Five Festive Recipes To Try This Month

BY Milli Midwood / Dec 11 2017 / 17:45 PM

Turkey with all the trimmings, five-star hotel style

Five Festive Recipes To Try This Month

With the onslaught of side dishes and condiments expected to accompany a full turkey dinner, some recipes go slightly more unnoticed than others; we resort to frozen foods and out-of-a-jar dressings – until now. Vida Downtown’s chef James Knight-Pacheco walks Bazaar through five staple sides to try this holiday season, from a brilliant bread sauce to the perfect roast potato.

Braised Red Cabbage

Serves: 8

Cook Time: 60 minutes

• 1 head of red cabbage, finely sliced
• 100g brown sugar
• 100g butter
• 20ml corn oil
• 1 bay leaf
• 30g cinnamon
• 3 cloves
• 20ml balsamic vinegar
• 200ml orange juice
• 10g sea salt

1. Season the sliced cabbage with salt - this allows the natural water of the cabbage to come out, which makes the cabbage easy to cook. Leave the cabbage for 10 minutes after seasoning.
2. Place a deep, stainless steel pan onto a medium heat and add the oil and butter.
3. Once the butter has melted, place in the softened cabbage, sugar, bay leaf, cloves and cinnamon.
4. Stir well for 5 minutes until the cabbage really begins to soften, then add the orange juice.
5. Turn the heat down to a simmer, place a lid on the pan, and allow to stew for 30 minutes, occasionally stirring.
6. Finally, add the balsamic vinegar, and stir for 5 minutes.
7. Serve when ready.

Bread Sauce

Serves: 8

Cook Time: 30 minutes

• 500ml full fat milk
• 500ml cooking cream
• 3 cloves of garlic, sliced in half
• 10g fresh time
• 10g fresh rosemary
• 100g sliced onion
• 1 bay leaf
• 200g diced white bread
• 5g sea salt

1. Place everything, except for the bread and salt, inside a large bowl. Cover it well, keep it the fridge for 2 days.
2. Place the mixture inside a pan, and gently bring to the boil. Once boiled, strain well, then add the diced bread and salt into the infused liquid.
3. Taste then serve.

Cranberry Sauce

Serves: 8

Cook Time: 45 minutes

• 500g frozen cranberries
• 250ml water
• 250ml cranberry juice
• 200g sugar
• 1 bay leaf
• 1 leaf of gelatin, or 2g powdered gelatin
• 50ml sherry vinegar
1. Place everything except the gelatin and the vinegar into deep pan.
2. Bring to the boil, continuously keep stirring until the mixture begins to take on a sticky-like glaze, then take off the heat straight away and allow to cool for five minutes.
3. Add the gelatin and stir well, making sure it is evenly dispersed.
4. Finally, add the vinegar, mix well and serve when ready.

Roasted Duck

Serves: 8

Cook Time: 2 hours

• 1 Whole Duck (3-4kg)
• Orange juice 1ltr
• 2ltr water
• 20g table salt
• 20g sea salt – for roasting
• 20g Chinese 5 spice – for roasting
• 40 corn oil – for roasting
• 1 large orange
• 30g fresh thyme or lavender
• 150ml of honey

1. Very lightly prick the duck all over with a fork.
2. Place the duck in a deep bowl, then add the orange juice in the bowl, making sure the duck is fully submerged.  Cover well, and place in the fridge overnight.
3. The following day, take the duck out of the fridge and leave it outside at room temperature for 1 hour. Keep the marinated orange juice for later use.
4. Pre-heat the oven to 180 degrees C.
5. Place the 2ltrs of water along with the table salt in a large deep pan and bring to the boil. Carefully place the duck in the boiling water for 5 minutes. This will seal in the juices, and will help to get that amazing crispy skin on the duck.
6. Carefully take the duck out of the water and spread the corn oil all over the surface of the meat. Sprinkle the sea salt and Chinese five spice powder evenly all over. Stuck the duck with the orange along with the fresh herbs.
7. Place the duck onto a roasting tray, then take the orange juice you used to marinate and add into the tray – this will keep the duck moist during cooking.
8. Place the duck in the oven, cook for 1 hour and 15 minutes. Once time is up, allow to rest for 20 minutes. As the duck is resting, glaze it with the honey.
9. Serve when ready.

Rosemary & Thyme Roasted Vegetables

Serves: 8 people

Cook Time: 40-45 Minutes

• 100ml olive oil
• 100ml honey
• 20g sea salt
• 20g fresh Thyme
• 20g fresh Rosemary
• 300g peeled and quartered carrots
• 300g peeled and quartered parsnips
• 300g banana shallots, sliced in half
• 300g zucchini quartered
• 300g baby new potatoes, sliced in half

5. Pre heat your oven to 170 degrees C or gas mark 7.
6. Place all of the ingredients inside a large baking tray.
7. Mix everything really well, making sure that all of the vegetables are fully covered in the oil, honey and herbs.
8. Place the tray inside the pre-heated oven and bake for 40-45 minutes until all the vegetables are beautifully roasted.
9. Allow to cool for 10 minutes then serve.