Mark Greenaway recipes: Carrots in Orange and butter with star anise| Cranberry and chestnut stuffing
I can’t believe it is almost the middle of December! Christmas is rapidly heading our way but there is no need to panic. As promised, this week I continue to share my recipes for the perfect side dishes for your festive meal, which will bring excitement to your table.
I’ve had some reaction to my very fetching Christmas jumper, pictured above. All of the tweets and Facebook photos of your festive woolies are brightening up the dark December days so please keep them coming! @markgreenaway
Carrots cooked in range and butter with star anise
Serves 4
Carrots are often viewed as a predictable option but that does not mean that they have to be boring.
Pairing them with just a couple of interesting flavours livens them up.
Here I share my recipe for carrots cooked in orange and butter with star anise. The orange adds a zesty kick, the star anise gives a comforting warmth.
And the butter offers real richness – it is Christmas after all!
Ingredients
300g carrots
250ml orange juice
60g caster sugar
4 star anise
Zest of 1 orange
150g butter
Method
Peel and cut the carrots into 2in batons or alternatively use baby carrots but make sure you scrub them well.
Add all of the ingredients to a heavy based pan and simmer until the carrots are tender.
Drain the carrots and reduce the liquor to a syrup consistency.
Pour the syrup back over the carrots and keep warm until needed.
Fresh cranberry and chestnut stuffing
Serves 6
No Christmas meal is complete without stuffing – it is a must! This is another side dish than can easily be enhanced by just a few delicious additions. The fresh cranberries in this recipe add a sharpness which cuts nicely through the rich pork.
Ingredients
1kg pork mince
1 egg, beaten
100g fresh cranberries, chopped
2 tbsp thyme, chopped
150g peeled chestnuts, chopped
2 shallots, finely diced
20g fresh white breadcrumbs
Method
Preheat the oven to 185C. Mix all of the ingredients together.
Roll into a sausage shape and wrap in tinfoil.
Bake for 20 minutes.
Garnish this dish at the table with cranberry sauce and chopped hazelnuts.