"The side dishes can all too often be an afterthought to the main event, such as the meat or fish," explains Lucy Turner of The Round Kitchen. Don't we know it: haven't most of us attended a wedding where we've had to wash down a mountain of tasteless potatoes, wilted salad leaves and indecipherable vegetables with an indecipherable amount of wine?
When perfectly paired with the focal point of the dish, however, scrumptious side dishes will complete a knock-out meal. From crispy sweet potato wedges and crunchy fritters to melt-in-the-mouth mash and vibrant medleys of zesty, moreish vegetables - the side dishes should offer a burst of colour and flavour, perfectly complementing the key component of the dish.
Designed to inspire all you busily planning couples to consider the importance of your side dishes, The Round Kitchen has devised a menu featuring a whole host of utterly delicious ideas to complement a series of meat dishes. "We wanted to showcase what can be achieved with creative side dishes," explains Lucy.
From comfort side dishes to warm the cockles - ideal for a winter wedding - through to exotic fusion dishes packed with flavour - perfect for a summer party - these perfect pairings will take a meal from average to mouth-wateringly memorable.
Consider crunchy vegetables drizzled in garlic, soy and sesame and cauliflower pakoras packed with Indian spice; beetroot enveloped in fresh orange and port and moreish sweet potato chips; zingy minted peas, spinach and asparagus and mashed potato infused with mature cheddar and wholegrain mustard; a luscious mix of stir-fried sprouts, bacon and roasted mixed nuts and creamy cauliflower cheese. Yum. It appears the main event has some serious competition.
Stir-fried green beans, mangetout and sugar snaps in a garlic, light soy and sesame dressing
Deep-fried sweetcorn, sweet chilli and leek fritters
Indian spiced marinated cauliflower pakoras
Indian spiced roasted potatoes
Asian roasted beef with soy, ginger and garlic
Mashed swede, carrot and pumpkin
Roasted mixed beets with fresh orange, parsley and port
Sweet potato chips
Roasted butternut squash with toasted pumpkin and sunflower seeds
Dauphinoise potatoes
Lemon pepper and rosemary whole roast chicken
Braised red cabbage
Tempura purple sprouting broccoli
Crushed minted peas, spinach and asparagus
Roasted carrots and parsnip
Mature cheddar and wholegrain mustard mash
Griddled home-cured pork steaks
Stir-fried sprouts, homemade bacon and roasted mixed nuts
Celeriac and crushed potato cakes
Classic crunchy ratatouille
Classic cauliflower cheese
Blue cheese Romanesco
Tintagel Smoked and wholegrain mustard leeks
Roasted portobello mushrooms, confit plum tomatoes and homemade onion rings
Homemade red onion, rosemary and horseradish burger sat on a homemade caramelised onion and mature cheddar giant Yorkshire pudding
The Round Kitchen
www.theroundkitchen.com
words Rebecca Matthews
photography Kevern Photography
Copyright Wed magazine 2016
