Festive meats are great and salads, sides and sauces make them even better. What would a roast be without the pleasures of an awesome sauce?
If you’re planning on serving some simple steamed greens, then a couple of flavoured butters will add to their appeal. Bring butter to room temperature and, using about 150g for each flavour, add a dash of smoked paprika; or crushed garlic and a squeeze of lime; or mashed anchovies. Roll the butter into small logs then roll up in baking paper, twisting the ends to make them like mini Christmas crackers.
A honey mustard sauce for chicken, ham, pork or beef can be whipped up in seconds. Just combine a quarter cup each of honey, Dijon mustard and mayonnaise, then stir in a tablespoon of white wine vinegar and an optional dash of cayenne pepper.
A good dressing is very important for a plain green salad: Take a good bunch of basil and remove the leaves. Place them in a blender with a large clove of garlic, 100ml of the best extra virgin olive oil and a pinch of salt and black pepper. Blend until smooth. Drizzle a little over the salad leaves just before serving and toss. Serve the rest on the side.
Roasted asparagus romesco
Potato salad on sticks
Spiced couscous
Dukkha butternut braise
750g butternut, peeled and seeded
1 tablespoon canola oil
2 tablespoons dukkha
1 teaspoon diced chilli
finely grated rind and juice of 1 large lemon
- Cut the butternut in 3-4 cm cubes. Steam or microwave until just tender.
- Heat the oil in a heavy pan and fry the dukkha and chilli for 30 seconds, stirring constantly.
- Stir in the pumpkin, lemon rind and juice, until heated through.
- Can be served topped with a little plain yoghurt.
