Another simple yet effective side dish. Enhance your everyday potato wedges by cooking them with freshly cut rosemary along with rapeseed and truffle oils. The oil flavour combination subtly blends with the aromatics from the rosemary to create a stand-out side dish.
Whilst at a local farmers market I was impressed with the array of vibrant, fresh vegetables. I bought a selection and took it home for meals during the week. After consuming some tasty sides over a few days, my wife made a delicious vegetable hash with the leftovers.
In an effort to make side dishes more interesting, and inspired by seeing a chef sautéing potatoes to go with pork chops, we came up with sautéed potatoes with red pepper and chorizo. A simple, effective and very tasty side that works well with a variety of mains … and breakfast.
A recent restaurant experience demonstrated that true curry is so much more than a cliché of unbearably hot and heavy sauces. Indian food was revealed to be a wonderful, varied and delicious cuisine to experience.
My wife and I decided to explore this at home. To begin with, a simple, healthy and very tasty vegetarian curry.
Bored of having the same chips every time? Try kicking it up a notch … or three … by adding some tasty chopped parsley and truffle oil, along with a cool mayonnaise dip on the side. Truly delicious.
Bring warmth to a cold winter night with this delicious and healthy roast parsnip soup. Infused with exotic flavours of cumin, turmeric and garam masala, it’s easy to make and very cost-effective. Enjoy with homemade crusty bread as a starter, quick meal or late night snack.
I watched Jamie Oliver’s “American Road Trip” a couple of weeks ago. One recipe that stood out was when he cooked baked beans cowboy-style whilst camping in the great outdoors. Looked great with strips of steak seared on a cast iron pan over a campfire.
So we decided to made our own version at home … very simple and definitely several notches above your standard tin of baked beans.
Side dishes are often overlooked, with focus given to the main event. Yet they can be fantastic in their own right, a true co-star instead of a supporting cast member.
Black bean coconut rice is just such a dish. It’s a superb companion for meals with a bit of a kick.
I have been embroiled in a friendly-ish competition with my mother-in-law (who is an excellent cook) to cook the best roast potato. My current method is the culmination of this endeavour, to which a dinner guest once commented:
“he has studied to Heston Blumenthal levels of obsession, [these] were emphatically the finest roasties I have had ever.”
Praise indeed for humble spuds transformed into Duck ‘n’ Dexter Roast Potatoes.
On most pub and steak joint menus nowadays you’ll find triple cooked chips, served as either a standard side dish or bar snack. The hallmark of such chips is a crispy, crunchy outer layer encasing a light, fluffy interior.
This incarnation of the humble chip is a relatively new phenomenon, devised by Heston Blumenthal in the early 1990s and served at his restaurant, The Fat Duck, in 1995.
The standard recipe does work but takes a while, and the chips can fall apart sometimes. So I created a simpler variation, adding in a duck nuance for extra flavour.
The result … triple cooked duck fat chips.