SAUCES ON THE SIDE

It's often the little extras that make Christmas Dinner so special.  Here are a few sauces to serve with your main that will add another dimension to the meal.

Horseradish Cream
Serve with Roast Beef or Veal
 
176 g (6oz) horseradish cream
1 spring onion, finely chopped
¼ cup (60g/2 oz) sour cream
½ cup (125 m;/4 fl oz) whipped cream
 
Combine horseradish, spring onion and sour cream in a bowl. Fold in whipped cream. Season to taste. Makes 1 ½ cups (375ml/12 oz)
 

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Bread Sauce
 Traditionally served with roast Turkey, Chicken or Goose
 
1 small onion, sliced
1 ¼ cups (315 ml/10 fl oz milk
1 bay leaf
4 black peppercorns
2 whole cloves
1 ¼ cups fresh breadcrumbs
Nutmeg, pinch
20 g (3/4 oz) butter, softened
 
Combine onion, milk, bay leaf, peppercorns and cloves in a small saucepan and bring to the boil over medium heat, then lower the heat and simmer for 10 minutes. Strain into a large heatproof bowl and discard the onion and flavourings. Add the breadcrumbs, nutmeg and butter and stir until smooth. Season with salt and pepper to taste. Makes 1 ¼ cups (315ml/10 oz)
 
Raspberry & Cranberry Sauce
Serve with roast Turkey, Goose, Ham or Duck
 
150g (5 oz) fresh or frozen raspberries
¼ cup (60ml/ 2 fl oz) orange juice
½ cup (160g/5 ½ oz) cranberry sauce
2 teaspoons Dijon mustard
1 teaspoon finely grated orange rind
¼  (60ml/2 fl oz) cup port
 
Puree all but 3 or 4 raspberries, then press through a sieve to remove seeds. Combine the puree in a small saucepan with juice, cranberry sauce, mustard and rind. Stir over heat until smooth. Add port and simmer for 5 minutes. Remove from heat and allow to cool – the sauce will thicken slightly. Use reserved whole raspberries for decoration.  Makes 1 cup (250 ml/8 fl oz)