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12 festive ingredients to use this December - Inapub 2016

12 festive ingredients to use this December - Inapub 2016



What fruit and veg should I use?

Butternut squash

Cranberries

Juniper berries

Chestnuts

Root vegetables

Jerusalem artichokes

What meat or seafood should I use?

Pigeon

Turkey

Mallard

Venison

Mussels

Sea-reared trout

How can I turn them into best-selling dishes?

Root vegetables

Honey roasted parsnips are Christmas classics but we like to be different and make maple roasted parsnips with candied chestnuts.

Cranberry salmon with wild rice

We make a cure of sugar, salt juniper berries & fresh cranberries, blitz it and cure the salmon. It’s something different.

Mallard

Try a mulled wine marinated mallard with celeriac purèe & a juniper berry jus.

Venison

We make a smoked venison, which is chargrilled with onion purèe & roasted baby onions. We also do a venison & black pudding scotch egg.

TF_Venison2c.jpg

Smoked venison loin, truffle & wild mushrooms with venison & black pudding quail’s scotch egg & baby chard

Mussels

These are very in season. Try a moules marinière with frites, or we make them in a chorizo and cod cheek stew with tomato Greek sofrito, which is tomatoes slowly cooked in oil.

Turkey

Just keep it simple and traditional.

Jerusalem artichokes & braised mutton

Make a braised mutton with artichoke purèe and Jerusalem artichoke crisps. You can serve this with salted lemon couscous and mint yoghurt for a Moroccan twist. Jerusalem artichoke is a great alternative to potato.Sherwin Jacobs is head chef of The Fox at Willian in Hertfordshire, and he has a few festive ingredients and recipes in his cupboard to inspire you.

- Bronya Smolen INAPUB

Full article here here