A bit on the side: VEGGIES

This is an ever-expanding list of fab, easy veggie side dishes. All these sides are linked to within recipe posts. All recipes serve 4.

Brussels sprouts, toasted walnuts and chiliBrussels sprouts with toasted walnuts
500g (1 lb) Brussels sprouts, trimmed, halved
¼ teaspoon dried chilli flakes
60 grams (2 oz/½ stick) salted butter
⅓ cup (30g) finely chopped walnuts, toasted

Simmer sprouts for 5 minutes, until just tender. Refresh under cold water. Drain. Pat dry with kitchen paper. Prepared sprouts can be refrigerated for up to 2 hours, until required.
Heat butter in a frying pan. Add sprouts and chilli flakes and cook 4-5 minutes, stirring, until butter is golden brown. Transfer to a serving bowl, drizzle with pan juices and scatter with walnuts.


parmesan mashed potatoesCreamy parmesan mashed potatoes
1 kilo (2 lb) peeled, chopped, mashing potatoes (desiree, sebago, spunta, idaho or coliban)
1 garlic clove, crushed
1 tablespoon (15g/½ oz) butter, chopped
100ml (3½ fl oz) milk, plus extra if required
½ cup (50g) finely grated parmesan
Salt and freshly ground black pepper

Place potatoes in a saucepan and cover with water. Bring to the boil, and simmer for 15–20 minutes, until soft. Drain and return potatoes to pan. Add garlic, butter, milk, parmesan, salt and pepper and mash well.


Green beans with toasted pine nutsGreen beans with toasted pine nuts
600g (1¼ lb) fresh green beans, trimmed
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
¼ cup (30g) pine nuts, toasted
Salt and freshly ground black pepper

Steam or blanch beans for 3 minutes. Refresh under cold water and drain. Pat dry with a clean tea towel. Place beans in a bowl. Mix olive oil and lemon juice together and pour over beans. Add pine nuts and mix well. Season. Serve immediately; or allow to cool completely and serve as a salad.


Korokke (Japanese potato croquettes)Korokke (Japanese potato croquettes)
Full quantity creamy parmesan mashed potatoes (recipe above)
½ cup frozen peas, defrosted
1 egg, lightly beaten
1 cup panko breadcrumbs
1 cup vegetable oil for shallow frying

Place mashed potatoes and peas in a large bowl. Mix thoroughly.
 Shape into about 24 balls. Dip into beaten egg; then lightly roll in breadcrumbs. Refrigerate until required.
 Heat oil in a deep frypan. Cook korokke in two batches, flattening slightly with a spatula, until crisp and golden.


Pan-fried kipflersPan-fried kipfler potatoes
1 kilo (2 lb) kipfler potatoes, scrubbed, sliced
¼ cup olive oil
1 teaspoon sweet Hungarian paprika powder
Sea salt, to serve

Place potatoes in a saucepan and cover with water. Bring to the boil, and simmer for 5 minutes, until just tender. Drain and return potatoes to the dry pan. Shake pan over medium heat to roughen and dry the potatoes. Heat oil in a large, non-stick frypan. Add potato slices and fry until golden, tossing occasionally, for 10–15 minutes. Sprinkle with paprika and salt.


Roasted carrotsRoasted pumpkin and baby carrots with cumin
500g (1 lb) butternut pumpkin, cut into chunks
500g (1 lb) baby carrots, peeled, stalks trimmed
1 teaspoon ground cumin (or cumin seeds)
1–2 tablespoons olive oil
Salt and freshly ground black pepper

Preheat oven to 180°C (350ºF). Toss pumpkin and carrots in cumin and olive oil. Season. Place on a baking tray (or in a baking dish) lined with baking paper. Roast for about 35–40 minutes, turning occasionally. Voila!