Fun and Healthy Christmas food

celeriac-parsnip-bake

Celeriac and Parsnip Bake

Ingredients

  • 2 onions, thinly sliced
  • small bunch thyme, leaves picked
  • ¼ tsp mustard seeds, crushed
  • 2 tbsp red wine vinegar
  • 400ml chicken stock
  • 1 celeriac, peeled and thinly sliced
  • 500g parsnips, peeled and cut into thin rounds

Method

  1. Heat oven to 200C/180C fan/gas 6. Heat a non-stick frying pan over a medium-high heat, add the onions, thyme leaves, mustard seeds and 1 tbsp water, and cook for 10-15 mins. If the onions start to catch, add a splash more water. Once the onions are soft, add the vinegar and bubble for 1 min.
  2. Meanwhile, bring the stock to the boil in a medium pan. Add the celeriac and parsnips, and simmer for 6 mins, stirring occasionally. Layer the vegetables with the onions in a large ovenproof dish. Pour over enough stock to come halfway up the vegetables, then bake for 30 mins until golden and cooked through.
chestnuts-in-cointreau-orange-syrup

Chestnuts in Cointreau Syrup

Ingredients

  • 1½ kg chestnuts in shells, or 800g prepared chestnuts (vacuum-packed or from a jar)
  • 1 orange
  • 1 vanilla pod
  • 250g granulated sugar
  • 250g light brown sugar
  • 100ml Cointreau

Method

  1. To peel the chestnuts, cut a nick in each one on the flat side. Put 6 on a plate and microwave for 1 min on High. Then, wearing rubber gloves, peel off the outer skin and inner brown membrane. Continue until all the chestnuts are peeled. (If you don’t have a microwave, you can roast the chestnuts in the oven at 200C/180C fan/gas 6 for 15-20 mins.) Put them in a pan, cover with water and bring to the boil, then simmer for 25 mins. Drain well.
  2. Pare thin strips of zest from the orange using a vegetable peeler. Cut the vanilla pod in half lengthways. Put the orange strips, vanilla pod, sugars and 400ml water in a pan and bring slowly to the boil, stirring to dissolve the sugar. Simmer for about 15 mins until syrupy. Remove from the heat and stir in the Cointreau.
  3. Pack the prepared chestnuts into sterilised jars (see below) and pour over the syrup to cover. Seal the jars. The chestnuts will keep in a cool, dry place for up to 6 months.
fruity-turkey-tagine

Fruity Turkey Tagine

Ingredients

  • 1 tbsp olive oil
  • 1 red onion, thickly sliced
  • 3 carrots, thickly sliced on the diagonal
  • 3 parsnips, thickly sliced on the diagonal
  • 2 garlic cloves, crushed
  • 2 tsp ras el hanout
  • 500ml turkey or chicken stock
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • 140g mixture of dried apricots and prunes, roughly chopped
  • 300g leftover turkey, cut into chunks
  • good drizzle of clear honey
  • ½ small bunch coriander, roughly chopped
  • 1 tbsp flaked almonds
  • couscous, to serve
  • Greek yogurt, to serve

Method

  1. Heat the oil in a large saucepan, add theonion and cook gently for 8 mins or until softened. Add the carrots and parsnips, and cook for 8 mins until starting to soften and brown a little. Stir in the garlic and ras el hanout, and cook for a further 30 secs. Tip in the stock, tomatoes, chickpeas, dried fruit and 150ml water. Season, bring to a simmer and cook for 25-30 mins until the vegetables are tender.
  2. Add the turkey and simmer for 5 mins to warm through. Stir in the honey, then scatter over the coriander and almonds just before serving with couscous and Greek yogurt.
curried-lentil-parsnip-apple-soup

Curried Lentil and Parsnip Soup

Ingredients

  • 2 tbsp sunflower oil
  • 3 tbsp medium curry paste
  • 2 medium onions, roughly chopped
  • 500g parsnips (around 5 medium parsnips), peeled and cut into chunks
  • 140g dried red lentils
  • 2 Bramley apples (about 400g), peeled, cored and cut into chunks
  • 1½ l vegetable or chicken stock, made with 1 stock cube
  • natural yogurt, to serve (optional)
  • chopped coriander, to serve (optional)

Method

  1. Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips,lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
  2. Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)
griddled-lettuce-peas (1)

Grilled Lettuce and peas

Ingredients

  • 3 tsp white wine vinegar
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tbsp chopped parsley
  • 1 tbsp chopped mint
  • 2 Baby Gem lettuces, halved
  • 140g frozen peas

Method

To make a dressing, mix the vinegar, 2 tsp of the oil, the garlic and herbs in a small bowl. Heat a griddle pan. Brush the lettuces in the remaining oil and cook on the griddle for 3 mins each side until charred. Bring a small pan of water to the boil, add the peas and cook for 3 mins. Drain the peas and mix with the lettuce and dressing. Serve straight away.
sticky-stem-ginger-duck-noodle-salad

Sticky Ginger duck and noodle salad

Ingredients

  • 5 balls stem ginger, finely grated, plus 3 tbsp syrup from the jar
  • 3 tbsp low-sodium soy sauce
  • zest and juice 4 limes, plus 1 cut into wedges to serve
  • 2 duck legs, skin removed
  • 200g pack sugar snap peas
  • 140g vermicelli rice noodles
  • 300g bag beansprouts
  • 200g pack radishes, sliced
  • small pack mint, leaves picked
  • 1 fat red chilli, deseeded & thinly sliced

Method

  1. Heat oven to 220C/200C fan/gas 7. In a small bowl, mix the stem ginger, 1 tbsp soy and the juice and zest 1 lime. Put the duck on a foil-lined baking tray, scrunch up the sides of the foil around the duck, then pour over the marinade. Bake for 45 mins, turning the duck over halfway through cooking.
  2. Meanwhile, bring a large pan of water to the boil. Add the sugar snap peas and boil for 30 secs, then scoop out (don’t drain the water), then transfer to a colander and run under cold water until cool. Bring the water back to the boil and cook the rice noodles following pack instructions. Meanwhile, slice the sugar snap peas on the diagonal.
  3. When the noodles are cooked, drain well. Put in a large bowl, add the remaining soy, the stem ginger syrup, lime zest and juice, cooled sugar snap peas, beansprouts, radishes, mintand chilli. Shred the duck and add this, along with any juices collected in the foil. Toss everything together, then serve.
recipe-image-legacy-id--1156_12

Low fat roast potatoes

Ingredients

  • 800g roasting potatoes, quartered
  • 1 garlic clove, sliced
  • 200ml vegetable stock (from a cube is fine)
  • 2 tbsp olive oil

Method

Heat oven to 200C/fan 180C/gas 6. Put the potatoes and garlic in a roasting tin. Pour over the stock, then brush the tops of the potatoes with half the olive oil. Season, then cook for 50 mins. Brush with the remaining oil and cook 10-15 mins more until the stock is absorbed and the potatoes have browned and cooked through.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s