Elevate Your Christmas Side Dishes

There is a huge buzz around making this year a ‘Christmas to remember’, with 41% of consumers seeing 2021 as the most important Christmas ever. How exactly do you create the best Christmas ever… well it all starts in the kitchen, of course!

After well over a year of turbulent times and living with restrictions caused by the global COVID-19 pandemic, it has resulted in consumers turning to old classics for comfort. Known as the Nostalgia trend, this ultimately alters the way that consumers shop and is a deciding factor in consumers purchase decisions. Christmas is the perfect time to replicate this, while sharing good food with family. To read more about the current trends and consumer behaviour see our Q4 Insight & Market Update on our website.  

A recent study conducted by Premier Foods concluded that more than half of consumers said they would like to try new and different food on Christmas day. So, we have worked alongside our expert development chefs to come up with some fresh ideas for old classics to level up your veggies and side dishes this festive season. Here’s how you can put a fresh spin on old classics:

Maple & Apple Braised Red Cabbage

A fragrant and warming dish, that’s sure to get the attention of consumers with its vibrant colour. Maple is a great flavour profile for alternative sweetness and is often viewed as a healthier natural sugar alternative. 

Method

1. Heat the butter in a large casserole or sauté pan, add the onion and sauté gently for 5 minutes, until soft. Add the cabbage and cook for 5 minutes, then tip in the apple and spices and sauté for another 5 minutes.

2. Stir in the maple syrup, vegetable stock and red wine vinegar, then simmer gently, stirring occasionally, for 1 hour 15 minutes or until most of the liquid has evaporated and the cabbage is tender.

3. Check the seasoning, adding more maple and vinegar as necessary.

View our step by step video here 

Persian Spice Roasted Carrots with Pistachio Dukkah

This elevated side dish is simple, quick and will offer a sense of escapism with its international flavours evoked by the Middle Eastern inspired seasoning and pistachio dukkah. Pistachios have been highlighted as a big flavour profile, adding a sweet nutty flavour with a vibrant pop of colour.

Method

1. Pre heat oven to 200°c. Cut carrots in half lengthways and coat with vegetable oil. Roast on a baking tray for 25 minutes until golden.

2. Gently melt the butter in small saucepan and add the Persian spice seasoning. Baste roasted carrots spiced butter and season with salt.

3. To make the dukkah, preheat the oven to 200°C/Gas Mark 6. Scatter the pistachio kernels on a baking tray and roast in the oven for about 5 minutes, until just starting to turn golden. Cool, then chop them roughly. In a small pan over a medium heat, warm the cumin and coriander seeds until they begin to release their aroma. Transfer to a mortar and grind with the pestle until broken up, but not too fine. In the same pan, lightly toast the sesame seeds. Add the roughly chopped nuts to the mortar, and bash until they are broken up into smallish pieces. Stir in the sesame seeds, mint (if using), chilli flakes and salt and transfer to a serving bowl.

4. Finish the carrots by sprinkling the dukkah over the carrots and garnish with fresh mint.

View our step by step video here

Roasted Sweet & Sour Sprouts

This alternative way of serving Brussels sprouts will make everyone a sprout lover thanks to the tangy balsamic glaze. Use soy sauce and ginger to give a nod to Asian inspired flavours which are generating much attention, proving to be emerging through the market and scoring highly on popular flavour profiles. 

Method

1. Coat sprouts in olive oil and roast at 190°c for 25 minutes until a deep golden brown.

2. Meanwhile add tamari, balsamic, brown sugar and ground ginger to a saucepan and reduce until syrupy consistency. Around 10 minutes.

3. Once sprouts have cooked toss them through the sweet and sour glaze.

4. Garnish with chopped parsley.

Jansson’s Temptation

A Nordic twist on dauphinoise potatoes, this delicious dish is perfect for a cooked dinner and sure to tempt any potato lover. This hearty dish is an easy way to satisfy the 'comfort’ trend for customers.

Method

1. Pre heat the oven to 190°c. Melt butter in a large pan and add onions. Cook gently for at 30 minutes until sweet and golden.

2. Butter a large baking dish and place a single layer of potatoes, followed by a layer of onions and 4 anchovy fillets per layer. Repeat process until baking dish is full.

3. Meanwhile add cream, bay leaves and peppercorns to a pan and heat gently for 10 minutes to infuse.

4. Pour cream mixture over potatoes and cover with foil. Bake at 190°c for 35 minutes. Take foil off and bake for another 10 minutes until top is golden. 

Truffle & Parmesan Roast Potatoes

The use of truffle and parmesan will satisfy those consumers seeking a true sense of indulgence this season – we’re sure your consumers will be raving about these potatoes after just one bite! Incorporating truffle elevates dishes, adding an element of decadence.

Method

1. Peel and quarter potatoes. Add to a large pan of salted water and bring to the boil. Simmer for 10 minutes until soft but still holding their shape. Drain in a colander and ruffle up. Lay out on a baking tray to cool.

2. Meanwhile add duck fat, truffle oil, garlic and rosemary to a baking tray and put in a pre-heated oven at 200°c for 8 minutes. Take out and carefully add the potatoes being careful not to overcrowd the tray. Carefully coat potatoes in the fat and return to the oven for 45 minutes. Turn potatoes halfway through cooking.

3. When golden and crispy add potatoes to serving dish and grate parmesan all over and finish with chopped chives.

View our step by step video here