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Stir it up magazine SEPTEMBER 2017

Thomas Leatherbarrow executive pastry chef and international hospitality consultant www.pastry development.co.uk Christmas is always a busy time for the whole pastry development team working around the clock so here are a few treat ideas for your Christmas party. • This year we will be serving Christmas pudding soufflé, with eggnog cream, winter spiced orange caramel chocolates and many more. • Try turning your leftovers into classic dishes with a twist using Brussels and bacon lardons, rosemary and sage to make a kind of bourguignon with the leftover beef. • Use any remaining Christmas pudding to make a sweet and boozy pie or crumble filling including any winter fruits you have left. Spiced orange caramel: 400g orange juice 370g caster sugar 75g dark chocolate 6 cloves 5 star anise 1 cinnamon stick 2 orange zest Add all the ingredients apart from the chocolate to a pan and bring to a rapid boil then simmer for 15 minutes. Remove from the heat and allow to cool to 60°C then whisk in the chocolate. Pass through a sieve. Keeps for three days. Emma Haworth senior brand manager, Dr Oetker Professional The festive season calls for something special and beautifully decorated bakes will give your menu the edge. Creating this ‘Snow Scene Christmas Layer Cake’ and ‘Spiced Lemon Cookie Wreath’ is easier than you think, thanks to leading family baking business Dr. Oetker Professional. Its professional range of high quality icings and marzipans can help achieve the perfect finish to fruit cakes, sponge cakes, fairy cakes and cookies, as well as creating sugar decorations with ease. Stuart Middleton head chef at Meallmore Lodge Care Home, Inverness, and the 2017 NACC Care Chef of the Year Christmas always makes the residents excited for mincemeat. The smell of it cooking screams Christmas and gets everyone’s tastebuds ready for something tasty with a cup of tea. The residents are always keen to give me their recipes and ideas for dishes, especially around Christmas as it’s all about friends, family, festivities and of course food. Here are some of the favourites: • Substitute the sponge in a classic sherry trifle for crushed mincemeat pies • A warm slice of Bakewell tart using mincemeat instead of jam on the base • Spread a layer of mincemeat onto sheets of puff pastry, roll, slice and bake for a festive pinwheel Olivia Shuttleworth brand manager for Prep Premium speciality oils Give devilled eggs a spicy, Indian twist by swapping half the mayo with an oil bursting with the flavours of garlic, chilli, coriander, fenugreek, paprika and rosemary, such as Prep Premium CurryHouse. Spicy food is perfect for the festive season – it’s warming and moreish and offers a welcome contrast to traditional Yuletide flavours. These tempting little canapés are also full of protein and natural ingredients, and they’re gluten-free too. Damian Broom head chef at Seaham Hall, County Durham www.seaham-hall. co.uk Roast duck with Heritage carrots, gooseberries and meadowsweet is a great festive dish. First the duck is browned then roasted and left to rest. Its trimmings go towards the sauce, which is a reduction of cognac, red wine and stock, blended with sea buckthorn and roasting juices. Carrots are prepared in two ways, puréed and roast with a sea buckthorn glaze. The duck breasts are served re-crisped with the carrots, alongside fried duck hearts, accompanied by dried sugared gooseberries and scattered with meadowsweet and sorrel. pastry, then bake until deliciously crisp. Cheese scraps can also be used in inventive ways - the rinds of Parmesan, Comte or Brie make excellent sauces! Sam Rain HB Ingredients development chef For a milk chocolate Christmas spiced mousse, use Callebaut’s mousse powder, which are extremely fast to prepare so is perfect for large banquets, and add your Christmas spices - ground cinnamon, ground nutmeg, clove powder and ground ginger - then some orange aroma to give your dessert a really festive feel. The best part is you can add any flavour you like. Some alternative Christmas flavours: • Dark chocolate mousse with orange aroma • White chocolate mousse with mint powder and a small amount of green food colouring • Milk chocolate and ginger with confit orange or orange peel Try a light souf flé incorporating sof t goat cheese and smoked bacon for depth of flavour SEPTEMBER 2017 29 THE MELTING POT Chocolate and cream mousse with cantuccini Breaded cheese canapés Savoury soufflés


Stir it up magazine SEPTEMBER 2017
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