Christmas Side Dish Tips from Gary Durrant, Head Chef at Hunter 486.
Christmas dinner is arguably one of the most cherished family feasts in the British calendar year. On 25th December, dinner tables across the country become lavished with gigantic Yorkshire puddings, crispy roast potatoes and vibrant buttered greens.
It’s not surprising that amongst the cooking chaos, side dishes can often be overlooked. Luckily, Gary Durrant, Head Chef at Hunter 486, is championing the humble side-dish and rescuing it from the side-lines.
Christmas Side Dish Tips From Gary Durrant, Head Chef At Hunter 486:
Read on for a roundup of delicious accompanying plates that you should be placed at top your dinner table this Christmas.
You either love them or you hate them – but this dish is likely to convert even the most adamant sprout sceptics. Cook your Brussels in a balsamic glaze combining balsamic vinegar with sugar, then add cranberries. Be careful not to get carried away when adding the fruit as going cranberry-crazy can make the dish too tart and this may overpower the sprouts.
Cauliflower Cheese with a Difference:
Cauliflower cheese is already a well-loved staple for many however, the goat’s cheese variety adds an earthy flavour to the indulgent dish. Prepare the side as you would with standard cauliflower cheese, then add in six small cubes of goats cheese before baking – you won’t regret it! Walnuts and a light breadcrumb layer on top will add a heavenly crunch to the dish.
From the tree to the table – what could be more festive than baubles of the edible kind? Encase balls of sausage meat in bacon and serve with a cranberry sauce. This tasty treat is as versatile as it is more-ish – roll them out as Christmas Day canapés or as a Boxing Day snack.
Deconstruct Your Stuffing:
Deconstructed stuffing is the new, fancy way to present the tasty side dish. After all, stuffing doesn’t have to be served looking unappetising and slightly soggy. Cook onion and celery in butter over medium heat until golden brown, then transfer to a bowl and whisk in chicken stock and eggs. Finally, stir in torn focaccia and bake in the oven until golden brown.
Interested in adding a fruity twist to your Christmas vegetables? Sticky roasted parsnips and Chantenay carrots can be combined with slices of red eating apples. Simply roast the vegetables for 20 minutes with oil, honey and coriander seeds then add the fruit and cook for a further 20 minutes. This one is for life – not just for Christmas!
Hunter 486 is the stylish restaurant located within hotel The Arch London. The five-star boutique is the perfect setting for an elegant Christmas lunch, dinner, afternoon tea or party this festive season. With its warm and intimate atmosphere, stylish interiors and exceptional cuisine, The Arch London will ensure that guests’ Christmas celebrations will be magical.
Christmas Side Dish Tips courtesy of:
Christmas Side Dish Tips from Gary Durrant,
Head Chef at Hunter 486
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