We are over the hump of the festiv period but not close to the end yet! I have enjoyed every minute of seeing family, slowing down and relaxing at home. With the bubbles on endless supply and the carols on full volume I truly have felt the Christmas bug.
As with most households the Christmas Dinner is a marathon and for the person cooking the feast it can be stressful. This year I decided to get involved and to take the task of the vegetables off the Chef: My dad. As this was my one role I wanted to influence the meal with my style of clean eating cooking and bring some fun flavours to the table.
My choices were:
- Tenderstem broccoli with roasted hazlenuts and garlic
- Cauliflower mash with chives
- Steamed leeks and peas with herby vinaigrette
- Brussel sprouts roasted in coconut oil with cranberries (thanks hemsley+hemsley)
(as it was christmas and we had a phone ban I was un-able to take my own photos so I have borrowed some from the internet to give guidance for the recipes)
Tenderstem broccoli with roasted hazlenuts and garlic
- 1/2 cup hazelnuts
- Tenderstem broccoli – Waitrose do three for two
- 1/2 cup extra-virgin olive oil
- 6 cloves garlic, sliced
- 2 tablespoons fresh lemon juice
- salt and pepper
Heat oven to 180c. Spread the hazelnuts on a rimmed baking sheet and toast, tossing occasionally, until fragrant, 5 to 6 minutes; roughly chop.
Meanwhile, fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with 1/2 inch of water). Bring to a simmer.
Place the broccoli in a steamer, cover, and steam until tender, 4 to 5 minutes. Transfer to a platter.
Meanwhile in a small saucepan, cook the oil and garlic over low heat until the garlic is just golden, 4 to 6 minutes. Transfer to a small bowl and stir in the hazelnuts, lemon juice, and 1/2 teaspoon each salt and pepper. Drizzle over the broccoli.
Cauliflower mash with chives
- 3 heads of cauliflower
- 1 tbsp butter
- 3 tbsp milk
- 2 tbsp light sour cream
- salt and pepper
- snipped chives
Remove outer greens from cauliflower and chop the florets into small sections.
Bring a pan full of water to a simmer in a pot, then add the cauliflower. Cover and turn the heat to medium. Cook the cauliflower for 12-15 minutes or until very tender.
Drain and discard all of the water and add the milk, butter, sour cream, salt and pepper and mash with a masher until it looks like “mashed potatoes.”
Top with chives. So healthy, low carb and truly delicious.
Steamed leeks and peas with herby vinaigrette
- 6 even-sized medium leeks (about 1kg)
- 350g frozen peas
- 3 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 2 tbsp finely chopped parsley
- 1 tbsp chopped mint
Meanwhile, whisk the oil, vinegar, honey, mustard and seasoning together in a serving bowl to make the vinaigrette. Add the hot vegetables and herbs, and mix well.
So delicious and really brightened up these greens
Brussel sprouts roasted in coconut oil with cranberries
http://www.hemsleyandhemsley.com/recipe/coconut-roasted-sprouts-with-cranberries/ – check this site for more beautiful recipes
- 1 tbsp coconut oil
- 4 cups of small Brussels sprouts
- 1/2 cup fresh cranberries 1/4 cup unsweetened dried cranberries
- Sea salt and pepper to taste
Preheat the oven to 200°c and place a large roasting tray with the coconut oil in the oven to melt.
Slice off the ends of the sprouts, remove any brown or yellow skins and halve any larger ones. Make sure all the soft and juicy leaves are left
Remove the roasting tray and add the sprouts and cranberries, season and toss in the hot coconut oil.
Roast for 20 mins, stir and roast for a further 10 minutes until the sprouts are just tender and starting to caramelise.
Such a delcious inspirational take on the good ol brussel sprout
This years Christmas Dinner went down stress free, full of flavour and indulgent in colour
Enjoyed by all on Christmas Day and Boxing Day too!
Merry Christmas and Happy New Year!