Sundried Tomato and Olive Bread Recipe

Ingredients

500g Strong flour
15g salt
55ml olive oil
20g fresh yeast
275ml/ water
170g black olives pitted and chopped
55g sun-dried tomatoes

Method

Mix all ingredients, apart from the olives and tomatoes, in a large bowl. Take care not to put the yeast in direct contact with the salt when they are first added to the bowl.

Knead well with your hands and knuckles until the dough is elastic, smooth and shiny. Cover with a piece of
cling film and leave to rest for 1 hour.

Divide the dough into two and into each half, add half of the olives and sun-dried tomatoes.

Mould both the dough’s into rough round shapes and push down firmly. Sprinkle white flour lightly over the top and mark them with a cross.

Place them on a baking sheet lined with baking paper (silicone paper) and prove for 1 hour in a warm place.

Bake at 220C for 30 minutes until golden brown. Remove from the oven and cool on a wire rack.

Bon Appétit

Cauliflower Soup with Walnut Pesto

 

Ingredients

 1 medium onions, peeled and finely chopped
¼  large leek, white part only, washed well & finely chopped
125g butter
1 ½  heads of cauliflower, leaves removed and roughly chopped
3 liters vegetable stock
Salt and freshly ground white pepper

Method

Gently cook the onions and leeks in the butter until soft.

Add the cauliflower & vegetable stock and bring to the boil, season with salt and pepper and simmer for 15 minutes. Blend in a liquidiser until smooth and pass through a strainer if needed. Correct the seasoning and finish with a drizzle of walnut pesto.

Walnut Pesto

Ingredients

1 cloves garlic, crushed

167g basil leaves
167ml olive oil
14g pine nuts, roasted
25g Parmesan cheese, grated
27g chopped toasted walnuts
Salt and freshly ground black pepper

Method

Blend all the ingredients in a blender and season to taste, then add 27g chopped toasted walnuts

 

I love baking fresh bread to go with soup, it's quick and easy and somehow it seems to make eating soup that much better.

 

Bon Appétit

Caramel Ice Cream Recipe

This recipe is super easy and once the ice cream is made, it goes SO well with the Pecan and Bourbon tart recipe that I have posted. Serve the tart warm and put the ice cream on top of the piece of tart, and enjoy

Ingredients

600ml Milk

900ml Double cream
750g Caster sugar
720g Pasteurised egg yolks
 
Method

 

Make a caramel with 500g of the sugar, when a good colour is achieved add the double cream and re-boil, then add the milk. 

 

Meanwhile make a sabayon with the egg yolks and 250g of the sugar. In a heatproof bowl whisk the egg yolks, sugar and a tablespoon of water together over a pan of simmering water until thickened and frothy. Pour the hot caramel mixture onto the sabayon and whisk well, pass through a fine chinois and chill

 

Bon Appétit

Pecan And Bourbon Tart Filling

Ingredients

10 eggs

650g  dark brown sugar
900g golden syrup
10g salt
400ml bourbon
350g melted butter
20ml vanilla essence
1000g chopped pecans

 

Method

Pre-Heat the oven to 170ºc full fan. Have a lightly pre baked tart shell ready.

Mix all the ingredients together, pour into the tart shell and bake until just set.  Cool in the fridge and then cut it into 12 pieces and serve at room temp.

This dessert goes so well with caramel ice cream. It is one of my favourites

Bon Appétit

Ginger Cheese Cake Recipe

Crust:
300g Ginger Biscuits
125g Unsalted butter melted

Method 

Preheat oven to 180’c

Crush biscuits and melted butter in a mixer.
Spread firmly at the bottom of a lined tin. Bake crust for 15 minutes until set, remove and cool.

Filling: (Ingredients)

3 Cups/710g Smooth cottage cheese
1 Cup/237g Thick Sour cream
2 tablespoons lemon rind
1 tablespoon lemon juice
1 cup cream
3 tablespoons flour
4 Eggs
¾ cups castor sugar
3 tablespoons ginger in syrup, finely chopped

Method:

Gently beat the cream cheese and sour cream together. Add the lemon rind, lemon juice, cream and flour.

Whisk the eggs and sugar together and add it to cream cheese mixture beat gently till smooth.

Preheat oven to 180’c

Pour filling into pre-baked base. Bake for 25 minutes then reduce temperature to 140’c and continue baking for 20 minutes. Take the cake out and dot in the ginger and syrup. Bake for another 15 minutes or until the cheesecake has set.

Sour Cream Topping

500ml sour cream
3 tablespoons castor sugar
1 teaspoon vanilla essence

Method

Gently stir all the ingredients together.
Pour over cake while warm and leave in the oven for one hour turned off.

Cool and put into the fridge.

Chocolate Fudge Brownie Recipe

 

Makes 1 tray

Ingredients

250g            unsalted butter
112.5g          dark chocolate
5                  whole eggs
375g            caster sugar
56g              plain flour
56g              strong flour
6g                baking powder
62.5g           cocoa powder
150g            pecan nuts, chopped

Method

Preheat the oven to 175°c full fan/ gas mark 4.

Line big baking tray with grease proof paper

Melt the butter and chocolate together over a Bain Marie.  Meanwhile whisk the eggs and sugar until doubled in volume.

Sieve together the flour, baking powder and cocoa powder together.  Chop the pecans not too small.

Gently mix the chocolate and butter into the egg mixture, if you used a kitchen aid, then make sure the bowl has enough space in it to hold all the ingredients. Once the chocolate and butter have completely mixed into the eggs and sugar, fold the sieved flour mixture and the pecans

Pour the mixture into the tray and bake for 17 minutes do not open the oven door when the brownies are cooking.  Leave to cool in the trays in the fridge overnight.

When you cut the brownie the centre should be almost the same consistency as chocolate fudge.

When I serve these at functions, or for dinner parties, I usually make a Chantilly cream with either a dash of hazelnut or a berry essence. This adds depth to the taste when serving. If you really want to make a simple brownie be a blow away dessert, serve them with fresh berries. I prefer either raspberries or blackberries.

Bon Appétit

Cinnamon Muffin Recipe

Ingredients

250g Butter
225g Caster sugar
4 Whole eggs
250g Strong flour
15g Baking powder
20g Ground cinnamon

Method

Preheat the oven to 170°C

Cream together the butter and sugar smooth. Add the eggs (which have already been beaten) to the creamed butter mix. Mix it enough to make sure all the ingredients have combined together.

Sieve in the flour and baking powder and cinnamon, fold it into the egg and butter mix, making sure all the dry ingredients get incorporated in the wet ingredients. Pipe the mix into prepared muffin trays that have been greased and bake them for 7-8 minutes, to test if the muffins are cooked all the way through, stick a skewer into the centre of a muffin, and if the skewer comes out clean, then the muffins are ready

 Bon Appétit

 

Raspberry Muffin Recipe

Ingredients

225g butter, softened 
450g caster sugar
35g clear honey
5 eggs, beaten
500g flour
35g baking powder
60ml milk
400g raspberries

Method 

Preheat the oven to 185°C

Cream together the butter, sugar and honey until it is smooth. Take the eggs (which have already been beaten) and slowly add them to the creamed butter mix. Mix it enough to make sure all the ingredients have combined together.

 
Sieve in the flour and baking powder and fold it into the egg and butter mix, making sure all the flour and baking powder get incorporated in the wet ingredients. Add the raspberries, and carefully mix them into the muffin mix, do not over mix as the raspberries will break and start bleeding their colour in the batter. Add the milk and mix well.

Pipe or spoon the batter into prepared muffin cases or greased muffin tins. Bake the muffins for about 20 minutes, or until you can stick a skewer into the centre of the muffin, and it comes out clean.

Bon Appétit

Blueberry and White Chocolate Muffin Recipe

Blueberry and White Chocolate Muffin Recipe

Ingredients

225g butter, softened
450g caster sugar
87.5g clear honey
5 eggs, beaten
500g flour mixed with 35g baking powder
400g blueberries
100g white chocolate buttons
60ml milk

Method

Preheat the oven to 185°C

Cream together eh butter, sugar and honey until it is smooth. Take the eggs (which have already been beaten) and slowly add them to the creamed butter mix. Mix it enough to make sure all the ingredients have combined together.

Sieve in the flour and baking powder and fold it into the egg and butter mix, making sure all the flour and baking powder get incorporated in the wet ingredients. Add the blueberries and white chocolate buttons, and carefully mix them into the muffin mix, do not over mix as the blueberries will break and start bleeding their colour in the batter. Add the milk and mix well.

Pipe or spoon the batter into prepared muffin cases greased muffin tins. Bake the muffins for about 20 minutes, or until you can stick a skewer into the centre of the muffin, and it comes out clean.

Bon Appétit

Lamb Shank Recipe

Ingredients

5 Lamb Shanks

2 large onions finely chopped
375ml white wine
2x400g tins chopped tomatoes
Gremolata

For the gremolata

Zest and juice of 1 lemon

2 cloves of garlic finely chopped
¼ tsp course black pepper
¼ tsp nutmeg

Method

Roast off the lamb shanks with some salt in the oven at 180 degrees C until they are brown. While the shanks are in the oven, heat up a little olive oil in a large pan, and add the onions. Cook the onion till they are soft. Add the white wine and scrape the bottom of the pan. Add the tomato and cook a little to let the flavours infuse. Remove the tomato mixture from the heat.

 Once the lamb has turned a nice brown colour, remove them from the oven, and place them into a deep baking tray. Pour over the tomato mix. Cover the tray with foil and return the lamb to the oven. Turn the heat of the oven down to between 150-160 degrees C and cook 2 hours. Take the lamb out the oven and turn each shank over, then recover with foil and cook the lamb for another hour. The shanks are perfectly cooked with the meat is tender and coming off of the bone easily.

When the lamb is cooked, remove it from the oven and add the gremolata, and mix it in with the tomato and onion sauce.

Tips and serving suggestions

If you want to pack the flavour in with this dish, take 2 large carrots. Top and tail them, peel then and cut the carrot into medium sized cubes. Add this to the tomato before putting them into the oven. You can also add some sprigs of thyme and rosemary before you place the lamb into the oven, but just make sure to remove them before you serve.

A warm hearty dish like this is best served with rice, or even a light and fluffy mashed potato.

Bon appétit

Chocolate Parfait Recipe

Ingredients

250g dark chocolate melted in 75ml of cream and ¼ tsp cinnamon powder, allow too cool after it’s melted

250ml cream, whipped till soft peak and then refrigerated
2 egg whites
50g castor sugar

Method

Prepare all the ingredients. Take the sugar and add 25ml water and a few drops of lemon juice. Let the sugar come to the boil and let it reach soft ball stage 114 degrees

When the sugar syrup is nearly ready, beat the egg whites till soft peak stage, and when the sugar has reached the desired temperature, slowly pour the sugar syrup into the egg whites. The eggs whites will bulk up and turn into a fine white mixture. Continue beating for a few seconds after all the sugar syrup has been added to combine properly

Place the melted chocolate mix into a large bowl and fold in the whipped cream by hand using a spatula. Do not whisk. When the chocolate and cream are mixed together half way, add the meringue/egg white mix, and continue folding all the ingredients together. Once you have completely folded together all the ingredients, prepare a bread tin, and pour the mix into it. Place the tin into the freezer and let it set.

To serve this dessert, remove the mix after it has set, from the bread tin. Place a knife into hot water, slice the dessert and place it in the centre of a plate. To lift the dish you can serve it with poached mixed berries.

To serve it with poached berries, make some sugar syrup (for every cup of water, use 1 cup of sugar) and place the berried into the hot sugar syrup. You do not have to boil or even simmer the berries, just as long as the liquid is hot when the berries go into it. Leave the berries in the syrup for a few minutes, and then remove them from the liquid. Place a table spoon of berries on top of the chocolate parfait before you serve it, with sprigs of fresh mint.

Bon Appétit

Smoked Duck Salad Recipe

Ingredients

1 Smoked Duck Breast

1 pear
100g Blue Cheese
100g baby leaf salad mix
50g fresh rocket

Homemade honey and mustard dressing (Dress your salad with as much as you like)

Method

For the poached pear

Peel the pear and remove the stalk and pips. Place the cleaned halves into a little lemon water so that they do not discolour. Make a stock syrup(for every 100ml of water you use, add 100g of sugar) Bring the stock syrup up to a simmer but do not boil is, add the pear halves to the syrup and poach them for about 10 minutes, you want to pear halves to keep their shape. Once they are cooked, remove them from the syrup and cool them.

Slice the smoked duck breast into thin slices, as thinly as you can. Wash the rocket and mixed baby leaves, and mix them together. Place the mixed leaves in the centre of either a large plate or bowl. I prefer a bowl for this dish. Using your fingers, crumble the blue cheese over the leaves, each piece of cheese does not have to be the same size, but also making sure that they are not too large as well.

Place the thin slices of duck around the leaves, almost creating a fan. Take each pear half and cut them into three equal pieces. Place them around the duck. Each bowl gets three pieces/or one pear half.

For the Honey Mustard Dressing

40ml white wine vinegar
100ml Olive Oil
20ml honey
¼ teaspoon Dijon mustard

Method

Place all the ingredients into a blender and blend until they emulsify.

Dress the salad with the dressing and serve

Bon Appétit

Chocolate and Orange Muffin Recipe

Chocolate and Orange Muffin Recipe

The combination of chocolate and orange has long since been a match made in heaven. So naturally combining to two ingredient together in a muffin recipe works. The orange flavour is not too over powering, and adding the zest of the orange also adds a different texture to the cooked muffins. Eating these while they are still warm, in my opinion, is a small piece of heaven. The smell of orange will linger through your house combine with that heavenly baked muffin smell.

Ingredients

 

230g soft Butter

490g caster Sugar
3 whole Eggs
700g strong Flour
2tsp Baking Powder
1 1/2 tsp Bicarbonate of Soda
400g Double Cream
6 Juice & Zest of Orange
250g Dark Chocolate Buttons

Method 

Cream the butter and sugar together using the paddle of a kitchen aid, or if doing it by hand, with a wooden spoon. Slowly add the eggs scraping down the mix. Add the flour, baking powder and bicarbonate of soda. Slowly add the cream followed by the orange juice and zest. Scrape down and mix in the chocolate buttons.

Bake at 180 degrees Celsius for 18-20min.

 

Grilled Pepper And Asparagus Salad Recipe

 Grilled Pepper And Asparagus Salad Recipe

 

This is such an easy and super healthy salad to prepare. It's fresh, colourful and packed with flavour.

This recipe will serve two people

Ingredients

1 yellow pepper

1 red pepper

8 Asparagus spears

100g fresh rocket

Rock salt to season

For the dressing

1 bunch of basil

80ml olive oil

Method

Turn the oven on to 180 degrees. When the oven has reached its temperature, place the red and yellow peppers onto a baking tray; rub with olive oil and rock salt. Place them into the oven. After 10 minutes, check to see how the peppers are looking, if the skin is starting to shrivel on the pepper, and the flesh of the pepper is cooked, remove the peppers from the oven. The trick here is, you want the skin to be really cooked, but you want to avoid over cooking the whole pepper.

Once you have removed the peppers from the oven, place them into a plastic bag and tie it shut, so that all the heat from the pepper stays inside the bag. Set this to one side

In the mean time, clean the asparagus spears, removing the woody ends off the bottom of each asparagus. Get a pot that is large enough, so that the whole asparagus fits into it, and fill with water. Bring the water to the boil, and blanch the asparagus.

Once the asparagus has blanch (the green colour has turn really bright, and the asparagus is soft enough to eat, but not over cooked) remove the asparagus from the boiling water and refresh them with iced cold water. Set aside to cool

Take the bag with the peppers. Remove all the outer skin from both peppers as well as all the seeds and any part that is not edible. Tear the peppers into large pieces, roughly 4 pieces per pepper. Heat a griddled pan and when it is really hot, place the pieces of pepper onto the grill. The pepper needs to be on the grill just long enough to get the colour and marks from the grill. This step is not a must; it just adds visual effect to the final dish.

Take the cooled asparagus, and at an angle, cut each one in half. Now place 8 halves of asparagus and 4 quarters of pepper into the centre of the serving plate, layering them to achieve height and assorted colours.

With a blender, blend together the fresh basil and oil, if the dressing is not a runny enough consistency, add a little more oil. Season to taste and dress the salad with it

Bon Appétit

Raclette Recipe

Raclette Recipe

The Raclette dining experience is one in where each person can create their own unique and personalized meal. Let your taste buds guide you on finding a culinary delight. If you have never had a raclette, here are se recipes to get you started.

The Traditional Raclette

Ingredinets

 

8 small/medium potatoes

680g Raclette Cheese
Swiss air dried beef slices
1 jar pickled gherkin
1 jar pickled onions
Freshly ground pepper
Paprika

Method

Cook the potatoes with the skin on until they are soft. While the potatoes are cooking, remove the rind from the cheese, and slice into 1/16" thick slices. Arrange the slices of beef, gherkins, and onions on a platter. Turn on the raclette machine.

Once the potatoes are cooked drain from the water and keep them warm until you are ready for them.

Cut the potatoes, gherkins and onions into bite size pieces. Melt the cheese with the raclette cheese in the raclette machine, and once it has melted, about 2 minutes, scrap it over the ingredients you have pre cut. Season and enjoy

The options of ingredients and the combinations are really up to you and your preferences. Other ingredients that go well with raclette are

-Pork

-Tomatoes

-Mushrooms

-Ham

-Salami

The concept of cooking the raclette is the same, but let your imagination run wild with the ingredients you choose. This dish is a fun dish, in the sense that each person can create whatever they want; it’s also what I would call a social dish

You can get a raclette machine pretty easily, Amazon for instance stocks them http://www.amazon.co.uk/s/ref=nb_sb_ss_i_1_5?url=search-alias%3Daps&field-keywords=raclette+grill&sprefix=racle%2Caps%2C223  and they also have raclette recipe books.

 

Bon Appétit

Beef Hot Pot Recipe

Beef Hot Pot Recipe

Ingredients

1kg beef flank cut into 8 cm x 4 cm chunks against the grain

Plain flour for dusting

50 ml sesame oil

1small onions, peeled and roughly chopped

1 medium mild chili

100g root ginger, peeled and roughly chopped

2 star anise

4 cloves garlic

1 tsp five-spice powder

50 ml sweet soy sauce

1/2 tsp fennel seeds

750ml beef stock

750ml veal stock

15g corn flour

Salt and pepper

For The Garnish

Spring onions, trimmed and sliced on the angle

Coriander, washed

Chinese greens

 

Method

Lightly flour the pieces of beef flank, coating each piece of beef on all sides with flour. Heat some sesame oil in a thick-bottomed saucepan or casserole dish and quickly colour the pieces of beef on all sides.

Add the onions, chili, ginger, star anise, garlic, five-spice, soya sauce and fennel seeds. If possible, wrap the ginger, star anise, and fennel seeds in some Muslin cloth, which makes removing these ingredients easily before serving the dish.

Add the beef stock and veal stock and bring it to the boil. Cover and reduce the heat to a simmer, and simmer gently for 2½–3 hours until the meat is very tender.  If the liquid is evaporating too quickly, add some more water.

Remove the pieces of beef from the pan, as well as the ingredients wrapped in the cloth. Mix the corn flour with a little water, stir it into the stock and simmer for 15 minutes – the consistency should be gravy-like. Check the seasoning then return the beef pieces back into the sauce and serve.

You can serve this with cumin basmati rice, or if have whole cinnamon sticks, boil the rice with one stick and once the rice is cooked, remove the cinnamon stick. The cinnamon stick adds a natural and not too over powering sweetness to the rice, which can add flavor to the beef hot pot

Bon Appétit  

Parsnip and Truffle soup Recipe

Parsnip and Truffle soup Recipe

For me parsnips are really under rated as a vegetable. If they are cooked just right they retain their natural sweetness, and once blended they add texture to either soups or purees.

Ingredients

250g shallots roughly chopped
1 kg parsnips, peeled and roughly chopped
50 g butter
2.5 g thyme
3.75 liters vegetable stock
Salt and freshly ground white pepper
Truffle oil to drizzle when serving
Chopped parsley for garnishing

 

Optional Extra

Once you have peeled and chopped the parsnips, and they are in the roasting pan, generously drizzle them honey. It adds favour and also compliments the truffle oil which will be drizzled on the soup as you serve it

Method

Melt the butter in a large thick bottomed pan and gently cook the shallots.

Roast the parsnips with butter and oil in the oven until soft. When the parsnips are soft but not over cooked, add them to the pan of cooked shallots and thyme. Add the vegetable stock, bring to the boil, and then reduce the heat to a simmer, season with salt and pepper and simmer until the parsnips are cooked all the way through, and you are happy that the flavors have infused. Blend the soup until you have a smooth consistency. If you feel the soup is a little thick, you can add a little more vegetable stock until it reaches the consistency you like.

As you serve the soup, drizzle good quality truffle oil over the top of the soup. It adds not only heaps of flavor but also a visual garnish to the dish. Place some chopped parsley in the centre of the bowl, this lifts the dish adding color

Bon Appétit

Interesting facts about parsley

As a vegetable it is rich in calcium, magnesium, and potassium. It is also rich in folic acid, vitamin C, B1, B2, B3, B5, B6 as well as vitamin E

 

 

Beetroot, Pear, Feta and Chicken Salad Recipe

Beetroot, Pear, Feta and Chicken Salad Recipe

Wear an apron when chopping beetroot, and wash your board and hands afterwards or you’ll get red fingerprints everywhere.

Ingredients

4 good-sized beetroots, cooked

3 ripe pears, peeled, cored and cut into eighths
1 x lemon oil dressing see below recipe
 sea salt and freshly ground black pepper
 200g/7oz feta cheese
 a small bunch of fresh mint, smallest leaves picked
optional: a large handful of sunflower seeds

2 chicken breasts cut into strips

Juice of 1 lemon

3 sprigs of fresh thyme

Lemon Oil

¼ cup olive oil

½ cup fresh lemon juice

2 cloves of garlic, mashed and finely chopped

1 tsp salt

Mix all the ingredients together until the oil and lemon juice has infused

 

Method:

Cut the chicken breasts into strips, and place them into a bowl. Squeeze the lemon juice over the chicken, season with salt and pepper. Remove the leaves of thyme from the stalk/sprigs and add them to the chicken.  Mix the chicken with the lemon juice and the thyme. Set this aside so that the flavors can infuse while you continue with preparing the other ingredients

 Cut the beetroot into quarters, and the peeled pears into eighths. Dress with a little of the lemon oil dressing, just enough dressing to coat all the beetroot and pear.

Place the mint leaves into the serving bowl, and then add the dressed beetroot and pear. Using your fingers, gently break up the feta into pieces, and add the feta to the serving dish with the mint, pear and beetroot. Place the salad into the fridge while you fry the chicken

 
Put a pan onto the stove, and drizzle the pan with olive oil. Bring it to a medium to high heat. Add the chicken strips to the pan, and fry at a medium to high heat. Do not add the liquid from the bowl into to the pan; this would cause the chicken to boil instead of fry. Mix the chicken around the pan so that each piece gets a light brown color and then turn down the heat and cook until the chicken is cooked through.

 Add the chicken to the already prepared salad, and serve while the chicken is still warm. Drizzle with the lemon oil and enjoy. Bon Appétit

 Interesting facts:

Beetroot is rich in calcium, magnesium, it is also rich in folic acid and vitamin C, as well as small amounts of B1, B2, B3 and B5

Balsamic Chicken Breasts avec légumes Recipe

Balsamic Chicken Breasts avec légumes Recipe

Balsamic vinegar isn't just something you put over salads as a dressing, it's such a diverse ingredient, and paired with the right ingredients it has the potential to turn something that could be plain, into something super tasty

Ingredients

3/4 cup balsamic vinegar

1/2 cup water

1 teaspoon dried minced onion

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon dried minced garlic

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon paprika

1/4 teaspoon crushed dried rosemary

1/4 teaspoon dried parsley flakes

1/4 teaspoon chili powder

1/8 teaspoon dried oregano

4 (6 ounce) skinless, boneless chicken breast halves

Method

Whisk together the balsamic vinegar, water, onion, red pepper flakes, garlic, salt, pepper, paprika, rosemary, parsley, chili powder, and oregano in a bowl, and pour into a re-sealable plastic bag. Add the chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 30 minutes to overnight.

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminium foil, or lightly grease a broiler pan. Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade, and place the chicken breasts onto the baking she

Bake in the preheated oven until the chicken breasts are golden brown, and no longer pink in the centre, about 40 minutes

Vegetables

Vegetables I would serve with this would be things like
 

-smoked paprika roasted potatoes, roast butternut squash and steamed broccoli florets

-roasted red onion quarters, steamed baby leeks, glazed baby carrots with sautéed cumin potatoes