SENSATIONAL SIDES FROM THE CHRISTMAS ARCHIVE: 2021

For most people, crisp and crunchy roasties, a duo of carrots and parsnips, sprouts, cranberry sauce and good gravy are sacrosanct at Christmas time.

That makes life difficult for the Chief Cook - the same old, same old recipes can be boring.  

67 tries to inject a bit of pizzazz into sides with a little experimenting - not enough to frighten the household but certainly enough to definitely tantalise and please.

And if, in the process, the recipes are time-savers and lower in fat/cholesterol/preservatives, all the better.

Try these - the family won't regret it.

Scroll down for Vegetarian Red Wine Gravy, Kid-friendly Cranberry Orange & Cinnamon Sauce, Simple Sensational Sprouts, Single Vegetable Salads (radish, cucumber, lettuce) & Festive Fan Rolls

VEGETARIAN RED WINE GRAVY

An eye-opener; really rich and delicious with the balance of flavours rather wonderful. It  does not reek of red wine though obviously a decent wine is a pre-requisite.  The blog's tasters - two mature middle-aged men who are definitely not teetotallers - loved it. 

(CLICK ON TITLE ABOVE FOR RECIPE)

Cranberry Sauce with Cinnamon & Orange 'Jewels': lower-sugar, family-friendly; fresh berries make all the difference  

Cranberry sauces come in all shapes and sizes but once you've tried home-made  or artisan/deli, it'll be your first-choice.  

Neither difficult nor time-consuming, it's healthier, too -- lower in sugar and free of the usual preservatives.  

Fresh berries make all the difference.  

350gr/12oz of Canadian berries are just £2.10 and the result really is a cut above.  It's enough for two separate dinners, can be made in advance and/or frozen.   

This recipe is a lighter version of 67goingon50's popular but punchy Cranberry & Red Wine Sauce.  Cranberry Cinnamon will be more appealing to kids but is no less tasty and more-ish.

The Sauce lasts 3-4 days in the fridge although several tasters reported the fresh sauce still 'great' after a week. 

It freezes well but after defrosting, may need to be thickened a little and the seasoning refreshed.

Cost: £2.50'ish
Serves: several

Ingred:
   2 tbsp olive oil
   2 red onions, finely diced or lightly processed
   1 tsp finely grated fresh peeled ginger
   scant 1/2 tsp 5-spice powder
   1 tbsp cinnamon
   1 good sized orange, zest grated 
   125 gr/4.5 oz fresh cranberries 
   
   100gr/3.5 oz sugar
   112 ml fresh orange juice
   112ml brandy/white grape juice)
   
   150 ml good stock
   1 tbsp Worcestershire/veggie Worcestershire sauce
   1 peeled orange, segments separated and free of membranes, cut in coarse chunks 

 Method:

1. Heat olive oil in large pan over med-high heat; add onions, cranberries, 5 spice, cinnamon, orange zest & ginger; cook 15 mins or until berries pop, stirring occasionally
2. Add sugar & alcohol; turn down heat to med; cook a further 10 mins  until almost all liquid is absorbed
3. Chop a few orange segments into small bite size pieces; set aside 
4. Add stock, orange juice, the rest of the orange segments & Worcestershire sauce if using to the pot; season with pepper & salt
5. If the sauce is too watery for your liking, mix a scant tablespoon rice or corn flour (not polenta) with a tablespoon cold water; add to pot; rest  5 mins 
6. Refrigerate before serving, garnished with bite-size orange pieces

SIMPLE SENSATIONAL SPROUTS, Vegan with carnivore option, low-salt, low-cost

Relax; this gets the sprouts done easily so you can get on with the rest of Christmas dinner!

Simple but sensational: Steamed Sprouts with Savoury Spice Mix & Lemon
'Makes sprouts a tasty must-have; the spice mix utterly makes it!'

Every year, 67goingon50 spends hours trying to find an appealing sprouts recipe that will please all ages.  It is not easy -- especially when plant and meat eaters will be at the same table. 

There is a limit to the number of rock-hard roasted sprouts, whatever the sauce/glaze, one can test.  And there seems to be innumerable variations of shredded sprouts stir-fried to perdition - nearly always with bacon -  served in gloopy cream or other sauces.

But in this recipe, simplicity reigns.  

67 cooked them in the way it cooks favourite green vegetables: steamed, dressed with lemon juice and seasoned generously.  

Steaming is one of the best ways of bringing out the essence of vegetables with clear, bright flavours and clean textures that are neither over or under-done.   

67's popular 2019 flavour-bomb -- Home-made Savoury Spice Mix -- adds zing and sassiness but any supermarket*/commercial spice mix will do. This year's Middle Eastern Spice Mix will add a touch of the souk.

Vegans could garnish the sprouts with Vegan Bacon Bits or baby-sized Memorable Crunchy Croutons.   

Meat-eaters will adore crumbled Italian pancetta or Spanish Serrano ham, baked a few minutes till easily crumbled, or common-all-garden bacon lardons fried till crisp and drained on paper towels.  

Cost: £1.50'ish plus cost of garnish
Makes: a large bowlful

Ingredients:
   400gm/14 oz baby sprouts (they cook faster & were on sale) or regular sprouts

   zest and juice of a lemon

   generous sprinkling 67 Savoury Spice Mix or Middle Eastern Spice Mix

   Garnishes:  (see above)
       
Method:

1. Cut a slight cross in the bottom of the sprouts to help them cook evenly
   
2. If the sprouts are not organic, soak in a solution of 90% water, 10% vinegar 20 mins, rinse, drain.
3. Spread out in one layer on the bottom of a steamer basket (67 uses bamboo steamer baskets and a wok cover but metal steamers are fine.)
4. Place, covered, on top of boiling water
5.  (If using an oven steamer, covering is unnecessary)

6.  Cook 10-12 mins or until a sharp knife inserted in the middle meets little resistance.

7.  Transfer to a serving bowl; add zest & juice of lemon; stir.  Dribble over butter or fruity olive oil, if desired.

8. Generously sprinkle with 67 Savoury Spice Mix or Middle Eastern Spice Mix OR supermarket or deli spice mix of choice, tossing as you go to  evenly distribute the spices 

9.  Add garnish of choice and serve 

Comments:
'A godsend -- the easiest and most delicious way of cooking sprouts, ever.' Retired writer.

Tip:

Bamboo steamer trays with lids are available in several sizes from Chinatowns, online at Nesbit & Amazon and even in places like Wilco.  Metal wok covers are available in Chinatowns. Reasonable prices.

SINGLE VEGETABLE SALADS 

• One vegetable transforms into a crisp, tart salad in minutes...Radishes, Cucumber & Lettuce take on a new lease of life
  

  
  

  
  

  First posted Christmas 2018

  

  Radish Salad: one of three fast, feisty single-vegetable salads (Others below)
  
  

  • photos 11.12.18

  In Lockdown, we might not always have the time - or inclination - to prepare multi-ingredient salads.  But it's pretty important to have something raw on the table every day to keep the gut and immune system healthy.  
  
  Single-vegetable salads are simplicity themselves and can be part-prepared ahead of time.  All are easy on the wallet and offer alternative ingredients in case the cupboard is getting bare.  And all are delightfully delicious.
  
  Salad 1: Radish 
  Here's solution to the problem of leftover rubbery, sad-looking radishes languishing in the back of the fridge.  Use up the entire bag early on in a simple tangy bowl of crunchiness.  Sliced and bathed in a tangy creamy dressing, the radishes don't even taste of radish and the kids won't complain.  Prepare at least 2 hours ahead.
  
  Cost: £1.00
  Serves: 4-6 as side, easily multiplied 
  
  
  

  

  2 cups (1x 200gm/7oz) thinly sliced radish, common garden or mixed
  coarsely ground black pepper
  1/4 cup creamy lemon or lime dressing (below)
  2 tbsp parsley, chives or mint
  1/4 cup nuts or seeds; eg toasted walnuts, cashews or sunflower/pumpkin seeds (opt but adds something special to the flavour & texture)
  
  
  
  Creamy lemon or lime dressing
     2 tbsp strained 0-fat yoghurt
     1 tbsp mayonnaise
     1/2 tsp Dijon mustard
     1/2 tsp lemon or lime juice or vinegar (white, cider, balsamic)
     1/2 tsp finely grated lemon/lime zest 
     1/4-1/2 tsp sugar (opt)
     pepper & salt 
  
  An hour or two before serving, mix ingredients.  Refrigerate.
  

  
  

  
  

  Salad 2: Sweet & Sour Exotic Cucumber
  

  

  
  

  The humble (frugal!) cucumber takes on hidden depths in this delightedful recipe.  Start at least four hours before needed.
  
  Ingred:

      1 cucumber, thinly sliced

    
  Dressing      

      1 tbsp white wine vinegar (or any vinegar in the cupboard or white grape juice )

      1 tsp maple syrup, honey or sugar

      1tbsp toasted sesame oil  

      1 tsp soy sauce (reduced-salt for oldies)

      1 tbsp chopped parsley or cilantro or chives

      half small fresh chilli, finely diced OR generous pinch chilli flakes

      2 tsp light veg oil

      2-3 grated cloves garlic

  
  Garnish (opt)

        toasted sesame seeds

  
  Method:

  
  

  1. If cucumber is not organic, soak 20mins in a 9-1 solution of water and vinegar; drain & rinse
  2. Slice cucumber thinly (a mandolin is useful here). salt lightly; leave 10 mins; rinse well, drain  
  3. In a separate bowl, mix vinegar, sugar and other aromatics; stir 
  4. Press cucumber slices between layers of kitchen paper to remove excess moisture; add to dressing, tossing until all are coated 
  5. Pour into a sealable plastic bag; refrigerate at least 4 hours, turning now and again
  6. Serve with strips of raw bell peppers and whole radishes or other salad ingredients (opt)
• 
  
  Salad 3: Lettuce with Green Herb Dressing
  

  

  
  

  If you've managed to find English lettuce, the kids will love watching chef mum or pop twist the lettuce's knob and the leaves fall, petal-like onto the serving dish 
  
  Ingredients: 
  
      1 round English lettuce (pref but any lettuce will do)
  
     6 tbsp Greek or Icelandic strained 0-fat yoghurt
     2 tbsp mayonnaise
     3-4 tsp mixed fresh or dried herbs: parsley, chives, basil, spring onions
  
  Method:
  Make ahead at least 4 hours
  

  1. If using English lettuce: Remove scruffy, limp outer leaves but leave lettuce whole.  Run cold water over the leaves and shake thoroughly.  If preparing a day in advance, wrap the lettuce in paper towels or a clean tea towel. When ready to serve: Have a good sized plate ready.  Bang the lettuce's bottom sharply on a hard surface and hold the lettuce, leaves side up, over the plate.  Twist the knob and remove.  The leaves will fall - flower-like - onto the plate.
  2. All other lettuces, remove scruffy outer leaves, wash, drain and wrap in paper towels or clean tea towel until almost dry.  When ready to serve, arrange around the bowl of dressing. 
  3. Blitz the yoghurt, mayo and chosen herbs until the mix turns pale green and is flecked with herbs. Season.  Pour into a small bowl and place in the middle of the lettuce leaves.
• 
  
Vegan Option: use vegan mayo & yoghurt

Festive Fan Rolls: pull-apart soft, rich, indulgent asset on the Christmas table



Sour Cream adds richness & tenderness to a yeasted roll
'So soft inside they melt in the mouth. The butter...!' 



This Canadian recipe* produces gorgeous rolls that look pretty and are a joy to eat. 


The recipe is not complicated but involves a few (easy) steps and a bit of kneading.  
They can be ready in a few hours from start to finish.  


But if you're pressed for time, start the day before, refrigerating the dough after the first rise.  Wait until the morning of serving before shaping the dough into fans; otherwise the rolls lose their definition.


Obviously, making them on Christmas Day morning is not a good idea.  But they can be made ahead and frozen.  If they go into the freezer completely cool, within 2-3 hours of being baked, they'll be like fresh after defrosting.  Warm them up in a medium oven 5-10 mins.


Making them is a terrific family project when everyone is sheltering inside against the grey, windy and wet.  Older kids will love forming the fans. 


The amounts given here are for a small household but multiplies easily.


Cost: £2'ish
Makes: 18-20   


Ingreds:
   250gm/8.8oz plain flour, divided 
   50gm/1.7oz sugar
   1 tablespoon instant yeast
   2/3 tsp salt  
   1/8n tsp baking powder by


   250gm/8oz sour cream
   120ml water  
   40gm1.4oz butter
  
   1 large  slightly beaten egg 
   125gm/4.4oz plain flour


   up to another 125gm/4.4oz plain flour


   1-2 tbsp orange butter (see below), melted




Method:
1. Mix first 5 dry ingreds in good size mixing bowl
2. Heat sour cream, butter and water in small saucepan over med heat until 36.5-40.5 centigrade or 110-120Fahrenheit, ie very warm but not hot enough to pull the finger away.  Do not allow to boil.  Pour into dry ingreds; beat on med speed 2 mins.
3. Add egg and 125gm/4.4oz plain white flour; beat another 2 mins
4. Turn onto floured surface, with another 125gm/4.4oz plain flour standing by.  Begin kneading; the dough will be sticky and you will have to add extra flour gradually and carefully.  Only use as much as you need to stop the dough from sticking to your hands or the board.  After 8-10 mins the dough should be soft and smooth and won't spring back easily if poked.    
5. Form dough into a ball; place in a well-greased bowl and turn over; cover, rest in draught-free place (eg. a cold oven) 1 hour or until double in size (If you're  resting the dough overnight in the fridge do it here.)
6. Punch down dough; cut into two pieces, putting one on a floured board and covering the other.
7. Rolll out the first dough ball into a rectangle 12"x 6"/30.5x15.25cm) or thereabouts) but use a ruler to even out the edges.  On the long side, cut into 5 equal strips, roughly 1.5'/3cm wide

8. 

   Stock Photo

9. Do not be tempted to lift the strips one on top of the other; they stretch and will never fit together properly and the kids won't be able to help.  (Sorry I forgot the take a picture!) Instead, cut the rectangle of horizontal strips vertically into 1.5inch/3cm pieces - you will end up with a rectangle made up of mini squares.  Starting from the left vertical strip, stack the squares one on top the other with the unbuttered strip on top (5 squares make one fan).  It doesn't matter if they're a bit wonky; they still taste fabulous!
   
10. Place in the well of generously greased muffin tins.  (Form the trimmings into tablespoon size balls, place 3 each in a muffin well.) 
11. Repeat with second dough ball
12. Rest in draught-free place 20 mins or until doubled
13. Preheat oven to 180c/170cfan/350f
14. When fan buns are ready, bake 20-25 mins or until golden brown.  Check bottoms; if pale and do not sound hollow when tapped, upend rolls; return to oven for 5 mins or until bottoms become crisp and golden
15. Empty onto a cooling rack; best served warm
16. Leftovers or defrosted originals: reheat at 180c/350F 7-10 mins




Comments:
'Delicious! Crunchy outside but so soft and tasty inside it melts in the mouth.  Very easy to eat for all ages.  The butter was lovely and really enhanced the rolls.' 67 handyman
'I love that the freezing technique leaves them as soft and glorious as when they are just baked.' Retired writer


Tips:
• 67 divided the dough in two to make smaller rolls (portion control!!) but you can make larger rolls by rolling the dough into a rectangle 18x9 inches (46x22cm)
• Orange Butter: Mix 40gm/1.5oz softened butter, 1 tbsp orange zest, juice of at least one orange, salt (if needed).  Taste -  orange flavour should be unmistakeable without overwhelming 
*Taste of Home








Please leave a comment
 :


These recipes have been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.