Accompaniment

Long Description to add

 
<< Previous | Page :  11  12  13  14  15  | Next >>
 
Stuffed Yellow Peppers with Pilau Rice, Currants and Toasted Pine NutsServes 12

Stuffed Yellow Peppers with Pilau Rice, Currants and Toasted Pine Nuts

Make the peppers ahead for an easy dish when entertaining. Stuffing vegetables with a mixture of rice, nuts and dried fruit adds plenty of flavour and a very Mediterranean element.

 
 
Crunchy Roast Potatoes with SaffronServes 4

Crunchy Roast Potatoes with Saffron

This is my old favourite recipe for roast potatoes but with a new twist, and that's a flavouring of saffron – not too much, just a hint – and with the added dimension of a deep saffron colour, which makes this look even more irresistible. Classic pla

 
 
Jacket PotatoesServes 2

Jacket Potatoes

Could there possibly be anyone in the wide world who doesn't drool at the thought of jacket potatoes with really crisp, crunchy skins and fluffy, floury insides with something lovely melted into them?

 
 
Mango ChutneyMakes three 500 ml capacity jars

Mango Chutney

Serve this lovely chunky mango chutney - which is simplicity itself to make - with cold meats, leftover turkey or anything spicy.

 
 
Royal IcingFor a rough 'snow' scene for a 7 inch (18 cm) square or an 8 inch (20 cm) round cake

Royal Icing

I confess this has often been for me a last-minute affair late on Christmas Eve. Very often there's the odd robin or Father Christmas handed down through generations to decorate with, but failing that, a sprig of holly in the centre of the cake will

 
 
Roasted Roots with HerbsServes 4

Roasted Roots with Herbs

Since oven-roasted vegetables in the 'Summer Collection' were so very popular, I simply had to do a winter version. Here is it and once again it is a winner for entertaining, not least because all the vegetables can be cooked together.

 
 
Compote of Glazed ShallotsServes 8

Compote of Glazed Shallots

This recipe is dead simple, yet it draws out all the sweet, fragrant flavour of the shallots and at the same time gives them a glazed pink, jewel-like appearance. It makes an excellent accompaniment to beef, or you can add a bit of sophistication to

 
 
Cranberry and Onion ConfitServes 8-12

Cranberry and Onion Confit

A confit, as the name suggests, is a kind of sauce reduced to a concentrated, jam-like consistency. This one is a good accompaniment for all kinds of things at Christmas, as it keeps well in the fridge for four weeks.

 
 
Mulled WineServes 12

Mulled Wine

This is a very flexible Christmas recipe, allowing you to adjust the quantities as you wish...and if unexpected guests arrive, just add more water and fruit to eke it out!

 
 
Pickled Shallots in Sherry VinegarMakes a 1 litre jar

Pickled Shallots in Sherry Vinegar

One Christmas tradition in our family is returning from midnight Mass to freshly baked, crisp sausage rolls and equally crisp pickled onions. I have now discovered that shallots with a little sherry vinegar make a different, rather special version.

 
 
<< Previous | Page :  11  12  13  14  15  | Next >>

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com