This recipe is from Richard Corrigan's Monthly Chef's Masterclass! Book into the next one here.
Alternative Christmas Sides
PAK CHOI
Ingredients:
4 x pak choi
1 x chilli, brunoise
50g ginger, brunoise
Salt
Method:
Wash pak choi and cut in half.
Sprinkle chilli and ginger evenly, season with salt.
Steam until just cooked
DELICA PUMPKIN
Ingredients:
1 x Delica pumpkin
Method:
Peel, halve, and deseed the pumpkin. Cut into wedges. Brown in a pan, then finish cooking in the oven.
CARAMELISED PINEAPPLE
Ingredients:
1 x Delmonte pineapple
30g muscovado sugar
Method:
Dice pineapple into 1.5cm cubes.
Lightly caramelise with muscovado sugar in a hot pan. Reserve for plating.
CRANBERRY SAUCE WITH HORSERADISH
Ingredients:
2 litres fresh orange juice
500g brown sugar
8kg fresh cranberries
1 x cinnamon stick
5 x cloves
2 x bay leaves
20g fresh microplaned horseradish
Method:
Place all ingredients except horseradish in a pan and simmer until
cranberries are just cooked.
Remove cranberries and cool in a blast chiller.
Once cold, add freshly grated horseradish.
Follow along with Chef Corrigan
For the main event, find Richard's Christmas Turkey with Stuffed Leg below,