Posts Tagged ‘Christmas side’
James Whelan Butchers: Braised Red Cabbage with Apples and Wine
Thursday, December 19th, 2013 in Recipes, Side Dishes | No Comments »
In recent years this has been an addition to our Christmas feast. The bacon can be omitted but I don’t advise it. Braised Red Cabbage with Apples and Wine – Printer Friendly Download Ingredients 1 red cabbage 3 tablespoons butter 1 large onion sliced thinly 3 Bramley apples peeled and chopped into dice Salt and […]
James Whelan Butchers: French Beans with Almonds
Monday, December 16th, 2013 in Recipes, Side Dishes | No Comments »
Beans can be a great addition to any meat dish when cooked simply. Trouble is, they are often cooked to death, losing colour, taste and most importantly texture. Beans should be cooked for just a few minutes in boiling water until tender, not soft, and then drained immediately and run under cold water to stop […]
James Whelan Butchers: Roasted Vegetables with Cous Cous
Wednesday, December 4th, 2013 in Recipes, Side Dishes | No Comments »
This is easy to put together and is a brilliant side dish with any meat and particularly good as an accompaniment for barbecues. Roasted pumpkin makes this dish special and is a great way to introduce it into the vegetable range. All vegetables should be cut into cubes or thickly sliced. Roasted Vegetables with Cous […]
James Whelan Butchers: Braised Red Cabbage with Apples and Wine
Thursday, December 19th, 2013 in Recipes, Side Dishes | No Comments »
In recent years this has been an addition to our Christmas feast. The bacon can be omitted but I don’t advise it. Braised Red Cabbage with Apples and Wine – Printer Friendly Download Ingredients 1 red cabbage 3 tablespoons butter 1 large onion sliced thinly 3 Bramley apples peeled and chopped into dice Salt and […]
James Whelan Butchers: French Beans with Almonds
Monday, December 16th, 2013 in Recipes, Side Dishes | No Comments »
Beans can be a great addition to any meat dish when cooked simply. Trouble is, they are often cooked to death, losing colour, taste and most importantly texture. Beans should be cooked for just a few minutes in boiling water until tender, not soft, and then drained immediately and run under cold water to stop […]
James Whelan Butchers: Roasted Vegetables with Cous Cous
Wednesday, December 4th, 2013 in Recipes, Side Dishes | No Comments »
This is easy to put together and is a brilliant side dish with any meat and particularly good as an accompaniment for barbecues. Roasted pumpkin makes this dish special and is a great way to introduce it into the vegetable range. All vegetables should be cut into cubes or thickly sliced. Roasted Vegetables with Cous […]