BALSAMIC POTATOES SWEET RED ONIONS, THYME, TOTAL TIME: 2 HOURS 20 MINUTES
2.5kg Maris Piper (or other) potatoes Extra virgin olive oil 4 red onions 4 garlic cloves 200ml cheap balsamic vinegar 50g unsalted butter ½ bunch (15g) thyme 35g rocket Preheat the oven to 180°C. Peel the potatoes, cut them into even sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes. Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays. Drizzle 2 tbs oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway. Meanwhile, peel and slice the onions and garlic. When the time’s up on the potatoes, scatter over the onions and garlic, then pour over the balsamic. Roast for 50 carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you’re in any doubt when you turn them that it’s doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted. Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I’ve even enjoyed it as a lovely lunch with a big old salad. Delicious.
All recipes s from
Jamie Oliver’s ver’s Christmass Cookbook, k,
CRANBERRY SAUCE BURNT BUTTER, MAPLE SYRUP, TOTAL TIME: 20 MINUTES
4 eating apples 50g unsalted butter 2 tbs maple syrup 4 sprigs thyme 300g fresh or frozen cranberries 50ml quality spiced rum Peel and core the apples, then roughly chop and put aside. Melt the butter in a large pan on a medium heat until golden and bubbling. Stir in the maple syrup and when it’s just beginning to lightly caramelise, strip in the thyme leaves and add the apples, cranberries and spiced rum. Leave to cook and reduce with the lid on for around 15 minutes, or until the apples have softened and the sauce is nice and thick. Keep an eye on it and stir occasionally, adding a splash of water to loosen or removing the lid for the last few minutes to let it thicken up – it’s your responsibility to get it to the consistency of your liking. Have a taste – I like the balance between sweetness and acidity, as it really helps cut through the richness of the meat you’re serving it with, but add a touch more maple syrup, if you want to. Transfer it to a serving bowl, let it cool to room temperature, then cover and chill in the fridge, until needed.
1 x 2kg duck, giblets reserved 1 red onion Olive oil 1 clementine (or small orange) Garnishes 4 small carrots ½ a cucumber 1 fresh red chilli 1 mixed bunch (30g) mint and coriander 1 lime Hoisin 2 garlic cloves 200g frozen cranberries 2 clementines (or small oranges) Get your meat out of the fridge and up to room temperature before you cook it. Preheat the oven to 180ºc. Peel the onion, cut into wedges and place in a roasting tray with the giblets and a splash of water. Rub the duck all over with 1 tbs oil, 1 tbs Chinese salt. Halve the clementine and place in the cavity, then sit the duck directly on the bars of the oven, with the tray of onions and giblets underneath to catch the tasty fat. Roast for 2 hours, or until the duck is crispy and cooked through, turning the onions occasionally to prevent them from catching. While the duck cooks, prep the garnishes. Trim and halve the spring onions and leaves. Cut the lime into wedges. Remove the cooked duck to a platter, cover, and rest for 30 minutes. Pour all the fat from the tray into a jar, cool, and place in the fridge for tasty cooking another day. Now you’ve got a choice: you can make a the tray, or you can do it separately in a pan to achieve the vibrant colour you see in the purely personal preference. Using the tray, remove and discard the giblets, leaving the onions behind. Place over a medium heat on the hob, peel, roughly chop and add the stir in the cranberries, picking up all the sticky goodness from the base of the tray. Cook for 2 minutes, then add the soy, rice wine vinegar, honey, clementine juice and a splash of water. Simmer for 5 minutes, or until thick and glossy. Pour into a blender and blitz until smooth, then taste and season to perfection. If you’re doing it in a pan, just follow the instructions above, adding a splash of oil to the pan before WOOLWORTHS SHOPPING LIST In batches, warm the pancakes in a bamboo steamer over a pan of simmering water for just 1 to 2 minutes. Slice the duck meat, or get two forks and ravage it all off the bone. Serve everything in the middle of the table so everyone builds their own. The crispy duck skin will be an absolute treat dotted on top!
ADD TO TROLLEY MEAT/SEAFOOD
balsamic vinegar dark chocolate (70%) glace fruit tinned cherries Vin Santo
vanilla ice cream unsalted butter
carrots cucumber garlic ginger lime oranges red chilli red onions rocket coriander mint
Tani (reason enough to spend four hours in a car),