When serving up food for guests this season, remember that more is more. A variety of dishes that pile up on the plate feels so satisfying and sharing the flavours together creates that summer sharing vibe: fun and easy. These side-dishes add carbohydrates and a portion of vegetables to a meaty main dish, but they also accompany giant salad platters perfectly, adding bulk to an otherwise smaller meal. Try these simple but flavourful side dishes to get everyone talking at your next get-together.
Creamy Baby Spinach
The texture of creamed spinach but without the cream and, arguably, more flavour.
What You Need
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
400g baby spinach, washed and stalks removed
2-4 tbsp finely grated Parmesan
Freshly ground nutmeg
Sea salt flakes and freshly ground pepper
In a medium pot, saute the onion and garlic over medium heat until softened but without colour. In the mean time, finely slice the spinach. Add the spinach to the pot and cook, stirring, until reduced in volume. Still stirring, gradually add enough parmesan until it looks creamy and sticky. Season with salt, pepper and nutmeg and serve.
In this gratin the potatoes cook in chicken stock rather than milk and cream. It’s light, crisp on top and has a savoury kick.
What You Need
600g potatoes, peeled and very thinly sliced
¾ cups chicken stock
Sea salt flakes and freshly ground black pepper
Butter or olive oil (optional)
Preheat the oven to 200C. Butter a gratin dish. Toss the potatoes with the chicken stock and season well. Layer the potatoes in the dish and, if you like, dot the top with butter or drizzle with a little olive oil. Bake for about one hour – when it’s cooked a knife should pierce the potatoes easily and top will be crisp and golden.