“Winter is the time for comfort, for good food and warmth”
When it’s cold outside, it’s a great time to bring some pies out of the freezer and cook up some deliciously perfect pie partner side dishes.
Cooking and food = comfort. And sometimes that’s what helps make winter seem more bearable and comforting. When you get home from a long day watching the kids do their sport, or an afternoon in the rain at the footy, we know that you’re exhausted and cold and beyond hungry… You want major comfort food and we know just the place to get it!
So, what are the best side dishes to serve with your freshly baked pie?
Parmesan and Cauliflower mash
This rich & creamy mash is the ultimate side dish on those cold winter nights
So what do you need to make this monster mash?
- 6 (about 1.5kg) sebago (brushed) potatoes, peeled, coarsely chopped
- 1/2 (about 700g) cauliflower, cut into florets
- 250ml (1 cup) thickened cream
- 70g (1 cup) shredded parmesan
- 25g butter
- Salt & freshly ground black pepper
- Barbecued olive & marjoram lamb
- (see previous recipe), to serve
How do you make this yummy side dish? It’s all pretty simple really!
- Bring a large saucepan of water to the boil over high heat. Add the potato and cauliflower, and cook for 10 minutes or until tender. Drain and return to the pan.
- Use a potato masher to mash potato and cauliflower until almost smooth. Place over low heat. Add the cream, parmesan and butter and cook, stirring with a wooden spoon, for 2-3 minutes or until butter melts and mixture is well combined. Remove from heat. Taste and season with salt and pepper.
This side dish is a perfect partner for a Steak and Mushroom Pie
Beetroot & Walnut Salad
Candied walnuts and sharp goat’s cheese make this salad stand out from the crowd
What’s involved in bringing this tasty salad to life?
- 2 bunches baby beetroot, trimmed
- Olive oil, to grease
- 140g (2/3 cup) caster sugar
- 55g (1/2 cup) walnut halves
- 1/2 teaspoon sea salt flakes
- 2 bunches rocket leaves
- 80g goat’s cheese, crumbled
- 60ml (1/4 cup) extra virgin olive oil
- 1 tablespoon red wine vinegar
Tasty ingredients, but how do i put this yummy side dish together?
- Preheat oven to 200°C. Use a fork to prick beetroot. Place on a baking tray and bake for 45 minutes or until tender. Set aside to cool. Peel and halve.
- Meanwhile, line a baking tray with baking paper. Brush a wire rack with oil. Place over tray. Place the sugar in a non-stick frying pan over medium heat. Cook, without stirring, tilting pan occasionally, for 4 minutes or until sugar melts. Stir in walnuts to coat. Pour onto rack and separate walnuts. Sprinkle with salt. Set aside for 30 minutes to set.
- Combine the rocket and beetroot in a serving bowl. Top with goat’s cheese and walnuts. Combine oil and vinegar in a jug and drizzle over the salad.
Serve this up with its perfect partner, the Angus Beef Pie for a meal to remember!
Cinnamon & Currant Pilaf rice
Transform your rice from a simple side dish into something a bit more spectacular with the addition of currants and aromatic spices.
As you can imagine, this side dish is pretty self explanatory. All you need is the following:
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, chopped
- 1 teaspoon ground cinnamon
- 1/2 cup currants
- 2 1/2 cups SunRice Basmati Rice, rinsed
- 1 chicken stock cube, crumbled
To put it all together it’s easy!
- Heat oil in a large, heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add cinnamon, currants and rice. Stir to combine.
- Add 4 cups cold water and stock cube. Bring to the boil. Reduce heat to medium-low. Cover. Simmer for 10 to 12 minutes or until liquid has been absorbed. Remove from heat. Stand, covered, for 10 minutes.
It doesn’t take much to guess which pie is the perfect partner for this simple side dish. The delicious Butter Chicken Pie of course.