• 100 Days til Santa
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    • Inspiring Seasonal Side Dish Selections

    Oct 28, 2020
    When planning your Christmas menu, it's not just about the main meat or seafood dish that you are going to serve. While the main dish is certainly important, offering a selection of delicious seasonal side dishes too can really go a long way to creating a great overall Christmas meal experience. If you're looking to serve up something a little different this Christmas, instead of the usual garden salad or roast veggies, give some of these recipes a try. They taste amazing and look impressive on the table too - it's a win-win!

    Nourishing Barley, Pumpkin and Pickled Cabbage Salad

    Not everyone is a huge meat eater and perhaps some of your guests might want to counteract their festive season indulgences with some healthier choices. Packed with plenty of goodness, this Nourishing Barley, Pumpkin and Pickled Cabbage Salad is perfect as a seasonal side dish on your Christmas table or even as a main for some. As an added bonus, not only is it healthy and nourishing but it tastes just as good as it looks! Prep: 0:25 Mins Cook: 0:40 Mins Serves: 4 INGREDIENTS:
    • 150g red cabbage, finely shredded
    • 1/2 cup apple cider vinegar
    • 750g Kent pumpkin, unpeeled, cut into 4 wedges
    • 1/4 cup extra virgin olive oil
    • 1 cup pearl barley, rinsed
    • 1 green onion, finely chopped
    • 1/3 cup fresh flat-leaf parsley leaves, roughly chopped
    • 2 avocados, quartered
    • 150g mixed salad leaves
    • 175g red seedless grapes, halved crossways
    • 3 red radishes, thinly sliced
    • 2 tablespoons pepita and sunflower seed mix, toasted
    • Shichimi togarashi seasoning, to serve
    METHOD Step 1 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Place cabbage in a shallow glass or ceramic bowl. Add vinegar. Season with salt and pepper. Set aside until required, tossing every 15 minutes. Step 2 Meanwhile, place pumpkin wedges on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Roast, turning halfway, for 40 minutes or until golden and tender. Meanwhile, cook barley in a saucepan of boiling water, following packet directions, until tender. Drain well. Step 3 Transfer barley to a large bowl. Add onion and parsley. Season with salt and pepper. Toss to combine. Drain cabbage, reserving pickling liquid. Arrange pumpkin, barley mixture, avocado, salad leaves, cabbage, grapes and radish on a platter. Whisk remaining oil with 2 tablespoons pickling liquid. Drizzle over salad. Sprinkle with seed mix. Sprinkle seasoning over pumpkin and avocado. Serve immediately. Recipe Source: www.taste.com.au

    Provencal Potato Bake

    Re-invent the trusty roast potato or potato bake dish with this Provencal Potato Bake. Full of flavour from capers, olives and tasty herbs, you may just find this is the new favourite potato dish at your place. Prep: 0:05 Mins Cook: 1:10 Hr and Mins Serves: 6 INGREDIENTS:
    • 1kg chat potatoes
    • 1/2 cup (100g) salted capers, rinsed, drained
    • 1 cup (120g) pitted black olives
    • 1 tablespoon thyme leaves
    • 4 rosemary sprigs, broken into small pieces
    • 1/2 cup (125ml) extra virgin olive oil
    • 2 tablespoons white wine vinegar
    • 1 tablespoon finely chopped flat-leaf parsley
    METHOD Step 1 Preheat the oven to 220°C and line a baking tray with baking paper. Step 2 Place the potatoes in a pan and cover with cold, salted water. Bring to the boil over medium-high heat, then reduce heat to medium and simmer for 10-12 minutes until just tender. Drain well and set aside to cool slightly. Step 3 Crush the potatoes very lightly with a fork, then place in a bowl with the capers, olives, thyme and rosemary, then season. Add 1/3 cup (80ml) oil and toss well to coat the potatoes. Tip onto the baking tray. Whisk the vinegar and remaining 2 tablespoons oil together, then drizzle over the potatoes. Step 4 Bake for 45 minutes or until golden and crisp. Scatter with parsley and serve. Recipe Source: www.taste.com.au

    Rainbow Power Salad

    There's no doubt that we could all use a good dose of power and energy at one of the busiest, craziest and funniest times of the year. Give yourself and your guests a much-needed boost on Christmas Day with a Rainbow Power Salad. It sounds (and looks) like the food of fairytales and super heroes, and that's good enough for us! Prep: 0:20 Mins Cook: 0:15 Mins Serves: 4 INGREDIENTS:
    • 400g can chickpeas, rinsed, drained
    • 70g (1/3 cup) tri-colour quinoa, rinsed, drained
    • 60g (1/3 cup) cracked freekeh
    • 350g broccoli, trimmed, cut into florets
    • 145g (1 cup) frozen shelled edamame
    • 200g tomato medley mix, halved
    • 4 radishes, thinly sliced
    • 1/2 cup fresh mint leaves, plus extra, to serve
    • 2 tablespoons pepitas
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon pure maple syrup
    • 70g (1/2 cup) blueberries
    METHOD: Step 1 Preheat oven to 200C/180C fan forced. Grease a baking tray and line with baking paper. Spread chickpeas over prepared tray. Spray lightly with oil. Bake for 15 minutes or until golden and crisp. Step 2 Meanwhile, cook the quinoa and freekeh in a large saucepan of boiling water for 12 minutes or until just tender. Drain. Refresh under cold running water. Drain well. Step 3 Place broccoli and edamame in a steamer over a saucepan of simmering water. Cover and steam for 2-3 minutes or until just tender. Drain. Refresh under cold running water. Drain well. Step 4 Combine the cooked grains, broccoli, edamame, tomato, radish, mint and pepitas in a large bowl. Season. Whisk together the vinegar, oil and maple syrup in a small bowl. Add the dressing to the salad and gently toss to combine. Top with roasted chickpeas, blueberries and extra mint leaves just before serving. Recipe Source: www.taste.com.au  
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