can often be overlooked.
We’re championing the humble side-dish and rescuing it from the side-lines. Read on for a roundup of delicious accompanying plates that you should be placing atop your dinner table this Christmas.
Balsamic Brussels
You either love them or you hate them – but this dish is likely to convert even the most adamant sprout sceptics. Cook your Brussels in a balsamic glaze combining balsamic vinegar with sugar, then add cranberries. Be careful not to get carried away when adding the fruit as going cranberry-crazy can make the dish too tart and this may overpower the sprouts.
IDEAL Tip: Adding a handful of crisped-up, smoked bacon lardons to the mix adds a smoky, salty counterpoint. And hey, why not throw in a few roasted, sliced chestnuts, too? It is Christmas, after all.
Cauliflower Cheese With A Difference
Cauliflower cheese is already a well-loved staple for many, however the goats cheese variety adds an earthy flavour to the indulgent dish. Prepare the side as you would with standard cauliflower cheese, then add in six small cubes of goats cheese before baking – you won’t regret it! Walnuts and a light breadcrumb layer on top will add a heavenly crunch to the dish.
IDEAL Tip: A shaving of seasonal white truffle brings a sprinkle of pure luxury to this one.
Edible Baubles
From the tree to the table – what could be more festive than baubles of the edible kind? Encase balls of sausage meat in bacon and serve with a cranberry sauce. This tasty treat is as versatile as it is more-ish – roll them out as Christmas Day canapés or as a Boxing Day snack.
IDEAL Tip: For a hilarious prank on a sprout-hating member of the family, why not roll a raw sprout in melted chocolate, sprinkle it with chopped hazelnuts, then wrap it in gold foil and pass it off as a Ferrero Rocher?
Deconstruct Your Stuffing
Deconstructed stuffing is the new, fancy way to present the tasty side dish. After all, stuffing doesn’t have to be served looking unappetising and slightly soggy. Cook onion and celery in butter over medium heat until golden brown, then transfer to a bowl and whisk in chicken stock and eggs. Finally, stir in torn focaccia and bake in the oven until golden brown.
IDEAL Tip: Or, you could just serve a more classic Christmas stuffing using sausage meat of course!
Fruity twist
Interested in adding a fruity twist to your Christmas vegetables? Sticky roasted parsnips and Chantenay carrots can be combined with slices of red eating apples. Simply roast the vegetables for 20 minutes with oil, honey and coriander seeds then add the fruit and cook for a further 20 minutes. This one is for life – not just for Christmas!
IDEAL Tip: To give an interest foil to all that sweetness, reduce equal parts – hear us out – fish sauce, water, sugar and lime, alongside some minced garlic and chilli, until it reaches a glaze-like consistency. That’ll put some fire in grandpa’s belly!
*Archived. Originally written with the help of Hunter 486