Recipes Archive
(December 2011)

1 December 2011

Chestnut Soup

METHOD In a large pan, sauté the onions, celery and carrots in butter until soft and the onions are beginning to turn translucent. Add the chopped mushrooms, stir and then place the lid on the pan and let them sweat down for 10 minutes. Add the stock and then the chestnut puree, let it simmer Read more…

Layered Mushroom and Caramelised Onion Suet Pudding

This pudding is a real show-stopper and can be ‘carved’ at the table at the same time as the turkey. The layered effect really adds an ‘oooh’ moment to the meal! METHOD Slowly caramelise the onions in a deep pan with a couple of teaspoons of sugar – this should take about an hour, but Read more…

Chestnut Cream Roulade

We return to the chestnut for this really indulgent dessert but it’s sweet this time and adds a subtle but surprisingly ‘Christmassy’ taste to this classic. METHOD In a large bowl, beat the yolks with the sugar until soft and light. Melt the chocolate (I do this gently in the microwave but if the idea Read more…

Pan roasted duckling breast

METHOD Trim the duckling breasts and score the skin side. Season with salt and nutmeg and pan roast in a hot nonstick pan without oil, skin side first for 1 minute each side and set aside to rest. Peel and wash the Brussel sprouts then blanch in boiling salted water for 1 minute. Drain and Read more…

Smoked pancetta wrapped turkey breast

METHOD Lay 4 slices of pancetta on a chopping board and place on top one slice of turkey. Season with salt and pepper and spread the chestnut puree over. Wrap and chill for 1 hour. Heat a non-stick pan then add half the butter and pan roast the turkey for 5-6 minutes. Place them in Read more…

Burnt honey parfait

METHOD Line the base of a (12 x 8½ inch) tray with cling film. Soak the gelatin in cold water for 5 minutes. Place the honey in a saucepan and bring to the boil for 1 minute. Add the water and the squeezed gelatin and pour on the base of the tray. Refrigerate for 30 Read more…