Ping Blog

Friday, November 18, 2011

A christmas Menu

Celeriac and stilton soup
Winter game terrine, watercress shoots, glazed quince & poppy seed wafers
Smoked salmon & baby beet salad, horseradish dressing
Field mushroom & walnut pate, artisan sourdough toast

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Roast Norfolk Bronze Turkey, streaky bacon wrapped chipolatas, pork & chestnut
stuffing, roast potatoes, carrots, thyme roasted red onion, Brussels sprouts &
proper gravy
Grilled fillet of salmon, lemon olive oil mash & smoked tomato dressing
Sirloin of Angus beef, winter greens, roast garlic, bone marrow & red wine jus
Roasted butternut squash, cannellini bean and chestnut fricassee

***

Mince pie & brandy butter
Rich Christmas pudding & brandy cream sauce
Bitter chocolate & kirsch cherry trifle
Sticky ginger pudding, caramel orange & vanilla mascarpone
Stichelton un-pasteurized blue with mulled fruit chutney & black ash biscuits

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