Holiday Sides with Chef Tim Pearce

Sliced Brussels Sprouts with Carrots

Serves 4.

Ingredients

• 1lb Brussels Sprouts
• 1 m Medium Carrot
• 1 ounce of Butter
• ¼ cup Heavy cream

Method

1. Remove outer leafs of the sprouts
2. Cut in half and thinly slice.
3. Peel carrot and finely dice.
4. Slowly sauté carrot in butter over a low heat.
5. In another pot bring water to a boil. Drop sprouts into boiling salted water, when water returns to the boil remove from heat and drain. Place sprouts into ice water to cool.
6. Squeeze access water from sliced sprouts.
7. Add heavy cream to carrot and reduce.
8. Fold in sliced sprouts and season with salt and pepper.

Roasted Parsnips

Serves 4.

Ingredients

• 4 medium size parsnips
• 2oz butter
• Pinch of dried thyme

Method

1. Peel parsnips
2. Cut into batons (quartered) 4’’ by ½’’.
3. Remove core.
4. In a sauté pan over a medium heat melt butter and toss parsnips.
5. Season with salt and pepper and thyme.
6. Finish in oven at 350 until tender, about 15 minutes.

Sautéed Savoy Cabbage with Bacon and Chestnuts

Serves 4.

Ingredients

• 1 small head savoy cabbage
• 4ounces of bacon (2 strips) or pancetta
• 4ounces of roasted chestnuts
• 2 ounces butter
• 1 ounce of chopped parsley

Method

1. Peel the cabbage leafs away from core, discarding the outer ones.
2. Cut out the stem.
3. In boiling salted water place cabbage, when returned to a boil leave for 1 minute then drain and cool in ice water.
4. Cut bacon into lardons (1/4 inch slices) and sauté on a low heat until crisp. Drain on a paper towel to remove excess fat.
5. Roughly chop chestnuts.
6. Sauté chestnuts in butter.
7. Squeeze dry cabbage and slice into strips about ½ think.
8. Add bacon and cabbage to chestnut pan and reheat.
9. Season with salt and pepper and garnish with fresh chopped parsley.

Fondant Potatoes

Serves 4.

Ingredients

• 2 large potatoes
• 2 ounces of butter
• Sprig rosemary
• 1qt chicken stock.

Method

1. Peel potatoes.
2. Cut into approx. 2’’ squares.
3. In a sauté pan melt butter and add rosemary.
4. Season potatoes and add to sauté pan.
5. Continue to cook potato until golden brown.
6. Turn over potatoes in the pan and cover ¾ of the potato with chicken stock.
7. Finish in oven at 350 until tender, approx 20 minutes. 

Timothy Pearce – Executive Chef, Hanley Center at Origins

In 1987, Chef Timothy Pearce began his culinary training in England. During the ’90s he apprenticed for three Michelin Starred Chefs and was working on staff when one British restaurant received the highest Michelin rating. On another exciting evening, he had the opportunity to cater to the Queen of England at Windsor Castle during the Cartier Polo Dinner. From England, Timothy traveled and cooked extensively through Australia, Southeast Asia, India, Laos and Bali. He joined the Hanley Center staff in 2009.

Chef Pearce takes great pride in creating menus that are nutrient-dense and high in antioxidants and omega-3s to help assist individuals in recovery. In addition to spending time with his young son, Timothy enjoys traveling, cycling and photography.