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CRANBERRY AND PEAR RELISH
ROAST POTATOES
In my eyes you really can't beat Mum or Dad's roast potatoes, but this is quite fun. Make sure you buy a good floury potato - Maris Piper or King Edward do the job well. You can use all sorts of flavours when boiling potatoes- in this instance we use flavours from the east. When we boil new potatoes we always do so with one head of garlic and a good few sprigs of thyme and rosemary along with a decent pinch of salt. Heat makes the starch in a potato swell absorbing the water so the more flavour you pack into the cooking water, the tastier it should become - just be careful not to over season.
8g turmeric 4g cardamom 5g coriander 5g cumin
4g black Pepper 6g ginger 4g garlic 8-10 potatoes
1 Blend all ingredients into powder and place into a pan.
2 Peel potatoes, add to pan and level with water, then bring to boil and simmer for 10 minutes.
3 Remove from heat, strain and roast potatoes in fat as normal in pre-heated oven at 1800C until golden brown.
TOP TIP
The liquid from the cooking of the potatoes could be saved and turned into soup the next
day just add roast pumpkin or whatever tickles your fancy.
Nothing says Christmas like Cranberries! This take on cranberry sauce is so simple to make at home and will keep for up to two weeks in the fridge if prepared in advance. It goes well with baked ham or roast turkey.
300g fresh cranberries 200g golden caster sugar 1 cinnamon stick 1 teaspoon ground ginger Grated zest and freshly squeezed juice of 1 orange
4 ripe pears 3 small sterilized jars
BRUSSELS SPROUTS
Hate them or love them (I'm the latter of the two) they are amazing, flavoursome little gems. They work well with pork, beef and most Poultry. To jazz up our sprouts I use smoked bacon and red pippin apple batons and puree. Red pippins are a fantastic variety of apple from The Castle's own orchard.
300g sprouts 50g good streaky bacon 2 good quality eating apples Five spice mix Apple juice Double cream
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1 Cook one of the apples in a pan with cream, apple juice and five spice blend.
2 When the apple is soft, make a puree and sieve it for extra smoothness.
3 Chop the other apple up into batons.
4 Cook the sprouts as you normally would in a pan level with water and with the trimmings from the streaky bacon.
5 Portion the bacon into lardons and fry them. Mix all the components together and serve.
TOP TIP
Substitute cabbage with sprouts and beetroot as a coleslaw or simply use the raw
leaves in a salad as they have a great texture.
1 Put the cranberries, 150 ml water, sugar, cinnamon stick, ground ginger, orange zest and juice into a large saucepan. Cook until the cranberries have softened and burst then simmer for another 5 minutes.
2 Peel the pears, cut into quarters and remove the cores. Chop into small pieces and add to pan.
3 Cook for a further 15–20 minutes until the pears are soft and the sauce has thickened.
4 Ask an adult to help you remove the pan from the heat. Carefully fish out the cinnamon stick. Taste the sauce and add a little more sugar if needed.
5 Spoon the relish into the sterilized jars, leave to cool, then cover with the sterilized lids. Store in the fridge until needed.
Fun Christmas Crafts to Make and Bake by Annie Rigg and Catherine Woram Published by Ryland Peters & Small.
TOP TIP
Why not tie the jars up with labels and ribbons and give away as gifts?
FOODLOVERMAGAZINE.COM | 17
PHOTOGRAPH BY LISA LINDA AND POLLY WREFORD
The Perfect Sides
BY LIAM FINNEGAN, HEAD CHEF, THE CASTLE AT TAUNTON
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