First of all, it is time to wish you all a happy and peaceful Christmas. If you are doing the cooking, remember being organised is key to enjoying Christmas Day.
Get all your vegetables ready the night before. You can have your stuffing made two or three days ahead. And I like to have the ham cooked a day before and kept in the fridge. Remember, a turkey is just a big chicken. Put a big sign on your fridge that says, ‘Preparation is the key.’ You can sign it, Neven.
Manage your time in the few days before Christmas and keep your stress levels down on the big day. Don’t be afraid to delegate – ask someone to chop the vegetables or whip the cream.
If your mom or brother or aunt that always does the cooking, offer to help, even if its cleaning the dishes and counters as they prep or setting the table. Put on some Christmas music and remember this is a meal for everyone to enjoy from the start of the preparations to the last mouthful.
It has been a busy week. I am always delighted to cook on Today with Daithí and Maura in the Cork studios. And this year with the new RTÉ radio schedule, it was the first time I have had a chance to talk with David McCullough, and it was a great pleasure.
Today, I have some delicious side dishes to go along with the main event, and I do think that sides are important. They can really make the meal. I love red cabbage, and it is an ideal vegetable to prepare in advance. It is also excellent with turkey, ham or goose.
In the restaurant, we put it in the blender, and we blend it quite fine. The key in this sweet and sour dish is a little spice so that it will not be too sweet.
This red cabbage and pomegranate will keep for up to a week in the fridge, covered with cling film in a non-metallic bowl. It also freezes very well. Just pop it into medium-sized freezer bags and leave it to thaw out before reheating gently, either on the hob or in a casserole dish with a lid in the oven.
Duck or goose fat is very handy to have in the kitchen this time of year and is perfect for your roast potatoes. Cranberry juice will work well instead of pomegranate. And you could garnish with fresh cranberries instead of the pomegranate seeds. Sometimes, I use balsamic instead of red wine vinegar. It gives a deeper colour and good flavour.
Roast them up
It is important, I think, to get your roast potatoes right. I use a floury potato like a Rooster or Maris Piper. And you might try doing them in the air fryer, as the oven will probably be very busy. If you want to use the air fryer for Christmas Day, then it is easy to do a dry run with a few ahead of time to make sure you are happy. It should work very well. I also like to add a few cloves of garlic.
This recipe also works for 900g of parsnips – simply blanch for 3 minutes instead and cook for about 45 minutes. Always keep your beef dripping, as they are very useful this time of the year. Or check out James Whelan Butchers online for an award-winning beef dripping, that can be delivered straight to your door. See jameswhelanbutchers.com.
I also have a great recipe for a Brussels sprouts, red onion and bacon crumble. People do have a bit of a love/hate relationship with Brussels sprouts. I made this recipe with red onion and bacon crumble at home last year and was delighted with the results.
I don’t like sprouts if they are overcooked. They need a bit of bite and the walnuts add that extra crunch as well. I love them with this creamy sauce – or in a stir-fry with smoked bacon and pine nuts.
Nutmeg also works well in this creamy sauce, for added festive flair.
Braised red cabbage with pomegranate
Ingredients: Serves 8-10
4 tbsp duck or goose fat
(from a jar or left over from a roast)
or 2 tbsp rapeseed oil
1 red cabbage, trimmed,
cored and finely shredded
2 red onions, thinly sliced
1 large Bramley cooking apple,
peeled, cored and grated
100g dried cranberries
300ml red wine
300ml pomegranate juice
6 tbsp redcurrant jelly
4 tbsp red wine vinegar
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
Good pinch of ground cloves
Sea salt and freshly ground black pepper
Pomegranate seeds, to garnish
Method
1. Melt the duck or goose fat in a very large heavy-based pan set over a medium heat, then tip in the red cabbage and onions. Sauté over a medium-high heat for about 5 minutes, until just beginning to soften.
2. Stir in the apple and cranberries, then add the red wine, pomegranate juice, redcurrant jelly, red wine vinegar and spices. Season to taste. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour, stirring every 20 minutes, until the cabbage is meltingly tender.
3. Transfer to a warmed dish and garnish with pomegranate seeds (if using) to serve.
Golden crunch roast potatoes
Ingredients: Serves 8-10
1.5kg floury potatoes,
such as Rooster or Maris Piper
4 tbsp beef dripping, goose or duck fat
(from a jar or left over from a roast)
Sea salt
Handful of fresh rosemary sprigs
Method
1. Preheat the oven to 190°C (375°F/gas mark 5). Wash and peel the potatoes, reserving the peel. Cut the potatoes in half or into quarters, depending on their size. Put them in a large pan of salted boiling water along with the peel – it’s easiest if you can put this in a muslin infusing bag. Parboil for 8 minutes.
2. Meanwhile, put the beef dripping or goose or duck fat in a large roasting tin and put it into the oven to heat. Drain the potatoes and discard the peel, then put them back in the pan and shake gently to rough up the edges. Take the roasting tin out of the oven and put it on the hob over a gentle heat. Put the potatoes in one by one – they should sizzle as they hit the pan – and baste all over. Season with salt.
3. Roast in the oven for about 1 hour, until golden and crunchy, keeping an eye on them and basting with a little more fat if they begin to look dry.
Add some fresh rosemary sprigs (if using) about 20 minutes before the end of the cooking time. Serve immediately.
Variation: roasted potatoes with truffle and parmesan
For a really decadent twist on your spuds, once the roast potatoes are cooked, sprinkle them with a couple teaspoons of your favourite truffle oil. Then scatter over freshly grated parmesan cheese to serve quickly. as these do not appreciate hanging around.
Brussels sprouts, red onion and bacon crumble
Brussels sprouts, red onion and bacon crumble.
Ingredients: Serves 6-8
675 g Brussels sprouts,
trimmed and cut in half
Knob of butter
1 large red onion, thinly sliced
2 cooked slices smoked bacon, diced
200ml cream
50ml milk
Good pinch freshly grated nutmeg
50g fresh white breadcrumbs
25g walnuts, chopped
1 teaspoon chopped fresh flat-leaf parsley
50g fresh white breadcrumbs
Salt and freshly ground black pepper
Method
1. Preheat oven to 190C/375F/Gas 5. Half fill a pan with water and bring to the boil. Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy. Drain and refresh under running cold water.
2. Butter a baking dish and tip in the blanched Brussels sprouts. Scatter over the red onion and bacon. Mix the cream with the milk and nutmeg in a jug and season to taste, and then pour over the sprouts. Mix the walnuts and parsley through the breadcrumbs and sprinkle the breadcrumbs on top. Place in oven for 20-25 minutes until bubbling, crispy and golden brown. Serve immediately.
First of all, it is time to wish you all a happy and peaceful Christmas. If you are doing the cooking, remember being organised is key to enjoying Christmas Day.
Get all your vegetables ready the night before. You can have your stuffing made two or three days ahead. And I like to have the ham cooked a day before and kept in the fridge. Remember, a turkey is just a big chicken. Put a big sign on your fridge that says, ‘Preparation is the key.’ You can sign it, Neven.
Manage your time in the few days before Christmas and keep your stress levels down on the big day. Don’t be afraid to delegate – ask someone to chop the vegetables or whip the cream.
If your mom or brother or aunt that always does the cooking, offer to help, even if its cleaning the dishes and counters as they prep or setting the table. Put on some Christmas music and remember this is a meal for everyone to enjoy from the start of the preparations to the last mouthful.
It has been a busy week. I am always delighted to cook on Today with Daithí and Maura in the Cork studios. And this year with the new RTÉ radio schedule, it was the first time I have had a chance to talk with David McCullough, and it was a great pleasure.
Today, I have some delicious side dishes to go along with the main event, and I do think that sides are important. They can really make the meal. I love red cabbage, and it is an ideal vegetable to prepare in advance. It is also excellent with turkey, ham or goose.
In the restaurant, we put it in the blender, and we blend it quite fine. The key in this sweet and sour dish is a little spice so that it will not be too sweet.
This red cabbage and pomegranate will keep for up to a week in the fridge, covered with cling film in a non-metallic bowl. It also freezes very well. Just pop it into medium-sized freezer bags and leave it to thaw out before reheating gently, either on the hob or in a casserole dish with a lid in the oven.
Duck or goose fat is very handy to have in the kitchen this time of year and is perfect for your roast potatoes. Cranberry juice will work well instead of pomegranate. And you could garnish with fresh cranberries instead of the pomegranate seeds. Sometimes, I use balsamic instead of red wine vinegar. It gives a deeper colour and good flavour.
Roast them up
It is important, I think, to get your roast potatoes right. I use a floury potato like a Rooster or Maris Piper. And you might try doing them in the air fryer, as the oven will probably be very busy. If you want to use the air fryer for Christmas Day, then it is easy to do a dry run with a few ahead of time to make sure you are happy. It should work very well. I also like to add a few cloves of garlic.
This recipe also works for 900g of parsnips – simply blanch for 3 minutes instead and cook for about 45 minutes. Always keep your beef dripping, as they are very useful this time of the year. Or check out James Whelan Butchers online for an award-winning beef dripping, that can be delivered straight to your door. See jameswhelanbutchers.com.
I also have a great recipe for a Brussels sprouts, red onion and bacon crumble. People do have a bit of a love/hate relationship with Brussels sprouts. I made this recipe with red onion and bacon crumble at home last year and was delighted with the results.
I don’t like sprouts if they are overcooked. They need a bit of bite and the walnuts add that extra crunch as well. I love them with this creamy sauce – or in a stir-fry with smoked bacon and pine nuts.
Nutmeg also works well in this creamy sauce, for added festive flair.
Braised red cabbage with pomegranate
Ingredients: Serves 8-10
4 tbsp duck or goose fat
(from a jar or left over from a roast)
or 2 tbsp rapeseed oil
1 red cabbage, trimmed,
cored and finely shredded
2 red onions, thinly sliced
1 large Bramley cooking apple,
peeled, cored and grated
100g dried cranberries
300ml red wine
300ml pomegranate juice
6 tbsp redcurrant jelly
4 tbsp red wine vinegar
1 tsp mixed spice
½ tsp ground cinnamon
½ tsp ground ginger
Good pinch of ground cloves
Sea salt and freshly ground black pepper
Pomegranate seeds, to garnish
Method
1. Melt the duck or goose fat in a very large heavy-based pan set over a medium heat, then tip in the red cabbage and onions. Sauté over a medium-high heat for about 5 minutes, until just beginning to soften.
2. Stir in the apple and cranberries, then add the red wine, pomegranate juice, redcurrant jelly, red wine vinegar and spices. Season to taste. Bring to the boil, stirring occasionally, then reduce the heat and simmer for about 1 hour, stirring every 20 minutes, until the cabbage is meltingly tender.
3. Transfer to a warmed dish and garnish with pomegranate seeds (if using) to serve.
Golden crunch roast potatoes
Ingredients: Serves 8-10
1.5kg floury potatoes,
such as Rooster or Maris Piper
4 tbsp beef dripping, goose or duck fat
(from a jar or left over from a roast)
Sea salt
Handful of fresh rosemary sprigs
Method
1. Preheat the oven to 190°C (375°F/gas mark 5). Wash and peel the potatoes, reserving the peel. Cut the potatoes in half or into quarters, depending on their size. Put them in a large pan of salted boiling water along with the peel – it’s easiest if you can put this in a muslin infusing bag. Parboil for 8 minutes.
2. Meanwhile, put the beef dripping or goose or duck fat in a large roasting tin and put it into the oven to heat. Drain the potatoes and discard the peel, then put them back in the pan and shake gently to rough up the edges. Take the roasting tin out of the oven and put it on the hob over a gentle heat. Put the potatoes in one by one – they should sizzle as they hit the pan – and baste all over. Season with salt.
3. Roast in the oven for about 1 hour, until golden and crunchy, keeping an eye on them and basting with a little more fat if they begin to look dry.
Add some fresh rosemary sprigs (if using) about 20 minutes before the end of the cooking time. Serve immediately.
Variation: roasted potatoes with truffle and parmesan
For a really decadent twist on your spuds, once the roast potatoes are cooked, sprinkle them with a couple teaspoons of your favourite truffle oil. Then scatter over freshly grated parmesan cheese to serve quickly. as these do not appreciate hanging around.
Brussels sprouts, red onion and bacon crumble
Brussels sprouts, red onion and bacon crumble.
Ingredients: Serves 6-8
675 g Brussels sprouts,
trimmed and cut in half
Knob of butter
1 large red onion, thinly sliced
2 cooked slices smoked bacon, diced
200ml cream
50ml milk
Good pinch freshly grated nutmeg
50g fresh white breadcrumbs
25g walnuts, chopped
1 teaspoon chopped fresh flat-leaf parsley
50g fresh white breadcrumbs
Salt and freshly ground black pepper
Method
1. Preheat oven to 190C/375F/Gas 5. Half fill a pan with water and bring to the boil. Add the Brussels sprouts and simmer for 4-5 minutes until just tender but not soggy. Drain and refresh under running cold water.
2. Butter a baking dish and tip in the blanched Brussels sprouts. Scatter over the red onion and bacon. Mix the cream with the milk and nutmeg in a jug and season to taste, and then pour over the sprouts. Mix the walnuts and parsley through the breadcrumbs and sprinkle the breadcrumbs on top. Place in oven for 20-25 minutes until bubbling, crispy and golden brown. Serve immediately.
SHARING OPTIONS