If you want something hearty to accompany your roast this Christmas, then these roast root vegetables are the perfect side dish for you! There is nothing better than seasonal roast root vegetables as they provide so many fantastic flavours to accompany your meal.
If you would like a change to traditional boiled vegetables this Christmas, here at British Bakeware we believe we have the perfect solution. These roast root vegetables can include whatever you want, but the classics are potatoes, onions, carrots, parsnips and swede at this time of year. Couple these delicious vegetables with herbs and spices, and you have the perfect accompanying dish for your Christmas roast!
Photo by Elin B (view original here)
Ingredients:
- 1 kg seasonal root vegetables
- 225g shallots
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 1 tsp cracked black peppercorns
- A few sprigs of fresh thyme
- A few sprigs of fresh rosemary
- Any additional thyme or rosemary to garnish
Instructions:
Step 1-Preheat your oven to 220 degrees celcius/gas mark 7/425 degrees Fahrenheit. Wash all the vegetables and peel them. Cut any larger vegetables in half so they are in larger but still more manageable chunks.
Step 2-You should then place the vegetables in a saucepan and bring them to the boil. Then reduce the heat and let them simmer for between 5 and 7 minutes until they are partly. Be careful not to over boil the vegetables.
Step 3-Once the vegetables are partly cooked, drain them and put them in a roasting tin. Glaze them with the extra virgin olive oil and season them with salt and pepper to your personal taste. For extra flavour, add the sprigs of thyme and rosemary.
Step 4-To get the perfect roast vegetables, you should look to roast for no longer than 35 minutes. After 35 minutes the vegetables should start to crisp and turn a fantastic golden brown colour. To ensure an even cooking process, turn the vegetables over a few times while they are cooking.
Step 5-Now all that is left to do is serve. Garnish with any remaining sprigs of rosemary or thyme if you wish, and that’s it! We think these roast root vegetables are perfect with any meat, but our favourites are roast lamb and roast chicken!
Source: All Recipes
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This Roast Chicken and Sticky Carrots recipe is sure to be a hit with everyone in your family at Christmas! The flavour from the lemon, parsley and honey coupled with a delicious roast chicken will leave your mouths watering and we can’t blame you!
We can imagine that most of you have now started to decide what food you are going to get ready for Christmas! There are so many choices at this time of year, so if you are keen on a change from the traditional Christmas turkey, this Roast Chicken and Sticky Carrots recipe will be right up your street, and it is surprisingly easy to prepare!
Ingredients:
- 1.8kg Free-Range Chicken
- 2 bunches of carrots
- 1 lemon
- Head of garlic
- 1 tsp of cumin seeds
- 1 tsp clear honey
- 85g of softened butter
- 1 bunch parsley
- 1 sprig of bay leaves
Instructions:
Step 1-Preheat your oven to 200 degrees celcius/gas mark 6/180 degrees for a fan oven. Cut the leaves off the carrots and clean them if necessary. Keep the carrots whole and place them in to a roasting tray. Take the lemon and slice it in half as well as chopping two cloves of garlic. Squeeze some of the lemon juice over the carrots then place the garlic, the honey, half the butter, the cumin seeds in the roasting tray as well. Also add pepper and salt to your personal taste.
Step 2-Now the attention turns to the chicken! Take the leaves off the parsley and put them to one side to use later. Use the remaining parsley stalks and push them in to the cavity of the chicken as well the rest of the garlic, the other half of the lemon and the bay leaf. Again add salt and pepper to your own personal taste, the salt and pepper will make the skin of the chicken go a delicious crispy golden brown colour!
Step 3-Now you can move the chicken and place it on top of the carrots in the roasting tray. Take the rest of the butter and smear it on to the chicken before placing the chicken in the oven to roast for around 30 minutes.
Step 4-Once the chicken starts to turn golden brown, take the chicken out of the roasting tray and stir the carrots so they are soaking up as much of the flavour from the juices as possible. Place the chicken back in the tray and spoon over some of the juices, then place it back in the oven to roast for a further 45-50 minutes.
Step 5-Once you are sure the chicken is cooked (the juices should run clear), take the chicken and rest it on a roasting rack. Place the carrots on your hob and warm to a low heat until they start to come to the boil. Take the remaining parsley leaves and chop them before adding them to the carrots. Then you are ready to serve! We recommend serving in a large dish so the flavour from the carrots and chicken can mix. Enjoy this delicious recipe!
Source: BBC Good Food
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This Egg, Bacon and Asparagus flan is a something different for you to try in the kitchen, and is ready in just 1 hour!
The is a real balance to this dish that we love here at British Bakeware! It has a great variety of flavours, with the saltiness of the bacon, the crunch of the asparagus and the creamy taste from the eggs and the cheese. Top this off with the crispy filo pastry and you have the perfect dish to serve at dinner time along with new potatoes and seasonal vegetables!
Ingredients:
For the Filling
- 1 bunch of asparagus, around 10 spears or so
- 5 rashers of smoked bacon
- 1 tbsp olive oil
- 1 medium sized onion
- 25g cornflour
- 300ml semi-skimmed milk
- 3 free ranged eggs
- 25g mature cheddar cheese, extra mature also works well!
- Flaked sea salt
- Freshly ground black pepper
For the Pastry
- 1 tbsp sunflower oil, and extra to oil your tin
- 4 sheets of filo pastry, about 32 x 38cm
Instructions:
Step 1- Slice the asparagus in to 5cm pieces. Fill a large frying pan up to half way with water, bring to the boil, and add the asparagus and cook until it is tender. Rinse the asparagus under cool water and remove.
Step 2-Take the 5 rashers of bacon and trim and excess fat off. Cut the bacon in to 1cm pieces, and finely slice the onion. Add to the same pan that you cooked the asparagus in until it starts to brown.
Step 3-Add the bacon, onion and asparagus to a mixing bowl and leave it to cool.
Step 4-Preheat your oven to 200 degrees celcius/400 Fahrenheit/Gas mark 6 and place a baking tray in the oven.
Step 5- Oil a 20cm (8 inch) fluted flan tin. Set the remainder of the oil aside in a bowl
Step 6- Take one sheet of the filo pastry and press it firmly against the base and sides of the tin. Use a pastry brush to brush the pastry with more oil and cover with a second sheet of the filo pastry. You must place this at a right angle to the first sheet of pastry that you put down. Put some more oil on the pastry and lay a third sheet of pastry in the same direction as the first sheet, and then place a fourth sheet of pastry in the same direction as the second sheet. Any overhanging pastry should be rolled slightly above the rim of the tin.
Step 7- Place a saucepan on the heat and put 50ml of the milk in to the pan along with the cornflower. This will turn in to a paste like texture. Then add 200ml of the milk and stir well and allow it to simmer. Cook this sauce until it is thick and smooth.
Step 8-Beat the 3 free ranged eggs and add to the sauce. Stir until they are thoroughly combined.
Step 9-Put half the asparagus, bacon and onion mixture in the base of the pastry case and pour the sauce over the top. Place the other half of the asparagus, bacon and onion mixture in after the sauce and press down lightly. Then sprinkle on as much of the cheese as you want!
Step 10-Carefully place in the centre of your oven and bake for 25 to 30 minutes until the pastry starts to crisp and the filling is set.
Step 11-Once you are happy that the flan is completely cooked, remove from the oven and allow it to cool for 10 to 15 minutes before serving. All there is left to do now is to tuck in to a slice of this delicious flan!
Source: BBC Food
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This recipe, courtesy of Paul Hollywood, is a great way to try baking a simple yet delicious pie at home! With pieces of delicious braising steak, onion, two types of pastry and just salt and pepper for seasoning, the simplicity of this pie will not disappoint as the flavours are out of this world!
Summer is long gone now and we thought we would get you in the mood for some hearty winter meals as the autumnal days and nights are now upon us! This Meat and Potato Pie recipe is a delicious recipe that will ensure you are lovely and warm on the inside!
Ingredients:
For the suet crust
- 375g self-raising flour
- 175g shredded beef suet
- 250ml cold water
For the filling
- 2 chopped large onions
- 700g braising steak, cut in to 4cm chunks
- 400g Maris Piper potatoes cut in to 4cm chunks
- 400g King Edward potatoes cut in to 4cm chunks
- Salt and Pepper for seasoning
Instructions:
Step 1-Start by mixing the onions and steak in a large pan. Add water until it covers both the steak and onions, and bring them to a simmer. Then cover it with a lid and reduce the temperature, allowing it to simmer for 1 and a half hours.
Step 2- After the time has passed, add the potatoes to the pan with some of the salt and pepper. Cook for 30 minutes or so until the potatoes are soft and the meat is tender. The gravy should be taking shape by this point!
Step 3- Pour around 300 to 600ml of the liquid in to a jug to serve as a gravy for the pie later on. You should leave enough moisture in the pan to help ensure the ingredients don’t dry out. Move the filling to a pie tin or dish, whatever you have to hand!
Step 4-At this point, heat your oven to 200 degrees celcius (Gas mark 6).
Step 5-Now it is time to make the suet pastry. Put the self-raising flour in to a large mixing bowl and add some of the salt and pepper! Add most of the remaining water and mix until it turns to a soft and sticky dough. Once mixed, leave to stand for a few minutes.
Step 6-On a kitchen surface or a large chopping board, roll the dough out to a thickness of roughly 7mm. Cut a 2cm wide strip of pastry before dampening the rim of your pie tin where the pie filling should already be cooling, and stick the strip of pastry on to the rim of your tin (add some water to this pastry strip as well).
Step 7-Lay the sheet of pastry you have made over the top of the pie filling, pressing down the edges to create a seal, crimping the edges if you want to add a pattern.
Step 8-Bake your pie for between 30 and 40 minutes until it starts to turn to a golden brown colour. Allow it to cool for 15 minutes before serving. We recommend serving this pie with some green beans and carrots, enjoy!
Source: Paul Hollywood
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These Cajun Chicken Burgers are a fantastic treat to cook for your friends and family, and can be prepared and cooked in less than 40 minutes!
To coincide with National Burger Day, we give you this delicious recipe for Cajun Chicken Burgers. This recipe includes Cajun spiced chicken, smoked bacon, topped with avocado, cheese and spinach leaves. We recommend serving these burgers with some mayonnaise on the side!
Ingredients:
For the Burgers
- 4 skinless chicken breasts
- 4 rashers of smoked bacon
- 2 tbsp olive oil
- 2 avocados
- 4 ciabatta rolls, cut in half
- 4 slices of a cheese of your choice
- 4 small handfuls of spinach leaves
- Mayonnaise to serve on the side (optional)
For the Cajun Seasoning
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp paprika
Instructions:
Step 1- Mix the ground cumin, ground coriander and paprika together in a large dish, and add salt and pepper to your own taste!
Step 2- Set your grill to high and then flatten out the chicken slightly on a chopping board. Add half of the olive oil to the chicken, and completely cover the chicken with the seasoning of cumin, coriander, paprika, salt and pepper.
Step 3- Heat the other half of the oil in a frying pan, and add the seasoned chicken to the pan, sizzling the chicken for 5 minutes on each side. Leave the chicken to one side of the pan, and add the bacon until it is cooked.
Step 4-As the chicken continues to cook in the pan, halve, peel and remove the stones from the avocados. Toast the ciabatta rolls and ass the cheese you have chosen to them, before putting them under the grill until melted. We love some smoked applewood cheese to compliment the smoked bacon.
Step 5- Here is where the fun starts! You can start constructing your burger in any way that you want! Don’t forget the avocado or the mayonnaise as this really compliments the flavours!
Step 6- Now all there is left to do is enjoy these sizzling pieces of heaven! Enjoy!
Source: BBC Good Food
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