Category Archives: Sides

Avocado Mango Salsa

Sides

Serves 4-6 as a side

Ingredients

  • 2 ripe avocados
  • 1 small firm ripe mango
  • 1 red chilli, finely chopped
  • Juice of 1 lime
  • Small bunch of fresh coriander, chopped

Method

  • Peel/stone and finely chop the avocados and mango
  • Mix with the chilli, lime juice, coriander and a pinch of salt

Cranberry Sausage Rolls

Christmas, Sides

Makes 26 rolls

Ingredients

  • 1 pack of premade puff pastry (320g)
  • 350-400g sausage meat – you can use any kind with any flavour, or even any type of stuffing mix
  • Roughly 10 tsp cranberry sauce
  • 1 egg, beaten

Method

  • Preheat your oven to 200C/180Fan
  • Line a baking tray with baking paper
  • Cut the pastry in half lengthways so you have two long strips.
  • Spread the cranberry sauce down the middle of the strip
  • Top with sausage meat/stuffing
  • Brush one edge with egg and then roll the other edge over and press down
  • Use a fork to seal the edge and make a nice pattern
  • Brush the whole thing with egg, and sprinkle with black pepper
  • Make little lines on top with your knife for a pretty pattern if you fancy it
  • Cut the roll into mini sausage rolls (about 2-3cm wide) and arrange them on the baking tray
  • Pop them in the oven for 25-30mins until golden brown

Honey Glazed Carrots

Christmas, Sides

Serves 4 as a side

Ingredients

  • 500g thin carrots (or cut them down the middle in half)
  • 25g unsalted butter
  • 1tbsp goose/duck fat (optional)
  • 4 cloves of garlic
  • 1/4 bunch fresh thyme
  • 2 clementines or half an orange
  • 2 tbsp runny honey

Method

  • Trim most of the leafy green stalks off the carrots, then peel them.
  • Melt the butter and fat (if using) in a large frying pan over a medium heat.
  • Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
  • Pick and sprinkle in the thyme sprigs, squeeze over the orange juice, then add the honey and a splash of water.
  • Add the carrots in a single layer, season with sea salt and black pepper, then jiggle the pan to coat the carrots.
  • Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
  • Remove the lid, then cook until the glaze has reduced, and the carrots are sticky and caramelised, turning often.
  • Serve straightaway, or reheat when needed.

Red Wine Jus

Sides

Serves 4 as an accompaniment 

Ingredients

  • 2 tbsp olive oil
  • Any beef trimmings if you have them from the meat you’re cooking
  • 2 large shallots, peeled and finely chopped
  • 2 garlic cloves, whole and slightly crushed
  • 175ml red wine
  • 175ml port (ruby if you can)
  • 1 sprig of rosemary
  • 1 bay leaf
  • 800ml beef stock
  • 25g butter

Method

  • Heat the oil in a large pan on a medium heat
  • Add the beef trimmings and cook until browned all over
  • Stir in the shallots and cook for around 10mins to caramelise
  • Add the wine, port and herbs and simmer until reduced by half
  • Pour in the stock and continue to cook until reduced by half again
  • Strain into a new pan and bring to the boil, then simmer for 10mins
  • Remove from the heat and whisk in the butter
  • Season to taste if needed

Rustic buns (aka artisan dinner rolls)

Sides, Starters

Makes 12 rolls. Note: you’ll need to allow for 10-12 hours rising time.

Ingredients

  • 500g strong bread flour
  • 2tsp salt
  • 1tsp active dry yeast
  • 500ml room temperature water

Method

  • Whisk the dry ingredients in a large mixing bowl and make a well in the centre
  • Add the water and mix with a sturdy silicone spatula until incorporated
  • Don’t worry, the dough will be wet and sticky, just make sure it’s all mixed in
  • Cover with cling film and leave to rise for 10-12 hours at room temperature
  • Once risen, the dough will still look funny and will be covered in bubbles
  • Preheat your oven to 220C (200 fan but I don’t use fan), and line your baking sheets with baking paper
  • Spread a generous amount of the bread flour on your work surface and turn the dough out. Turn a few times until covered in flour
  • Divide the dough into 12-16 equal portions, turning each piece to coat in flour
  • Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up.
  • Let shaped rolls rise for 20 minutes.
  • The rolls may look a little deflated as they’re rising and they won’t rise a ton during the 20 minutes but a little magic happens when they hit the hot oven
  • Transfer the pan to the oven. Bake 15 minutes. Rotate pan. Bake 5 minutes more or until nicely golden.
  • Transfer rolls to a cooling rack to cool completely.

Pineapple Fried Rice

Sides

Serves 2

Ingredients

  • 140g rice, cooked per instructions
  • 200g tin of pineapple chunks in juice, cut into smaller pieces
  • Half a red chilli (de-seed if you want less spice), chopped
  • 3 garlic cloves, chopped
  • 2 spring onions, sliced
  • Small handful of coriander, chopped
  • 1-2tbsp soy sauce

Method

  • Cook your rice and set aside
  • Heat a large frying pan on a medium-high heat and add the pineapple pieces with a very small amount of juice.
  • When the juice has evaporated and the pineapple is starting to caramelise, add a little more juice and wait again.
  • Once dry, add a drizzle of oil and add the garlic and chilli
  • Stir for a few minutes and then add the spring onion
  • Cook all of it together for 5-7 minutes until fragrant
  • Add the rice, a good glug of pineapple juice and the soy sauce (taste for amount)
  • Sprinkle a generous pinch of salt in and stir
  • Cook for another 5 minutes then stir in the coriander and cook for a further 2-5mins
  • If you’re feeling fancy, sprinkle in some turmeric to make it yellow 😀

Cauliflower cheese

Sides

Serves 4 people as a side dish

Ingredients

  • 1 large cauliflower
  • 50g butter
  • 50g plan flour
  • 500ml milk
  • 1tsp English mustard
  • 100g strong cheddar
  • Salt and pepper

Method

  • Preheat the oven to 220C/200C Fan/Gas 7
  • Cut the cauliflower into florets and boil for 4 minutes. Drain and set aside
  • In a large saucepan, melt the butter over a medium heat and then whisk in the flour to form a roux
  • Slowly add the milk, making sure you keep whisking to smooth any lumps
  • Slightly increase the heat and whisk while the sauce bubbles and thickens
  • Remove from the heat and stir in the mustard and 2/3 of the cheese
  • Add salt and pepper to taste
  • Arrange the cauliflower in an oven proof dish and pour the sauce over
  • Sprinkle the rest of the cheese on top
  • Bake for 20mins or until bubbling and turning golden on top

Braised Red Cabbage

Christmas, Sides

Ingredients (serves 10-12 people as a side dish)

  • 500g red cabbage, sliced
  • 1 white or red onion, sliced
  • 3 granny smith apples, peeled, cored and sliced
  • Zest of an orange or lemon
  • 1stp ground mixed spice
  • 100g soft light brown sugar
  • 3tbsp apple cider vinegar
  • 300ml dry cider
  • 25g butter

Method

  • Add all of the ingredients to a large pan (make sure it has a lid) and dot the butter on top
  • Bring to the boil, then simmer for 1.5hrs with the lid on.
  • Warm and drain before serving

Simple Marinara Sauce

Sides

Ingredients

  • 1tbsp olive oil
  • 1tbsp tomato puree
  • 400ml (500g) passata
  • Half an onion, peeled
  • 2 cloves of garlic, peeled and bashed lightly
  • 1/4 tsp salt
  • 1/2 tsp sugar (optional)
  • 1 tbsp finely chopped fresh basil

Method

  • Heat a medium put on a medium heat
  • Add olive oil and tomato puree and cook for 1min
  • Add the passata, salt, onion and garlic
  • Bring to a boil, then reduce heat and simmer for 20mins, stirring occasionally
  • Remove onion and garlic
  • Stir in sugar and basil to taste

Cinnamon French Toast

Sides, Sweets and Biscuits

Ingredients

  • 2 large eggs
  • 80ml milk (semi-skimmed or whole)
  • 40ml double cream
  • 1tsp vanilla extract
  • 1/2 tsp cinnamon
  • 4 thick slices of brioche
  • 2tbsp vegetable oil
  • 2tbsp butter
  • Optional to serve – berries, icing sugar, honey, syrup etc.

Method

  • Whisk together the eggs, milk, cream, vanilla and cinnamon
  • Lay the brioche slices in a shallow dish and pour the egg mixture over them
  • Allow the slices to soak for 2-3mins then flip and leave for another 2-3mins. Make sure all parts of the brioche are soaked.
  • Heat the oil and butter in a large frying pan over a medium heat until foaming
  • Fry each slice for 3mins on each side or until golden brown