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Stir it up magazine SEPTEMBER 2017

Christmas Crackers David Ditchburn head chef at the Kings Arms Hotel in Keswick This year I’ll be introducing Sweet Potato Pudding to the hotel’s festive menu. Its sweet soft texture, combined with flavours of cinnamon, grated nutmeg and other spices is sure to please everybody! Sweet potato pudding has always been a popular dish in our family especially at Christmas and Easter time, for that reason I wanted to include this sweet but simple dessert to our festive menus. Parboil the sweet potatoes, then peel and grate them. Stir together with cream, butter and sugar, add nutmeg, cinnamon and beaten mace, along with lemon juice, wine and brandy. Firstly, stir together and beat eight eggs into the mixture in turn with the sweet potato, a little at a time of each. Place into a buttered dish and bake for three quarters of an hour. Eat it cold. Fergus Martin Major development chef Middle Eastern and North African flavours have been trending in 2017 and can give your Christmas that exotic twist. As an alternative to turkey, why not try using guinea fowl and drawing upon the wonderful spice and warmth of Morocco. Transform typical Christmassy fruits such as dates and nuts with Major’s Moroccan Mari Base for a warming, sweet and delicately spiced stuffing. Pomegranate jewels are a perfect substitute for cranberry, and a cauliflower puree can give you that bread sauce effect. To top off one truly scrumptious Christmas, serve with a delicious sauce, created by infusing your Don’t miss this trick. The festive season calls for something special and beautifully decorated bakes will give your menu the edge. Gingerbread encompasses Christmas in one tasty treat, Ultimate Poultry gravy with the heat and desert fruits of Moroccan Mari Base. Hugh McGivern consultant development chef, Eurilait With a great cheese selection you can draw inspiration for extra special festive dishes. Try a different version of breaded cheese; alternatives such as a mild goat cheese or punchy Roquefort offer an on-trend twist. Another favourite Christmas showstopper is a light soufflé incorporating soft goat cheese and smoked bacon for depth of flavour. Or for a perfect party treat, wrap a wedge of Camembert in smoked streaky bacon and strips of buttered filo 28 SEPTEMBER 2017 THE MELTING POT To tie in with our Category Focus feature on Christmas Planning, we asked some of the industry’s leading chefs and experts to share their clever culinary creations for the festive season. Whilst we all love a good, old-fashioned roast turkey dinner, it’s nice to have a few more adventurous alternatives – so here’s what they will be serving on their Yuletide menus this year… let your imagination run wild.


Stir it up magazine SEPTEMBER 2017
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