Browsing: SIDE DISHES

COOKBOOK RECIPES Neven Maguire's Homemade Chips Recipe

Neven Maguire | Homemade Chips

A classic technique for homemade chips from chef Neven Maguire from his new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer containing recipes and instructions that will stand you in good stead for life.

SIDE DISHES Celeriac Mash

Celeriac Mash

Celeriac or celery root is not actually the root of the stalks of celery we buy. It is grown especially…

SIDE DISHES Cauliflower Rice or Couscous Recipe

How to Cook | How to Make Cauliflower Rice or Couscous

Think of how light Parmesan becomes when you grate it finely? Cauliflower is the same. What begins as a tough vegetable takes on a feather-light complexion when you grate it by hand or in a food processor. It can be eaten raw or cooked, reduces food waste as you use the hard stem and the florets and it takes just minutes to make.

SIDE DISHES Shitake Mushrooms with Garlic and Cream

Shitake Mushrooms in Cream and Garlic

Fresh shitake mushrooms are available in Asian shops and from specialist food shops. You can substitute any mushroom in this recipe from button to oyster mushrooms, and Portobello to brown mushrooms.

SIDE DISHES Carrots and Brussels Sprouts

Carrots and Brussels Sprouts

This is the French way of cooking vegetables, sautéing them first in oil or butter to give them colour, then cooking them in very little water with the lid on the saucepan so that they steam and become tender. It preserves the flavour in the vegetables by allowing them to braise rather than boil.

SIDE DISHES How to Braise Turnips

How to Cook | How to Braise Turnips

Try braising turnips the French way and adding butter and honey. It preserves their texture and makes them sweeter (boiling just turns them to mush). Serve with roast duck, lamb chops or roast pork steak. Try to find smaller turnips that are easier to peel and cut.

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