The festive season is a time of celebration and togetherness, and nothing brings people together more than a scrumptious meal, we are here to help you tie everything together with our favourite Christmas sides. Christmas day and New Year’s day both offer an opportunity to gather for a lavish lunch whilst New Year’s Eve is ideal for throwing a scrumptious dinner for your friends and loved ones. If you’re hosting a festive meal this year, you might have already picked your main dishes but what about your side dishes?
From sauces to a dish of buttery roast potatoes, we’ve selected five side dishes that would go perfectly with any choice of meat, from turkey to pork. Offering appealing ideas, complete with a handy ingredients list and easy-to-follow recipes, this article covers all you will need to throw a successful meal. Mouth-wateringly delicious and assembled using accessible ingredients, these Christmas sides will make all the difference!
Crispy Roast Potatoes
- water (for boiling and size depends on the pot)
- 5 medium-sized potatoes, peeled and quartered
- 2 garlic cloves, finely chopped
- 3 tbsp salted butter
- 1 tsp onion powder
- 2 ½ tbsp sea salt
- 1 tsp fresh pepper
- Start by peeling and quartering the potatoes. Make sure to chop them into equal sizes so that they cook in the same amount of time.
- In a large pot, bring the water to a boil and add a pinch of salt. Add the potatoes to the pot and partly boil them for approximately 10 minutes.
- Preheat the oven to 220°C and line from one to two baking sheets with parchment paper.
- Drain the potatoes and transfer to a large bowl. Next, add the salt, pepper, onion powder, garlic and butter, and stir gently to combine well.
- Place the seasoned potatoes on to the baking sheet, making sure each potato is well spaced out, giving it room to breathe and bake evenly.
- Place the baking dish in the oven and bake for around 45 minutes, or until the potatoes are golden brown and crispy.
- Serve warm and enjoy with any type of main dish!
Melody of Roast Vegetables
- 2 zucchini squash, chopped into bite-size pieces
- 3 carrots, peeled and chopped
- ½ butternut squash, chopped into bite-size pieces
- 1 red pepper, chopped into bite-size pieces
- 1 red onion, cut into wedges
- A cup whole mushrooms
- garlic clove, minced
- 1 tbsp olive oil
- 1 tsp salt
- Preheat the oven to 220°C
- Chop all the vegetables into bite size pieces, transfer them to a large bowl and combine well along with the minced garlic
- Pour the olive oil and salt, and toss until all of the vegetables are covered
- Brush olive oil on a baking sheet and place the coated veggies on the baking sheet
- Roast the vegetables for about 30 to 40 minutes, or until they are brown on the outside edges and tender on the inside.
Simple but Hearty Gravy
- 2 tbsp butter
- 2 tbsp plain flour
- ¾ cup port
- 2 tbsp cranberry sauce
- 6 ½ cups chicken, turkey or beef stock
- Heat the butter in a saucepan until has entirely melted
- Sprinkle the flour into the butter and stir until it forms a paste-like texture
- Add the port, stir in the cranberry sauce and cook down until it thickens into a sticky texture
- Finally, stir in the stock and simmer for 5 mins
- Pour the mixture into a gravy jug and serve warm
- 250g pack fresh or frozen cranberries
- 1 ¼ cups light brown sugar
- 1.5 cups fruity red wine
- 1 tbsp orange zest, grated
- ½ tsp ground cinnamon
- ½ tsp allspice
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- Combine all of the ingredients in a large saucepan.
- Bring everything to a boil over high heat and stir until the sugar has entirely dissolved.
- Reduce to medium heat and cook for around 12 minutes or until the sauce has thickened. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
- Once the sauce has thickened, transfer to a bowl and refrigerate until cold.
- Refrigerate for a minimum of 3 hours, and prepare the sauce for up to one week ahead of serving.
Green Bean Salad
- 450g trimmed green beans, cut to 2 to 3 inch pieces
- 1 medium onion, finely chopped
- 4 tbsp extra virgin olive oil
- ¾ cup fresh basil, chopped
- ¾ cup freshly grated parmesan cheese
- Salt and freshly ground black pepper, to taste
- Start by soaking the chopped onions in a small bowl of water. This will help to soften the sharpness of the onion’s flavor.
- Whilst the onions are left soaking, prepare the rest of salad
- Bring a large pot of salted water to a boil and add the green beans.
- Fresh young beans should cook quickly, so blanch them only for around 2 minutes or until the beans are slightly cooked but still nice and crunchy.
- While the beans are on the boil, prepare a large bowl of ice water. When the beans are ready, remove them from the boiling water and shock them by placing them in ice water
- Drain the green beans and onions, combine all of the ingredients together in a large bowl.
- Season with salt and fresh pepper, and serve.
Pair your Christmas sides with our top picks of festive cuts offered at La Boucherie
New Zealand Leg of Lamb (1.8kg)€23.65 – €25.30