Christmas Trimming Recipes
This week we are sharing with you some of our favourite recipes for Christmas trimmings. All of these recipes can also be adapted to your taste by using our range of delicious flavoured rapeseed oils. You can also enjoy 20% off any orders placed online from now until 20th December 2016 using code xmas16.
Maple-roast parsnips
1kg parsnips
Several glugs of Brock & Morten rapeseed oil
80ml maple syrup
1. Preheat the oven to 200C/400F/Gas 6.
2. Peel and chop the parsnips lengthways.
3. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces.
4. Pour the maple syrup over the parsnips and put in the oven. Roast the parsnips for 35 minutes, or until they are golden-brown.
Sprouts with Chestnuts and Bacon
30ml Brock & Morten rapeseed oil
1 ¼ kg brussel sprouts, trimmed
6 rashers smoked streaky bacon (cut into pieces)
200g chestnuts
1. Steam the sprouts until tender, around 10 minutes.
2. Heat a frying pan and add some oil and the bacon and gently fry for 10 minutes until crisp and golden.
3. Remove from the pan but leave the fat, then add the chesnuts and fry for a further 5 minutes.
4. Once the sprouts are cooked toss them in the pan, add the bacon and cook over a high heat with the remaining oil. Add a knob of butter and serve.
Roast Potatoes
10 large King Edward potatoes, peeled and cut into large chunks
30ml Brock & Morten rapeseed oil
Pinch of Salt
1. Preheat the oven to 200C/400F/Gas 6.
2. Simmer the potatoes in a large pan of salted boiling water for 4-5 minutes, or until the outside of the potatoes are beginning to soften.
3. Thoroughly drain the potatoes and briefly shake them around in the colander or pan to roughen up the edges.
4. Heat the oil in a deep flameproof roasting tray on a high heat then add the potatoes. Sprinkle with salt, to taste, and roast for 30 minutes, or until starting to colour.
5. Turn the potatoes and return to the oven for a further 20-30 minutes, or until golden-brown and crisp.