Recipes: Veggies for Christmas dinner - make them more than just a bit on the side 

ROASTED BRUSSEL SPROUTS WITH CHESTNUTS

by Niamh Hegarty, Niamh’s Larder

Love them or hate them, Brussels sprouts will always be part of the landscape when it comes to the festive feast, and sometimes you just need inspiration to cook them differently to unlock their fantastic flavour and texture. Roasting is one way to achieve sprout nirvana!

Ingredients

800g Brussels Sprouts

6-8 tbsp extra virgin olive oil

200g cooked chestnuts, peeled and roughly chopped

5 cloves of garlic, peeled

3 sprigs of thyme

Juice of ½ Lemon

Salt and pepper

Method:

• 1. Preheat oven to 180°C.
• 2. Trim the base of the Brussels Sprouts, slice each one in half, slicing from top side to bottom side.
• 3. Heat olive oil in a roasting tray on a medium to high heat.
• 4. Place your sprouts cut side facing down on your tray.
• 5. Add in garlic, chestnuts, thyme and season with salt and pepper.
• 6. On your hob, cook the sprouts without disturbance until the bottoms begin to brown then transfer the tray to the oven.
• 7. Roast until sprouts and chestnuts are brown and tender; about 15-20 minutes. Give the tray a shake every 5 mins.
• 8. Taste and add more salt/pepper if needed.
• 9. Once cooked remove from oven, squeeze over the lemon and serve.

CLOVE SCENTED HONEY GLAZED TOFU, by Meadhbh Halton, Meb’s Veg

Make this dish vegan by substituting honey vinegar for cider vinegar or sherry vinegar.

Ingredients (serves 4-6)

3 × 300g packets of OTOFU

3 smoked sundried tomatoes (source from Super Fruit or Olives West Cork)

1 tbsp of apple cider vinegar ·

150ml tamari/soy sauce

90ml water

1 bay leaf

1 sprig thyme

5 black peppercorns

75ml Rapeseed oil

Method:

• 1. Blend the sundried tomatoes with the liquid ingredients and place in a pot with herbs and peppercorns and bring to a boil.
• 2. Score the top of the tofu in a crisscross pattern, (cutting halfway into the tofu careful not to cut all the way through).
• 3. Place the tofu in a container that can fit all the liquid. Pour the hot liquid over the tofu and marinate for 30 minutes.
• 4. Preheat the oven to 200°C (fan). Remove the tofu from the marinade and drain, then add to a lined baking tray. Stud the tofu with whole cloves, apx 20 per 300g block of tofu. Coat liberally with Irish rapeseed oil and pop the tofu into the centre of the oven for 30 minutes.

For the glaze

3 tbsp local runny honey (or maple syrup)

1 tbsp whole grain mustard

1 tsp of apple cider vinegar

2 cloves of garlic, minced

1 tsp freshly ground black pepper.

Method:

• 1. Combine all ingredients in a bowl.
• 2. Remove the tofu from the oven, brush with half the glaze and place in the oven for a further 10 minutes. Brush once more with the glaze and return to the oven for a final 10 minutes.
• 3. Allow to cool for 5 minutes before removing the cloves. It pairs wonderfully with cranberry sauce.

ROOT VEGETABLE GRATIN

by Niamh Hegarty, Niamh’s Larder

A comforting dish that makes the most of seasonal Irish-grown root vegetables.

Ingredients

500g potatoes, sliced, rinsed and dried

400g celeriac, sliced

400g parsnips, sliced

2-3 tbsp olive oil

10 garlic cloves

3 tbsp butter

4 large shallots, finely chopped

2 tbsp whole black peppercorns

8 bay leaves

2 tbsp thyme leaves

¾ tsp grated nutmeg

Salt

3 egg yolks

4 tbsp rolled oats

2 tbsp chestnuts, peeled and chopped

Method;

CLASSIC SAUCES BY DARINA ALLEN

Traditional Roast Turkey Cranberry Sauce

Cranberry sauce is also delicious served with roast turkey, game and some rough pâtés and terrines. We enjoy this simple cranberry sauce best. It will keep in your fridge for several weeks.

Serves 6 approximately

175g (6oz) fresh or frozen cranberries

4 tablespoons (60ml) water

75g (3oz) granulated sugar

Method:

• Put the fresh cranberries in a heavy-based stainless steel or cast-iron saucepan with the water – don’t add the sugar yet as it tends to toughen the skins. Bring them to the boil, cover and simmer until the cranberries pop and soften, about 7 minutes.
• Remove from the heat and stir in the sugar until dissolved. Serve warm or cold.
• It should be soft and juicy, add a little warm water if it has accidently over cooked.

Traditional Bread Sauce

I love Bread Sauce but if I hadn’t been reared on it I might never have tried it - the recipe sounds so dull! Serve with roast chicken, turkey and guinea fowl.

Ingredients Serves 6-8

600ml (1 pint) whole milk

75-110g (3-4oz) soft white breadcrumbs

2 medium onions, each stuck with 6 cloves

35 - 50g (1 1/2-2oz) butter salt and freshly ground pepper

75-110ml (3-4fl oz) thick cream

2 good pinches of ground cloves or quatre epices

Method:

• Preheat the oven to 160°C/325°F/Gas Mark 3.
• Bring to the boil in a small, deep saucepan all the ingredients except the cream. Season with salt and freshly ground pepper. Transfer to the preheated oven and cook for 30 minutes. Remove the onion and add the cream just before serving. Taste, correct the seasoning and add a little more milk if the sauce is too thick. Serve hot. The bread sauce will keep in the fridge for several days – the remainder can be reheated gently – you may need to use a little more milk.
• Quatre Epices is a French spice product made of equal amounts of ground white pepper, cloves, nutmeg and ginger.
• Now that you have your mains sorted, what about sides? KATE RYAN chats to Cork women working in food, who have perfect suggestions
• Love them or hate them, Brussels sprouts will always be a part of the landscape when it come to the Christmas feast, and sometimes you just need inspiration to cook them differently.
• Cranberry sauce is also delicious served with roast turkey, game and some rough pates and terrines. We enjoy this simple cranberry sauce best.