This morning I have done the prep for the Christmas Lunch, last thing I want is to be peeling and chopping all morning on the day.
Luckily I just had enough room to squeeze all this in the freezer.
I wasn't going to do it today, but yesterday when I went to the parcel shop I spotted some cheap sprouts.
So I have lightly steamed some potatoes, tossed in oil, these were left to cool before freezing.
|Preparing the Roast Potatoes|
Sprouts have been lightly steamed, I will add some cooked chestnuts on the day , then they will just need to be warmed through , I will just to this with a little butter in a pan.
Here is my red cabbage recipe.
2 tbsp Olive Oil
Generous knob of Butter
1 red Cabbage (600g when chopped)
1 tsp Cinnamon
1/2 tsp Nutmeg
3 tbsp Soft Brown Sugar
150 ml Red Wine Vinegar
3 Eating Apples (peeled & diced)
2 tbsp Red Currant Jelly (Optional)
Finely slice the cabbage, and onion.(keep seperate) - I use the Kenwood for slicing.
Heat the butter and oil in a large lidded saucepan/pot.
When the hot ad the onion and fry lightly until softened.
Stir in the spices.
Then add the cabbage and fry lightly for around 5 minutes.
Stir in the apples, sugar and red wine vinegar.
Cover with a lid and cook gently for 30 minutes.
Stir in the red currant jelly - this is optional, it just takes away a little of the tartness.
This is a lovely recipe, I make it every year.
|Sprouts and Cabbage ready for the freezer.|
I did not buy pigs in blankets as I will be taking Sausages and Bacon out from the freezer to do my own.