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November - December Offers
From 1st November – 31st December
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GREAT SEASONAL RECIPE IDEAS
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THE PERFECT PROSECCO COCKTAIL to enjoy at Christmas
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Kentish Apple & Mincemeat Tart See offer p20 for details
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Our in-house butchery offers a complete range of first class meats for the festive period!
Add an award-winning flavour to your menu this Christmas!
HOT from the
kitchen
Steven Williams FINE FOOD SPECIALIST AND DEVELOPMENT CHEF
Regardless of how much you plan or what events you have booked in the diary, or even if you are imagining doing something completely off the wall this year or next year, if you want to have a profitable Christmas or New Years Eve, the quality and variety of the food and drink should be paramount. People’s perception of what constitutes Christmas dinner does wander from person to person. For example: some suggest serving turkey as an option on a Christmas menu, with most customers ordering the bird and pudding without even contemplating a glance at the other offerings. But in major cities, this thought process is going off road with adventure or obscure ingredients becoming more de rigueur. Demand for the usual turkey, steak and salmon is still strong but it is becoming prudent to offers a more adventurous or further choice beyond those three amigos. Recent displays by chefs actually carving a strudel of goose and pheasant at the table have been adopted. As people are prepared to spend a little more for a bit of theatre during proceedings adding a touch of luxury and Christmas. It’s something a bit different but using traditional ingredients. Offering a conventional Christmas will get bums on seats but offering a variety or your own twist on a trusty favourite can give your establishment its own identity. A worthy marketing tool, especially at this time of year when everyone plays the same similar hand. Ethnic adaptations or inclusions on a preplanned or daily changing menu are another way to bring something different to the table, Lebanese cuisine actually lends itself quite well to Christmas as far as cold and hot starters or sharing platters are concerned. Not on every option but can give those customers who want a change from the norm something they will remember.
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Buffet Selection Smoked salmon with lemon creme fraiche • Sliced untoasted baguette • Small piece of John Ross smoked salmon given one twist 1. Place small quenelle of crème fraîche with extra lemon on salmon 2. Sprinkle a small pinch of sweet smoked paprika over crème fraîche 3. Garnish with sprig of micro basil
Filo basket of poached pears and Roquefort cheese 1. Layer 3 of 6cm square sheets of filo pastry brushed with butter and baked in a shallow bun tin until light golden, then leave to cool 2. Fill filo cups with thinly sliced poached pear halves 3. Crumble Roquefort cheese over pears and bake for 3 mins until melted 4. Garnish with watercress or chervil
Chorizo Palmiers 1. Puff pastry block rolled to 3mm and cut rectangle approx30x20cm. 2. Lay chorizo slices over all pastry. 3. Fold both long edges inwards tightly to meet in centre, brush slightly with water, repeat another 2 times to create long sausage shape. 4. Slice into 4mm slices, place on baking sheet 5-7 minutes 200°c flip over halfway through. 5. Leave to cool.
