From classic mashed potatoes to over-the-top Animal-style french fries, here are the 23 best potato side dishes!

Roasted Garlic Mashed Potatoes

What better way to start the collection of potato side dishes than mashed potatoes? The classic side dish is made better with a roasted garlic butter mixture.

Roasted garlic mashed potatoes are packed with umami flavors that pair well with many dishes. These are perfect for a potluck, a holiday party, or even for dinner tonight!

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Rosemary Roast Potatoes

The rosemary imparts a fresh and earthy flavor to the potatoes while filling your house with a wonderful aroma.

Each bite of these roasted potatoes is soft with a perfectly crispy exterior. Roasting potatoes is easy, too! All you need is a baking sheet, garlic, fresh herbs, oil, and a hot oven!

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Lancashire Butter Pie

Lancashire butter pie is a hearty potato recipe that's perfect for the winter season. Thinly sliced potato is mixed with onions and eggs for an almost quiche-like taste.

Use store-bought pie dough to make the recipe even simpler. It's easy to make, but you can boost it with bacon, leeks, or cheese!

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Marmite Roast Potatoes

A holiday meal is not complete with roasted potatoes! With a bit of marmite, this side dish recipe is taken to the next level. Marmite has a salty, slightly umami flavor that will be a hit at any dinner party.

Duck fat makes the marmite roast potatoes wonderfully crisp on the outside and soft inside. The best potatoes for this recipe are russets because their starch level will make for the best crispy potatoes.

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Parmentier Potatoes

If you're looking to speed up the cooking process for potato side dishes, try making these scrumptious parmentier potatoes! By cubing potatoes into smaller sizes, they only need to roast on the sheet pan for about 40 minutes.

Parmentier will easily become your go-to potato recipe for a weeknight supper. Serve it with roast chicken or grilled steak.

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Hasselback Potatoes

Sliced potatoes are baked until golden brown for a perfectly crispy side dish. Hasselback potatoes are delicious, but this recipe makes them better with toppings. Sour cream, bacon, cheese, and green onions are added to these potatoes, but use whatever you like!

Parmesan cheese, leftover scrambled eggs, and chives could be a yummy breakfast version!

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Boulangere Potatoes

Boulangere potatoes are a French recipe that will blow your socks off! It's one of the easiest potato side dishes to make. Thinly sliced onions are cooked in olive oil and then baked with the potatoes and vegetable stock until golden.

This yummy dish goes well with so many meals like pork chops or fish!

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Confit Potatoes

You'll never be able to have a regular potato again after trying these confit potatoes! Slowly cook the small potatoes in olive oil, garlic, and rosemary for the fluffiest potatoes recipe.

It's better to use smaller Yukon golds because they are not as waxy. That means they'll have fluffy insides after cooking. Confit potatoes taste great as is, but any leftovers can be turned into an easy potato salad.

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Smashed Potatoes

Smashed potatoes are one of my favorite potato side dishes. Boiled potatoes are smashed on a baking sheet and baked until crispy. After roasting, they're covered in parmesan and lemon zest. I've seen some recipes use these crispy potatoes in potato salad!

For extra flavor, you can also season the potatoes with garlic powder or Italian seasoning. Roast them in the air fryer to save time as well.

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Gratin Dauphinois

Creamy potato dishes are some of the best ways to use the wonderful root vegetable. Gratin dauphinois is cooked with plenty of cream, milk, and butter for the ultimate melt-in-your-mouth bite!

Red potatoes are ideal because they are waxy and will hold their texture. A starchier potato would fall apart while cooking and become mushy, so stick to a waxy potato.

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Scalloped Potatoes

Scalloped potatoes are similar to a gratin dauphinois, but cheesy! With plenty of cheddar and parmesan, this becomes one of the cheesiest potato sides on this list.

The scalloped potatoes are filled with creamy goodness, so I recommend pairing them with dishes that will soak up all that cheesy goodness. A simple steak, fish, or chicken dish will work perfectly!

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Mousseline Potatoes

Mousseline potatoes are like a fancier version of mashed potatoes. With plenty of cream and butter, the potato becomes wonderfully smooth. It's baked as well to bring out all the potato and garlic flavors in the side dish.

They already have so much flavor, but they soak up gravy wonderfully. Serve the mousseline potatoes with a juicy steak or a Sunday roast.

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Maple Miso Potato Wedges

Potato wedges are an easier way to make fries because you can skip the deep frying process. With a maple syrup and miso marinade, the wedges take on a wonderfully sweet and savory taste.

Russet potato and Yukon gold will work best for these wedges as they stay crispy outside and fluffy inside. You can make them in the air fryer as well for an easier cleanup!

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Red Skin Mashed Potatoes

The best thing about mashed potatoes is you can use different types of potatoes. But, many people overlook the red potato for the classic side dish. Since it has thin skin, you can cook and mash it without peeling!

You can easily make them in a slow cooker if you need extra space on the stovetop. That's a helpful holiday season tip!

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Saag Aloo

Saag Aloo is a fantastic vegan potato side dish that is packed with flavor. Potatoes are cooked with traditional Indian spices and bright green spinach. It almost tastes like a warm potato salad!

It only takes around 45 minutes to make as well! Saag aloo is a great side, but it can be a fulfilling main meal as well.

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Bombay Potatoes

If you enjoyed the saag aloo, Bombay potatoes are another recipe you should try. The potato soaks up all the spices they're cooked in for a spicy, savory bite!

Top the Bombay potatoes with sour cream to balance out the spice and creamy.

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Salt and Pepper Chips

Chips, or french fries, are one of the most famous potato side dishes in the world. However, these salt and pepper fries turn them up a notch. After being fried in vegetable oil, the fries are quickly tossed in a mix of salt and pepper, for a crisp and seasoned potato.

The chips are then combined with stir-fried onions and green peppers for a stacked side dish!

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Animal-Style Fries

Animal-style fries are a cult classic menu item from the American fast-food chain In-N-Out. French fries are slathered in cheese, caramelized onion, and copycat In-N-Out sauce. It's cheesy, rich, and addictive!

Make your life easy by cooking the fries in the air fryer to save time. The air fryer will crisp up the french fries without so much grease.

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Salad Olivieh

Salad olivieh is a wonderful twist on a potato salad. It's packed with veggies, lemon juice, and leftover chicken, so it's hearty, flavorful, and nutritious!

The lemon gives the potato salad a nice tang that cuts through the richness. Once you bring this potato salad to a potluck, everyone will be clamoring for this potato salad recipe!

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Sous Vide Potatoes

Sous Vide is similar to a slow cooker in how it cooks potatoes low and slow. This cooking method will keep the potato's texture so it's wonderfully fluffy on the inside.

Oil and butter help crisp up the potatoes to make for the best combination of textures!

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Loaded Baked Potato

If you want to enjoy a loaded baked potato for breakfast, this casserole recipe is just for you. Baked potato is mashed with butter, heavy cream, sour cream, cheese, and plenty of bacon!

It's a great side, but you can wrap it in a tortilla for an easy breakfast burrito in the morning!

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Melting Potatoes

Sweet potatoes are cooked in chicken stock, maple syrup, cinnamon, and cloves for the perfect holiday side dish! Top them with pecans for a nutty flavor!

These "melting potatoes" simply melt in your mouth! I recommend using sweet potatoes when making melting potatoes, as you can get a more sweet-savory flavor from this dish.

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Twice Baked Potatoes

The best way to have a potato is with twice-baked potatoes! This recipe uses red potatoes so that you can make enough for a big crowd.

You can make them in the oven, or in the air fryer for a quicker appetizer! Fill the potatoes with whatever toppings you like and enjoy!

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Cooking this Indian takeaway favorite only takes a few minutes longer than normal rice and you’ll need just a handful of ingredients. When it's done, you'll have an amazing side dish with incredible fragrance and a delightful, subtly spiced flavor.

Make your own pilau rice using white basmati rice and a few select spices, and pair this fabulous side dish with your favorite curries!

Why you'll love this easy pilau rice recipe

• So easy to make
• The spices are glorious
• It goes so well with all kinds of curries
• So much better than normal rice

How to make pilau rice

1. You need rice, onion, garlic, oil, bay leaf, whole cinnamon, whole cloves, cardamom pods, ground cumin and turmeric for this recipe.

2. Fry fry the spices in a bit of oil first, then fry the onion for 5 minutes. Add the garlic and ginger and fry another 2 minutes before adding the rice.

3. Give the rice a good stir then add the ground spices.

4. Pour in the water and let it slowly simmer away until the rice has cooked and the liquid evaporated.

5. Serve the pilau rice with your favorite curry. Enjoy!

What to Serve with Pilau Rice

1. Chicken Curry: A classic pairing, the rich and flavorful sauce complements the fragrant pilau rice.
2. Vegetable Curry: A mixed vegetable curry or aloo gobi (potato and cauliflower curry) offers a lighter, vegetarian option that pairs well with pilau rice.
3. Lamb Kebabs: Juicy lamb kebabs or seekh kebabs add a hearty, meaty contrast to the rice.
4. Chicken Tikka: Grilled chicken tikka is another excellent choice, with the pilau rice complementing the spices.
5. Dal Makhani: This rich, buttery lentil dish pairs well with the aromatic rice, creating a comforting and satisfying meal.
6. Cucumber Raita: A cool and refreshing cucumber raita balances the warmth of the pilau rice and any spicy main dishes.
7. Mango Chutney: The sweetness of mango chutney provides a delicious contrast to the savory flavors of the rice.
8. Kachumber Salad: A fresh, tangy kachumber salad adds crunch and acidity, enhancing the overall meal.

How do you store pilau?

Refrigeration

Leftover pilau can be stored in an airtight container in the refrigerator for up to 3 days. To prevent condensation, which can make the rice soggy, let the rice cool to room temperature before refrigerating.

Freezing

Pilau can be frozen for up to 1 month. To freeze, spread the cooled rice on a baking sheet for quick freezing, then transfer it to a freezer-safe container or resealable bag. Thaw overnight in the refrigerator or reheat directly from frozen.

How do you reheat pilau?

To reheat, use a microwave by placing the rice in a microwave-safe dish, adding a few drops of water, and heating in 1-minute intervals until warm. Alternatively, reheat on the stovetop by stirring the rice in a pan over medium heat, adding a splash of water or broth if needed. You can also reheat in the oven by covering the rice with foil and baking at 300°F (150°C) for 15-20 minutes. Always ensure the rice is heated thoroughly before serving.

More amazing Indian side recipes

Spice up your sides and add some of these recipes to your homemade curry feast:

• Aloo ki kachori – a subtly spiced, round potato flatbread
• Gluten free puri – a small, round Indian flat bread made with simple ingredients
• Bombay chutney – the classic Indian chutney!
• Veggie puffs – little morsels of joy
• Pakora sauce – a delicious tomato-based sauce with hints of mint
• Potato bhajis – the UK’s favourite Indian side dish. These little beauts are so easy to make and utterly irresistible

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Pilau Rice Recipe

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• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 6 servings
• Diet: Vegan

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Never order takeaway Pilau Rice again! Learn how to make the easy Indian side dish recipe in a few easy steps. Great with curries! 

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Ingredients

Units USM

• 3 tablespoons vegetable oil
• 6 green cardamom pods, crushed
• 1 cinnamon stick, approximately 4 inches long
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 cups basmati rice
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 2 whole cloves
• 2 bay leaves
• 3 cups water

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Instructions

1. In a large saucepan, heat the vegetable oil over medium heat. Add the crushed cardamom pods and cinnamon stick, and fry gently for about 5 minutes or until the spices release their aromas.
2. Add the finely chopped onion to the saucepan and sauté for about 5 minutes, or until the onion is softened and translucent.
3. Stir in the crushed garlic and cook for another 2 minutes, stirring frequently to prevent burning.
4. Tip in the basmati rice, ground cumin, ground turmeric, whole cloves, and bay leaves. Stir the mixture vigorously to coat the rice with the spices and oil.
5. Pour in the 3 cups of water, stir once more, and then increase the heat to bring the mixture to a slow simmer.
6. Once the water reaches a simmer, cover the saucepan with a tight-fitting lid. Reduce the heat to low and cook for about 15 minutes or until the rice is tender and fully cooked.
7. Fluff the rice with a fork to separate the grains, then serve immediately with your favorite curry. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Boil
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 302
• Sugar: 0.6 g
• Sodium: 6.7 mg
• Fat: 7.6 g
• Saturated Fat: 5.7 g
• Trans Fat: 0 g
• Carbohydrates: 53.4 g
• Fiber: 2.2 g
• Protein: 5 g
• Cholesterol: 0 mg

These Irish mashed potatoes are something special... believe me, make them once and you'll never want to make plain old mashed potatoes again!

Want to know how to master this Irish potato recipe? Let's take a look.

Why you'll love this colcannon recipe

• It's the perfect easy and delicious side dish
• Ideal for festivities – it's traditionally a St Patrick's Day dish and can be made for Thanksgiving and Christmas too.
• It's a very versatile dish that can be adapted, with lots of ingredients that you can add to suite your personal preferences.

How to make colcannon

You need potatoes, cabbage, butter, milk, scallions and seasoning for this recipe. Simple!

Boil the potatoes.

Melt the butter in a saucepan and gently fry the shredded cabbage until softened.

Mash the potatoes.

Add the milk, butter, seasoning to the mashed potatoes. Mix well.

Add the fried cabbage to the potatoes.

Top with chopped scallions.

Give it all a good stir and serve immediately. Enjoy!

Popular Substitutes

Cabbage/Kale

• Spinach: Substitute with spinach for a milder flavor. Spinach will cook down much faster, so add it at the last minute.
• Leeks: Replace the cabbage or kale with leeks for a softer, onion-like flavor. Be sure to clean them thoroughly before cooking.
• Savoy Cabbage: For a more tender and slightly milder taste, use Savoy cabbage instead of regular green cabbage.

Milk/Cream

• Buttermilk: Use buttermilk for a tangier flavor that adds a bit of complexity to the mash.
• Dairy-Free Milk: Substitute with almond, oat or coconut milk (unsweetened) for a dairy-free version. You may need to adjust the amount of salt.

Variations

Add Bacon

Fry 2-3 slices of bacon until crispy, then crumble and mix into the colcannon. Use the bacon fat to sauté the cabbage or kale for extra flavor.

Cheesy

Stir in ½ to 1 cup of shredded cheese (like cheddar or Parmesan) into the mash before mixing in the cabbage or kale. This adds a rich, creamy texture. You can also add a tablespoon of cream cheese or sour cream for a creamier texture.

Garlic Colcannon

Add 2-3 cloves of minced garlic to the cabbage or kale as it cooks for a more robust flavor. You can also add roasted garlic to the mashed potatoes for an extra layer of depth.

Herbed

Mix in fresh herbs such as parsley, chives, or thyme for added flavor. These herbs complement the traditional ingredients well, especially the green onions, and add a fresh note to the dish.

With Root Vegetables

Include other root vegetables like parsnips, turnips, or carrot in the mashed potatoes for additional flavor and color. These can be cooked alongside the potatoes and mashed together.

Vegan

Use plant-based milk and butter substitutes, and sauté the cabbage or kale in olive oil instead of butter. You can also add nutritional yeast for a cheesy flavor.

How to serve colcannon

• With Meats: Serve alongside boiled ham, corned beef, sausages, roast chicken, or pork chops.
• Topped: Add a fried egg, crispy bacon, or caramelized onions on top.
• As a Side: Pair with grilled fish or roasted vegetables.
• In Shepherd’s Pie: Use as a topping for shepherd’s pie.
• Holiday Side: Perfect for St Patrick's Day, Thanksgiving or Christmas dinners.
• As potato bread: Turn leftover colcannon into traditional Irish potato bread.

How do you store colcannon?

Refrigeration

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, adding a bit of milk or butter if needed to restore creaminess.

Freezing

• Freeze Colcannon in an airtight container or freezer bag for up to 2 months.
• Thaw in the refrigerator overnight and reheat as needed, stirring occasionally to regain a smooth texture.

How do you reheat colcannon?

The best way to reheat colcannon, if you have time, is in the oven. Loosely cover an oven-proof dish with a sheet of aluminum foil and reheat at a temperature of 350°F (120°C) for 15-30 minutes

If you're in a hurry, reheat it in the microwave. Place the leftovers in a microwave-safe dish, cover loosely and heat on medium until heated through.

More Irish recipes

Once you've mastered this homemade colcannon recipe, try your hand at some of these classic Irish dishes:

• Traditional Irish lamb stew – a stone cold Irish classic that never fails to hit the spot
• Cottage pie – a comfort food classic, this dish is tailor made for the winter months
• Beef and Guinness stew – another wonderfully warming traditional Irish recipe
• Shepherds pie – a one dish wonder that, just like cottage pie, is perfect comfort food

📖 Recipe

Colcannon Recipe

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• Author: Michelle Minnaar
• Total Time: 35 minutes
• Yield: 6 portions
• Diet: Vegetarian

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Bring a taste of Ireland to your table with this creamy Colcannon recipe, blending mashed potatoes with cabbage and scallions for a comforting side dish.

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Ingredients

Units USM

• 2 pounds potatoes, peeled and cut into chunks
• 4 tablespoons (½ stick) unsalted butter, divided
• 1 cup milk or cream
• 4 cups finely chopped cabbage or kale
• 4 green onions (scallions), chopped
• Salt and pepper, to taste
• Optional: 2-3 slices of bacon, cooked and crumbled (for garnish)
• Optional: Additional butter, for serving

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Instructions

1. Cook the Potatoes: Cover the potato chunks in a large pot with cold water. Add a pinch of salt to the water.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Drain the potatoes and return them to the pot. Let them sit for a minute or two to evaporate any excess moisture.
4. Cook the Cabbage/Kale: While the potatoes cook, melt 2 tablespoons of butter in a large skillet over medium heat.
5. Add the chopped cabbage or kale and cook until softened, about 5-7 minutes. Stir in the chopped green onions and cook for another 2 minutes. Remove from heat.
6. Mash the Potatoes: Mash the drained potatoes with a potato masher or ricer until smooth.
7. Add the remaining 2 tablespoons of butter and the milk or cream to the potatoes, and continue mashing until the mixture is creamy and well combined.
8. Combine and Season: Stir the cooked cabbage or kale and green onions into the mashed potatoes until evenly distributed.
9. Season with salt and pepper to taste.
10. Serve: Transfer the colcannon to a serving dish. If desired, make a small well in the center and add a pat of butter to melt over the top.
11. For an extra touch, garnish with crumbled bacon.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Boil
• Cuisine: Irish

Nutrition

• Serving Size:
• Calories: 207
• Sugar: 6.4 g
• Sodium: 59.6 mg
• Fat: 8 g
• Saturated Fat: 4.9 g
• Trans Fat: 0 g
• Carbohydrates: 30.6 g
• Fiber: 5 g
• Protein: 4.9 g
• Cholesterol: 21.2 mg

This refreshing Indian salad is set to become your favorite new dish of the year. Full of fresh ingredients and fabulous flavor that work perfectly together, this salad tastes like a dream and it's almost impossible not to fall head over heels in love with it.

Why you'll love this Indian kachumber salad recipe

• This classic Indian salad is a wonderful alternative to popular Western salads.
• It's a great side to other dishes, making a complete Indian meal.
• Indian recipes like kachumber salad make use of fresh spices and vegetables for a delightful flavor
• This recipe is so quick to whip up... it takes mere minutes!

How to make kacumber salad

1. Place the diced tomatoes, cucumber, onion and green chilli in a large salad bowl.

2. Give it a stir.

3. Top with shredded mint and cilantro.

4. Give it another stir.

5. Sprinkle with lemon juice, ground cumin and chilli powder. Give it one final stir. Season to taste and serve immediately. Enjoy!

Popular substitutions

• Cucumber: Use zucchini or jicama for a different texture to your Indian salad, or leave out if not available.
• Tomatoes: Substitute with cherry tomatoes or grape tomatoes, halved or quartered, for a sweeter flavor and a burst of freshness.
• Red Onion: Substitute with white onion, yellow onion, or shallots for a milder flavor.
• Green Chilies: Use jalapeños for a similar heat level, or bell peppers for a milder, non-spicy option.
• Cilantro: Substitute with other fresh herbs like parsley if cilantro isn’t available, or omit for a different flavor profile.
• Lemon Juice: Consider lime juice for a slightly different citrus flavor, or vinegar (such as apple cider or white vinegar) for acidity.
• Ground Cumin: For a different earthy flavor, use ground coriander, or garam masala for a spicier kick. You could also use cayenne pepper.

What to Serve with Kachumber Salad

Curry Dishes

Kachumber pairs well with rich and spicy curries like chicken curry, lamb rogan josh, or paneer butter masala. The fresh, tangy salad balances the richness of the curry, providing a refreshing contrast that enhances the overall dining experience.

Biryani

Serve kachumber alongside biryani—whether it’s vegetable, lamb, or chicken biryani. The crisp and tangy salad adds a refreshing contrast to the richly spiced and aromatic rice, making each bite more balanced and enjoyable.

Grilled or Tandoori Dishes

The fresh flavors of kachumber complement smoky, spiced dishes like tandoori chicken, lamb chops, or grilled fish. It also works wonderfully with kebabs such as seekh kebabs, shish kebabs, shami kebabs, or chicken tikka, providing a light and refreshing balance to the meal.

Flatbreads

Pair kachumber with naan, roti, or paratha to add a fresh, crunchy side to your meal. It is especially delicious with stuffed parathas, where the crisp salad balances the richness of the filling, adding a burst of freshness with each bite.

Rice Dishes

Kachumber adds a fresh element to rice dishes like vegetable pulao, pilau rice or jeera rice (cumin-flavored rice). It enhances the meal with a crisp, tangy side that cuts through the richness of the rice, making it a delightful accompaniment.

Dal (Lentil Dishes)

Pair kachumber with lentil dishes like dal tadka or dal makhani. The creamy, rich lentils are balanced perfectly by the light and crunchy salad, creating a more varied and satisfying meal.

Chaat

Kachumber can be used as a topping for Indian street food snacks like sev puri, bhel puri, or dahi puri. It adds extra crunch and flavor, enhancing the overall taste of these popular chaat dishes.

Snacks and Starters

Serve kachumber alongside crispy pappadums as a refreshing accompaniment or as a topping. It also pairs well with fried appetizers like samosas or pakoras, where the fresh salad cuts through the richness of the fried snacks, offering a balanced bite.

How do you store kachumber?

Refrigeration

• Storage Time: Store kachumber in an airtight container in the refrigerator.
• Shelf Life: Best consumed within 1 day for optimal freshness. The salad can be stored for up to 2 days, but the vegetables may release water and become slightly soggy over time.
• Stir Before Serving: If stored for later use, stir the kachumber before serving to redistribute any liquid that may have settled at the bottom.

Freezing

• Not Recommended: Freezing is not suitable for kachumber as the fresh vegetables will lose their crispness and texture once thawed.

More salad recipes

Once you've made this delicious Indian kachumber salad, why not try making one of these:

• Asian cucumber salad – another sumptuous salad recipe, this one has so much flavor
• Green bean salad – fresh, filling and full of flavor
• Aubergine salad – light, healthy and supremely tasty, this salad is like the fresh taste of Italy in your own kitchen. 

📖 Recipe

Kachumber Salad Recipe

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• Author: Michelle Minnaar
• Total Time: 10 minutes
• Yield: 4 portions as a side dish
• Diet: Vegan

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Brighten your meals with a refreshing Kachumber Salad, a simple mix of diced cucumbers, tomatoes, and onions tossed in zesty lemon juice and fragrant spices.

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Ingredients

Units USM

• 1 large cucumber, peeled, seeded, and diced
• 2 medium tomatoes, diced
• 1 medium red onion, finely chopped
• 1 green chilies, finely chopped
• ¼ cup fresh cilantro, finely chopped
• 1 tablespoon fresh mint leaves, finely chopped (optional)
• 1 tablespoon lemon juice (or to taste)
• ½ teaspoon ground cumin
• ¼ teaspoon red chili powder (optional, for extra heat)
• salt, to taste
• freshly ground black pepper, to taste

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Instructions

1. In a large mixing bowl, combine the diced cucumber, tomatoes, and finely chopped red onion.
2. Add the chopped green chilies, cilantro, and mint leaves (if using) to the bowl.
3. Sprinkle the ground cumin, red chili powder (if using), salt, and freshly ground black pepper over the vegetables.
4. Drizzle the lemon juice over the salad and toss everything together until the vegetables are well coated with the seasoning.
5. Serve the kachumber immediately as a fresh, crunchy side dish. It pairs well with Indian meals like biryani, curry, or grilled meats.

• Prep Time: 10 minutes
• Category: Salad
• Method: Chop
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 40
• Sugar: 4.7 g
• Sodium: 7.6 mg
• Fat: 0.4 g
• Saturated Fat: 0.1 g
• Trans Fat: 0 g
• Carbohydrates: 9.1 g
• Fiber: 1.8 g
• Protein: 1.6 g
• Cholesterol: 0 mg

With only a handful of ingredients, including chopped cucumbers, yogurt and spices, this creamy raita is a pure delight.

Why you'll love this cucumber raita recipe

• This yogurt dip is excellent when paired with all kinds of different Indian food
• Indian raita is so easy to make, with only a few ingredients needed
• You can adapt this cucumber raita recipe to your tastes
• You can make a big batch and store it for a few different Indian meals

1. You need cucumber, yogurt, mint, garlic, ground cumin and fresh mint for this recipe.

2. Halve the cucumber and remove the seeds.

3. Place the mint in the food processor and blend until finely chopped.

4. Add the cucumber pieces.

5. Finely chop the cucumber.

6. Add the herby cucumber mixture to a larger bowl and add the rest of the ingredients.

7. Mix well and serve. Enjoy!

Popular substitutions

• Cucumber: Substitute with grated zucchini or chopped celery for a different texture and flavor. You can even use the likes of apple and make this a fruit raita.
• Yogurt: Substitute with Greek yogurt for a thicker consistency or dairy-free yogurt for a vegan option.
• Garlic: If fresh garlic isn't available, substitute with a pinch of garlic powder or omit it for a milder flavor.
• Cumin: Substitute with ground coriander for a slightly different but earthy flavor. Alternatively, use a pinch of curry powder for a more complex taste.
• Mint Leaves: For a different herbal note, substitute fresh cilantro or dill, or use dried mint if fresh isn’t available (use about 1 teaspoon of dried mint).
• Cayenne Pepper: Substitute with ground black pepper for a milder heat or chili powder for a spicier kick.

Variations

• Use a vegan yogurt for a dairy free dip.
• Use grated cucumber in place of chopped cucumber if you prefer a finer texture.
• Add chaat masala for a spicier edge.
• Add chopped green chili pepper for extra heat.
• Add a drizzle of olive oil for a touch of extra richness.
• Add lime juice for a little extra sourness.

What to Serve with Cucumber Raita

Indian Main Dishes

• Chicken Tikka: The cooling effect of raita complements the spiciness of Indian meal options like Chicken Tikka or other grilled meats.
• Biryani: To balance the rich and aromatic flavors, serve raita alongside biryani (chicken, lamb, or vegetable).
• Curry: Pair raita with various curries like butter chicken, rogan josh, or paneer tikka masala. The raita helps tone down the heat and adds a refreshing contrast.

Rice Dishes

• Jeera Rice: Cucumber raita perfectly accompanies simple rice dishes like jeera rice (cumin-flavored rice) or steamed basmati rice.
• Pulao: Serve raita with vegetable pulao or other rice pilafs for a balanced meal.

Flatbreads

• Naan or Roti: Enjoy raita with naan, roti, or paratha. The creamy texture complements the warm, soft bread.
• Stuffed Paratha: Pair with stuffed parathas (like aloo paratha or paneer paratha) for a cooling and creamy side.

Grilled or Tandoori Dishes

• Kebabs: Serve raita with kebabs, such as seekh kebabs or shami kebabs, to add a refreshing element.
• Tandoori Chicken: The raita balances the smoky flavors of tandoori chicken or other tandoori dishes.

Appetizers

• Pappadums: Raita is a great dip for crispy pappadums, offering a cooling effect.
• Samosas: Serve raita as a dipping sauce for samosas or pakoras, providing a refreshing contrast to the fried appetizers.

Salads

• As a Dressing: Use raita as a dressing for salads, particularly those with grilled vegetables or meats, for a flavorful twist.

How do you store cucumber raita?

Refrigeration

• Storage Time: Store the cucumber raita in an airtight container in the refrigerator.
• Shelf Life: It will stay fresh for up to 2 days.
• Stir Before Serving: The raita may release some liquid as it sits; simply stir it well before serving.

Freezing

Not Recommended: Freezing is not recommended for cucumber raita as the texture of the cucumber and yogurt will change significantly upon thawing. This will mean you'll end up with a watery and less appealing consistency.

More dips

Once you've made this delicious cucumber yogurt dip why not try making some of the following?

• Beet hummus – healthy, creamy and it tastes fantastic, appetizers just don’t get much better
• In-and-out-sauce – the classic American sauce
• Adobo sauce – smoky and sublime, this Mexican sauce is wonderful
• Vegan ranch dressing – make a big batch of this dressing and you’ll use it in so many different ways – as a sandwich dressing, a sauce, a dip – it’s so versatile!

📖 Recipe

Cucumber Raita Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 10 minutes
• Yield: 6 servings
• Diet: Gluten Free

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If you haven't heard of Indian raita, this is the time to explore! Cucumber raita is a delicious Indian dip that is both cooling and refreshing.

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Ingredients

Units USM

• 1 whole cucumber, washed, topped, and tailed
• 2 cups plain yogurt
• 1 garlic clove, peeled and crushed
• 1 teaspoon ground cumin
• 2 tablespoons fresh mint leaves, finely chopped
• salt, to taste
• cayenne pepper or freshly ground black pepper, to taste

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Instructions

1. Grate the cucumber, then place it in a sieve or cheesecloth to drain the excess water. Squeeze gently to remove as much liquid as possible.
2. In a large bowl, combine the drained cucumber with the yogurt, garlic, and cumin. Stir until well mixed.
3. Add salt and cayenne pepper (or black pepper) to taste. Adjust the seasoning as necessary.
4. Gently fold in the chopped mint leaves or sprinkle them on top as a garnish before serving.
5. Serve chilled as a side dish with Chicken Tikka or other Indian meals or as a refreshing dip with pappadums.

• Prep Time: 10 minutes
• Category: Side Dish
• Method: Chill
• Cuisine: Indian

Nutrition

• Serving Size:
• Calories: 103
• Sugar: 4.7 g
• Sodium: 35.5 mg
• Fat: 4.9 g
• Saturated Fat: 2.3 g
• Trans Fat: 0 g
• Carbohydrates: 6.1 g
• Fiber: 0.4 g
• Protein: 9 g
• Cholesterol: 12.4 mg

Brined turkey tends to be juicier and tender with incredible flavor and will leave you wishing Thanksgiving turkey wasn’t just a once-a-year occasion! You'll never go back once you try the best turkey brine recipe! 

Try this easy turkey brine with my no waste Turkey Giblet Gravy for a Thanksgiving feast your guests will talk about for years to come. Or, if you have any, use leftover turkey breast in this Leftover Turkey Lasagna recipe. 

Turkey can be made year-round but is typically enjoyed during Thanksgiving and Christmas. After trying out this apple cider turkey brine recipe you may be convinced to add it into a more regular rotation. 

Think of all the leftovers than can be enjoyed when you are not hosting your entire family!

Unlike the many times you may have overcooked your roast turkey, brining helps to keep it moist and juicy while giving it the best flavor. Dry turkeys are thing of the past with this turkey brine recipe. 

WHY YOU’LL LOVE THE BEST TURKEY BRINE RECIPE

• It's easy and can be made ahead of time
• Most turkey brine recipe ingredients are easy to find in your pantry
• Your turkey breast is guaranteed to be juicy and tender
• Unlike other brines, this apple cider brined turkey recipe uses less salt

How to make Apple Cider Brine

Step 7: Cook as you prefer

When you’re ready, remove the apple cider turkey from the refrigerator and cook as you prefer. This can mean roasting, smoking, or even deep-frying!

What to Serve with Your Turkey

Sides

• Creamy Mashed Potatoes
• Dried Cranberry Sauce
• Green Bean Casserole
• Marmite Roast Potatoes
• Courgette Chutney
• Sweet Potato Casserole
• Sausage and Herb Stuffing

Desserts

• Orange Tart
• Apple Pie
• Pumpkin Pie
• Fruits Of The Forest Cheesecake
• Pear Cobbler
• Mince Meat Pie

Cocktails

• Gin and Ginger Beer Cocktail
• Apple Cider Mojito
• Apple Pie Sangria
• Whiskey Smash
• Spiced Bourbon Black Tea Hot Toddy
• Apple Cider Mimosa

Variations To Apple Cider Turkey Brine

While these are the herbs used in this turkey brine recipe, they can easily be replaced with other dried or fresh herbs. Some alternatives are:

• 3 bay leaves
• 6g (3 tbsp) dried sage
• 4 sprigs of fresh rosemary 
• 20 allspice berries
• 2g (1 tbsp) whole cloves

There are lots of options to personalize your brine, but make sure not to overcomplicate it by adding too many different spices!

If you are looking for a spicier flavor for your apple cider turkey brine, simply add 32g (¼ cup) of black peppercorns instead of the amount indicated in the recipe. 

If you can’t get hold of kosher salt, you can substitute it with half the amount of table salt, i.e. 410g (1½ cups).

You can substitute the brown sugar with maple syrup or honey. Whenever you use sugar in a brine, you need to remain alert during the cooking process. This is because the skin will brown faster when being cooked.

The risk being that the skin is brown but the meat is not actually fully cooked. The best way to navigate around this is to cover the turkey with foil halfway through cooking so that the skin doesn’t get too dark

Apple cider vinegar can also be used in your turkey brine in addition to apple cider! Simply replace half of the amount of apple cider with apple cider vinegar. 

The vinegar combined with the salt in the brine will further tenderize your turkey meat without compromising the apple cider flavor. 

For an average whole chicken, weighing around 1.8kg (4lbs), you can quarter the above amounts. The same goes for a 1.8kg (4lbs) pork loin. Whatever you do, make sure the meat is completely submerged. 

This low-salt solution cider turkey brine was prepared for an 11kg (24lbs) turkey, which is on the large side. It all depends on what size container you used to brine the turkey in.

If there is going to be plenty of space around it, you will need more brine, because covering the whole turkey is paramount. We first made one batch of the brine and then realized it was not enough, so two batches were needed. 

Other Thanksgiving Recipes You’ll Love

• Whole Turkey Brine Another turkey brine recipe available on my website that is simpler and involves less ingredients but will still yield a juicy bird.
• Turkey Giblet Broth A delicious zero-waste recipe using the giblets that are often discarded from the turkey.
• Turkey Stock When you’re finished enjoying all the turkey meat, save the bones to create a versatile stock to use in recipes, soups, and gravy.

Food Safety

• Cook to a minimum temperature of 165 degrees Fahrenheit (74 degrees Celsius)
• Do not use the same utensils on cooked food that previously touched raw meat
• Wash hands after touching raw meat
• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove 

See more guidelines at USDA.gov

Don’t forget to come back and let me know how your recipe turned out!!

📖 Recipe

Apple Cider Turkey Brine Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 15 minutes
• Yield: Yields 18 litres for 1 large turkey
• Diet: Gluten Free

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Want to learn how to make an Apple Cider Turkey Brine to bring that extra flavour to your favourite bird? It's easier than you think.

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Ingredients

Units MUS

• 2L/quarts apple cider
• 110g (½ cup) brown sugar
• 432g (1 ½ cups) kosher salt
• 7g (1 tbsp) black peppercorns
• 20 juniper berries
• 10 fresh thyme sprigs
• 2 garlic bulbs, halved
• 5L/quarts cold water
• 2L/quarts ice

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Instructions

1. Place all the ingredients except the water and ice into a large pot. 
2. Bring the mixture to a boil. 
3. When the sugar and salt have dissolved, remove from the heat and let it cool down. Keep covered and set aside.
4. When you are ready to start the brining process, add the water and ice to the mix. 
5. You can brine the meat for 1-2 hours per 450g (1lb), which means this can be done overnight. 
6. Proceed to cook to your preference. Enjoy!

Notes

• This low-salt solution brine was prepared for an 11kg (24lbs) turkey, which is on the large side. It all depends on what size container you will be using to brine the turkey in. If there is going to be plenty of space around it, you will need more brine, because covering the whole turkey is paramount. We first made one batch of the brine and then realised it’s not enough, so two batches were needed. 
• For an average whole chicken, weighing around 1.8kg (4lbs), you can quarter the above amounts. The same goes for a 1.8kg (4lbs) pork loin. Whatever you do, make sure the meat is completely submerged. 
• You can substitute the brown sugar with maple syrup or honey.
• If you can’t get hold of kosher salt, you can substitute it with half the amount of table salt, i.e. 410g (1½ cups).
• Flavour-wise, feel free to experiment with different herbs and spices, such as 4 sprigs of rosemary or 6g (3 tbsp) dried sage.
• Whenever you use sugar in a brine, you need to remain alert during the cooking process. This is because the skin will brown faster when being cooked. The risk being that the skin is brown but the meat is not actually fully cooked. The best way to navigate around this is to cover the turkey with foil halfway through cooking so that the skin doesn’t get too dark. 

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Brine
• Method: Brining
• Cuisine: American

Nutrition

• Serving Size:
• Calories: 3198
• Sugar: 665.6 g
• Sodium: 168262.8 mg
• Fat: 10.2 g
• Saturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 809.7 g
• Fiber: 74.3 g
• Protein: 23.7 g
• Cholesterol: 0 mg

It's the kind of recipe that you'll use time and time again. Onion gravy can be used with various dishes, from a traditional roast to classic bangers and mash.

Why you'll love this onion gravy recipe

• The flavour is deep, rich and delicious
• It's a very simple recipe to prepare
• You can add your own twist on this recipe, with your own personal preferences
• Ditch those gravy granules... Homemade onion gravy is on a whole different level!

How to make onion gravy

Place the butter, onions and sugar in a saucepan.

Deglaze the pot with red wine, then add the thyme.

Add the Worcestershire sauce, balsamic vinegar, redcurrant jelly, and beef broth. Simmer for 20 minutes.

Cook long and slow until the onions are completely caramelized.

Simmer for 10 minutes. The liquid should have reduced by to at least half.

Make a cornstarch slurry and stir in. Wait for the sauce to thicken. Remove from the heat. Add the butter to give the gravy a glossy finish.

What to serve with onion gravy

1. Classic Bangers and Mash: Pour it over Air fryer sausages and creamy mashed potatoes for a comforting, classic dish. Take a look at my wonderful bangers and mash recipe.
2. Roast Meats: This onion gravy recipe is perfect alongside a beef, lamb, or pork roast, enhancing the meat's flavors.
3. Vegetarian Options: Drizzle over grilled portobello mushrooms, roasted cauliflower steaks, or a lentil loaf for a vegetarian feast. Try your gravy with these Vegan Meatballs.
4. Potato Dishes: Ideal with roasted potatoes, potato wedges, or even sweet potato mash for a sweet and savory twist.
5. Yorkshire Puddings: Fill Yorkshire puddings with this gravy for a traditional British side. Try this Air Fryer Yorkshire Pudding recipe.
6. Meatloaf: A great complement to both traditional and vegetarian meatloaf, adding moisture and depth.
7. Grilled Vegetables: Elevate simple grilled or roasted vegetables like carrots, Brussels sprouts, or green beans.
8. Pies and Pastries: Delicious poured over meat pies, shepherd's pie, or vegetable tarts.
9. Toad in the Hole: Enhance this British dish of sausages in Yorkshire pudding batter with a generous serving of gravy.
10. Polenta or Grits: A unique pairing that works well for a comforting, hearty meal.

Variations and substitutions

Wine Alternatives

While red wine adds depth, it can be replaced with white wine for a lighter taste. Substitute with additional beef broth or a non-alcoholic wine for a non-alcoholic version. Balsamic vinegar still imparts a unique tanginess, but adjusts the quantity to balance the flavor profile as needed.

Beef stock alternatives

If you're making this onion gravy recipe to serve with a roast, you can simply use the meat drippings.

Vegetarian and vegan adaptation

To make this gravy suitable for vegetarians and vegans, substitute the beef broth with a robust vegetable broth. Opt for a quality brand to ensure the gravy doesn't lack depth. Replace the butter with vegan butter or a rich-tasting oil like olive or coconut. Ensure the Worcestershire sauce is vegan, as traditional versions contain anchovies.

Cornstarch alternatives

If you prefer not to use cornstarch or want a grain-free option, arrowroot powder or tapioca starch can be good substitutes. They are both excellent thickeners for sauces and gravies.

Worcestershire sauce

If for whatever reason you can't get hold of the magnificent flavour making sauce, there are a few alternatives. Check out my article on the 11 Best Worcestershire Sauce Alternatives.

More sublime sauce recipes

If you love onion gravy, you're going to absolutely adore these magnificent sauce recipes. From spicy classics to fruity favourites, here's my selection of the very best sauce recipes:

• Romesco sauce – this classic Catalan sauce is a smoky sensation! Perfect with roast meats and vegetables, it tastes like nothing else
• Adobo sauce – this is a classic Mexican sauce that packs a punch. It comes with a smoky, spucy flavour and is perfect for pairing with traditional Mexican recipes
• Marie rose sauce – the classic British seafood sauce, ideal for adding to prawn cocktail
• Curry base sauce – the fundamental curry sauce, perfect for using with your favourite Indian recipes 
• Orange sauce for duck – a zesty rich and delicious sauce, its tailor-made for pan-fried duck
• White sauce – a classic standard sauce that every cook learns how to make at some point. So, if you’ve never tried, now’s the time!
• Sauce vierge – a traditional French sauce, this is the epitome of simple elegance. Fresh ingredients and wonderful flavours 
• Hollandaise sauce – this simple sauce is a classic that can be used with many different dishes. Serve over eggs for a breakfast classic... eggs benedict!
• In-N-Out Sauce - you'll love this classic American fast food fakeaway sauce. It tastes just like the classic burger joint sauce and is ideal for adding to burgers or as a dip for your chips

📖 Recipe

Onion Gravy Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Michelle Minnaar
• Total Time: 1 hour
• Yield: 4 portions
• Diet: Gluten Free

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Master the art of creating rich and flavourful onion gravy with this simple recipe, perfect for elevating your favourite comfort foods.

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Ingredients

Units USM

• 4 ½ tablespoons unsalted butter
• 3 large red onions, peeled and thinly sliced
• 2 ¼ teaspoons sugar
• ½ cup dry red wine
• 2 sprigs of fresh thyme (optional)
• 2 ¼ cups beef broth
• 1 ¼ teaspoons Worcestershire sauce
• 1 ½ tablespoons dark balsamic vinegar
• 1 ½ teaspoons redcurrant jelly
• 1 tablespoon cornstarch
• 2 ¼ tablespoons cold unsalted butter
• salt and pepper, to taste

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Instructions

1. Caramelizing the Onions: Melt 4½ tablespoons of butter in a large saucepan over medium-high heat. Add the 3 large red onions and 2¼ teaspoons of sugar. Cook for about 30 minutes, stirring occasionally, until the onions are deeply caramelized. The slow caramelization is crucial for a richly flavored gravy.
2. Deglazing with Wine: Pour in ½ cup of dry red wine and add 2 sprigs of fresh thyme. Increase the heat to bring to a boil for 2 minutes, then lower the heat to maintain a simmer for 10 minutes, allowing the wine to reduce and intensify the flavor.
3. Making the Gravy: Stir in 2¼ cups of beef broth and 1¼ teaspoons of Worcestershire sauce. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and let it simmer for 20 minutes, enabling the flavors to meld into a savory base.
4. Thickening the Sauce: Remove the thyme sprigs. Prepare a slurry by combining 1 tablespoon of cornstarch with an equal amount of water. Whisk in 1½ tablespoons of dark balsamic vinegar and 1½ teaspoons of redcurrant jelly into the gravy. Stir in the cornstarch slurry. Continue simmering for another 2-3 minutes, stirring continuously, until the gravy thickens to a silky consistency.
5. Finishing: Take the saucepan off the heat and whisk in 2¼  tablespoons of cold unsalted butter until the gravy is smooth and has a glossy finish.
6. Seasoning: Finally, season the gravy with freshly ground black pepper to taste. Adjust the seasoning as needed, keeping in mind the gravy's rich flavors when pairing with your main dish.

Notes

• Caramelization is Key: Taking the time to properly caramelize the onions is crucial for developing the deep, sweet flavor that makes this gravy stand out. Don't rush this step; the onions should be a rich golden brown for the best taste.
• Whisking in Cornstarch: To avoid lumps in your gravy, ensure the cornstarch is fully dissolved in water before adding it to the gravy. Whisk continuously while pouring it in.
• Finishing with Butter: Adding cold butter at the end and whisking until dissolved gives the gravy a luxurious, glossy finish. This technique, known as "monter au beurre," helps thicken the gravy and enrich its flavor.

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Sauce
• Method: Simmer
• Cuisine: British

Nutrition

• Serving Size:
• Calories: 255
• Sugar: 7.1 g
• Sodium: 891.7 mg
• Fat: 19.6 g
• Saturated Fat: 12.2 g
• Trans Fat: 0 g
• Carbohydrates: 13.3 g
• Fiber: 1 g
• Protein: 2.3 g
• Cholesterol: 51.5 mg

With endless uses for this homemade stock and a simple, easy to follow step-by-step, this is one festive recipe you don’t want to miss!

Homemade turkey stock recipe

Us foodies love to put everything into cooking the perfect Turkey on Thanksgiving or Christmas Day. After all the hard work and toil over the centerpiece to the feast, the last thing you want is to let something special go to waste.

So, once you’ve carved up your turkey and served your holiday meal, go one step further and save the leftover turkey – carcass, bones and all – to make the most incredible homemade stock you’ve ever tasted.

Making your own stock is simple and once you’ve given it a go, you’ll never want to go back to stock cubes again! Okay, there’s definitely a time and a place for the quick and easy method – tired weeknights after a hectic day – but trust me… if you’ve got the chance to make turkey stock fresh, you should grab it.

Not only is there an immense amount of flavor in this homemade stock recipe, but the ingredients list is super simple and the actual active cook time is minimal. Instead, you just leave the stock to gently simmer and take on a flavor that’s rich and delicious.

Recipe ideas for using turkey stock

Here are some specific ideas for how to get the best out of your delicious turkey stock:

• Boulangere potatoes – these creamy French potatoes are rich and incredibly indulgent. The turkey stock will make them even better! 
• Leftover Brussel sprout soup – save those sprouts! If you’re a fan of the humble Brussel sprout, you’ll absolutely adore this soup recipe. Turkey and sprouts go together so well, so this stock really takes the recipe to a whole new level
• Basic risotto – risotto is a very simple recipe that relies on good ingredients. Homemade stock makes it taste sublime
• Chicken chasseur – replace the chicken stock with this homemade turkey stock and this winter chicken stew recipe becomes something very special indeed
• Turkey chowder with sweetcorn – a warming turkey soup that is made all the more impressive with the addition of your homemade stock 

More amazing Christmas recipes

Deck the halls and cook up a storm this Christmas with these fantastic, utterly irresistible recipes:

• Whole roast turkey – the big centerpiece star to your Christmas or Thanksgiving feast. This recipe is full of flavor and simple to make. If you're looking for something to spice up your roast turkey, try this apricot stuffing!
• Apricot stuffing – a meat-free stuffing that doesn’t hold back on the flavor. It’s made with a handful of very simple ingredients and tastes wonderful, particularly with roast pork
• Christmas salad – the ultimate Christmas salad, this is no normal salad! It’s a recipe big on flavor, yet it’s healthy, easy and one that you’ll go back to throughout the holiday season
• Marmite roast potatoes – my marmite roasties are a thing of beauty! Crispy on the outside, fluffy on the inside and full of wonderful rich flavor, they are the perfect complement to your Christmas turkey
• Leftover turkey casserole – leftover recipes don’t get much better than this! After any whole turkey dinner, whether it’s Thanksgiving, Christmas or a standard Sunday lunch, this should be your go to lunch the next day
• Honey roast parsnips – a sumptuous side with a flavor that will knock you for six! Serve them up at Christmas time and you’ll please the whole family
• Whole turkey brine – this one is a very special recipe indeed. If you want to take things up a notch, brining your turkey works wonders. Simple, yet deliciously effective!

📖 Recipe

Turkey Stock Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Michelle Minnaar
• Total Time: 4 hours 20 minutes
• Yield: 8 cups
• Diet: Gluten Free

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Description

Learn how to make a great homemade Turkey Stock with your leftover Christmas turkey. Best used to make soup, chowder and risotto.

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Ingredients

Units MUS

• 1 turkey carcass
• 2 onions, halved
• 1 garlic bulb, halved
• 2 carrots, roughly chopped
• 2 celery ribs, roughly chopped
• 3g (1 tbsp) black peppercorns
• 3g (1 tbsp) dried thyme
• 2 handfuls of flat leaf parsley

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Instructions

1. Firstly, ensure that all meat is stripped off the carcass. The leftover meat can be stored in the fridge or freezer, and used in numerous ways such as in leftover turkey chowder or leftover turkey curry.
2. Place all the ingredients in a large stock pot and ensure everything is covered with water. Around 4L (16 cups) of water will do.
3. Bring the contents to a boil then lower the heat to a steady simmer.
4. Simmer for 4 hours or until the liquid has reduced by half.
5. Once you feel the stock is ready, strain the stock through a fine-meshed sieve into a large bowl. Discard the bones and vegetables.
6. When the stock has cooled down, place it in the fridge and use it the next day. Alternatively, you can freeze the stock in practical batches for future use. Enjoy!

Notes

• By keeping the onion skins on, the turkey stock takes on a wonderful rich colour.
• Keep in mind, the longer you simmer the turkey carcass, the more intense the flavour. The evaporation of water also intensifies the flavour. You can reduce the liquid by a third but the flavour won’t be intense but the stock will be usable.
• If you can't find any celery, check out these celery alternatives!

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Category: Soup
• Method: Boil
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 110
• Sugar: 2.1 g
• Sodium: 57.1 mg
• Fat: 4.5 g
• Saturated Fat: 1.2 g
• Trans Fat: 0.1 g
• Carbohydrates: 5.8 g
• Fiber: 1.5 g
• Protein: 12.1 g
• Cholesterol: 39.1 mg

Why You’ll Love It

There are so many reasons to love this recipe. It goes well with about any meal, and it’s quite simple to make. With fresh ingredients straight out of the garden, plenty of fruits and vegetables, it’s the perfect healthy treat.

Tomatillos vs. Green Tomatoes

Tomatillos are similar to green tomatoes in the fact that they are both tomatoes. However, green tomato just refers to any tomato that is unripe, whereas a tomatillo is a completely different type of tomato.

CHUTNEY EQUIPMENT YOU NEED

Check out the ultimate list to chutney making equipment. You actually don't need that much and most of the items are quite affordable!

Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!

SHOW ME

Canning Notes

There isn’t much canning involved in this recipe, but here are a few things to keep in mind when using cans:

• Make sure the cans are sterilized so as not to contaminate anything.
• Use fresh ingredients, as this always tastes better in home-canned foods.

Best Jars to Use

I suggest using glass pint jars. A mason jar is a wonderful option for canning tomatillo chutney.

How to Store

Tomatillo chutney will store very well in the refrigerator afterward, but can also be put in the freezer. Don’t forget to label and date the chutney so you are sure when you made it.

Serving Tips

When it’s time to have your tomatillo chutney (my favorite time), serve it in a little bowl or right on top of your food.

Alternatives to Apple Cider Vinegar

I use apple cider as my preferred liquid in this tomatillo chutney, but you can use another one, like white or red wine, if you prefer.

Chutney Recipe Tips

The devil is in the details for this chutney recipe. Here are a couple notes:

• Use a sharp knife. This recipe requires a lot of chopping. You need chopped tomatillos, chopped onions, and chopped jalapeño peppers. To make all of the chopping easier, use a sharp knife.
• Don’t forget to reduce the heat. When you are dissolving your sugar, don’t forget to reduce the heat so it is just simmering. You do not want to over cook it.

More Fabulous Chutneys

• Nectarine Chutney - can't find it at the shops? Make your own!
• Pear Chutney

📖 Recipe

Tomatillo Chutney Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

• Author: Michelle Minnaar
• Total Time: 1 hour 35 minutes
• Yield: 3 cups
• Diet: Vegan

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Description

Learn to make this easy and tasty homemade Tomatillo Chutney. Best served as part of a cheeseboard, and even meat. 

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Ingredients

Units MUS

• 900g (2lbs) fresh tomatillos, peeled and chopped
• 1 onion, chopped
• 2 jalapeno peppers, peeled, seeded and chopped
• 5cm (2in) fresh ginger root, grated
• 200g (1 cup) brown sugar
• 250ml (1 cup) apple cider vinegar
• 3g (1 tsp) ground cumin
• 3g (1 tsp) red chilli powder
• 12g (2 tsp) salt

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Instructions

1. Place all the ingredients in a large, heavy-bottomed pan.
2. Stir over a medium heat until all the sugar has dissolved then bring to the boil. 
3. Lower the heat to a simmer, then cook, uncovered, for 1 hour or until the chutney has thickened. 
4. Pour into hot sterilised jars and seal. 
5. Label, once cooled. Enjoy!

Notes

• You can swap half of the tomatillos with green tomatoes.
• Poblano peppers can be used instead of jalapeno peppers.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Chutney
• Method: Boil
• Cuisine: American

Nutrition

• Serving Size: cups
• Calories: 391
• Sugar: 78.9 g
• Sodium: 1579.5 mg
• Fat: 3.4 g
• Saturated Fat: 0.5 g
• Trans Fat: 0 g
• Carbohydrates: 88.9 g
• Fiber: 6.9 g
• Protein: 3.7 g
• Cholesterol: 0 mg

If you’re looking for a way to bring some extra special flavor to soups, sauces and pasta dishes, look no further than this one!

Parmesan broth recipe

An incredible flavor and super simple cooking process make this parmesan rind broth recipe extra enticing for those who love their cheese. It’s an excellent alternative to the kinds of broths you see in stores and called for in many recipes. 

While there’s always a place for chicken, beef or vegetable stock, parmesan stock is delicious in its own right and, when added to the right dish, can create sublime flavors. It’s got that special quality that parmesan possesses – the umami taste, rich and satisfying. 

This parmesan broth makes use of parmesan cheese rinds to create the unique flavor of the dish. You’ll need a few rings (about ½ pound parmesan rinds).

The parmesan rinds are simmered over a low heat along with onions, celery, carrots and garlic, as well as parsley, bay leaf and peppercorns. After a couple of hours, you simply strain your delicious parmesan broth and serve as you see fit.

Tips for the perfect parmesan broth

Here are a few key points when it comes to making parmesan broth:

• When preparing the vegetables, chop them up as finely as you can. It’s definitely worth investing in a good kitchen knife and brushing up on your chopping technique, as the smaller the surface area of the vegetables, the more flavor they’ll impart
• Parmesan broth comes with one catch – the rind has a tendency to stick to the bottom of the pan as it simmers. You can wrap the rind in a cheesecloth, which will protect it without restricting the flavor. You can also invest in a non-stick pan, although you may still notice a bit of sticking. 

As long as you remember to stir the pan frequently, you shouldn’t have a problem

• Don’t rush the simmer time. You need to give the broth plenty of time for the parmesan rinds to be able to impart that incredible flavor. At least two hours is essential

More amazing parmesan recipes

Once you’ve made parmesan broth, try the following:

• Baked parma ham and parmesan croquettes – this little finger bites are absolutely heavenly 
• Parmesan crisps – crisps from another universe… sensational!
• Brussel Sprouts with parmesan – so, you love sprouts huh? You’re about to love them even more!
• Parmesan cheesecake – the most delicious savory cheesecake ever!

📖 Recipe

Parmesan Broth

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5 from 1 review

• Author: Michelle Minnaar
• Total Time: 2 hours 15 minutes
• Yield: 12 servings
• Diet: Gluten Free

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Description

Learn how to make your own Parmesan Broth. You can add flavor to soups, sauces and pasta with this easy home made broth.

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Ingredients

Units MUS

• 15ml (1 tablespoon) olive oil
• 1 large onion, chopped
• 2 stalks celery, including some leaves, sliced
• 2 large carrots, cut into 1cm (½ in) slices
• 1 garlic bulb, halved
• 8 sprigs fresh parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 2g (2 teaspoons) whole black peppercorns
• 225g (½ pound) Parmigiano Reggiano rinds
• 2.5L (10 cups) water

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Instructions

1. Heat the oil in a large stockpot.
2. Fry the onion, celery, carrots and garlic over a high heat for 5 minutes, stirring frequently.
3. Add the parsley, thyme, bay, peppercorns, Parmigiano Reggiano rinds and water. Bring to a boil.
4. Lower the heat and simmer for 2 hours. Give the bottom a stir every now and then to prevent the rinds from sticking. The broth should taste robust, smell aromatic and should have approximately halved during the cooking process.
5. Strain through a fine-mesh sieve and serve immediately. Alternatively, it will keep in the fridge for 4 days or 3 months in the freezer.

Notes

• For best results, chop the vegetables as finely as you can. The more exposed surface area, the greater the flavour yielded.
• The vegetables used in this recipe form the basis of any stock. You can play around with other types of vegetables to influence the flavour, such as broad bean pods, corn cobs, fennel, bell peppers, pea pods, chard, celeriac, marjoram, basil, potato parings, dried ceps, leeks or asparagus stalks.
• If you're struggling to get bay leaves, check out one of these bay leaf substitutes.
• If you find that you have plenty of celery left-over, please don't waste it! Check out my guide on freezing celery to make sure this underrated vegetable doesn't go to waste. Or you can check out these celery alternatives!

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Side Dish
• Method: Boil
• Cuisine: Italian

Nutrition

• Serving Size:
• Calories: 96
• Sugar: 1.3 g
• Sodium: 280.5 mg
• Fat: 6.1 g
• Saturated Fat: 3.3 g
• Trans Fat: 0 g
• Carbohydrates: 3.5 g
• Fiber: 0.8 g
• Protein: 7.1 g
• Cholesterol: 12.8 mg

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