NYE meal

After deliberating over what to do for this year's New Year, we both decided to stay in and celebrate with a home cooked meal and lots of champagne (Prosecco...). Being the last day before the inevitable New Year diet, I decided to go all out with rich and hearty ingredients that I won't feel an ounce guilty about. So the meal I cooked was chicken thighs in red wine sauce, celeriac and potato mash (with cream and butter!) and Savoy cabbage with carrots and bacon. Here's how I made it:


Celariac Mash
1 celeriac
Around 7 medium potatoes (I just used white potatoes)
Big knob of butter
Glug of double cream
1 clove of garlic

1) Cut the celeriac and potatoes into small chunks
2) Add celeriac to boiling salted water and then the potatoes 10 minutes after
3) Once the celeriac and potatoes are cooked drain and pop back into the saucepan
4) Add butter and cream and chopped garlic and mash until smooth
5) Season to taste and transfer to ovenproof dish ready for heating up later

Cabbage, carrot and bacon stir fry
1 Savoy cabbage shredded
1 large carrot chopped into small dice
Pack of bacon rashers
Half an onion
3 cloves of garlic
Tbsp bouillon veg stock

1) Add chopped onion and garlic to wok and cook until soft
2) Add sliced bacon to wok and cook through
3) Transfer bacon and onions to a separate bowl and add the cabbage and carrot to the wok with a dash of hot water and veg stock
4) Cook until soft and re-add the bacon and onion mixture
5) Cook everything together and set aside for heating up later

Chicken thighs in red wine sauce
6 deboned and skinless chicken thighs
1 onion
Packet of dried mushrooms
1 glass of good red wine
2 sprigs of rosemary
3 cloves garlic

1) Sear chicken thighs in pan with oil and set aside to baking dish
2) In the same pan, add the onion and garlic and cook until soft
3) Add 1 glass of red wine to deglaze the pan and pick up all the caramelised goods at the bottom. Leave to simmer and reduce for 5 mins
4) Add sauce over the chicken thighs and bake for 50 mins
5) Pour the sauce back in the pan and reduce again to give you a nice, rich and glossy jus
6) Plate up and enjoy!