Level Up Your Xmas Veg

Salted Maple Roasted Parsnips with Crispy Pigs in Blanket Crumble

Crispy Pigs in Blanket Crumble Ingredients

• 3 the Best Sausages, cooked cooled and diced to approximately 10mm
• 100g smoked bacon lardons
• 50g panko breadcrumbs

Method

1. Fry off the lardons and sausage in a non-stick pan.
2. When the lardons and sausage are nearly crispy, add the breadcrumbs and keep frying until the breadcrumbs are lightly toasted.

Parsnips Ingredients

• 1kg parsnips
• 70g goose fat
• 70ml maple syrup
• 1 pinch sea salt

Method

1. Peel the parsnips and quarter lengthways removing any hard core.
2. Place on a non-stick baking tray. Add the goose fat and good pinch of sea salt and roast in a preheated oven at 220 C until golden brown and tender.
3. Drizzle over the maple syrup and top with the pigs in blanket crumble.
4. Cook for a further 4 minutes and serve.

Honey & Balsamic Braised Red Cabbage

Ingredients

• 2 large red onions sliced
• 1 red cabbage, cored and sliced
• 2 tsp mixed spice
• Zest of half a large orange
• 3 apples, peeled cored and diced
• 130g brown sugar
• 70g honey
• 150ml balsamic vinegar
• 1 cinnamon stick
• 150g frozen cranberries
• 1 tsp salt
• 150ml water

Method

1. Add all of the ingredients to a large pan or casserole dish.
2. Cover and cook on a low heat, or braise in the oven at 150 C, until the cabbage is soft and tender.
3. Remove the lid and reduce the liqueur until it reduces to a glossy syrup consistency.
4. Coat the cabbage and serve.

Butter Glazed Carrots with a Cranberry Vodka Glaze

Cranberry & Vodka Glaze Ingredients

• 50g dried cranberries
• 250ml cranberry juice
• 150g sugar
• 70ml vodka

Method

1. Boil and reduce all ingredients together to create a syrup.

Butter Glazed Carrot Ingredients

• 750g carrots, peeled topped and halved lengthways
• 50g butter
• Pinch sea salt
• Couple of sprigs of fresh thyme
• 300ml water

Method

1. Boil the carrots in a lidded pan along with all of the ingredients until the carrots are almost tender. You may need to add a little extra water when needed.
2. When the carrots are tender, reduce any excess water and add 3-4 tablespoons of the cranberry vodka glaze.
3. Bring to the boil and serve.

Olive Oil Roasted Sprouts with Garlic, Lemon and Toasted Almonds

Ingredients

• 50g toasted flaked almonds
• 500g brussel sprouts
• 1 garlic bulb
• Sea salt & pepper
• 1 lemon
• 70ml olive oil

Method

1. Bake the garlic bulb in a preheat oven 200 C until the cloves are soft and tender.
2. Allow the garlic bulb to cool. Once cool, remove the cloves from the skins and set aside.
3. Halve the sprouts and remove any damaged outer leaves and any excess core.
4. Blanch the sprouts in a pan of salted boiling water until they're firm and slightly chewy.
5. Strain and allow to dry for 2 minutes.
6. Fry the sprouts in olive oil in a large frying pan until the outer leaves are brown and caramelised.
7. Add the cloves of garlic and cook for a couple of minutes.
8. Season with salt & pepper and the fine zest of half of a lemon.
9. Add the toasted flaked almonds and serve.