insideKENT Magazine Issue 30 - September 2014 | Page 53

FOOD+DRINK

September Sides
If there's one thing we've learnt over the years, it is that the power of the side dish should
never be underestimated. All too often, we spend so much time perfecting the main
portion, that the very elements that compliment it are rushed or even forgotten. But,
no more – as this September, it's time to embrace the staple side and make use of all
of the yummy seasonal ingredients available to us.
Leeks and Cheese

Glazed Carrots and Courgettes
Ingredients
• 1lb carrots, cut into sticks
• 1lb courgettes, cut into sticks
• 1tbsp sugar
• 1oz butter
• Juice of 1 lemon
• 1 chicken or vegetable stock cube
• Fresh chives, chopped
Method
1. Place the carrots, stock cube, sugar, lemon juice and butter in a pan.
Season and add enough water to cover the carrots halfway up.
2. Bring to the boil, before simmering uncovered for ten minutes, stirring
occasionally.
3. Add the courgettes and cook for an additional five minutes.
4. Most of the liquid should of now evaporated – if not, r move the vegetables
e
and boil rapidly.
5. Once evaporated, toss the vegetables in the glaze and spoon in
the chives.

Brussels Sprouts with Bacon and Onion
Ingredients
• 1 1/2lb Brussels sprouts
• 1tbsp olive oil
• 1oz butter
• 3oz streaky bacon, diced
• 1 large onion, diced
• 1tbsp fresh, chopped mint
• Seasoning (to taste)

Ingredients
• 1lb leeks, washed and sliced
• 1oz butter
• 1oz plain flour
• 4oz cheese, grated
• 1/2 pint milk
• 1 pinch nutmeg
• 1tsp herbs
• Seasoning and mustard (to taste)

Method
1. Cook the Brussels sprouts
for four-five minutes and
drain.
2. Heat the olive oil and
butter in a pan, before
adding the diced bacon.
3. Cook the bacon until the
fat runs, increase the heat
and add the Brussels
sprouts.
4. Stir fry for three-five
minutes until the bacon is
crisp and the sprouts are
tender-crisp.
5. Season with black pepper
and sprinkle with mint.

Method
1. Melt the butter and sauté leeks for five minutes.
2. Remove the leeks, sprinkle the flour onto the juices, stir well and cook
for an additional minute.
3. Remove the saucepan from the heat and blend in the milk.
4. Return to the heat, bring the concoction slowly to the boil and stir until
thickened.
5. Season the mix and return the leeks to the saucepan with the nutmeg,
cheese and mustard.
6. Stir well and reheat until the sauce is boiling and the cheese, melted.

ALSO IN SEASON...
There's so much fresh food available this month, that the recipes above really are just the tip of the iceberg. Choose from
Bramley apples, runner beans, blackberries, blueberries, spring green cabbage, white cabbage, Savoy cabbage, red
cabbage, cauliflower, celery, cucumber, kale, iceberg lettuce, marrow, peas, plums, spinach, squash and sweetcorn.
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