Lifestyle / The Cookbook

A Christmas Guide to Accompaniments

From sexy Scandi slaws to moreish caramel potatoes, Danish chef TRINE HAHNEMANN shares her irresistable dishes to go with the main event…


Brussels sprout and blood orange salad



Serves 4

Ingredients

For the salad:
300g Brussels sprouts
2 tbsp olive oil
300g curly kale, coarse ribs removed
1 green chilli, finely sliced
3 blood oranges
75g hazelnuts

For the dressing:
1 tbsp finely grated organic orange zest
4 tbsp orange juice
1 tsp honey
3 tbsp grapeseed oil, or other flavourless vegetable oil
Sea salt flakes and freshly ground black pepper


Method

1. For the salad, quarter the Brussels sprouts. Heat the oil in a frying pan over a medium heat and fry the sprouts for about five minutes, until they start to brown at the edges. Remove from pan and leave to cool. Wipe out the pan.

2. Chop the kale leaves coarsely and place them in a large salad bowl with the fried sprouts and the chilli.

3. To prepare the oranges, cut a slice from the top and bottom, until you can see the segments. Now place each on a worktop and slice the skin and white pith off, working from top to bottom following the curve of the fruit and rotating the orange to remove it all. Slice the oranges into wheels and put them in the salad bowl with the greens.

4. Set the frying pan back over a medium heat and tip in the hazelnuts. Roast them, stirring for a few minutes until they turn a shade darker and smell toasted. Tip the hazelnuts out onto a plate to cool, then chop them coarsely and sprinkle over the salad.

5. Whisk the orange zest, juice and honey together for the dressing, then whisk in the oil and season generously to taste with sea salt and ground black pepper. Fold the dressing into the salad and serve.


Celeriac schnitzel with Hasselback potatoes



Serves 4

Ingredients

For the Hasselback potatoes:
100ml olive oil
2 tbsp capers
16 potatoes
100g salted butter
1 tbsp thyme leaves
Sea salt flakes and freshly ground black pepper
1 shallot, finely chopped
2 tbsp lemon juice

For the celeriac steaks:
1 celeriac
4 tbsp plain flour
2 eggs, lightly beaten
200g breadcrumbs
150g salted butter
2 tbsp chopped chives
2 tbsp grated horseradish

To serve:
4 leeks
2-3 chervil or dill sprigs


Method

1. Heat the olive oil in a small frying pan, drain the capers from their brine, then fry them until they open up like small roses. Remove them from the oil with a slotted spoon. Leave to cool on kitchen roll.

2. Now make the Hasselback potatoes. Preheat the oven to 200 C. Cut each potato into slices at 3mm intervals, but not the whole way through, so the slices are attached at the base of the potato. Repeat with all the potatoes.

3. Melt the butter in a saucepan and, once it is sizzling, add the thyme, salt and pepper. Place the potatoes in a roasting tin, cut sides up, and pour over the flavoured butter gently. Roast for 1 hour, until golden and tender, basting them now and then with the butter.

4. For the celeriac steaks, scrub the celeriac, then cut off all the peel that you can’t get clean. Cut it horizontally into 2cm thick, big round slices, then cut each slice into four.

5. Line up three plates, the first filled with seasoned plain flour, the second with the eggs and the third with seasoned breadcrumbs. Take a celeriac slice and turn it in the flour to cover, then turn it in the egg, then in the breadcrumbs. Repeat to coat all the slices. Melt the butter in a large frying pan and fry the coated celeriac slices for about five minutes on each side.

6. At the same time, wash the leeks well, then steam them whole. When the leeks are tender but still have a little bite, cut them into long strips, put in a bowl and sprinkle with pepper and chervil or dill.

7. Serve the celeriac steaks sprinkled with the chives and horseradish, and the Hasselback potatoes with the capers, shallot and lemon juice, with the leeks on the side.


Roast celeriac on celeriac purée



Serves 6

Ingredients

1½ celeriacs
Extra virgin olive oil
5 thyme sprigs, plus more to serve
Sea salt flakes and freshly ground black pepper
100g salted butter
½ tsp freshly grated nutmeg
Red sorrel leaves, to serve (optional)


Method

1. Preheat the oven to 160 C. Scrub the whole celeriac, then cut off all the peel that you can’t get clean. Place it on a baking tray lined with baking parchment, cover in extra virgin olive oil and rub in salt. Bake in the oven for two hours until the roast celeriac is tender to the point of a knife right to the centre. Cut it into chunks.

2. Meanwhile, peel the half celeriac and cut it into cubes, then put it into a saucepan with the thyme, 100ml water, salt and pepper. Set it over a high heat and bring to the boil, then reduce the heat and let it simmer for ten minutes. Remove the thyme and add the butter. Blend to a smooth paste with a hand blender, adding the nutmeg and seasoning to taste with salt and pepper.

3. Spoon the celeriac purée onto a serving platter, then arrange the roast celeriac chunks on top. Decorate with thyme and red sorrel, if using, and sprinkle with pepper. Serve right away.


Caramel potatoes and braised red cabbage



Serves 8

Ingredients

For the potatoes:
6 tbsp chopped flatleaf parsley leaves
6 tbsp chopped dill, any coarse stalks removed
2 garlic cloves, finely chopped
Finely grated zest of 1 organic orange
Finely grated zest of 1 organic lemon
small potatoes
300g granulated sugar
175g salted butter
Pinch of sea salt flakes

For the red cabbage:
1 red cabbage
50g salted butter
1 onion, chopped
4 cloves
2 bay leaves
100g granulated sugar
1 cinnamon stick
1 tbsp sea salt flakes
4 tbsp redcurrant jelly
Sea salt flakes and freshly ground black pepper


Method

1. Quarter the cabbage, remove its core and shred the leaves.

2. Melt the butter in a large saucepan and sauté the cabbage, turning, until shiny. Add all the remaining ingredients, plus 100ml water.

3. Cover and leave to simmer for two hours. Season to taste with salt and pepper and serve.

4. Boil the potatoes in salted water until just tender, then peel them and leave to cool. Place the peeled potatoes in a colander and pour cold water over them. Leave them to drain well, ideally setting them aside overnight.

5. Melt the sugar over a medium heat in a large, heavy-based saucepan. Don’t stir it! When the sugar is melted and golden brown like caramel, add the butter and let the mixture simmer until it becomes smooth, stirring as little as possible.

6. Add the potatoes and gently turn them in the caramel. Let them simmer over a low heat for 30-40 minutes, turning regularly so the caramel coats them layer by layer. Serve hot.


Chicory, oranges and dates



Serves 6

Ingredients

6 heads of chicory
150g dates
2-3 tbsp salted butter
2 oranges, plus juice of 1 orange
6 tbsp chopped flatleaf parsley leaves
Sea salt flakes and freshly ground black pepper


Method

1. Cut each head of chicory into six long wedges. Cut the dates in half. Melt the butter in a frying pan over a medium heat and fry the chicory wedges on all sides. Remove them from the pan and place on a plate. Now fry the dates in the same pan.

2. To prepare the oranges, cut a slice from the top and bottom, until you can see the segments. Now place each on a worktop and slice the skin and white pith off, working from top to bottom, following the curve of the fruit and rotating the orange to remove it all. Cut the oranges in half and then into slices.

3. Arrange the warm fried chicory and dates on a serving platter. Add the orange slices, then pour over the orange juice and sprinkle with the parsley, salt and pepper. Serve warm.


Balsamic portobellos with gremolata



Serves 6

Ingredients

For the gremolata:
6 tbsp chopped flatleaf parsley leaves
6 tbsp chopped dill, any coarse stalks removed
2 garlic cloves, finely chopped
Finely grated zest of 1 organic orange
Finely grated zest of 1 organic lemon

For the mushrooms:
2 tbsp olive oil
6 extra large Portobello mushrooms, brushed and trimmed
4 tbsp balsamic vinegar
Sea salt and freshly ground black pepper


Method

1. Mix all the ingredients for the gremolata in a small bowl.

2. For the mushrooms, heat the oil in a frying pan set over a medium-high heat. Add the mushrooms and fry on both sides, add the balsamic vinegar and simmer for five minutes.

3. Remove the mushrooms from the pan and place in a warmed serving dish. Sprinkle over the gremolata with salt and pepper and serve.


Two coleslaws



Serves 4

Ingredients

For the beetroot and blackcurrant slaw:
500g beetroots
100g frozen blackcurrants
4 tbsp small dill sprigs, chopped

For the blackcurrant dressing:
3 tbsp redcurrant, blackcurrant or balsamic vinegar
1 tbsp runny honey
Sea salt flakes and freshly ground black pepper

For the turnip salad:
500g turnips
3 apples
2 tbsp sesame seeds
4 tbsp chopped flatleaf parsley leaves

For the turnip dressing:
3 tbsp apple cider vinegar, or elderflower vinegar
1 tsp Dijon mustard
1 tsp honey
3 tbsp hazelnut oil
Sea salt flakes


Method

1. Coarsely grate the beetroots. Defrost the blackcurrants, making sure to save the juice, then mix the currants and their juice in a bowl with the beetroots.

2. Mix all the ingredients for the dressing in a small bowl and whisk until smooth, then season well.

3. Fold the dressing into the slaw and serve, decorated with dill.

4. Coarsely grate the turnips, core the apples and grate them too and tip both into a mixing bowl. (Or use a julienne shredder, if you have one.)

5. Spoon the sesame seeds into a small frying pan, set over a medium heat and cook, stirring, until they turn a shade darker and smell toasted. Mix them with the turnips and apples, adding the parsley.

6. Mix all the ingredients for the dressing in a small bowl and whisk until smooth, then season well with salt. Fold the dressing into the slaw and serve.


TRINE HAHNEMANN is a Danish chef.


For the latest Nordic news, follow @FikaOnlineBlog on Twitter.


This article has also been published in The Times.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s