Jan Bilton's festive sides and salads
Festive meats are great and salads, sides and sauces make them even better. What would a roast be without the pleasures of an awesome sauce?
If you’re planning on serving some simple steamed greens, then a couple of flavoured butters will add to their appeal. Bring butter to room temperature and, using about 150g for each flavour, add a dash of smoked paprika; or crushed garlic and a squeeze of lime; or mashed anchovies. Roll the butter into small logs then roll up in baking paper, twisting the ends to make them like mini Christmas crackers.
A honey mustard sauce for chicken, ham, pork or beef can be whipped up in seconds. Just combine a quarter cup each of honey, Dijon mustard and mayonnaise, then stir in a tablespoon of white wine vinegar and an optional dash of cayenne pepper.
A good dressing is very important for a plain green salad: Take a good bunch of basil and remove the leaves. Place them in a blender with a large clove of garlic, 100ml of the best extra virgin olive oil and a pinch of salt and black pepper. Blend until smooth. Drizzle a little over the salad leaves just before serving and toss. Serve the rest on the side.
Dukkha butternut braise
750g butternut, peeled and seeded
1 tablespoon canola oil
2 tablespoons dukkha
1 teaspoon diced chilli
finely grated rind and juice of 1 large lemon
- Cut the butternut in 3-4 cm cubes. Steam or microwave until just tender.
- Heat the oil in a heavy pan and fry the dukkha and chilli for 30 seconds, stirring constantly.
- Stir in the pumpkin, lemon rind and juice, until heated through.
- Can be served topped with a little plain yoghurt.