AT THE KITCHEN’S CHRISTMAS MENU

AT THE KITCHEN’S CHRISTMAS MENU

Food editor, stylist and author Angela Boggiano and her photographer husband, Craig Robertson, owners of At The Kitchen in Cheadle Hulme, share their Christmas menu…

A delicious sharing menu that still has all the flavours of Christmas but cooked and prepped differently. A light and crunchy salad starter, herby, garlic-filled rolled turkey breast, simple sides and a great alternative Christmas pudding. This is the perfect menu for those looking for something a little different this year.

Winter Spiced Negronis

This is a delicious aperitif served with some nibbles. The addition of the spiced syrup gives it a warming Christmas flavour.

Makes 8

80g caster sugar

Juice 2 large oranges

1 cinnamon stick

1 star anise

3 whole allspice

250ml gin

250ml red vermouth

250ml Campari

To serve

1 orange, cut into slices

Ice cubes

1. Place the sugar, orange juice, cinnamon, star anise and whole allspice in a saucepan and gently heat stirring until the sugar has dissolved. Bring to a simmer and cook for 5 minutes until it turns syrupy. Leave to cool completely.

2.  Fill serving glasses with ice cubes. Mix together the gin, vermouth and Campari in a large jug and divide amongst the glasses. Top with the syrup and add a slice of orange, stir and serve.

Nduja Rolls

A spiced and moorish sausage roll perfect served with the Negronis. These can be made ahead and frozen uncooked. Defrost completely before cooking as per recipe.

Makes 32

1 tbsp olive oil

1 small onion, finely chopped

1 cloves garlic, crushed

2tsp Nduja

25g flat leaf parsley, finely chopped

500g outdoor bred pork sausages

1 medium egg, lightly beaten

1tbsp black sesame seeds

500g block ready-made puff pastry

1. Preheat the oven to 200C/Fan 180C/gas 6. Line 2 baking trays with greaseproof paper. Heat the oil in a frying pan and gently cook the onion, stirring occasionally, until beginning to soften. Stir in the garlic and cook for a further minute. Tip into a bowl and leave to cool.

2. Remove the skins from the sausages and add the sausage meat to the onion mixture. Mix well with a wooden spoon along with the nduja.

3. Cut the puff pastry block in half. Roll out to create a rectangle sheet measuring about 35 cm x 20 cm. Shape half the filling into a log shape that will run the length of the pastry sheet, putting it about 5 mm in from one of the long edges of the pastry. Repeat with the other sheet and filling.

4. Brush the edges of the pastry with the egg and then fold the pastry over the filling and seal. Roll so the seam is underneath. Brush each sausage log into 16 pieces. Brush with egg and place on the baking trays. Sprinkle with the sesame seeds and sprinkle on top. Put the trays in the preheated oven and bake for 25 minutes until the rolls are golden and crisp. Remove from the oven and leave to cool slightly. Best served warm.

Crostini with Dill Smoked salmon and capers

Smoked Salmon and Cream cheese are a classic combination. Served here with the addition of a little dill, lemon and honey which works beautifully with the smoked salmon and capers.

Makes 20 Crostini

1 long thin baguette

3 tbsp extra virgin olive oil

150g full fat cream cheese

1tbsp runny honey

Finely grated zest 1 lemon

1tbsp fresh dill, chopped plus extra for garnish

3tbsp small capers, roughly chopped

300g smoked salmon

1. Preheat the oven to 180C/fan 160C/gas 4. Slice the baguette into 20 slices. Place on 2 large baking trays, drizzle with the olive oil, brushing it into the bread. Place in the oven for 10 minutes until toasted and golden. Allow to cool.

2. Meanwhile, place the cream cheese, honey and lemon zest in a bowl and mix together with the dill and a little sea salt.

3. Spread each slice of bread with the cream cheese. Cut the salmon into pieces and then arrange on top of the cream cheese and sprinkle over the chopped capers. Garnish with extra dill and a grinding of black pepper. Serve immediately.

Roast beetroot, Ruby Grapefruit and Cheshire cheese salad with candied pecans

Keep it light and tasty for starters with this delicious salad which has a wonderful combination of textures and flavours.

Serves 4

400g fresh beetroot, washed

2tbsp balsamic vinegar

2tbsp extra virgin olive oil

100g pecan halves

2tbsp caster sugar

1 ruby grapefruit, cut into segments

2 heads red chicory, broken into separate leaves

150g Cheshire cheese, crumbled

1. Preheat the oven to 180C/Fan 160C/Gas 4. Place the washed beetroot in a small roasting tin. Drizzle over the oil and balsamic and a sprinkling of salt and ground black pepper and cover with foil. Place in the oven and bake for 45 minutes until completely tender when pierced with a small sharp knife. Set aside to cool completely.

2. Whilst the oven is on, place the pecan halves on a baking tray and toss with the caster sugar and a pinch of salt. Toast in the oven for 5 – 8 minutes until crunchy and toasted.

3. When the beetroot is completely cooled remove the skin and slice the beetroot thinly.

4. To assemble the salad arrange slices of beetroot between 4 serving plates along with the red chicory leaves and grapefruit segments. Scatter over the crumbled Cheshire cheese, toasted pecans and drizzle over the balsamic juices from the roasting tin.

Roast Tuscan Turkey with Herby Garlic Filling

A great alternative to the usual Christmas turkey roast. Ask your butcher to butterfly the turkey breast.

Serves 6

30g salted butter, softened

25g flat leaf parsley

2 tbsp fresh sage

2 sprigs fresh rosemary

3 cloves garlic, finely chopped

1tbsp fennel seeds

Pinch chilli flakes

1.2kg turkey breast, trimmed and butterflied

12 slices, smoked bacon rashers

2tbsp olive oil

200ml white wine

300ml chicken stock

150g black grapes

1. Place the butter, herbs, garlic, fennel seeds and chilli in a bowl with a pinch of salt and ground black pepper and mash all together well.

2. Lay out the turkey breast skin side down and spread the herb, garlic butter over the surface. Roll up tightly and wrap the smoked bacon rashers evenly around the outside of the roll and secure tightly with kitchen string. Place in a roasting tin and drizzle the top with the olive oil.

3. Preheat the oven to 180C/gas 160C/fan 160C/Gas 4. Pour the wine and chicken stock in the bottom of the roasting tin, cover with foil loosely and roast for about 1 hour . Remove the foil and roast for a further 30 minutes until the bacon is golden and crispy. Add the grapes 15 minutes before the end of cooking .

4. Transfer the joint to a carving board and leave to rest for about 20 minutes covered with foil.

5.  Slice the turkey into thin slices and serve with the pan juices and roasted grapes.

Celeriac and Potato Gratin

This is perfect served alongside the roast , simply place in the oven at the same time and the Rolled Turkey and both will be ready to serve at the same time.

Serves 6

420ml double cream

300ml milk

1tbsp Dijon mustard

600g waxy red skinned potatoes, peeled and thinly sliced

1 small celeriac, (about 500g) peeled and thinly sliced

100g mature Cheddar cheese, grated

1. Preheat the oven to 180C/160c/Gas 4. Mix together the cream, milk and mustard in a large jug with a pinch of salt and ground black pepper.

2. Place a layer of potatoes in a 1.2 litre ovenproof gratin dish. Pour over a little of the cream mixture and then sprinkle with some cheese. Top with a layer of celeriac and then repeat with the cream mixture and cheese. Continue until all the potatoes, celeriac and cream mixture are layered up.

3. Place on a baking tray, cover with foil and bake for 1 hour. Remove the foil and bake for a further 30 minutes until golden brown and the vegetables are tender. Leave to sit for 5 minutes before serving.

Balsamic and Cranberry Brussel Sprouts

The combination of the slightly soured cranberries and sweet balsamic works beautifully with the Brussel sprouts.

Serves 6

500g brussel sprouts, halved

2tbsp olive oil

1 large red onion, finely chopped

150g fresh cranberries

2tbsp balsamic vinegar

1. Bring a large pan of salted water to the boil and cook the Brussel sprouts for just 5 minutes. Drain well.

2. Heat the oil in a large frying pan over a medium heat. Add the parboiled Brussel sprouts and cook for 10 – 15 minutes tossing occasionally until lightly browned.

3. Add the cranberries and cook for a further 5 minutes until they burst and soften. Season with a pinch of salt and a sprinkling of ground black pepper. Drizzle with the balsamic vinegar and toss well. Serve immediately.

Spiced sticky Ginger and Apple Cake with Salted toffee Sauce

This is a warm sticky ginger and toffee cake which is a great alternative to Christmas pudding, the whole family will love it.

Serves 6

200g butter, softened

200g soft brown sugar

275g plain flour

2tsp baking powder

2tsp ground ginger

3 large free range eggs

300ml milk

6tbsp ready made salted toffee sauce

2 eating apples, cored and finely sliced

1. Preheat the oven to 180C/Fan 160C/Gas 4. Grease and line the base of a 23cm square cake tin. Put the butter in a large bowl with the sugar then beat well with an electric whisk until light, pale and creamy. Add the flour, baking powder, ground ginger, eggs and milk and mix well.

2. Drizzle the base of the tin with 4 tbsp of the toffee sauce. Then lay the sliced apples over the top in the base of the tin. Pour the cake mix over the apples and then bake for 35 – 40 minutes until golden and cooked. To test, insert with a skewer and if it comes out clean it is cooked.

3. Allow to cool slightly then turn out so the apples are uppermost. Peel off the paper then serve warm cut into squares with the remaining toffee sauce and scoops of ice cream.

 

 

TOP 10 UK CHRISTMAS MARKETS

TOP 10 UK CHRISTMAS MARKETS

It’s almost Christmas Day, and festive Brits planning a merry road trip this season have been urged to visit the best Christmas markets from up and down the country. With millions looking for a short getaway before the end of the year the car leasing experts at LeaseElectricCar.co.uk have suggested the best markets to get families into the Christmas spirit.

Edinburgh

Recently hailed as the most popular Christmas market in the UK, Edinburgh’s market is host to over 60 stalls, a ferris wheel, ice rink, and double carousel. The market has been split across East and West Prince Street Gardens this year to make it a safe place for visitors following the ongoing effects of COVID-19. Running until 4 January 2022.

 

Birmingham

The largest authentic German market outside of Germany and Austria prepares to grace the streets of Birmingham for another year. The world famous market boasts an extensive range of authentic Bavarian cuisine as well as beautiful hand-crafted gifts, perfect for stocking fillers and early Christmas gifts. Running until 23 December.

 

Nottingham

With a 32m high observation wheel at its heart, Nottingham’s Winter Wonderland returns this year with over 40 Bavarian-style stalls, an Apres ski bar and children’s fairground rides. Running until 31 December.


Manchester

Hosted in the heart of Albert Square, Manchester’s festive favourite food stalls return for another year. With Spanish, Mexican, Dutch and Greek delicacies on offer as well as the British classics, there is no shortage of options. Running from until 22 December.

London

London’s extremely popular Winter Wonderland is back for another year and bigger than ever. With everything from ice sculpting classes to roller coasters, the capital’s biggest festive event has everything you could dream of for the perfect Christmas day out. Running until 3 January.

 

Chester

Located opposite the charming Chester Cathedral, the magical Chester Christmas Market provides an intimate Christmas experience bringing the best local businesses together for a month of holiday joy. Running until 22 December.

 

York

The St Nicholas Fair will fill the Yorkshire air with roasted chestnuts and mulled wine again this year. Amongst the alpine chalets will be a range of Christmas gifts as well as seasonal food and drinks. And it wouldn’t be a Christmas market without a vintage carousel. Running until 23 December.

 

Newcastle

With a local-trader focus to this year’s market, Newcastle’s Christmas market seeks to bring an emphasis on helping local businesses showcase their finest produce. Visitors can soak up the atmosphere with a sip of locally brewed beer or join in with a Christmas carol with the angelic voices of the city choir. Running until 26 December.

Belfast 

Back at the Belfast City Hall after a year out and filled with sweet treats, unique arts and crafts, as well as the all important Santa’s Grotto. Proof of COVID status is needed for this market on the weekends, which is something to bear in mind. Running until 23 December.

 

Winchester

112 wooden chalets will line the historic streets of Winchester for this year’s Christmas market, which is often dubbed as one of the best in Europe. The impressive range of seasonal treats on offer will make their return along with a large ice rink perfect for a winter evening date night. Running until 22 December.

 

MANCHESTER’S TOP TAKEAWAY CHOICES REVEALED

MANCHESTER’S TOP TAKEAWAY CHOICES REVEALED

It’s no secret that we are a nation of takeaway lovers, and with the recent restrictions and multiple national lockdowns, we’ve had no choice but to turn to our favourite takeaways instead of meals out. But which takeaways are people searching for the most? 

1. Pizza 

2. Burger 

3. Fried Chicken 

4. Chinese 

5. Kebab 

With the likes of Rudys, Crazy Pedros, and Franco Manca on offer in Manchester, it’s no surprise that we’re such huge fans of pizza, and we’re not short of burger choices either! Pizza is clearly the most popular takeaway, with every single UK city searching for this food over any other takeaway cuisine. 

Surprisingly, Fish and Chips is one of the least popular dishes. 

And what about when it comes to Manchester’s preferred choice for delivering their takeaway? Uber Eats comes out on top as the favourite delivery service amongst the main UK cities and is also Manchester’s go-to for delivering the goods. 

STAR CHEF SETS THE MENU AT NG PHASELIS BAY

STAR CHEF SETS THE MENU AT NG PHASELIS BAY

Acclaimed Turkish chef, Rafet Ince, will be adding the flavour at NG Phaselis Bay after his appointment as gastronomy director.

Ince, who appeared as a guest judge and mentor in the latest series of the popular Turkish cooking show The Taste, has added his considerable expertise and experience to the ranks ahead of the new five-star lifestyle resort’s opening in April 2021.

The dining opportunities are extensive at NG Phaselis Bay with one main restaurant and six fine-dining restaurants including Capella (Mediterranean), Scallops (seafood), Phrygia (Turkish authentic) and Chef’s Steak (steakhouse).

Ince will oversee the resort’s gastronomy to ensure the highest standards are met and the guests will enjoy several memorable dining experiences during their stay.

His CV is especially impressive after numerous awards in international culinary competitions, including three medals in the 2008 “IKA – World Chefs Olympiad” and as a founder of the Cooks Federation of Turkey, which promoted local, ethnic Turkish cuisine in his homeland and abroad.

Ince has also shown his skills in passing on his knowledge as chief editor of the BBC Good Food magazine and as an author of two books: CHEF, which documented his career and Chef The Taste, aimed at younger readers with a keen interest in gastronomy.

Ince’s appointment is just another attraction to the new ultra all-inclusive resort in Kemer, Antalya. Modern facilities are blended carefully with nature to create an unforgettable holiday experience. Alongside the trademark friendly and energetic service levels, it all adds up to the NG Hotels philosophy: See, Feel, Love.

The 480-room lifestyle resort offers 17 different room categories with 80-per-cent of the rooms offering a sea view out to the welcoming waters of the Mediterranean. There are also seven four-bedroom villas, each with its own private pool and garden, for families and groups to build their holiday memories together.

There is also huge choice in how to spend your leisure time with ultimate relaxation at secluded bays of Beluga and Secret Bay, while a majestic 555m-long stretch of sandy beach is just a few footsteps from the hotel facilities.

With several swimming pools to choose from, there is also an on-site dinosaur-themed aquapark for thrill-seekers and the state-of-the-art Aliva Spa with its wide selection of treatments and opportunities to indulge and relax.

Although NG Phaselis Bay boasts the very best of modern facilities at every turn, there is also plenty of history to visit nearby with several ancient historical landmarks dating back to Roman times ready to transport you back centuries to add some cultural delight along the way.

Stays start from £187pppn.

For more information, visit: https://ngphaselisbay.com/en/ 

VEGAN DOUBLE CHOCOLATE SUNDAE RECIPE

VEGAN DOUBLE CHOCOLATE SUNDAE RECIPE

A delicious chocolate sundae made with Ritter Sport 61% Fine Dark Chocolate…

Time

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 min

Ingredients

200g Ritter Sport 61% Fine Dark Chocolate

2 scoops of vegan ice cream (vanilla, chocolate or caramel)

200g sugar

50g cacao powder

200g flour

200g apple sauce

100ml coconut oil

200ml plant-based milk

Handful almonds

Method

  1. Preheat your oven to 180°C and mix all the dry ingredients in a big bowl
  2. Melt the dark chocolate in a water bath or microwave. Save yourself a few spoons for the Sundae drizzle.
  3. Add the melted chocolate, plant-based milk, apple sauce and oil into the big bowl to the dry ingredients. Mix well until you get a smooth texture.
  4. Lightly oil your muffin pan (20x25cm), sprinkle some cocoa powder all over the pan. Fill pan with brownie dough.
  5. Bake for 25 minutes (time will depend on the height of your brownies).
  6. For the Sundae you’ll need: 2 Brownies, 2 scoops of vegan ice cream (vanilla, chocolate or caramel, use one or two different flavours) and some extra squares of Ritter Sport 61% Fine Dark Chocolate.
  7. For toppings you’ll need: toasted almonds and melted Ritter Sport 61% Fine Dark Chocolate for drizzle.
  8. Assembly: Serve in a glass or bowl of your choice. Top your brownie with 1-2 scoops of your favourite non-dairy ice cream. Drizzle generously with melted Ritter Sport 61% Fine Dark chocolate. Sprinkle with toasted almonds and add 3 squares of Ritter Sport 61% Chocolate on top. Enjoy!

Ritter Sport 61% Fine Dark Chocolate is available for purchase from selected NISA & Spar Stores for £1.79.

MARCO PIERRE WHITE COLLABS WITH P&O CRUISES

MARCO PIERRE WHITE COLLABS WITH P&O CRUISES

P&O Cruises new ship Iona to feature 30 bars and restaurants, menus by Marco Pierre White and destination-inspired dishes.

P&O Cruises new ship Iona will feature 30 bars and restaurants, new menus by Marco Pierre White; destination-inspired dishes and the “best burger at sea.” 

Iona is also set to be home to new restaurants created exclusively for the ship including The Keel and Cow gastropub; Ripples gelateria and The Glass House serving a tapas menu designed by Spanish chef José Pizarro.

The Chef’s Table is also new and developed for Iona’s gala celebration nights by Marco Pierre White and Eric Lanlard. The menu features wine recommendations by Olly Smith who has also curated a wine selection for The Glass House.  

Guests at The Chef’s Table will be able to order gazpacho soup, incorporating P&O Cruises Marabelle Gin distilled on board; fillet of turbot with a viennoise crust; New England lobster mornay and classic beef Wellington. Biscuit glace, comprising of a hazelnut parfait, raspberry coulis and almond tuile, and dark and milk chocolate Tonka bean tear drop are just two of the desserts available.

Menus inspired by Spain and Norway, the countries Iona will visit, also feature on the new ship. P&O Cruises is collaborating with Spanish chef José Pizarro and Norwegian chef Kjartan Skjelde as well as Norwegian cook Marte Marie Forsberg to create dishes for Iona.

José is bringing his talents to Iona with a tapas menu for The Glass House as well as creating street style dishes for Taste 360. Kjartan has created a bespoke six-course tasting menu exclusively for Epicurean while Taste 360 and Iona’s freedom dining restaurants will feature Norwegian dishes by Marte Marie.

Also new for Iona is P&O Cruises partnership with Snowflake Luxury Gelato to create Ripples gelateria which will offer gelato cakes; sundaes; customisable sticks; ice cream cookies and a gelato afternoon tea.  

Other highlights on board include:

·        The Limelight Club
A three-course meal and entertainment provided by some of Britain’s best-loved performers. Dishes will include –
–        H. Forman & Son Mojito cured salmon with cucumber jelly, lemon aioli, pickled cucumber and nori crisps
–        Pavé of line-caught sea bass with a pancetta, broad bean, shallot and pea fricassée, lemon and herb gnocchi and white wine parmesan cream
–        Dark and white chocolate mascarpone bomba, raspberries and amarula ice cream.

·        Anderson’s Bar and Library
P&O Cruises Marabelle Gin will be created in the world’s first gin distillery at sea.

·        Epicurean
Fine dining with exquisite dishes inspired by British and Norwegian ingredients to reflect Iona’s itineraries

Norwegian tasting menu at Epicurean
Regional Nordic flavours feature in the six-course tasting menu created by award-winning chef Kjartan Skjelde. Dishes will include –
–        Fillet of lightly smoked mountain trout with horseradish cream, pickled cucumber and puffed rye
–        Fillet of Jæren coastal lamb, potato cream mayonnaise, white onions, baby carrots,  hispi cabbage, jus gras, butter emulsion and chive oil
–        White chocolate espuma and cloudberry sorbet with meringue, caramelised white chocolate and cloudberries.

Eric Lanlard’s Afternoon Tea at Epicurean
The ultimate indulgence: master pâtissier Eric Lanlard gives his take on afternoon tea. This features savoury porcini and pancetta éclairs, pistachio petit choux with red berries, marble swirls red velvet cake pops and orange blossom and bee pollen scones.


Contemporary bars and restaurants:

·        The Glass House
Restaurant offering light bites, lunch and evening meals and a tapas menu designed by José Pizarro with wines selected by Olly Smith.

·        The Keel and Cow
Gastropub serving dry-aged steaks, British classics and The Prime Minister burger. This P&O Cruises signature burger “the best burger at sea” features an 8oz dry aged prime beef patty, Isle of Wight blue cheese, dry cured bacon, beefsteak tomatoes,  pancetta jam, onion marmalade, roasted garlic mayonnaise and pickled gherkins in a salted bun.
      
Casual dining:

·        Vistas Café Bar
Café serving Eric Lanlard’s pâtisserie and sweet treats with Costa coffee and teapigs™ tea.

·        The Quays – Fusion; Hook, Line & Vinegar, Boardwalk Diner
A sociable piazza offering Asian food at Fusion, fish and chips at Hook, Line & Vinegar and American style classics including hot dogs and burgers at Boardwalk Diner.

·        The Olive Grove
Mediterranean restaurant with a menu featuring antipasti, paella, tagines and sharing platters.

·        The Beach House
Designed with families in mind and serving hearty grills and seafood inspired by Latin America and the Caribbean.

·        Taste 360
Burgers, hot dogs, oven-baked pizza and José Pizarro’s menu of authentic street food.

·        Ripples
Gelateria, in partnership with Snowflake Luxury Gelato, serving gelato cakes, sundaes, customisable sticks, ice cream cookies and a gelato afternoon tea.  


For more information or to book call P&O Cruises on 03453 555 111, visit www.pocruises.com or contact a travel agent.

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