Christmas accompaniments

A leg of ham served with plenty of bread, salad greens and a set of Warren Elwin’s accompaniments makes a casual buffet meal. They’re also handy fridge fixings for holiday sandwiches.

Beetroot and apple chutney

3 apples
3 beetroot
1 Tbsp ginger powder
½ tsp chilli powder
2 Tbsp honey
½ tsp salt
2 oranges, zest of one and juice of both
2 sprigs thyme
50 ml cider vinegar
2 kaffir lime leaves
3 cloves
2 bay leaves
1 star anise

1. Peel and grate beetroot and apples into a saucepan. Add ginger powder, chilli powder, honey, salt, the zest of 1 orange and the juice of 2 and cider vinegar.
2. Tie a small bunch of thyme, bay leaves, kaffir lime leaves, cloves and a star anise into a muslin bag and add to the mixture.
3. Simmer the mixture over a low heat until it reduces and thickens into a jam-like consistency.
4. Remove the herbs and store in the refrigerator, or seal into hot jars and gift as tasty Christmas chutney.

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Fresh fruit salsa

1 mango
3 large ripe tomatoes
1 red onion
1 clove garlic, crushed
½ green chilli, finely chopped
1 tsp ginger, finely grated
½ lemon, zested
1 Tbsp red wine vinegar
1 handful basil and coriander, chopped

1. Cut tomatoes into quarters and discard the seeds, then cut into small dice.
2. Combine in a bowl with the flesh of a mango and onion cut into the same size dice.
3. Add garlic, green chilli, ginger, the lemon zest and red wine vinegar.
4. Add fresh chopped basil or coriander and mix.
5. Season to taste and lightly chill.

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Marinated peppers

2 capsicums, or as many as you need, in a medly of colours
1 serving olive oil
1 pinch salt
1 Tbsp balsamic vinegar
1 squeeze lemon juice

1. Brush capsicums with olive oil and salt. Roast in a hot oven until they colour all over and collapse.
2. Remove and rest in foil or a ziplock bag. Once cool remove the peppers and reserve the juice in a bowl.
3. Peel the peppers, remove the seeds, and slice flesh into ribbons.
4. Add to the bowl with balsamic vinegar and enough olive oil to cover.
5. Season with fresh lemon juice and chill.

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Tapenade

3 cloved garlic, chopped
125g kalamata olives
1 handful parsley, chopped
2 Tbsp capers
1 handful coriander, chopped
4 anchovy fillets
1 lemon, zest and juice
¼ cup olive oil
Freshly ground pepper to taste

1. In the food processor olives, cloves, garlic, capers, chopped parsley and coriander, anchovy fillets and the zest and juice of a lemon.
2. Whizz to combine evenly, then with the processor on slowly pour in ¼ cup olive oil and blend to a soft spread.
3. Season with freshly ground black pepper and lemon juice.

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Fresh fruit and chilli salsa

1 large piece ginger
1 lime, zest and juice
1 green chilli, finely chopped
Fresh pineapple, peach and watermelon
Soft fresh herb, such as chervil or basil

1. Grate ginger and squeeze the juice out into a bowl.
2. Add the zest and juice of the lime, chili, fresh fruit, yoru choice of herb and season with a little salt and pepper.

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Apple, fennel and walnut slaw

75g walnuts
¼ cup mayonnaise
¼ cup yoghurt
Juice of 1 lemon to taste
2 granny smith apples
1 large fennel bulb
1 handful fennel fronds, or chervil leaves

1. Blitz walnuts until finely ground and mix with mayonnaise, yoghurt and the zest and juice of a lemon to taste. Season with salt and pepper.
2. Finely slice granny smith apples and fennel bulb into thin matchsticks.
3. Mix with fennel fronds (or chervil leaves) finely chopped, and enough of the walnut mayo to bind it into a slaw.

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Pickled asparagus

Makes 2 jars

2 bunches of asparagus
1½ cup cider vinegar
1½ cup water
2 Tbsp brown sugar
2 whole green chilies
Zest and juice of 1 orange
2 kaffir lime or bay leaves
1 Tbsp pickling spice
Sprig of fresh herb such as tarragon or dill

1. Trim asparagus and cut them to fit into the jars you're using.
2. In a saucepan, bring to the boil cider vinegar, water, brown sugar, chilies, the zest and juice of the orange, kaffir or bay leaves and pickling spices.
3. Pack the asparagus and the aromatics from the pan into sterilised jars, pour over the hot vinegar, add a sprig of fresh herbs.

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Onion relish

Makes 2 jars

5 finely sliced white onions
4 cloves crushed garlic
Large piece grated ginger
A little olive oil
2 Tbsp mustard
1 Tbsp chopped thyme
¼ tsp tumeric powder
Zest and juice of 1 orange
1 Tbsp sugar
3 Tbsp vinegar
330ml beer

1. Slowly cook (sweat) onions, garlic and ginger in olive oil, stirring constantly until the onions soften and caramelise.
2. Add mustard, thyme, turmeric powder, the zest and juice of the orange, sugar, vinegar and stir to combine..
3. Add beer and simmer gently until the liquid has all but evaporated and the mixture becomes jammy. Remove relish to sterilised jars, seal and store in the fridge.

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