Side dish recipes - 372 recipes
More Side dish recipes
Potato vermicelli with shallots

By Patrice , blog AlsaCuisine
Peel the shallots, chop finely
- 600 g potatoes
- 5 shallots
- 4 tablespoons oil
- 150 g butter
- 1 tablespoon chopped parsley
- Salt and pepper
Spinach Corn Bhaji

By agrawal.shweta.n, Merry Tummy
Spinach is so healthy –remember Popeye
- 1 bunch spinach
- 1 cup frozen corn
- 1 tomato sliced in circles
- 3 green chillies chopped finely
- 1 tsp haldi/turmeric
- 1 pinch asafoetida/ hing
- 2 tbsp oil
- 1 clove garlic finely chopped/lehsun
- 1 tsp finely chopped fresh ginger/adrak
- 1 tsp cumin seeds/jeera
- 1 teaspoon salt or to taste
Jacket potatoes

By Sophie H
Prick the skin of the potatoes, drizzle over a little olive oil (optional step) and bake in the oven for 90 minutes
- Bakers potatoes (1 per person)
- Ham, cheese, baked beans etc to serve with it. Variations include chicken/tuna mayonnaise and bolognese sauce.
Muah chee

By shinee
Mix toasted sesame seeds and ground peanuts together
- toasted sesame seeds
- ground peanuts
- sugar
- glutinous rice flour
- water
- oil
Braised Red Cabbage

By racarson39
Finely slice the cabbage, discarding the core and any tough pieces
- 1 Small Red Cabbage
- 25g Butter
- I Large Onion, finely sliced
- 3/4 tsp Ground Allspice
- 1/2 tsp Ground Nutmeg
- 1 Bramley Apple, peeled, cored & chopped
- 4 tbsp Red Wine Vinegar
- 2 tbsp. Light Muscovado Sugar
- 2 tbsp. Redcurrant Jelly
Fried onion rings

By shinee
Add all flour together
- 1/2 cup plain flour
- 1/4 cup cornflour
- 2 tbsp oat flour
- 1 egg
- 1/2 cup water
- 1tp sugar
- 1tp salt
- onions
- bread crumbs
Chicken salad with sweetcorn

By alexandra12_01
Preheat the oven to 180C
- 2 chicken breast
- 170g salad, washed and dried
- 1/2 red onion, finely diced
- 1/2 cucumber, chopped
- 25g parmesan, grated
- 3 1/2 tbsp red wine vinegar
- 2tbsp olive oil
- 250g new potatoes
- 1/2 carrot, peeled and grated
- 1 tin drained sweetcorn
Spiced Root Veg. with Lime & Mint

By dolomf
Vegetarian light main course (good with quinoa or couscous) or side dish with mains
- 3 sweet potatoes (about 800g weight) –
- cut into 1cm thick slices
- 3 large carrots
- 3 large parsnips
- 1 leek
- 50ml oil
- 1 tablsp. fresh thyme
- ½ teasp ground cumin
- ½ teasp ground coriander
- 50g melted butter
- Good pinch smoked paprika
- ½ teasp. turmeric
- Yoghurt dressing
- 250ml Greek yoghurt
- Juice of 1 lime
- 2 cloves garlic crushed (optional!) *
- salt & pepper
- * could substitute with a little
- minced red onion or chopped chives
- Herb oil
- Big bunch of mint
- Small bunch parsley
- 100ml really good olive oil
Grated Rainbow Salad with Sesame Feta Fritters

By mydsgirl
The fritters can be messy and a bit awkward but this meal is really tasty, fun and refreshing
- 2 portions of rice
- 1 pitta bread
- olive oil
- 1/4 cucumber
- 1/2 red onion
- 1/2 large carrot
- 50 g beetroot
- 50 g feta
- 1 egg
- 1 1/2 tbsps self-raising flour
- sesame seeds
- runny honey
Pak Choi with Garlic and Oyster Sauce

By mydsgirl
Supposed to be a side dish but can be used as a starter or light dinner instead
- 4 pak choi, rinsed and cut in quarters
- oil
- 2 garlic cloves, crushed
- 2 tbsps oyster sauce
- 2 tsps sesame seeds
Chicken Fried Rice

By mydsgirl
This is very simple and very filling
- splash of sesame oil
- 3 shallots, peeled and cut into quarters
- 225 g cooked chicken, cubed
- 1 1/2 tbsps soy sauce
- 1 carrot, diced
- 1/2 celery stick, diced
- 1/2 red pepper, deseeded and diced
- 85 g (3 oz) peas
- 50 g canned sweetcorn, drained
- 140 g cooked rice
- 1 egg
Yaki Soba

By mydsgirl
Really filling but really messy!
- 200 g ramen noodles
- 1/2 onion, finely sliced
- 100 g beansprouts
- 1/2 red pepper, deseeded and sliced
- 75 g chicken, cooked and sliced
- 6 cooked prawns
- oil
- 1 tbsp soy sauce
- 1/4 tbsp mirin
- 1/2 tsp sesame oil
- 1/2 tsp sesame seeds
- 1 spring onion, finely chopped
A quick side dish with broad beans & spring onions
By gingeybites, Gingey Bites
Last week the wonderful folk at Woodlands Organic Farm sent me an organic veg box to try and I was thrilled to see ...
Any burning questions? Ask our chefs below!