Mike van de Elzen: Sauces and dressings to boost Christmas Day dining

Author
Newstalk ZB,
Publish Date
Sun, 12 Dec 2021, 10:23AM
Mike van de Elzen. (Photo / Supplied)
Mike van de Elzen. (Photo / Supplied)

Mike van de Elzen: Sauces and dressings to boost Christmas Day dining

Author
Newstalk ZB,
Publish Date
Sun, 12 Dec 2021, 10:23AM

Mike’s website – www.vandeelzen.com 

This week is the second to last week before 2021 comes to an end so I'm giving you my easy tips around making Christmas Day dining a little less stressful!

Today I want to give you a selection of dressings that will help you boost your sides, salads and roasted meats.

Sauces and dressings can make such a big difference, they help to boost the flavour of all your dishes including roasted vegetables, BBQ Meats, Roasted Turkey, and Salads. 

They can also allow you to be creative and make your sides unique avoiding the high sugar and salt alternatives. 

So today I want to run you through a couple of my favourite flavour boosters:

Hazelnut dressing 

2 x 10cm sprig rosemary  

pinch flaky sea salt  

1/2 cup roasted hazelnuts, whole  

4 tbsp balsamic vinegar  

2 tbsp brown sugar  

6 tbsp oil 

 

Remove leaves from rosemary and place in a mortar and pestle. Grind together with flaky salt. Place in a bowl with all other ingredients and mix well. 

 

Chimichurri 

1/4 cup fresh oregano leaves  

1 tbsp dried oregano leaves  

4 cloves garlic, crushed  

3 red onions, finely chopped  

2 dried chilli, crushed  

1/2 tsp cracked pepper  

1/4 cup red wine vinegar  

1/2 cup grapeseed oil  

sea salt 

 

Lightly chop up the fresh oregano, place into a bowl before quickly covering with the oil to stop the discolouring.  

Add in the garlic, dried oregano, red onions, chilli and pepper. Pour over the red wine vinegar and stir to combine. 

 

Spent Lemon dressing 

4 lemons  

350 ml grapeseed oil  

1 egg yolk  

2 tbsp cider vinegar  

1 tbsp honey  

½ tsp Dijon mustard  

pinch of salt 

 

Cut the lemons in half and squeeze the juice into a pot along with the smashed lemon. Cover the lemon with the oil and gently heat over a low heat. (not above 60*C) for 10 minutes. Turn off and allow to cool before straining. In a small bowl whisk the egg yolk with the vinegar, honey, Dijon and salt. Slowly add the oil until well combined. 

 

Lemon gremolata 

3 lemons  

3 cloves garlic, crushed  

1 cup parsley, chopped  

2 tbsp grapeseed oil  

sea salt  

cracked pepper 

 

Zest the lemons and then juice into a bowl, add the oil  

Add the crushed garlic and chopped parsley  

Season well