SO you’ve got your mates coming round on Chrissie Day, all ready to gobble up your delicious turkey. But what else are you going to feed the hungry masses? As I said last week, a Christmas dinner isn’t complete without Brussels sprouts, roast spuds and even some pigs in blankets.
Now, as Aussies, Brussels sprouts might not have always been on the menu back home but for those who like to turn their noses up at them, I have a recipe that will have you spouting about sprouts. And if you’ve never had pigs in blankets, then you’re in for a treat as they’re quite easy to make and I’ve added a bit of Bourbon and honey to make them taste even better!
It’s great to get into the festive spirit over here in the UK and if we’re lucky, we might even get a bit of snow on the big day to make it a White Christmas. So to accompany your tasty bird, here’s some delicious treats that will melt in the mouth and have your mates booking every Christmas at your house. Have a fantastic festive break, see you in the New Year and merry cooking!
Chris’s best Christmas compliments
Brussels sprouts gratin with bacon, cream and almonds
What you need:
900g Brussels sprouts, trimmed
20g butter
4 tsp sunflower oil
150g bacon lardons (or rindless back bacon, cut into short fat strips)
20g flaked almonds
400ml double cream
2½ tsp lemon juice
5½ tbsp fresh white breadcrumbs
4 tbsp freshly grated parmesan cheese
salt and freshly ground black pepper
What to do:
Preheat the oven to 200 degrees.
Place the sprouts into a saucepan of simmering salted water and cook for 4-5 minutes, until almost, but not quite, cooked. Drain thoroughly, allow to cool slightly, then cut in half.
Place the butter and oil into a wide frying pan over a medium heat. Add the bacon lardons and almonds and sauté for 3-4 minutes, until lightly browned.
Add the sprouts and sauté for a further 2-3 minutes, stirring constantly.
Add the cream and bring the mixture to the boil. Boil for 2-4 minutes, until the cream has reduced to a rich sauce. Season to taste with salt and freshly ground black pepper.
Remove from the heat, add the lemon juice and spoon into an ovenproof gratin dish.
Mix the breadcrumbs and parmesan cheese together in a bowl, then sprinkle evenly over the top of the sprout mixture.
Place into the oven and bake for 18-20 minutes, until the top is golden-brown and the cream visibly boiling.
Remove from the oven and serve in the gratin dish (when the dish has cooled slightly).
Roast potatoes
What you need:
5 tbsp duck fat
16 medium-sized Maris Piper or King Edward potatoes (each about 175g)
8 garlic cloves
8 sprigs thyme
Sea salt
What to do:
Preheat the oven to 190 degrees.
Parboil the potatoes in salted water for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
Put the duck fat for the roast potatoes into a small roasting tin and heat in the oven for five minutes.
Add the drained, roughened potatoes to the tin of hot duck fat, then sprinkle over the garlic cloves, thyme and sea salt and mix until the potatoes are well coated in the fat.
Return the tin to the oven and roast for 45-60 minutes, or until golden and crunchy.
Pigs in Blankets
What you need:
2 tbsp Bourbon
10 drops tabasco, or to taste
4 tbsp clear honey
36 cocktail sausages
16 rashers smoked streaky bacon
What to do:
Preheat the oven to 180 degrees. Using the back of a knife, stretch each bacon rasher out – this will stop them shrinking as they cook. Cut each rasher in half horizontally and roll a piece around a sausage. Place them on a non-stick baking tray.
Mix the honey, Tabasco and bourbon together. Pour the mixture over the sausages and toss well. Bake for 35-40 minutes, turning them once and basting at the same time, until brown and piping hot.