Roast Root Ribbons

Looking for beautiful and perfect roasted root vegetables for #ChristmasDay’s dinner? #Carrots & #parsnips? Here’s a fab easy #recipe!

Love Food! Food, Fun & Friends

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An easy side dish to accompany a nice Sunday roast, this takes minutes to prepare and once popped in the oven, you can get on and do what you need to do as it’s virtually self-cooking.

Andrew: I like dishes like this!

Ingredients

Services 4

8 large carrots

8 large parsnips

2 tsp of cooking oil

salt and pepper for seasoning

Method

  • Peel and slice the carrots and parsnips into long ribbons.
  • Place in a saucepan of boiling water and partially boil for 5-10 minutes. 

Dawn: The partial cooking via boiling is optional and you can simply put the root veg into a large, ovenproof dish if you’re short on time.

Andrew: That’s usually what I do.

  • While the vegetables are partially cooking on the hob, pre-heat the oven to gas mark 6, 200 degrees centigrade electric and place an ovenproof dish with the cooking oil in, in it.

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Christmassy Cranberry Sauce

Tantalize your #Christmas tastebuds with a simple-to-make #cranberrysauce #recipe on the run up to the big day!

Love Food! Food, Fun & Friends

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Cranberry sauce – traditionally accompanying the roast turkey on Christmas Day, it’s rarely regarded as the great all-round year perfect partner for white meats that it is, adding an air of vibrancy and a tart taste to sandwiches, too.

Ingredients

450g of fresh cranberries, washed

500g of sugar (any kind)

330ml of water

1 orange

Method

  • Grate or pare the rind from the orange, avoiding carrying the white pith off it. Juice the juice from the orange.
  • Place the orange rind, cranberries and sugar in a saucepan adding the water.
  • Bring the ingredients to the boil, stirring until the sugar has dissolved. Then simmer for about 20 minutes or until the cranberries begin to burst.

Dawn: At this point, I taste the mixture and slowly add the orange juice as I prefer a hint of orange rather than an overwhelming explosion of orangey flavours. 

Andrew: That’s a good tip, Dawn…

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How to Make Sage and Onion Stuffing

Stuffings, also known as forcemeats, fillings and sometimes also referred to as farces, can be used in a number of ways. They can help keep meats which can be traditionally ‘dry’ food moist during the cooking process or help absorb some of the natural oils and juices found in some meat, or they can help increase a meal size which has small amounts of meat in it to a meal portion at little additional cost.

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Ingredients

Makes enough to stuff one medium size chicken

50g butter

1 medium size onion, peeled, sliced and diced

3 slices of wholemeal bread, made into breadcrumbs

2 tsp sage (dried or fresh)

1 egg, beaten

Salt and pepper

Method

  • Melt the butter in a saucepan and then add the onion and sage cooking for about 5 minutes.
  • Stir in the breadcrumbs.
  • Add the beaten egg and mix the ingredients together. Season with salt and pepper.

Dawn: Warm water can be added in place of a beaten egg and works as well to bind the mixture together to allow it to be handled when you come to stuffing poultry and/or meat. Don’t add the liquid until you are ready to use the stuffing. Don’t put the stuffing into poultry or meat until you are ready to cook it as bacteria could penetrate the stuffing which might not reach a sufficiently high temperature during cooking to kill them. 

It’s also a good way of using up bread that is 2-3 days old and a blender is a very quick way of turning the slices of bread into breadcrumbs. If you don’t have a blender, a cheese grater works just as well in making breadcrumbs, too.

There are also other options that can be used instead of bread and they can include rice, suet or sausage. I tend to shy away from suet because it’s pure fat.

And when cooking poultry or meat that is stuffed, calculate the cooking time based upon its total weight. 

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