Tag Archives: celebration

Buttery Caraway Carrots

Incredibly simple – utterly delicious.

 

SERVES 8  /  PREPARATION TIME: 10 MINS  /   COOKING TIME:  10 MINS

Easy to prepare

1 Kg / 2lbs 4 oz carrots (about medium-sized)

25 g / 1 oz butter

1 tsp caraway seeds

Small handful of chopped parsley

…………………………………………………………………..

Peel the carrots and trim off the ends.  Cut in half lengthways, then cut on the diagonal into slices about 1/2 cm (1/4 inch) thick.

Place the carrots in a steamer basket and steam for 5 – 7 minutes until softened, or place in a heatproof bowl with a little water and microwave on ‘High’ for 3-5 minutes.

To finish the dish: Gently heat the butter in a frying pan.  Tip in the caraway seeds and cook for 30 seconds until they start sizzling.  Add the carrots and stir into the butter until glossy and heated through (about 3 minutes).  Toss through the parsley and serve.

…………………………………………………………………..

THESE CAN BE PREPARED IN ADVANCE:

Cook the carrots up to 2 days in advance, leave to cool, then cover and store in the fridge.  Reheat in pan, finishing with butter and caraway seeds as above, just before serving.

 

Advertisements

Leave a comment

Filed under Christmas Countdown, Cookery

Glazed Apples and Pears with Shallots

SERVES 8     PREPARATION TIME: 10 MINUTES    COOKING TIME: 1-1/2 HOURS

Easy to prepare

Ingredients

Juice of 1/2 lemon

4 small eating apples

4 small pears

900g / 2 lbs shallots (unpeeled weight)

1 tbsp olive oil

50g / 2 oz butter

6 tbsp quince or redcurrant jelly**

bay leaves to decorate

METHOD

Put the lemon juice into a large bowl.  Peel the apples and pears, leaving the stalks on, then toss in the juice. 

Meanwhile, bring a medium saucepan of water to the boil.  Lower in the apples and pears, then cover and poach for 30 minutes or until the fruit just gives to a sharp knife.  Peel the shallots while you’re waiting.

Heat the oven to 190C / 375F / Gas mark 5  (170C fan oven).  Add the oil and butter to a small roasting tin, then add the drained apples, pears and the shallots.

Brush the fruit with a layer of the quince or redcurrant jelly **(cranberry jelly would work equally well)** and roast for 1 hour until softened and golden.

Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze.

Serve spooned around the turkey, decorated with bay leaves.

…………………………………………………………………………………..

This recipe has been very slightly adapted from a recipe that first appeared in the December 2007 Christmas edition of BBC Good Food magazine.  The photograph is from the same source.

1 Comment

Filed under Christmas Countdown, Cookery