Christmas Food with JP and Eric: Delicious sides

Honey Roasted Root Vegetables

There’s nothing worse than overcooked bland veg. On Christmas let’s make that little bit of effort to jazz these vegetables up.

Ingredients

• 2kilo of carrots
• 2kilo of parsnips
• Packet of fresh thyme
• Bottle of squeezy honey

Method

1. Chop up all your vegetables chunky, about 1inch will do, add them all to an oven tray.

2. Add a drizzle of olive oil, some salt and black pepper

3. Add in your thyme and throw in your honey and mix it all up

4. Cover with some tin foil cook for about 40 mins at about 170⁰

5. Finally remove the tin foil and pop back in the oven for another 10 mins to ensure all of your veg is caramelised

JP Kennedy and Tallaght Cross Head Chef Eric Osbourne

Brussel Sprouts with Pancetta and Toasted Almonds

Not sprouts! Yes sprouts! Most of us have a fear of sprouts. But that’s mainly down to the lack of knowledge we have in cooking with them. In reality they are a gorgeous vegetable that is very versatile.

Ingredients

• 5kilo of prepared sprouts
• 1kilo of pancetta (streaky bacon is a perfect alternative)
• 100grams of nibbed almonds
• 2 large Spanish onions – diced

Method

1. Get that grill on and we get our nuts toasted and set aside

2. In a large pot add some water measuring half way up the pot, and when it comes to a rolling boil add a teaspoon of bread soda (this keeps your sprouts green) and then add in your sprouts. They will typically take about 3minutes to cook but if you’re unsure simply take one out cut in half and check if it’s soft in the middle

3. When cooked carefully strain your sprouts

4. While there straining, get a large pan, add a knob of butter and add in your diced onion and chopped pancetta and fry off until golden brown in colour

5. Then mix in your sprouts, season with salt and pepper and serve in a large bowl

6. Finally top your sprouts off with your toasted nuts to add a different texture to sprouts than you are accustomed to

Potato Grattan

This might sound a bit fancy and difficult to make but trust me its very straight forward.

Ingredients

• 2kg of sliced potatoes (most good butchers and supermarkets supply blanched sliced potatoes. But if not, the day before, simply par blanch spuds and slice when cool)
• 1litre of fresh cream
• 1litre of milk
• Packet of fresh thyme
• 1 vegetable stock pot (I recommend the brand Knorr)
• Garlic puree – 2 tablesppons
• 50gram of grated parmesan
• Cornflour – 2 tablespoons

Method

1. First we make our sauce, in a pot we add cream, milk some thyme and 2 tablespoons of garlic puree and 1 stock pot

2. Give it a good mix with a whisk and as it’s coming to a boil, prepare your cornflour which will thicken the sauce

3. In a mug add two tablespoons of corn flour about 50ml of water and mix until dissolved

4. When the sauce is coming to a boil simply add your corn flour mix in, until you have your desired thickness

5. In a large mixing bowl add your potatoes, and ladle in your sauce while mixing the potatoes

6. Transfer to a large casserole dish and top with remaining thyme and grated parmesan and finish in the oven for 10 mins at 180⁰

Contact JP On:

Twitter: @JPKCooking
Email: JPKCooking@gmail.com
Instagram: jpkennedy.kennedy

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