Side dishes

Fennel Dumplings

Posted on Oct 8, 2012 in Recipes, Side dishes | 0 comments

Now the colder and autumnal days are ahead of us, I have got into making dumplings and experimenting with new flavours. So use between 2 -4 tbsp of Fennel seeds according to your taste.
Ingredients:
  • 100g vegetable suet
  • 100g self raising flour
  • 2- 4 tbsp Fennel seeds
  • 1 tsp Lemon Thyme
  • 4 tbsps water to bind together
  • sea salt & pepper to season

Method :

  1. To make the dumplings, rub the flour and butter/suet together so it looks like breadcrumbs.
  2. Stir in the fennel, lemon thyme and sea salt and pepper to season and set aside.
  3. Add water to bind together to form little small dough balls as  it takes longer for the dumpling to cook. Then set aside until use.
  4. Place in boiling stock and simmer for 20 mins .They should float to the top when cooked and look shiny.
Serve with Indian slow cooked chicken

Variations:

  • You could use Caraway instead of Fennel seeds and oregano instead Thyme.
  • 1 medium carrot, grated use 2oz /50g & 1 small sprig rosemary, chopped
  • I Minced garlic clove and  1oz / 25g chopped parsley
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Baked Parmesan and Herb potato slices

Posted on Oct 3, 2012 in Recipes, Side dishes | 0 comments

A tasty side dish to celebrate the hearty potato. Serve with any meat.. fish or vegetarian meal.

If you don’t like parmesan, then use a smoked applewood cheddar or pecorino.

 

Ingredients:

2 whole large red or White potatoes thinly sliced

1 small onion finely chopped

¼ teaspoon sea salt

1 clove of garlic finely chopped or crushed

¼ teaspoon dried oregano

¼ teaspoon dried thyme

¼ teaspoon pepper

¼ teaspoon dried parsley

¼ teaspoon dried rosemary

2 tablespoons olive oil

1 tablespoon grated parmesan cheese

Method:

  1. Preheat oven at 375f 190c
  2. Slice potatoes, and onion thinly.Try to keep the slices at a similar size so that they cook evenly.
  3. Crush garlic and add mix herbs, sea salt, olive oil and sliced potatoes together in a bowl.
  4.  Turn and coat the potatoes with the mixture liberally
  5. Layer the mixture evenly onto a baking tray.
  6. Sprinkle with parmesan about 5 minutes before cooking time has finished.
  7. Just so it melts into the potatoes.
  8. Bake until golden for 20 minutes.

 

 

 

 

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New Potatoes, Salami salad drizzled with Watercress Salsa

Posted on May 29, 2012 in Recipes, Side dishes | 0 comments

Simple and easy side dish, perfect for a barbeque, buffet or even a lunch with an green salad.
Ingredients:
  • New potatoes
  • Salami Slices (I used peppered German), cut into strips
  • 3 spring onions, finely shredded

For the salsa verde

  • 50g watercress
  • 2 cloves garlic
  • 10 anchovy fillets (the brown, salty kind) (optional)
  • 1 tablespoon red wine vinegar
  • Juice of 1/2 small lemon
  • Extra virgin olive oil
  • 1 small handful capers
  • 1 small handful cornichons (baby gherkins)
  • 1 small handful each basil leaves, parsley leaves and mint leaves
  • 1 tablespoon wholegrain mustard
  • Watercress salsa 
Method :
  1. Cook the potatoes until just tender, drain and set aside in a serving dish.
  2. Add the salami slices to a hot, dry pan and cook until crispy. Drain on kitchen paper.
  3.  Add some watercress salsa to the potatoes, mix in the salami and sprinkle over the onions.
Variation:
You can use bresola, chorizo or milano salami instead of German salami..
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POTATOES WITH CUMIN & TOMATOES

Posted on May 17, 2012 in Recipes, Side dishes | 0 comments

 

Serves: 4

Prep Time: 5 mins
Cook Time: 20 mins
Ingredients:

  • 350g waxy potatoes
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 onion, chopped
  • 1 red chilli, finely chopped
  • 400g can chopped tomatoes
  • 2 tbsp fresh coriander, chopped
Method :

  1. Cut potatoes into 2cm cubes.
  2. Heat 1 tbsp oil in a large saucepan and fry the cumin and ground coriander for 1 minute, add the onion and fry for 5 minutes.  Add the chilli and potatoes, season well.
  3. Add 200ml water, cover and cook for 8 minutes.
  4. Add the tomatoes and cook uncovered for a further 5-7 minutes or until tender.
  5. Stir in the fresh coriander just before serving.
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Walnut, Cranberry and Clementine Stuffing

Posted on Dec 1, 2011 in Recipes, Side dishes, Vegetarian & Vegan | 0 comments

A really gorgeous stuffing, baked on its own, as an vegetarian option or used as a stuffing for meat joints.
Ingredients :
  • 50g butter
  • 2 parsnips, peeled and diced
  • 1/4 tsp of grated nutmeg
  • 1 tbsp of chopped fresh rosemary
  • 100g cranberries (stoned & chopped) use dried if not available
  • Minced peel of one lemon
  • Minced peel of two clementines
  • 3 tbsp chopped fresh parsley
  • 300g bread, cubed (or try wholemeal, sourdough) always take off crusts and preferably a day old
  • 1/4 tsp each salt and pepper or to taste
  • 230g walnut pieces,
  • 3 eggs
  • 250 ml apple sauce
  • 2 tsp of Womersley Orange & Mace Dressing

Method :

  1. Melt butter in a large frying pan over medium-high heat.
  2. Add the parsnips and nutmeg and cook until they are tender and browned, which should take about 8 minutes.
  3. Transfer them to a large bowl and add the rosemary, cranberries, parsley, clementines and bread.
  4. Season to taste with salt and pepper. Add the Orange & Mace Dressing.
  5. Beat the eggs and apple sauce together and toss in with the bread mixture and walnuts.
  6. Bake covered with foil, for 20 minutes then remove the foil and bake for another 20 minutes.
  • Use a vegetarian option with cooked rice or quinoa instead of bread to make nut loaf
  • Use within a joint of ham, gammon, pork or turkey.
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