Lisa's Christmas side dishes


First published in 2015
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Reindeer in blankets

Yorkshire pudding

  • 80g of plain flour
  • 1 egg
  • 80ml of milk
  • 60ml of water
  • 2 tbsp of vegetable oil, or beef dripping
  • 1 pinch of salt
  • 1 pinch of pepper


Snow purée

Red cabbage

For the red cabbage, add all of the ingredients - except seasoning - to a pan over a low heat
Cover the pan and simmer for 1 hour until tender, checking occasionally
After an hour, remove the lid and simmer until it becomes syrupy and the juices coat the cabbage. Season with salt and pepper and set aside
For the snow purée, remove the stem from the cauliflower and discard. Cut the head into medium florets and set aside
Melt the butter in a medium saucepan over a low heat and cook the onion until soft but not coloured
Add the cauliflower florets and cook for a further 5 minutes. Then, add enough stock to cover along with a pinch of salt
  • 1000ml of vegetable stock
  • 1 pinch of salt
Bring to the boil then reduce to a simmer and cook until the cauliflower is tender, approximately 8-12 minutes
Strain off the stock and reserve the liquid. Add the cauliflower and onions to a blender and blitz for 2-3 minutes along with a little of the stock until puréed
Add the cheese and pulse to combine. Season to taste and pour into a small saucepan, cover with a parchment lid - this will prevent a skin forming - and set aside until required
Preheat the oven to 220˚C/gas mark 8
Cut the potatoes into thirds and place into a suitably-sized pot of cold water. Bring to a gentle boil and cook until the potatoes are just starting to soften
Drain and allow the potatoes to steam in a colander for 5 minutes. Then, add a pinch of salt and toss to gently to break up the edges
Add the duck fat or vegetable oil to a deep roasting tray and place in the oven for 10 minutes until smoking hot
  • 150ml of vegetable oil, or duck fat
Remove the pan from the oven and carefully place the potatoes in the tray, making sure you don’t splash the hot oil onto your skin
Place the tray in the oven for 45 minutes, turning halfway to ensure the potatoes are golden and crispy all over. Once cooked, remove from the tray and keep warm
Meanwhile, prepare the Yorkshire pudding 'sleigh'. Sift the flour into a large bowl and make a well in the centre
  • 80g of plain flour
Break the egg into the well and stir gently with a wooden spoon to incorporate into the flour
Mix in the milk, water, salt and pepper with a whisk until smooth and set aside
  • 80ml of milk
  • 60ml of water
  • 1 pinch of salt
  • 1 pinch of pepper
Add the dripping or vegetable oil to a 28 x 18cm roasting tray and place into the oven for 10 minutes until very hot
  • 2 tbsp of vegetable oil, or beef dripping
Meanwhile, to prepare the reindeer in blankets, wrap 1 slice of bacon around the middle of each sausage. Place onto a baking tray with the ends of the bacon underneath to hold in place
Place into the oven for 20-25 minutes until cooked through
At the same time, remove the tray for the sleigh. Pour in the batter and place back into the oven for 25-30 minutes until crispy and puffed up around the edges
5 minutes before the Yorkshire pudding is ready, place the potatoes back in the oven and reheat the cabbage and snow purée in separate pans on the stove
Once the reindeer in blankets are ready, remove from the oven and pick 9 small tips off the rosemary sprigs to stick in one end of each sausage to make the 'antlers'
Remove the Yorkshire pudding from the oven. Begin to plate up by spreading the snow purée on the base of a large dark serving platter
Place the Yorkshire pudding (sleigh) at one end and fill with the red cabbage and roast potatoes
Arrange the reindeer in 2 lines of 4 in front of the sleigh and one at the front as Rudolph
Lay a cranberry in front of Rudolph to make his nose. Decorate the platter with more rosemary, cranberries and serve with hot gravy
First published in 2015
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