2 Sep 2009

Christmas Comfort, Foodie Joy

It is the hottest week of the year so (of course) I am developing the Christmas menus for Nonsuch Mansion. Not bad considering we don't launch the venue until next week! Here is a sneaky peak, feast your eyes...

Starters
Game terrine, apple damson chutney and toasted brioche
Curried parsnip soup, parsnip crisps and sage bread
Roasted pumpkin and thyme soup with gruyere
Warm goat’s cheese and cranberry torte with winter leaf salad
Smoked salmon bruschetta, celeriac remoulade and beetroot crème fraiche

Mains
Traditional Norfolk turkey with fat roasted potatoes and all the trimmings
Free range chicken breast
sage and chestnuts, braised red cabbage
Fresh salmon encroute wilted spinach and tarragon cream sauce
“Six hour” slow roasted belly of pork mustard mash and winter vegetables
Duck leg confit, Toulouse sausage, butter bean mash, Savoy cabbage and a rich red wine jus
Mushroom and goats cheese Wellingtons

Sweet

Christmas pudding with brandy cream
Sticky toffee pudding with butterscotch sauce
Pecan pie with Christmas pudding ice cream
Chocolate cheesecake with cointreau orange compote
Pear and thyme tart tatin with fresh vanilla bean ice cream