If you’re anything like me, then the idea of making every component of Christmas dinner, on the day, is stressful. I’m a huge fan of making as many things as possible the day before. That way, I can actually enjoy the day itself! One of those things that always seems to add to last-minute stress is gravy. Because you’re waiting for the pan drippings to start, you’re often trying to finish the gravy just when everything else needs mashing/plating/mixing/etc.

That’s why Richard and I are such huge fans of this recipe from Jamie Oliver! It might take hours to make, but gives you a gravy that you can make the day before, or even the week before and freeze. (When I say it takes hours, most of that time is spent in the oven, or simmering on the stove.) Then, on the big day, you simply add in your drippings, heat, and serve! I also like that it allows you to perfect the gravy, rather than rushing it, as most people agree gravy is very important!

I forgot to take a photo of the actual gravy once it was done, but I think we all know what gravy looks like Also, I used parchment paper in the tray, but regretted it later, as you kind of want the stuff to burn/brown on the bottom of the tray.

So if you’ve got a bit of time today or tomorrow, why not save yourself the hassle, and make your gravy ahead of time?

Just a quick post today. I’m on a roll with the salads and lighter fare lately! Maybe it’s the warm weather, or maybe it’s because Richard is away? I find that when I am alone, I tend to eat almost entirely vegetarian cuisine, completely without thought. I guess my brain doesn’t think “meat” when I’m alone.

But it does still think “comfort food” which is why I really love this salad. Not only does it have some unusual flavors in the tahini and miso paste, but it’s got warmth and hearty sweet potatoes. It’s the kind of salad that works well in the summer and winter – it’s easy like that.

Now, the only thing to be careful of is the tahini. Not everyone will like it – it’s a bit… bitter? Maybe it’s just the lemon juice. I really like tahini but I can imagine that it’s not to everyone’s taste. However, it is the star of this dressing, so don’t bother making it if you’re not a fan.

Feel free to adjust the amounts of red onion and parsley to your heart’s content – same with the potatoes and chickpeas. The great thing about salads is that you can simply make them however you want, it’ll work. Feel free to throw in other things too! I think some toasted chickpeas would do nicely – don’t you?

Earlier this week, I posted about our unusual squid ink salmon burgers and mentioned that we ate them with some roasted Jerusalem artichokes. I promised a recipe, and gosh darn it, I will deliver!

Before moving here, I had never heard of Jerusalem artichokes (also called sunchokes) even though they have been called, at times, Canadian Potatoes or Canadian Truffles! How did I not know of these in Canada? Now that I know about them, I’m thinking we may try to grow some in our allotment. That is if our stomachs can get used to them… some people call them fartichokes. (No joke!)

Ricard was quite uncomfortable the day after we had them for the first time, as he ate more than me. Apparently, they contain high levels of inulin, which you can’t digest, but it is eaten by the bacteria in your colon – good for feeding the nice bacteria, but it can be a bit of an overload if you’re not used to them (serious bloating). So if you do try these, don’t go eating the whole batch at once, you’ve been warned!

However, I like the unusual, somewhat sweet/nutty flavor, and that they’re high in iron and low in starch. A fun alternative to the humble potato, and perfect with a tangy, garlic aioli! As they are in season right now, go see if you can find them! I’ve managed to get them at the Borough Market (handy since I work there) but first read about them in Waitrose’s magazine. I imagine some of their larger stores will carry them.

The only downside to Jerusalem artichokes, besides the flatulence that is, is that they take more effort to prepare than roasted potatoes. (Although, unlike potatoes, you can eat these raw!) It’s best to boil them first, and then roast them, in order to get them nice and crispy. So if you’re planning on doing these for a weeknight meal, do what I did, and boil them the day before.

Oh, and about that aioli? Try and make sure that you use a good oil. It doesn’t have to be olive oil (try any mild flavored oil) but if you do use it, make sure to get a good olive oil. The first time we did this recipe it was amazing, but the second ended up being a tad bitter as our new oil wasn’t very good. Feel free to experiment with the spices and garlic too – I always do. If strong garlic isn’t your thing, try roasted garlic, or garlic-flavored oil!

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Roasted Jerusalem Artichokes with Paprika and Lemon Aioli

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4 snack sizes

Ingredients

• 500 g Jerusalem artichokes washed no need to peel
• 200 ml olive oil
• 1 egg yolk
• 1/2 tsp whole grain mustard
• 1 garlic clove
• 1/2 lemon zest
• 1/2 tbsp fresh lemon juice
• 1/4 tsp smoked paprika

Instructions

• Halve or quarter your artichokes into fingers about 2cm thick. Cook in salted boiling water for 15-20 minutes, until soft but not falling apart. Drain and allow to dry.
• While artichokes are drying, preheat oven to 200°C (392°F).
• Toss the artichokes in 100 ml of the oil, and arrange on a tray in a single layer. Sprinkle with a bit of salt, and roast for 45-50 minutes, tossing halfway through, until crispy.
• While the artichokes are roasting, prepare the aioli.
• Using a hand blender, or food processor, blend the egg yolk with the mustard, garlic, and a generous pinch of salt. Add the remaining oil in a thin stream, while blending, until spoonably thick (you might not need all).
• Add the lemon zest and juice, a little at a time, until satisfied. (If the aioli is too bitter, try adding more salt.) Sprinkle in some paprika, and loosen with a little water if desired.
• Once the artichokes are roasted, season with paprika, toss, and serve.

Notes

Make sure to use good quality olive oil, to prevent it tasting bitter. Or, use any other mild flavored oil.