This Morning's Christmas Veg

Published Thursday, 19 December 2013
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Christmas dinner just wouldn't be the same without all the trimmings but it does get a bit complicated organising them all together. This Morning's Phil Vickery comes to the rescue!

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FACTBOX: BRUSSEL SPROUTS WITH SPICES & CRÈME FRAICHE
Serves
6-8 people
Preparation time
20 minutes
Cooking time
15 minutes
FACTBOX: ROAST POTATOES
Serves
6-8 people
Preparation time
15 minutes
Cooking time
Approx. 1 hour
FACTBOX: ROASTED HONEYED PARSNIPS
Serves
6-8 people
Preparation time
10 minutes
Cooking time
Approx. 1 hour
FACTBOX: SWEET CARROTS WITH LEMON AND DILL BUTTER
Serves
6-8 people
Preparation time
10 minutes
Cooking time
15 minutes

Brussell Sprouts with Spices & Creme Fraiche

Ingredients:

  • 700g sprouts, tightly closed and brilliant green, trimmed
  • 200g crème fraiche
  • 2 level tsp Madras curry paste
  • 1 tbsp mango chutney
  • 4 small shallots, peeled and chopped finely
  • 1 tbsp vegetable oil
  • 4 tbsp chopped fresh coriander
  • salt and freshly milled black pepper

Method:

  1. Cook the sprouts in plenty of boiling water, until soft in the centre, about 10 minutes. They need to be slightly over cooked I think.
  2. Or place into a medium sized bowl, add salt, pepper and 200mls water. Cover with film, make a couple of small holes and microwave for 5 minutes. Check and see if cooked, if not re cover and cook for a further 2 minutes.
  3. Cool under cold water then drain really well. This can be done a few hours before.
  4. Then you come to serve, there is only one way to warm them up, pop them in the microwave.
  5. Warm the oil and add the shallot and cook for 1 minute to soften, then add the curry paste cook for a further 1 minute, then cool.
  6. To serve, warm the sprouts, tip off any water, then stir in the curry and shallots, crème fraiche, chutney and finally chopped coriander.


Roast Potatoes

Ingredients:

  • 1 kg peeled potatoes, Desiree, King Edwards, Maris Piper are all good roasters.
  • 200g good beef dripping, duck, goose fat or lard
  • salt and freshly milled black pepper

Method:

  1. Pre heat the oven to 200 Degrees C, Gas 7.
  2. Place a pan of cold water on the stove and bring to the boil.
  3. Pop in the potatoes cut into large 1/4 's, add a little salt.
  4. Bring back to the boil and simmer for about 10 minutes, or until the outsides start to fall away, carefully drain.
  5. Place the dripping in a baking tray, pop into the hot oven and heat for 10 minutes, or until just smoking.
  6. When drained, remove the tray from the oven carefully add the potatoes to the hot fat, season well with salt and pepper and pop into the oven, cook for 35-40 minutes.
  7. When the bottoms are very crisp and golden, turn over and return to the oven, cook for a further 35-40 minutes, until both sides are crisp and golden.
  8. The inside will be soft and powdery with 2 crunchy edges, perfect!
  9. Serve piping hot.

Roasted Honeyed Parsnips

Ingredients:

  • 6 medium parsnips
  • 115g good beef dripping or goose fat
  • salt and freshly milled black pepper
  • 2 tbsp clear heather honey
  • 2 tsp ground cumin

Method:

  1. Peel the parsnips and top and tail.
  2. Split in half from top to tail, then cut into quarters, leave the core in, leave nice and long.
  3. Heat the dripping or fat in a baking tin in a hot oven, 200 Degrees C, Gas 6-7, for about 10 minutes.
  4. Meanwhile, bring a pan of salted water to the boil, add the parsnips, bring back to the boil and simmer for 1 minute maximum.
  5. Drain well, then carefully lay in the very hot dripping, season well with salt and pepper and return to the oven.
  6. Cook for 35 minutes, then carefully turn over and return to the oven for a further 30 minutes, until crispy on both sides.
  7. Pour on the honey, and sprinkle over the cumin and cook for a further 5 minutes to glaze. They will burn very quickly, keep an eye on them.
  8. Serve piping hot and golden brown.

Sweet Carrots with Lemon and Dill Butter

Ingredients:

  • 700g carrots, organic or bunched
  • 115g unsalted butter, softened but not melted
  • 4 large tbsp chopped dill
  • juice of ½ lemon
  • salt and freshly milled black pepper

Method:

  1. Cut the carrots into 4 lengthways.
  2. Beat the butter and lemon juice together season well with salt and pepper.
  3. Add the chopped dill and mix well.
  4. Spoon onto a piece of greaseproof paper, or cling film and role up into a sausage shape, secure the ends and chill well.
  5. Cook the carrots in plenty of boiling salted water with a couple of teaspoons of sugar, until just cooked.
  6. Drain really well, and just cover with cling film to keep in the flavour.
  7. When it comes to serving, heat the carrots in a little boiling water or pop them in the micro wave, place in a dish.
  8. Unwrap the butter, cut into ½ cm slices, lay on top of the carrots and serve half melted.
  9. The butter can be made and kept in a fridge for a couple of weeks sealed, or frozen for 2 months.
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