麻豆约拍

The internationally renowned chef Yotam Ottolenghi was one of our 3 wise chefs at Christmas and he shared his twist on the perfect vegetable side dishes to accompany the festive meal.

, to be kept up to date with all cookery items.

ROOT MASH WITH WINE BRAISED SHALLOTS

SERVES FOUR TO SIX

Ingredients:

• 80g Puy lentils
• ½ large head of celeriac,
• peeled and cut into chunks (300g)
• 2 large carrots, peeled and cut into chunks (300g)
• ½ kabocha squash, or another type, peeled and cut into chunks (300g)
• 2 sweet potatoes, peeled and cut into chunks (600g)
• 70g unsalted butter, diced
• 2 tbsp maple syrup
• 1½ tsp ground cumin
• salt and black pepper

Braised shallots

• 2 tbsp olive oil
• 600g shallots, peeled
• 400ml red wine
• 200ml vegetable stock
• 2 bay leaves
• 1 tsp whole black
• peppercorns
• 4 thyme sprigs
• 1 tbsp caster sugar
• 30g unsalted butter

Method:

1. Start with the shallots. Pour the oil into a medium pan and place on a highheat. Add the shallots and fry for about 5 minutes, stirring occasionally, until coloured all over.
2. Add the wine, stock, bay, peppercorns, thyme, sugarand ¾ teaspoon of salt. Cover, reduce the heat to low and simmer gentlyfor 1 hour.
3. Remove the lid, increase the heat and boil for about 8 minutes,until the remaining liquid is reduced by half. Use a slotted spoon to remove the shallots from the pan and keep them somewhere warm.
4. Stir the butter into the sauce and set aside until ready to use.
5. Bring a pan of water to the boil, add the lentils, reduce the heat to medium and simmer for about 25 minutes, until tender. Drain and set aside.
6. For the mash, half fill a medium pan with water and bring to the boil.
7. Add the celeriac and carrot and cook for about 10 minutes. Add the squash and sweet potato and cook for a further 10–15 minutes, until all the vegetables are cooked.
8. Drain the vegetables, shaking off as much liquid as possible, and mash wellwith a potato masher. Add the butter, maple syrup, cumin, cooked lentils,1 teaspoon of salt and plenty of black pepper.
9. Mix well and then divide the warm mash between individual plates. Top with the shallots, spoon over the sauce and serve at once.

BRUSSELS SPROUTS WITH CARAMELISED GARLIC AND LEMON PEEL

SERVES FOUR

• 200g garlic (5 regular heads or 3 large heads), cloves removed and peeled
• about 120ml olive oil
• 2 tsp balsamic vinegar
• 3 tbsp caster sugar
• 1 medium lemon
• 600g Brussels sprouts
• 1 red chilli, deseeded and finely chopped
• 20g basil leaves, coarsely shredded
• salt and black pepper

Method:

1. Start with the garlic. Bring a medium saucepan of water to the boil, add the garlic and blanch for 3 minutes. Drain the garlic, dry the pan and pour in 2 tablespoons of the olive oil.
2. Return the garlic to the pan and fry on a high heat for 2 minutes, stirring all the time, until golden on all sides.
3. Add the vinegar, 1 tablespoon of the sugar, 90ml of water and ¼ teaspoon of salt.
4. Bring to the boil and simmer gently on a medium heat for 10–15 minutes, or until hardly any liquid is left, the garlic cloves have caramelised and the syrup is thick. Set the pan aside.
5. To prepare the lemon peel, use a vegetable peeler to shave off wide strips of lemon skin; avoid the white pith. Cut the strips widthways into slices 1–2mm thick and place them in a small saucepan.
6. Squeeze the lemon and make the juice up to 100ml with water. Pour over the lemon skins, add the remaining 2 tablespoons of sugar and bring to a light simmer.
7. Cook for 12–15 minutes, or until the syrup is reduced to about a third. Set aside to cool down and then strain the lemon, discarding the syrup.
8. Meanwhile, trim the sprouts and cut them in half lengthways. Place about 3 tablespoons of olive oil in a large heavy-based pan and heat up well.
9. Add half the sprouts, 1/8 teaspoon of salt and a good grind of black pepper.Cook on a high heat for about 5 minutes, stirring once or twice, so that they char well without breaking up; add more oil if needed. The sprouts will have softened but still retain a bite.
10. Transfer to a mixing bowl and continue with your remaining oil and sprouts. Once the sprouts are cooked, mix them with the chilli, along with the garlic and its syrup.
11. Stir and leave aside for about 10 minutes. Stir in the basil and candied lemon peel and serve warm or at room temperature.