Sometimes getting the basics right for the all-important Christmas dinner can be a struggle – and this year more people that usual will be cooking at home because of lockdown measures.
For the ‘big’ dinner, for instance, getting the roast potatoes, oven-baked parsnips and that other big essential, Brussels sprouts, spot on can be a bit of a hit or miss affair. We turned to Malden Salt for some assistance in getting those essentials perfect for Xmas:
Honey roasted parsnips
Ingredients:
• 500g parsnips
• 1 tbsp flour
• 1 tbsp honey
• 2 tbsp sunflower oil
• 2 tbsp butter
• Maldon Salt
Method:
• Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for five mins.
• Drain in a colander and let them steam-dry for a few mins.
• Heat oven to 190C/170C fan/gas 5.
• Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
• Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
• Roast for 40 mins, turning halfway, until golden.
• Add a pinch of Maldon Salt to serve.
Brussel sprouts
Ingredients:
• 1kg Brussels sprouts, trimmed
• 6 rashers smoked streaky bacon, cut into bite-sized pieces
• 200g vacuum-packed chestnuts
• 50g butter
• Maldon Salt
Method:
• Bring a large pan of salted water to the boil, then tip in 1kg trimmed Brussels sprouts. Once back to the boil, cook for 5 mins. Drain, run under the cold tap until cold, then drain again.
• Heat a large frying pan, add six rashers smoked streaky bacon that have been cut into bite-sized pieces, and gently fry for 10 mins until crisp and golden.
• Tip out of the pan, leaving the fat behind, then add 200g chestnuts and fry over a high heat for about 5 mins until tinged. Tip out of the pan.
• Add the sprouts to the pan with a splash of water, then cover and finish cooking over a medium heat for about 5 mins, stirring now and again, until just tender.
• Uncover, turn up the heat, then add most of the 50g butter and sauté the sprouts for 2 mins more.
• Tip in the bacon and chestnuts, season generously with Maldon Salt and pepper, then serve with the last knob of butter on top.
Roast potatoes
Ingredients:
• 1kg Maris Piper potatoes
• 100g duck or goose fat (for a luxurious taste), or 100ml/3½fl oz olive oil
• 2 tsp flour
• Maldon salt, to serve
Method:
• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel the 1kg potatoes and cut each into four even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck (or goose fat or 100ml olive oil) into the hot roasting tin and heat it in the oven for a few mins, so it’s really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides. Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat – they will sizzle as they go in – then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.
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