Roast Dinner Sides
- Easter
- On the Side
Make your Sunday roast that extra special with these tasty sides!
Ingredients
Hispi cabbage with pangratto & roasted red pepper puree
1 Hispi or pointed cabbage
1 Jar of roasted red peppers
Pangrattato
1 Medium slice of stale bread
3 Garlic cloves
1 tsp Chilli seeds (Optional)
10g Thyme leaves
2 tbsp Yeo Valley Organic Salted Butter - Melted
Nacho Style Loaded hasselback potato's
1.5kg Roasting potatoes
Olive oil
30g Yeo Valley Organic Mature Cheddar - Grated
200g Tub of Salsa
1 Finely sliced Jalapeno
20g Coriander
Creamed Spinach
½ White onion
¼ tsp Nutmeg
100g Spinach
Method
Hispi cabbage with pangrattato & roasted red peppers puree
Cut the cabbage into quarters lengthwise then cover it in olive oil and cook for 30 mins at 180.
To make the pangrattato whiz all the ingredients together until rough breadcrumbs form.
Then mix it into 2 tbsp of melted butter and gently fry until golden & crispy.
Drain the jar of red peppers and blend until smooth.
Layer the elements to serve - Pepper puree, cabbage, pangrattato.
Nacho style loaded hasselback potatoes
Place a potato in between 2 wooden spoon handles that are flat on a surface. Using those as a guide to stop the knife slicing too far, make even cuts along the potato.
Cover in olive oil & bake on 170 for 45 mins until golden.
Sprinkle over the grated cheese and cook for a further 10 mins.
Scatter over the salsa, sour cream, jalapenos and coriander.
Serve immediately
Creamed spinach
Finely slice the onion into small squares and then sauté in butter on a low to medium heat.
After 15 mins add the nutmeg, followed by the spinach.
Once wilted, take off the heat then stir through the cream.
In this recipe...
Soured Cream
5
Salted Butter
15
Double Cream
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