christmas recipes

Festive Sprout Stir Fry

Posted on Updated on

Sprouts[a]

This is a recipe that even the biggest sprout sceptic will enjoy – I have tested this with my partner whose face contorts with disgust every time I even mention sprouts. Slicing the sprouts finely definitely helps. For the host of a Christmas dinner this is a great side for any roast and rather helpfully the recipe can be cooked mostly on the hob, freeing up the necessary space in your oven.

As all recipes this month are inspired by Riverside Market Garden’s vegetable box all you need to do is place your order today (Wednesday 16 December) and you will have all the vegetable ingredients you need to execute this and the rest of the recipes.

The combination of ginger (in the stir fry), nutmeg and a hint of clove (in the roast nuts) is inspired by the French Quatre Epices (four spices) mixture but I have substituted the white pepper with crushed red peppercorns for a festive look. And I have added an optional pinch of crushed buckthorn seeds (hippophae) for a zingy lift. I have also shared my recipe for roasted spiced walnuts which I learned from Anna Hansen’s, The Modern Pantry cook book. In the past year I have used this method to roast nuts with any imaginable spice to suit my recipes – it is a real delight!

Ingredients (4-6 people)

  • Salt to season as required
  • ½ tsp buckthorn seeds (optional)
  • 1 tsp red peppercorns
  • Olive oil
  • 3-4 Tbsp soya sauce
  • 1 tsp paprika
  • 50g fresh ginger, grated
  • 2 medium onions, finely sliced
  • 500g Brussel sprout, finely sliced

 

  •  100g walnuts
  • 1 tsp salt
  • 1 tsp icing sugar
  • 1 tsp nutmeg
  • Pinch of clove
  • 1 Tbsp water

Preparation (30 minutes)

  1. In a baking tray mix the walnuts, salt, icing sugar, nutmeg, clove and water until the nuts are well coated.
  2. Place in a low to medium oven (160 centrigrade) for 20 minutes or until dried and golden.
  3. Finely slice and grate the onion, sprouts and ginger.
  4. Coat the base of a wide frying pan with enough olive oil and heat.
  5. Stir fry the onion and ginger with the paprika and a pinch of salt for 5 minutes and until translucent.
  6. Add the finely sliced sprouts and stir fry with the soya sauce for 15 minutes or until the sprouts are soft.
  7. Season with additional salt or soya sauce if required – the sprouts can definitely take it so don’t be shy.
  8. Crush the red peppercorns (and buckthorn seeds) in a pestle and mortar and sprinkle on the stir fry
  9. when the walnuts are ready sprinkle on the stir-fry.
Advertisement

This entry was posted in Recipes, Vegan and tagged , , , , , .

Back to the roots #3 – Festive recipes: Parsnip or celeriac oven chips with beetroot dip

Posted on Updated on

RoastVeg[studiolit]_5web - Copy
Photography by http://www.dangreenphotography.com
Do you find it hard to get your little ones to tuck into root vegetable other than potato? This is a festive recipe that make everyone happy and it will use up your Riverside Market Garden festive vegetable box contents rather nicely. These oven chips are tasty, nutritious and comforting. Serve with Lia’s Kitchen beetroot and feta dip as a snack or side. They are so easy and fuss-free to make and once you try these you might never go back to deep-fried, potato chips. And as always you can sprinkle some home made dukkah on this delight – guess what …we have a dukkah recipe too.

 

Ingredients (snack quantity or enough for two)

  • 350g parsnip, celeriac or turnip or a mix
  • ½ tsp salt
  • ½ tsp sweet or smoked paprika
  • ¼ tsp dried thyme
  • 2 Tbsp olive oil

Preparation (40min)

  1. Wash the vegetable well with a brush or peel and wash.
  2. Chop in long chip sticks and in a baking tray toss in the thyme, paprika, salt and olive oil.
  3. Roast for 30 minutes in a medium oven (180 centigrade) or until cooked enough to pierce with a fork but not falling apart.
  4. For Lia’s Kitchen beetroot dip please see www.liaskitchen.com.

This entry was posted in Recipes, Vegan, Vegetarian and tagged , , , , , , , .

Back to the roots #2 – Festive recipes: Parsnip and/or Jerusalem artichoke maple roasties

Posted on Updated on

Continuing with the festive theme, here is another roast vegetable recipe which can accompany any chosen Christmas dinner meats or veggie roast. I think it will particularly delicious with goose.Once again this is a stress-free recipe which does not require  extensive preparation. It is versatile enough for you to use with many of the white root vegetables that you can find in your Riverside Market Garden festive vegetable box. Personally I have great difficulty stopping myself from devouring these before I place them on the dinner table. Let’s hope I manage it this time for the family’s sake!

Don’t forget to order your festive Riverside Market Garden vegetable box by Wednesday 16 December here: https://store.buckybox.com/riverside-market-garden

Ingredients (feed 4-6 as part of a roast dinner)

  • 6 Jerusalem artichokes (around 250g)
  • 1 large parsnip (around 200g)
  • 2 Tbsp maple syrup
  • 2-3 Tbsp balsamic vinegar
  • ½ tsp dried thyme
  • 1 bay leaf
  • ¼ tsp ground nutmeg
  • 1 tsp ground salt to season
  • 2-3 Tbsp olive oil to dress

Preparation

  1. Wash the artichoke and parsnip well with a brush or peel. I prefer both vegetable with the skin on if you cut off any ‘hairy’ bits and chop the top and tail off.
  2. Roughly chop and mix well with all ingredients in a baking tray.
  3. Roast for 40 minutes in a medium oven (180 centigrade) or until cooked enough to pierce with a fork but not falling apart.
  4. Particularly delicious with roast goose, duck or a hearty nut roast.

Back to the roots #3 – December festive recipes: Parsnip or celeriac oven chips with beetroot dip

This entry was posted in Recipes, Vegan, Vegetarian and tagged , , , , , , .