Gastronomically Terrific

January 1, 2015

Redder-than-red cranberry sauce

Filed under: Christmas, freezer, main — Tags: , , — lawsonanna @ 4:45 pm

Cranberry sauce mixtureAnother recipe I made in advance and froze in preparation for Christmas Day. It’s a Nigella Christmas recipe, and incredibly simple.

You put cranberries, caster sugar, cherry brandy and water in a pan, then simmer it all together until the cranberries pop. It takes minutes to do, smells lovely and makes you feel virtuous because you haven’t just gone out and bought a jar of cranberry sauce. The hardest thing about the whole affair is finding fresh cranberries in the shop in the first place.

It was easy to get ready on Christmas Day too – I just removed it from the freezer a couple of days in advance and left it to defrost at room temperature. Five minutes before dinner was ready, I reheated it on the hob and gave it a stir to remove any lumpy bits.

Who made it: Anna

Recipe: Nigella Christmas, pg. 119

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November 24, 2013

Redcurrant and whole grain mustard sauce

Filed under: side — Tags: , , — lawsonanna @ 9:29 pm

This sauce is exactly what it says it is – a mix of redcurrant jelly and whole grain mustard. You basically just mix the two together (although I had to warm the mixture up to get the two ingredients to meld properly). I made it to go with the Aromatic Christmas Ham, and it worked well with that – and to dip the bacon-wrapped chipolatas into as well. A nice easy, but pretty decent tasting, sauce.

Who made it: Anna

Recipe: Nigella Christmas, pg. 67

October 3, 2010

Asparagus and pea fricassee with eggs

Filed under: side — Tags: , , — thinkingdan @ 6:37 pm

The photo of this in the cookbook makes it appear to be just some veg, mixed up. I’m pleased to say that the end result is much more than that.

Asparagus and pea fricassee, Loaded potatoes and a pasty. Why not?

The key to this dish is the sauce.   It is 250g of shallots gently fried in 50g of butter, with 3 tablespoons of flour mixed in to make a roux.  Then 200ml of white wine and 200ml of vegetable stock is slowly added (and at the end, it is seasoned) and the mixture gently simmered.  (we halved those numbers).  This results in a very pleasant and subtle flavouring that really complements the vegetable’s natural flavour.

Surprisingly, the recipe suggests microwaving the vegetables themselves (250g of asparagus and 250g of peas).  This works really well, leaving them tender but not overcooked, as is so easy to do when boiling or steaming.  Of course, the (hard boiled) eggs are an optional extra – you could leave it out, or add something else.

This was a great way to serve vegetables and we’ll be trying this or something similar again.  Highly recommended!

Who made it: Anna lead the charge, but it was a joint effort

Recipe: “The complete vegetarian cookbook” by Sarah Brown

PS: In the picture you can see we had this with pasty.  I don’t know why, I just thought it might be a good idea.  It kinda… well it kinda wasn’t.  The pasty recipe was from a leaflet and was fairly plain – it really needed tomato ketchup, lots of ketchup – which nothing else on the plate did… adding ketchup to these veggies would have been a food crime.

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