12 Days of Christmas: British Christmas Dinner


Christmas Dinners tend to be the highlight of a lot of people’s years in the United Kingdom. Every Christmas dinner features a roast meat centrepiece which is usually poultry, but nowadays, other meats are included such as beef and pork. Served alongside the roast are roast potatoes, carrots, parsnips, brussels sprouts, stuffing, pigs in a blanket, Yorkshire pudding and gravy.

As we have already shared out roast seitan and gravy with you, for day 4, we are going to share our fluffy roast potato, carrot and onion-herb stuffing recipes with you. They are delicious and pair well together through a linking of infused oil flavours.

As a warning to our American readers, British stuffing is very different from American stuffing. With that said, if you try our stuffing recipe, do so without the stuffing you are more familiar with in mind.

Bon Appétit!


 

Ingredients (serves 2)

Roast Seitan (see recipe here)

Gravy (see recipe here)

Infused Oil

5tbsp Extra Virgin Olive Oil

2 Garlic Cloves, finely chopped

1/2 Purple Onion, finely chopped

Roast Potatoes

6-8 Medium-Sized Potatoes, peeled and quartered (King Edward, Maris Piper or Russet)

1tsp Baking Soda

Salt (to taste)

Dried Rosemary (to taste)

Black Pepper (to taste)

2tbsp Infused Oil

Carrots

6 Carrots, peeled

1tbsp Infused Oil

Salt (to taste)

Black Pepper (to taste)

Onion-Herb Stuffing

125g Purple Onion, finely chopped (roughly 1 medium-sized onion)

1tbsp Extra Virgin Olive Oil

100g Breadcrumbs

100g Rolled Oats (substitute with more breadcrumbs)

1tsp Dried Oregano

1/2tsp Dried Thyme

Salt (to taste)

Black Pepper (to taste)

2tbsp Flaxmeal (also known as ground or milled flaxseeds/linseeds)

5tbsp Warm Water

Oat Milk

Method (preheat oven to 190°C)

  • Add a teaspoon of baking powder to a pot of boiling water and cook the potatoes in this mixture until a fork can easily be pierced through them. This takes about 15mins. (The baking soda breaks down the pectin in the potatoes and brings the starch to the surface for a perfectly roasted potato with a fluffy interior)
  • While the potatoes are cooking, in a saucepan, combine the infused oil ingredients and heat them on low heat (at a simmer) for approximately 5mins ensuring that the garlic and onions do not brown. Turn off the heat after 5mins and set the saucepan aside.
  • Once the potatoes are done, take them out of the water and let them air dry in a mixing bowl for a few minutes.
  • Drizzle the allocated quantity of infused oil on the potatoes followed by the salt, pepper and rosemary (to taste).
  • Toss the potatoes in the bowl to fully coat them. Do not be afraid of being rough with your tosses as a rougher/less uniform exterior will result in crispier roast potatoes.
  • Place the potatoes in the oven dish you placed your seitan in. Surround the seitan with the potatoes as opposed to staking them at one side of the dish.
  • Cut the carrots in half lengthwise.
  • Cut each part in half lengthwise again so each carrot forms 4 sticks. The carrots will shrink as they cook. If you prefer a thicker carrot, skip this step.
  • Place the carrots in the same bowl you tossed the potatoes in.
  • Drizzle on the allocated amount of infused oil followed by the salt and black pepper (to taste).
  • Transfer the carrots to the same oven dish as the potatoes and seitan also spreading them out evenly across the dish.
  • Roast the seitan, potatoes and carrots for 45mins or until the potatoes are golden brown. (N.B. Remember to follow the glazing instructions for the seitan)
  • 25mins before the seitan and vegetables are done roasting, combine the flaxmeal and water in a small bowl and set aside to thicken (for approximately 15mins). It should have a gloopy consistency almost similar to egg whites when done.
  • In a pan, sauté the onions in the oil until translucent (approximately 5mins).
  • Combine all the stuffing ingredients together, form 12 balls out of them and place them on a baking tray lined with parchment paper. If your mixture is too dry to mould, add a few splashes of oat milk to it. The amount of liquid needed to bind the mixture varies with the microclimate within the kitchen.
  • Once the roast root vegetables and seitan are done, take them out of the oven, put them in an off microwave to keep them warm and place the tray of stuffing in the oven, at the same temperature, for 25-30mins.

Serve.

Serving Suggestion: Dish some potatoes, carrots and stuffing onto a plate with a few slices of the roast seitan. Some panfried Brussel sprouts and also be served with them. Drizzle some gravy over everything.

 


 

If you try the recipe, upload a picture of it to Instagram with the hashtag #lickyourplaterecipe or tag @lickyourplates_ and @sammysingally.food so we can have a look at it and like it.

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