TASTE TEST

Bat­tered Christ­mas din­ner on the menu at chip shop

Cynon Valley - - YOUR NEWS - TYLER MEARS tyler.mears@waleson­line.co.uk

A FISH and chip shop has started sell­ing a bat­tered Christ­mas din­ner and it’s get­ting a mixed re­ac­tion from cus­tomers.

Pe­naluna’s Fa­mous Fish & Chips in Hir­waun is serv­ing up Christ­mas din­ner with all the trim­mings – but deep fried in bat­ter.

The unusual din­ner in­cludes bat­tered jumbo pigs in blan­kets with smoky ba­con, bat­tered Brus­sels sprouts and bat­tered turkey and stuff­ing meat­balls.

To fin­ish off with some­thing sweet, the High Street chip shop – which has won a num­ber of awards – is also serv­ing up bat­tered Christ­mas pud­dings and mince pies.

Cus­tomers can buy each item in­di­vid­u­ally, with prices rang­ing from 50p for a sprout to £1 for mince pies and £2 for jumbo pigs in blan­kets.

The idea for the unusual Christ­mas din­ner comes cour­tesy of owner Lee Pe­naluna, 34, who started ex­per­i­ment­ing with deep­fried Christ­mas pud­dings about a decade ago.

“We were fea­tured on TV around 11 years ago af­ter we started serv­ing bat­tered Christ­mas pud­dings,” said Lee, who used to work at the Miche­lin-starred The Wal­nut Tree Inn in Aber­gavenny.

“Af­ter that we started serv­ing jumbo bat­tered pigs in blan­kets. And then we thought – well, why don’t we do the full Christ­mas din­ner?”

Lee said the unusual of­fer­ing has gained a mixed re­ac­tion from cus­tomers but that most are left pleas­antly sur­prised by the taste.

“It’s 50/50 re­ally. I think Re­porter Tyler Mears gives her ver­dict on the deep-fried roast din­ner.

Pigs in blan­kets: These jumbo sausages were su­perb, as was the smoky ba­con: 10/10

Sprouts: Not a huge fan of sprouts but the bat­ter made them a lit­tle more bear­able: 3/10

Stuff­ing balls: What’s bet­ter than a stuff­ing ball? A deep fried stuff­ing ball! 8/10 Fes­tive ris­sole: Amaz­ing: 10/10 Christ­mas pud­ding: Again I’m not a big fan of Christ­mas pud­ding, so I’d rate these: 3/10

Mince pie: Per­fect for a cold De­cem­ber evening: 7/10

The bat­tered ver­sion of the Christ­mas din­ner makes a nice change from the tra­di­tional, run-ofthe-mill roast. The bat­ter – which is warm and crispy – of­fers some­thing peo­ple have a cer­tain idea in their heads, but af­ter hand­ing out sam­ples – a lit­tle dif­fer­ent. Filled with turkey, cran­berry and stuff­ing, the fes­tive ris­sole tastes amaz­ing and you can see why the jumbo pigs in blan­kets peo­ple said amaz­ing.

“They’re buy­ing plenty they taste are a big hit. If you’re not a fan of sprouts, then eat­ing them bat­tered could be the way for­ward... and for £3.50 you can’t go wrong. Bar­gain! of it any­way. The pigs in blan­kets are a big seller, al­though the sprouts are a bit hit and miss.

“I think you’re ei­ther go­ing to love it or hate it.”

But what does a bat­tered Christ­mas din­ner ac­tu­ally taste like?

“Well, it tastes like Christ­mas din­ner – but the crisp­ness of the bat­ter takes the rich­ness off,” Lee said, adding: “It ac­tu­ally tastes re­ally nice.”

“Some peo­ple are even buy­ing pots of gravy and curry to go with it.”

The bat­tered fes­tive din­ner will be on sale at Pe­naluna’s un­til Christ­mas Eve.

As well as the din­ner, Pe­naluna’s will also be serv­ing up a num­ber of other fes­tive treats, in­clud­ing a fes­tive ris­sole, which is filled with turkey, cran­berry, ba­con, stuff­ing and mashed pota­toes.

It is also of­fer­ing a three-course Christ­mas menu, with a choice of turkey or beef roast din­ner, Glam­or­gan crum­ble or fish and chips with mushy peas.

The chip shop’s owner Lee Pe­naluna

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