Winter side dishes
At this time of year, I try to build up my immune system to cope with all the dreaded lurgiesI believe garlic is a natural antiviral and onions are said, among their other many health benefits, to be beneficial in fighting the common cold. So I increase the amount of onion and garlic that I consume to fluff up my resistance to colds and flu.
It may simply be that no flu-ridden people can get that close to me as a result, but I prefer to think there is a more scientific explanation.
Champ
This is an oldie but a goldie as a side dish. I have fiddled with my old champ recipe and I think that this one is even better.
- 3-4 potatoes, peeled and cubed
- A good pinch of salt (optional)
- 1 cup low-fat or long-life cream
- 2-3 spring onions, thinly sliced
- 1-2 cloves garlic, whole
- Freshly ground salt and pepper
Place the potato cubes in a large pan of water (add salt if you wish) with the garlic cloves and bring to the boil. Reduce the heat and allow to simmer until tender.
Meanwhile, in a small saucepan, simmer the cream with the sliced spring onions. Don’t allow the cream to boil - a gentle simmer is fine.
When the potatoes and garlic are tender, drain them well and return them to the pan. Mash well and then pour the cream mixture, a little at a time, into the potatoes, stirring well. Keep adding the cream mixture to the mashed potatoes until the mash is of the desired consistency. Add any spring onions remaining in the cream mixture to the mash.
Crunchy Golden Shallots
I love golden shallots, but when I have trouble finding them, I substitute very small pickling onions instead. The herb I use in the topping rather depends on what I am serving the shallots with. I have used paprika, chives, Herbes de Provence and oregano - they’re all delicious.
- 1 tbsp olive oil
- 12 golden shallots
- 1 clove garlic, sliced
- Ground black pepper
- ½ cup vegetable stock
- 3 tbsp butter
- 1 cup fresh breadcrumbs
- Generous pinch of dried herbs
Heat the oil in a flame-proof pan. Add the shallots and garlic and then cook, stirring until the shallots are golden brown. Pour the stock into the pan, cover with foil and continue to cook until tender. When tender, remove the foil from the pan and continue to cook until the stock is reduced to a sauce-like consistency.
While the stock is reducing, heat a small frypan over a medium heat. Add the breadcrumbs, herbs and butter and continue to cook until the breadcrumbs are golden. Remove the pot with the shallots from the heat and top with a generous serve of the golden breadcrumbs.
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