Sunday Lunch Sides

Now for the side dishes.

Roast Potatoes
(they were all gone before I could get a picture!!!)

Parboil as many Desiree or Maris Piper potatoes as you think your family will eat for about 10 minutes, or until the other layer is slightly flaky. Drain and shake in the pot to get a sort of floury coating on them. An hour and ten minutes before dinner is to be served, put a good bit of oil in a pan and get it in the oven heating up. Once it's hot, add the potatoes turning them to coat them in oil. Bake for an hour! Simple!!! If you want add some sprigs of roasemary or thyme and some garlic cloves for a bit of extra flavour. Sometimes to make things a bit more ritzy I add some truffly oil... mmm!

Savoy Cabbage with Carmelized Red Onion

This is loosely based on a Gordon Ramsay recipe from his Sunday Lunch book (review later).

• 1 large savoy cabbage, washed, cored and shredded
• 4 red onions, sliced
• Approx 100g bacon lardons
• Knob Butter
• Olive Oil
• Sea salt
• White Pepper
  

Blanch your cabbage in a large pot of boiling water for about two minutes. Refresh under cold running water. Set aside until 10 minutes before dinner is to be served.

10 minutes before dinner saute the bacon lardons in a tiny bit of olive oil and when fat begins to render, add the red onions. Saute until just caramelized and add back the cabbage. Add
a big knob of butter and saute until just tender, but still a tiny bit crunchy! Season with sea salt and white pepper.

Glazed Carrots
Again, similar to the recipe in the book, but one I've been using for years!

• 1 kg carrots, baby if you can get them, otherwise large ones chopped in diagonal chunks
• 1/2 head garlic
• 2-3 sprigs thyme
• Bay Leaf
• 5-6 peppercorns
• 1 inch chunk ginger
  
• Chicken/Vegetable Stock (enuogh to cover carrots)
• 3 tbsp sugar
• 2 tbsp butter
• Chopped parsley to garnish
  

Boil the carrots in the stock with everything except the sugar and butter. When they are just al-dente drain (or reserve stock for the gravy) and set aside until five minutes before serving.

When ready to cook, just saute the carrots gently in the butter, raise up the heat and sprinkle with sugar shaking the pan until they are nicely glazed. Sprinkle with parsley before serving.

Dessert to come...



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