oFESTIVE FOODo
2 j 3P
SERVES 4
www.riverford.co.uk
j k DG
3 Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4minutes. Add the cranberries and nuts, season and toss together to serve.
BREAD SAUCE
An ideal accompaniment to roast turkey. Makes 300ml
MAKE
1 large onion 6 cloves 300mlmilk 1 bay leaf 10white peppercorns or a pinch of groundwhite pepper
AHEAD
Pinch of freshly grated nutmeg
STIR-FRIED SPROUTS WITH CRANBERRIES & PECANS
This vegetarian version of sproutswith pancettawill help to convert even themost adamant sproutaphobes!
50g dried cranberries 75g pecans, toasted in a dry frying pan and roughly chopped
500g brussels sprouts 1tbsp oil Knob of butter Sea salt and ground black pepper
1 Put the cranberries in a bowl and pour over boilingwater to just cover them. Soak for 10-15 minutes, then drain.
2 Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves.
STEAM AHEAD
60-80g coarse freshwhite breadcrumbs, depending on desired thickness
50g butter Salt and groundwhite pepper
CHANTENAY CARROTS WITH CRUNCHY CHESTNUT TOPPING
Bored of the usual boiled carrots? Add a bit of texture with this great recipe.
QUALITY SINCE 1952 Family Butchers
Cooked Meat Specialists
Christmas Special Turkey Crown – no bone, no waste Now taking orders!
licensed game dealers
11/13 Union Street, Yeovil Tel: 01935 421503 5 Market Street, Crewkerne Tel: 01460 76293
We buy the best so we can sell the best 16 | THE WEST COUNTRY FOODLOVER
Chantenay carrots A knob of butter Olive oil A handful of chopped chestnuts
A handful of freshwhite breadcrumbs
Chopped parsley Salt and pepper
1 Place whole Chantenay in a steamer over a pan of simmering water and put the lid on. Steamfor fiveminutes or until the carrots are tender.
2Melt a knob of butter and oil in a small frying pan, add a handful each of chopped chestnuts and fresh white breadcrumbs.
3 Fry over amediumheat until the crumbs are golden and crunchy. Stir in a handful of chopped parsley and some salt and pepper. Sprinkle the mixture over a bowl of the freshly steamed and buttered Chantenay.
www.chantenay.co.uk
1 Cut the onion in half, peel it and stud each half with the cloves. Place in a saucepan with themilk, bay leaf, pepper and nutmeg.
2 Scald themilk by heating it over amediumheat until steaming. Just before it bubbles, remove fromthe heat and leave to infuse for at least 30minutes.
3 Strain the infusedmilk into a clean saucepan, discarding the aromatics. Reheat over a low to mediumheat and add the breadcrumbs. The breadcrumbs will absorb themilk, thickening the sauce.
4 Stir the butter through the sauce to enrich it. If the sauce is too thick, add a little warmmilk; it should be spoonable, but not runny. Taste and season generously. Serve warm.
Note: You canmake the sauce in advance, up the pointwhere you have added the breadcrumbs and thickened the sauce. Cube the butter and dot it over the surface of the sauce, allowing it tomelt and create a buttery film over the sauce. Thiswill help to prevent a skin fromforming. When ready to serve, reheat the sauce and stir the butter through. Taste and season.
Leiths How to Cook, publisher: Quadrille
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