Phil Vickery's five festive sides you need to know
On Christmas day there are certain things you just can't do without and Phil Vickery is here to show us how to perfect the essential side dishes we all want to get just right. And you can even make some of these in advance to ease the pressure in the kitchen.
Christmas cake stuffing
Serves: 8-10
Ingredients
2 tbsp vegetable oil
2 small onions, peeled and finely chopped
1 tsp allspice
3 cloves of garlic, peeled and chopped
500g good quality sausage meat
250g finely chopped chicken livers
200g Christmas cake chopped crumbled
About 8 tbsp natural dried breadcrumbs
2 whole medium eggs
150g semi dried cranberries
Salt and freshly milled black pepper
Method
Heat the oil in a saucepan, add the onions, allspice and garlic and cook for a few minutes until soft and translucent
Add the sausage meat and livers and stir well. Just break down the sausage meat but do not actually cook it through.
Then cool slightly, add enough bread crumbs to stiffen up the mixture, but remember that they will continue to thicken as they reconstitute themselves so take care not to add too many
Stir in the whole eggs and cranberries and beat the whole mixture well
Finally add the Christmas cake and some salt and pepper
Stuff the bird when required or bake separately
Proper roast potatoes
Serves: 6
Ingredients
600g peeled potatoes, Maris Piper, King Edward, Cara
175g goose or duck fat or lard or vegetable oil
Salt and pepper
Method
Preheat the oven to 200°C, Gas 6
Place the oil into a baking tray and place in the oven to get very hot, 10 minutes
Cut the potatoes into chunks about the size of a large plum. Place in a saucepan with a little salt and bring to the boil, then simmer until the potato starts to soften and crumble at its edges, this is very important, the finished potatoes will be much crispier if they start to fall apart at this stage. Strain in a colander and leave to steam for a couple of minutes, shaking occasionally to help the sides fall off.
Remove the hot tray from the oven carefully and place the potatoes in, season well with salt and pepper, then cook in the hot oven for 30 minutes, turnover and return to the oven for a further 20 minutes so you have a crunchy edges, you may have to leave them slightly longer. (You only have to turn them once.)
Serve and enjoy
Steamed cabbage with hazelnut butter sauce
Serves: 4
Ingredients
1 medium white hard or red cabbage, cut into 6 wedges
Salt
Ground pepper
Water
For the sauce
4 tbsp white wine vinegar
100mls white wine
2 shallots, peeled and very finely chopped
Pinch salt and pepper
6 tbsp whipping cream
75g cold butter, in small cubes
75g chopped roasted hazelnuts
1 small bunch chives, very finely chopped
1 tbsp hazelnut oil, optional
Method
Place the vinegar, white wine, shallots, salt and pepper into a saucepan and bring to the boil. Cook down until you have about 2-3 tbsp left.
Pop in the cream and bring to the boil again cook until the sauce starts to thicken. Remove from the heat and add the butter in small cubes whisking all the time. The sauce will thicken naturally.
Check the seasoning and adjust if needed, add the chopped roasted hazelnuts and oil if using and whisk in. Keep warm and covered. Add the chives at the last minute to keep their colour.
Next, place the wedges of cabbage on a microwavable plate, dust with salt and pepper, then add a little water. Cover with cling film, make a small hole on the top. Cook in the microwave on high power for 3 minutes, leave for 1 minute then cook again for a further 2 minutes, then leave to rest for 10 minutes.
When ready to serve, lay the cooked drained wedges onto an oblong serving plate, spoon over the butter sauce at the last minute
Cauliflower and leek cheese
Serves: 4
Ingredients
1 pint of milk
½ tsp freshly grated nutmeg
2 bay leaves
80g soft salted butter
70g plain flour
200g grated extra strong Cheddar cheese, plus a little extra for the top
2 tsp English mustard
1 large cauli, broken into small florets, the size of a large walnut
2 medium leeks, sliced very finely and washed well
Salt
Pepper
Method
Heat the milk and add the nutmeg and bay leaves and leave to infuse for 10 minutes. Mix the soft butter and flour together well.
Place the milk pan back on the stove and re boil, then whisk in the softened flour and butter mixture, once boiling it will thicken quickly
Off the heat stir in the cheese and mustard, then season well with salt and pepper, keep warm and covered
Place a large pan of water on the stove and season well with salt, and then bring to the boil. Once boiling add the leeks and cauliflower, re boil and cook until the cauliflower is just cooked, do not overcook.
Next drain the leeks in a colander for a good 10 minutes, ensure these are drained really well
Arrange the leeks and cauli in a baking dish so it’s nice and tight. Spoon over the sauce, then top with the extra cheese, then brown under a hot grill or in a hot oven.
Honey-roasted carrots and parsnips
Cooking time: about 40 minutes
Ingredients
6 medium sized parsnips, peeled and cut into 6 lengthways
6 medium sized carrots, peeled and cut into 4 lengthways
100mls veg oil
Juice and finely grated zest 1 small orange and 1 small lemon
4 tbsp honey
Salt
Couple pinches mild curry powder
Method
Pre-heat the oven to 190° C, gas 5. Place the oil into a deep baking tray. Place the carrots and parsnips together into a large pan, cover with cold water and a pinch of salt and bring to the boil.Once boiling, simmer for 1 minute then strain carefully in a colander.
Meanwhile place the baking tray of oil into the pre heated oven until hot and slightly smoking
Remove from the oven and carefully add the parsnips and carrots, try and keep them all in line, it’s easier to turn them
Sprinkle with a little salt and the curry powder, the curry powder replaces the pepper, so go careful. Cook for 20 minutes, then carefully turn them over and cook for a further 15 minutes.
Once browned and cooked, finally drizzle over the maple syrup and orange zest and juice return to the oven for about 5-10 minutes to glaze and evaporate. Take care at this point or they will burn.
Remove from the oven, serve and enjoy