Christmas is just around the corner, and if you’re anything like us, you’re already starting to think about this year’s menu! It’s easy to choose your favourite kind of free range meat at Christmas time, but what about sides? We’ve got you covered! Here are three ideas to serve with three different kinds of meat to get your creative juices cooking this festive season:
Wild Rice, Pomegranate and Persian Feta Salad
4 - 6 people as a side
- 1 cup wild rice
- Seeds from one pomegranate
- 4-5 cubes of Persian feta
- A few handfuls of rocket
- 1 small bunch of parsley
- Olive oil
- White wine vinegar
- Salt and pepper
Cook your wild rice according to the instructions on the pack, then drain and allow to cool.
To make your vinaigrette, mix three tablespoons of extra virgin olive oil with one and a half tablespoons of white wine vinegar, then add salt and pepper to taste. Double this if you like extra dressing!
Roughly chop a small bunch of parsley. Toss together parsley, wild rice, pomegranate seeds, rocket and vinaigrette. Top with some crumbled Persian feta and you’re ready to serve!
Honey Buttered Dutch Carrots
Serves 4 - 6 people as a side depending on the size of your bunch of carrots
- 1 bunch of dutch carrots
- 2 big tablespoons of Ashgrove grass-fed butter
- 3 tablespoons of runny Australian honey
- 1 lemon
Take your carrots, wash thoroughly and trim leaves/stem. In a pot, boil your carrots until tender but not overdone. Transfer to a pan with the butter, honey and a squeeze lemon juice and cook on medium until the carrots are nicely glazed (less than five minutes). Garnish with some fresh herbs if you like and you’re ready to serve.
Green Beans with Garlic, Olive Oil and Labneh
Serves 4 - 6 as a side
- 2 - 3 big handfuls of green beans
- 2 generous tablespoons of olive oil
- 2 large cloves of garlic
- 1 small handful of sliced almonds
- 1 lemon
- Salt and pepper
- Labneh to serve
Wash and top and tail your green beans.
Pop a bamboo steamer over a pot of water and bring to the boil to gently steam your green beans. Cook them until they are ‘al dente’ unless you prefer a softer green bean. Meanwhile, finely chop the garlic (or you can use pre-crushed garlic for a slightly different texture). Combine your garlic and a generous lug of olive oil in a pan and cook until fragrant (try not to overcook the garlic - it should be soft rather than crispy so a lower temp is recommended). Add your finished green beans to the pan and toss in the olive oil/garlic mix - they don’t need long, less than a minute! Season with salt and pepper to taste. Transfer to a serving dish and top with a dollop of labneh. Top with sliced almonds and a squeeze of lemon juice.