Christmas Dinner
❆ Christmas Dinner Box ❆
To Start
chicken liver pâté, apple & stout chutney, toasted seed loaf
Fish Course
cured salmon, wasabi fennel & dashi velouté
Main Course
turkey breast with apricot & sage stuffing
honey & mustard pigs in blankets
goose fat & rosemary roast potatoes
glazed parsnips with vanilla honey butter (v)
creamed sprouts, bacon & pecorino
celeriac with blue cheese & walnut remoulade
turkey & cranberry gravy
Dessert
spiced clementine & date sticky toffee pudding with vanilla custard (v)
Cooking Instructions
Keep chicken liver patè refrigerated until ready to serve.
Keep cured salmon and fennel salad refrigerated until ready to serve.
Gently warm dashi veloute, serve over dish when plating.
Pre heat the oven to 200 degrees and roast the turkey for 20 minutes until pancetta begins to colour. Reduce temperature to 140 and cook for a further 20 - 25 minutes. Ensure the centre is piping hot.
Pre heat the oven to 180 degrees and cook pigs in blankets for around 15-20 minutes until they are sticky and golden brown.
Pre heat the oven to 200 degrees and cook roast potatoes for 20 minutes. After 20 minutes flip the potatoes and cook for another 20 minutes on the other side.
Drop the oven to 180 degrees and finish potatoes for another 15-20 minutes until crispy and golden. Finish with salt.
Roast the parsnips at 180 degrees for about 20 minutes.
Cook the sprouts/celeriac in the oven at 180 degrees for 15 minutes.
Slowly heat the gravy in a pan or in the microwave.
Cover in tin foil and warm the sticky toffee in the oven at 160 degrees for 15-20 minutes.
Heat the custard gently in a pan to prevent it burning.
Allergens
Chicken Liver Paté: milk, egg, sulphites, gluten
Cured Salmon: fish, egg, sulphites, milk
Turkey Breast: gluten, sulphites, milk
Pigs in Blankets: mustard, gluten
Goose Fat Roast Potatoes: none
Glazed Parsnips: milk
Creamed Sprouts: milk, sulphites
Celeriac: milk, nuts
Turkey & Cranberry Gravy: gluten, fish, milk
Spiced Clementine Sticky Toffee: gluten, egg, milk, sulphites