The Farmer J Christmas Dinner: The Main Event

Right, let’s talk turkey. Actually, let’s not. No one needs another year of dry turkey and boiled-to-death sprouts. Why not switch things up? Picture this: tahini miso maple sprouts that’ll make you actually want seconds, baharat-spiced salmon that’s as festive as it is delicious, and buttery, melt-in-your-mouth potatoes that’ll make Aunt Carol weep with joy. It’s Christmas, Farmer J style – bold, unexpected, and bloody brilliant.

Serves 4

 Forkin’ Easy

Ingredients

1 salmon fillet (approx. 2 kg), skin on, bones removed
2 kg, Brussels sprouts, trimmed and washed
Baby potatoes (as many as needed)
Salt (for water)
100g, chunks of butter
Black pepper, to taste
Sage and thyme (fresh or dried)
Oil (optional)

Salmon Marinade:

100g, date molasses
30g, soy sauce
1 tablespoon Baharat spice blend
½ tablespoon chili flakes
Black pepper, to taste
Salt, to taste

Miso-Maple Dressing:

150g, white miso paste
50g, rice mirin sauce
100g, maple syrup
30g, soy sauce
30g, rice vinegar
30g, sesame oil
Additional soy sauce (optional)

Tahini Miso Maple Dressing:

Reserved miso-maple dressing (from above)
100g, organic tahini
50g, cold water (adjust for texture)

Method

1. Salmon Preparation

  • Score the salmon fillet up to 50% of its thickness, being careful not to cut too deep.
  • Season the salmon with salt and place it in a large oven tray.
  • In a bowl, mix together the marinade ingredients: date molasses, soy sauce, black pepper, Baharat spice blend, and chili flakes.
  • Pour the marinade over the salmon and spread evenly.
  • Cover the tray with cling film and marinate in the refrigerator for 2 to 24 hours, skin side up.
  • Before cooking, flip the salmon so the skin side faces down on the tray. Pour any extra marinade over the top.

2. Brussels Sprouts Preparation

  • In a bowl, whisk together the miso paste, rice mirin, maple syrup, soy sauce, rice vinegar, and sesame oil to create the miso-maple dressing.
  • Set aside one-third of the dressing for later (this will be used for the tahini mixture and garnish).
  • Toss the Brussels sprouts in the remaining dressing until well-coated.
  • Transfer the sprouts to a metal oven pan, spreading them evenly.

3. Tahini-Miso-Maple Dressing

  • In a bowl, combine the reserved miso-maple dressing with 100g organic tahini.
  • Slowly add cold water (50g or as needed), mixing until the dressing reaches a smooth, pourable consistency.

4. Roasted Baby Potatoes with Butter and Herbs

  • Bring a pot of salted water to a boil and add the baby potatoes. Boil until they are cooked through, then drain.
  • Lay the potatoes on a flat tray and smash them flat using a fork or potato masher.
  • Sprinkle with salt and black pepper.
  • Place chunks of butter on top of the smashed potatoes and sprinkle with sage and thyme.
  • Drizzle with oil (optional) to help crisp them up.

5. Cooking Instructions

  • Preheat the oven to 230°C (450°F).
  • Place the salmon, Brussels sprouts, and smashed potatoes in the oven.
  • Roast for 15 minutes, or until:
    • The salmon is cooked through.
    • The Brussels sprouts are tender and caramelized.
    • The potatoes are golden and crispy.

6. Assembly and Garnish

  • Smashed Potatoes: Serve a generous portion of the crispy, roasted baby potatoes. Top with crispy sage leaves for added flavor.
  • Salmon: Portion the salmon and plate it neatly.
  • Brussels Sprouts: Serve the roasted sprouts and drizzle with the tahini-miso-maple dressing. Garnish with sesame seeds and fresh coriander for a festive touch.