Christmas with Stanley - Brussel Sprouts and Roast Potatoes
Hosting the big day is many peoples nightmare, but with a little planning and preparation you should be able to enjoy the day yourself and cook a Christmas lunch that will wow your guests.
Brussel sprouts with hazelnuts, Parmesan and bacon
Sprouts don’t have to boring, try this recipe for to liven them up.
- 1kg brussels sprouts
- 25g unsalted butter
- 4 streaky smoked bacon rashers cut into small strips
- 20g roughly chopped hazelnuts
- 20g grated Parmesan
- Salt and pepper
Trim the sprouts, and make a cross in the bottom. Boil in salted water for 6-8 minutes then drain well. Heat a fr ying pan on a high heat and add the bacon. Cook until crispy. Add the sprouts, butter and hazelnuts, season with salt and pepper and toss well. Serve and sprinkle with the Parmesan cheese.
Duck or goose fat is available form most supermarkets and is the best fat to use for roast potatoes.
- 2kg potatoes, peeled and cut to size (approx. the size of an egg)
- 5 tbsp duck fat or goose fat
- Salt and pepper
Place a large pan of salted water on the stove and bring to the boil. Add the potatoes, bring back to the boil and cook for 7 minutes. Drain the potatoes in a colander, leaving for 4-5 minutes until really dry. Season with the salt and pepper. Place a lid back on the pan and give the pan a few hard shakes. This gives the potatoes rough edges that give you lovely crisp potatoes. Heat the oven to 200ºc. Spoon the fat into a large roasting tray and place in the oven for a few minutes. Carefully pull out the tray and add the potatoes, giving them a couple of turns. Roast the potatoes for 40 minutes at 200ºc turning a few times until golden and crisp. Whilst cooking don’t turn them too often as they can break up.