3 Christmas Sides That I’ll Be Making At My Family Lunch This Year
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- Опубліковано 28 тра 2024
- For our second episode of the Christmas series, we're making honey-glazed carrots with a buttermilk dressing, beef tallow roast potatoes and french style braised peas with bacon and mint. I often find that sides can be the hero dish, and I think a few family members will be fighting over these this Christmas.
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Recipes
Beef fat roast potatoes with rosemary salt
00:41
- 150-200g of raw potatoes per person (I used Royal Blue, Dutch Cream, Desiree, Coliban and Sebago potatoes all work well)
- 500ml beef tallow (this amount will easily be enough for 6-8 portions)
- 2 sprigs rosemary
- 50g sea salt
- 10 peppercorns
Method
1. Once you have your potatoes peeled and cut into the right size, place them into cold water, season them well and bring to a boil.
2. Once boiling, cook them until they are fork-tender (12-15 minutes).
3. On an oven tray, add the beef fat and put it into a 220°c oven. Keep an eye on it and if the fat starts to smoke before you are ready to add the potatoes, turn the oven off and back on just before you use it.
4. Drain your potatoes well and rough the edges up by tossing them in the pot or colander.
5. Carefully add the cooked potatoes to the hot beef fat and turn the oven down to 180°c.
6. Cook this for 40 minutes or until golden brown and turn the potatoes every 10-15 minutes.
7. Once the potatoes are golden and crispy, remove them from the oven and dry on a paper towel.
8. Season with rosemary salt (recipe in last week's video) and enjoy!
Honey-glazed carrots with buttermilk dressing and pomegranate
03:38
- Dutch carrots, topped, tailed and cleaned with a new green sponge.
- 2 tbsp honey
- 2 tbsp olive oil
- 100g buttermilk
- 100g sour cream
- Salt to taste
- 1 pomegranate
- Chives cut fine
Method
1. Roast your carrots drizzled in the oil and honey in a 200°c oven for 25-30 minutes.
2. While the carrots are roasting, mix the buttermilk and sour cream and season with salt.
3. To plate it, add the dressing to the bottom of the plate followed by the cooked carrots.
4. Garnish with the pomegranate and chives. Enjoy!
Petits pois à la française
06:36
- 500g peas
- 250g smoked bacon, diced
- 2 spring onions
- 300ml chicken stock
- 3 tbsp butter
- 1 head of baby gem lettuce, sliced thin
- 1 tbsp olive oil
- Salt to taste
- Small bunch mint
Method
1. In a large hot pan, add the oil and the diced bacon.
2. Once the bacon is crispy, add the sliced spring onions.
3. Next, add 1/2 the butter and then the raw peas.
4. Now add the chicken stock to the pan and season with salt.
5. Cook this for 5-6 minutes.
6. Once the chicken stock is almost reduced, add the remaining butter and stir well.
7. Stir through the sliced baby gem and spring onions greens and finally the mint.
8. Serve and enjoy! - Навчання та стиль
Back in the old days, McDonalds used beef tallow for their French fries. People don’t know how amazing they were. Oh and This has become my new favorite cooking channel!!
Beef tallow and potatoes are the best combo 👌
That is really interesting. I wonder when they stopped?
@@OmANnIe When the fries stopped tasting amazing.
@@sandramays795 lol, I think they're pretty good although it's possible I don't know what I was missed.
@@OmANnIe I still like them too but the originals were sooooo good. Both the taste and texture were better. Definitely not the same. Those of us who do know what we’re missing will never get over it 😂 It’s like the difference between their fried pies back in the day and the current baked ones.
Andy's three wise men of Christmas sides... love it. Christmas dinner without roasties is no dinner at all! 🤗
😆 best comment!
Indian Butter Chicken, Garlic Nann bread, Vegetable Samosa Raita and or Chutney For Samira🤌 thanks again💨
Cooked the carrots and the peas for Christmas dinner. Absolute stars of the show on the entire dinner table. Everyone loved the sides better than the protein. :D Thanks, Andy!
what a great video, awesome ideas! and one thing i really like about your videos is that you dont use a million ingredients ,and you use very common ingredients that most/if not all people can purchase from their local supermarket! love your videos chef
Thank you!
Absolutely must try those potatoes and carrots! They look delicious 😋 thank you so much for sharing Andy 🤗
They were good 👌
I absolutely love all the little steps, like washing carrots. It's good for my Brain.
I'll keep them coming!
Hi everyone!!! So i am French and you translate it well. Have to know that if you like sometimes we put some cream in the "petit pois à la française". You put it after the stock have reduce and you let it so it will become thick and creamy. But it's not the official one. The way was as the chef show us but still try it it's huge .
Tried the potatoes and the pea salad for Xmas, everything was amazing. The potatoes were a absolute hit. I actually pressed them flat half way through the cook and it worked a treat.
did you use the mint leaves?
Hi Andy you were right, peeled them cooked them baked them eat them......result.....bloody awesome, thank you
Everything you make looks so good!
Hey Andy, have you ever tried J. Kenji Alt's roast potato recipe where he boils the potatoes with a small amount of baking soda in order to increase the pH. The alkaline water denatures the pectin in the potatoes to create greater surface area a.k.a. more crispiness. Love the vids, and ur fams an inspiration
Thats very interesting. I'll try this. Ta!
I haven't tried this one, sounds good.
wow! looks yum
This is mesmerising. Thanks Andy
Absolutely awesome chef! 🙏🙏😊
All 3 dishes look amazing but I'm fixating on the beauty, space, and modern flair of Andy's kitchen. It's a dream! With a kitchen like that I could make all kinds of delicious food. Thanks for the great content, Andy!
Might not be able to use the wagoo fat but definitely attempting to make all three thiss weekend to see how they turn out before Christmas thanks again for the inspiration
Just use regular beef tallow and not wagyu.
They will be just as delicious with regular beef tallow!
delicious dishes..❤, thank you
All of them. Thank you!
Those potatoes look amazing, great content as usual
Thank you!
Your ole’mate flanno will be make all three this Christmas! Cheers Andy!
Awesome, enjoy!
We’ll definitely add these to our menu this year. Irresistible
Made the potatoes and carrots tonight…. Amazing… the family loved it.
Salad and some beautiful scotch fillets to boot. Thanks Andy
Fantasic series Andy. I know what I cook for Christmas this year.
Thank you chef
Andy's vibe is really amazing - thanks for being so cool and nice 🧑🏻🍳
He’s smooth, honest and good on camera. And I mean that in the most non-provocative way possible.
Thank you!!!
So few cooking videos showcasing the sides!!
I appreciate that these are all uncommon style dishes, the carrots and peas, I’ve never even seen or heard of before!!
Lovely work Andy!!
Please, would love to see more sides! Hint hint..
Happy holidays!!
I have some sweet and salad recipes coming out soon for Christmas. Will definitely do more sides in the new year! Happy holidays!
hey chef! i made the pea and carrot dishes for the extended family this christmas lunch and everyone loved them both, the peas especially were a massive hit. thanks so much for the recipes! hope you're having lovely holidays :)
Definitely going to do All 3
I am huge fan of all of your videos!! I'm a recently graduated chef from Australia and I love your teaching style - it's great! Also all the fun YT shorts with "babe" and for your "customers!
Keep the content coming! Thanks for sharing your experience & talents! 😁
Another ripper video Andy, I'm hooked on your recipes - You need to write a book! I love that being in Australia I can find the ingredients that you use. I'd also love to see you do a breakdown of all the kitchen gear you use/where you get them - pots, knives and anything else you use that makes your life easier in the kitchen. Thanks!
Those carrots look scrumptious.
They were good 👌
its like THIS IS SPARTA, THIS IS COOKING (WITH ANDY). just my fav Channel. U nailed it every time.
Thanks!
Thanks Andy
Worked well for Xmas and your cookbook is great
Andy - so happy to have a Christmas - keep up the brilliant work mate! The 'tash is coming along nicely... woop woop
Great sides!!
Love your channel, bro!
I'm excited for your recipe website. 🥰
Wow! Love these. I was going to do salads this year, but now I'm thinking I'll do these to go with a whole standing beef rid eye & turkey smoked in the offset. But I'll decide after seeing you salad sides
Thanks for sharing Andy
Thanks for watching!
Love the kitchen . lovely decor.
Thank you!
Really enjoying these new videos of yours!!!
Thank you!
I actually made all 3 of the sides AND your pear tarte tartin for dinner with friends. The flavours are just right, and I know they could have turned out better if I could manage the cooking time and space in the oven, along with the turkey.
Thanks for sharing! I’ll sure will make these again
Thank you.. been following your blog.. you make cooking enjoyable and yummy
Thank you!
Love the moustache!
Thanks chef!! Much love from the US!
Thanks for watching!
Thanks Andy for always making great videos. My kids love to watch them also!! Thumbs up from Denmark
Love to watch your cooking and feels inspiring. Those three sides seem to lend themselves to serving together. One day, I hope to try them all like that.
Thank you. They are great sides by themselves or together!
I’d someone out there hasn’t tried petits pois, and they are still apprehensive, this is your sigh to try it. It’s godly. No one thinks it makes sense to have braised lettuce til they try it.
You are amazing. Love watching your videos ❤️
Thank you!
Thanks for giving us such amazing content. May God bless you always.
Thanks for watching!
And I was not sure about one ingredient...the description is just perfect!
Very good French!! Very Delicious-looking Dishes too!
Thank you!
Absolutely amazing recipe's love all the recipes especially the peas delicious I'm going to make all the recipes for the holidays Thank you for sharing Andy have a blessed day stay safe and healthy. 🙏❤🙏❤
Thank you for watching. Enjoy!
I will be using all 3 recipes as they all look amazing ❤
"More butter. Why? Well.. because France" 😂
I'm definitely trying the potatoes and carrots!
Best new cooking channel of the year. Easy!
Love this guy he's the uncle you always wanted 💙
I like your french food, and more...
Thanks you for more advice...
Anytime 👌
Definitely trying those potatoes!! 🤤
The best chef on UA-cam right now, hands down!
I appreciate that!
I made the potatoes and carrot for Christmas dinner and it slapped. Cheers for the recipe!
Cool Video & good Food. Thanks Chef!
Thank you!
Definitely the potatoes love a good roasted potato and yours looked yum 😊
@Andy Cooks Carrots, bacon cream and nutmeg. The bomb.
Request for another episode: rissole and mash. Make it plain and honest or gucci it up and do fancy stuff. If rissoles are a no go, how about a sausage meat loaf?
Love a good rissole!
Will definitely be trying the peas.
Wonderfull! Thank you so much (:
Thanks for watching!
awsome
Good idea, thanks. The last recipe is similari to an italian recipe called " vignarola" made fron artichokes and broad beans and other vegetables.
Love it Andy, always full of inspiration. Thank you. One question, what brand of saucepan are you using in this video?
Good man!…Finally something light for the Australian X’mas!
The roast potatoes look absolutely incredible Chef!
Thank you brother!
Andy you are my husband and I’s most favorite cook! He made beef stroganoff from scratch following your video last week! Your are also helping me remember the joy of cooking! I’m even getting used to your mustache!😂😂 thank you so much!
Them roasties look absolutely banging mate.
As chef from south asia i have learn a lot from you, thank you for your efforts
These look great
Thank you!
I will do these thank you
Thanks for watching!
Looking to cook my first ever NZ Xmas lunch in Berlin this year and this is just the ticket! Those spuds look bloody deadly....Chur!
They are a crowd pleaser 👌
"We're going to emulsify in butter because, well, because France." 😂😂
Gonna try and replace my usual goose fat for tallow this year if I can get my hands on some. Definitely going to do the peas too this year, though peas shouldn't normally be allowed as part of a roast! Cheers Andy. Great videos as usual!
yummy
"Add some more butter because ... well ... French!" 😆😆😆
I made the Petit Pois a la Francais and the Roast Carrots. 😘🧑🍳
Beautiful!!!
Man the sound of the potatos in the metal bowl when you were tossing with rosemary salt really emphasized how perfectly cooked they were.
That pea dish looks amazing
It's pretty good!
You should make a video on how you manage to keep oven and its trays so clean.
I'm making all three!!!!!
Bonjour ! Petits pois à la Française 😊 ! Merci pour ce clin d'œil à la cuisine à la française ! Et grande découverte des pommes de terres rissolées au four 👍
Merci pour vos vidéos toujours très intéressantes
I love when you speak french( petits pois...)
Thank you 😆
Just googled Wagyu Tallow...as delicious as it may be, but at the price it has, it would be the only dish I´d serve! ^^ But I´ll try it with regular Beef tallow!
Goose or duck fat is also a pretty good way to make some really good roasties
Regular beef tallow will still be great!
That's hot. *casual monotone* 😂
Love the way you leave the journey in video. Unopened honey, little crunchy bits, little buddy caterpillar, getting burned haha.
Feels like family cooking while still being fine dining 😊
If your still taking orders i wouldn't mind seeing Cacciatore either rabbit or chicken. Don't see it all the often, but it's one of my favorites!
Love the video formate mate, usually a good side recipe is in a video about a big meal so you have to search through to find the section you want, or it's just a single side. Doing us a solid 👍
My Mum has a thing about cooking her potatoes. So while she's doing that I'll do the carrots and the peas as you have here Andy. Yum and thanks again
Ooh nothing quite like a good roastie
The crisper the outside and fluffier the insides the better
Absolutely 👌
Nice stach!!!!😀
Thanks!
Wonderful idea to use beef tallow for the roasties! I would love to know what metal the sheet tray should be… I have one that came with my oven that is deep enough to do this but I am sure it’s an enamel coating of some thing aluminum.
That’s a proper chopping board mate 😃
haha becauseeeee france :D love your videos. and that you explain why you do what you do super simple 👍
Thank you!
Those peas look amazing! Any suggestions on a vegetarian version sans the bacon?