Off Duty Chef Bringing it Home for Christmas on Monday, 23 December, 6.30pm on RTÉ One.
Ingredients
Studded swede glazed in soy, honey and orange
Serves 2
- 1 large swede
- 20 cloves
- 100ml orange juice
- 100ml vegetable stock
- 20ml soy sauce
- 50ml honey
- Zest of 1 orange
- ½ whole nutmeg
- Black pepper
Braised Red Cabbage
Serves 6
- 3 head of red cabbage, quartered with the core removed
- 2 red onions, peeled and finely sliced
- 4 green apples, peeled, cored and grated
- 3 tbsp vegetable oil
- 2 star anise
- 1 stick of cinnamon
- 1 tbsp mixed spice
- 1 tbsp salt
- 2 tbsp premade cranberry sauce
- 120g soft brown sugar
- 150ml red wine vinegar
- 100ml apple juice
- Zest and juice of half an orange
Vichy carrots
Serves 6
- 12 large carrots, peeled and halved
- 1.2 litres chicken stock (vegetable for vegetarians)
- 100g butter
- 1 tbsp honey
- ½ tsp cornflour, mixed in 2 tbsp cod water
- Handful chives, sliced
- 2 tbsp coriander seeds
- 1 tbsp vegetable oil
- Zest of an orange
Method
Studded swede glazed in soy, honey and orange
- Preheat the oven to 180c.
- Begin by peeling the swede carefully, making sure to remove all the hardened greener exterior and keeping a nice round shape.
- Place the peeled swede in an oven proof pan and stud all over with the cloves. Place the orange juice, stock, soy sauce and honey in the base of the pan and tightly cover with a layer of tinfoil.
- Place in the oven and cook for 40 to 45 minutes until the swede is soft to pierce with a knife. Remove the tinfoil and the cloves at this point and place the pan and liquid on a high heat.
- Allow the juice to reduce and glaze the swede, it should go sticky and shiny all over. Remove from the heat and finish with orange zest, grated nutmeg and black pepper. Carve this at the table.
Braised Red Cabbage
- Start by preheating your oven to 180c.
- Next, thinly slice the red cabbage using a sharp knife or a mandolin, it should be almost wafer thin and even so it cooks at the same time.
- Place a large oven proof casserole dish on a medium heat and add the oil, then go in with the spices: star anise, cinnamon and mixed spice. Cook these off for a minute to release the aromas before increasing the heat and adding the cranberry sauce, sugar, red wine vinegar and apple juice.
- Allow the sugar to dissolve before adding the sliced cabbage, onion, grated apple and salt. Place a lid on the pot and transfer to the oven. Cook for 1 hour until the cabbage is soft and the liquid has evaporated. Finish by removing the star anise and the cinnamon stick. Season with the orange zest and juice and serve warm.
Vichy carrots
- Place a wide non-stick pan on a medium heat and add the vegetable oil and coriander seeds, allow them to start frying before adding the peeled carrots.
- When the carrots begin to slowly caramelise, add the stock, butter, honey and cornflour and increase the heat to high. Allow the carrots to cook in the reducing liquid. As it reduces it will form a sauce like consistency that coats the carrots in a glaze, if the carrots are still undercooked, add about 200ml water and continue cooking.
- Finish the carrots with some sea salt, the sliced chives and a touch of orange zest before serving warm
