The main event

EDP Norfolk - - NORFOLK CHRISTMAS - thewil­de­beest.co.uk

when it comes to Christ­mas lunch, you don’t have to fol­low con­ven­tion – why not try some­thing a lit­tle bit dif­fer­ent this year?

STARTER

Wells Crab House Seafood Restau­rant not only scooped the Best Restau­rant award, spon­sored by Ger­ald Giles, it was also judged win­ner of the Out­stand­ing Front of House, spon­sored by the Eastern Daily Press.

Hus­band and wife team Kelly and Scott Dou­gal have a great fish recipe which is the per­fect starter for your Christ­mas lunch.

“We ac­tu­ally close just for Christ­mas Day, when we spend the morn­ing on Wells Beach with a bot­tle of Nor­folk Win­birri fizz and then spend the rest of the day with a bite to eat, usu­ally some cheeses and cold meats, and some nice wines and ports. Prob­a­bly the only time of year we get a whole day just to our­selves,” says Scott.

GIN-CURED SALMON WITH LIME CREAM CHEESE ON TOASTED SOUR­DOUGH In­gre­di­ents

1 side smoked salmon, skin re­moved, 300g dried ju­niper berries, 2 tsp pep­per­corns, 1 tbsp dill seed, 100 ml gin (We use Nor­folk Black Shuck), 1tbsp lemon juice, 1 tbsp lime juice, 2 limes, zested, cream cheese, 1 loaf of sour­dough, thinly sliced.

Method

Sprin­kle the sour­dough with a lit­tle oil and salt and bake in the oven at 180C for seven min­utes. Re­move and cool. Mix ju­niper berries, pep­per­corns and dill. Roast in the oven at 180C for 10 min­utes, then re­move and grind to pow­der. Mix gin, lemon and lime juice and a pinch of salt with the ground berries. Lay a large piece of cling­film out. Smear most of the gin cure in the mid­dle, and place the salmon on top, en­sur­ing it is all touch­ing the cure. Smear the re­main­ing cure over the top, again en­sur­ing it is cov­ered. Wrap the salmon tightly in the cling film, at least three times. Place in fridge for 48 hours. When ready, re­move from the cling­film, wash the cure off. Slice across the salmon thinly into long thin strips. Mix the lime zest with cream cheese. Spread onto the toasted sour­dough, and place a cou­ple of twisted salmon strips on top. wellscrab­house.co.uk

MAIN

char­lie wil­son beat some tough op­po­si­tion to win the pres­ti­gious Chef of the Year award, Spon­sored by City

Col­lege Nor­wich.

As head chef at The Wilde­beest in Stoke Holy Cross, it will be a very busy few weeks in the kitchen as ev­ery­one gets in the fes­tive spirit.

“De­cem­ber is a fan­tas­tic month – there’s a buzz about the place and that gives us an ex­tra spring in our step es­pe­cially since we’re serv­ing up our ex­tra spe­cial fes­tive menu fea­tur­ing five cour­ses ex­clu­sively cre­ated for the sea­son.”

Here is his twist on the tra­di­tional Christ­mas Day din­ner which will wow your guests.

ROAST DUCK, WITH ROAST POTA­TOES

flavoured with saf­fron, shred­ded brus­sels sprouts with pancetta, roasted but­ter­nut squash with a dukkha spiced nut crumb and red­cur­rant gravy (serves 4)

In­gre­di­ents

2 duck crowns (each crown 800g will serve 2 peo­ple), 1kg Char­lotte new pota­toes, pinch saf­fron, ¼ bunch thyme, ½ bulb gar­lic peeled and chopped, 600g brus­sels sprouts, finely shred­ded, 80g pancetta, 1 large but­ter­nut squash.

Dukkha nut crumb: 5g fen­nel seeds lightly toasted, 5g co­rian­der seeds lightly toasted, 3 pinches cumin, 60g pis­ta­chios crushed and lightly toasted, 80g hazel­nuts crushed and lightly toasted.

Red­cur­rant gravy: 800 ml chicken stock, 50g red­cur­rant jelly.

Method

Make the red­cur­rant gravy first, mix the red­cur­rant jelly into chicken stock in a pan and re­duce slowly for ap­prox­i­mately 1 hour. Peel and chop pota­toes, bring to the boil and add saf­fron. Drain and add to the roast­ing tin to cook in the duck fat, add thyme and gar­lic and roast for ap­prox­i­mately 40 mins at 180C un­til browned.

Mean­while, sea­son duck crowns and place skin-side down in a hot pan to crisp the skin. Bake in the oven at 180C for 35 min­utes. Al­low to rest for 10 min­utes be­fore serv­ing.

Dice the but­ter­nut squash and roast at 180C for 35 min­utes with some but­ter and chopped thyme. Pan cook the diced pancetta un­til crispy then add the finely shred­ded brus­sels sprouts till ten­der.

Mix to­gether the in­gre­di­ents for the dukkha spiced nut crumb and scat­ter over the cooked but­ter­nut squash. Serve – and en­joy!

Photo: Steve Adams Photo: Vic­to­ria Per­tusa

OP­PO­SITE:Fes­tive Christ­mas teas at the Assem­bly House. Nor­wichWells Crab House gin-cured salmon

Photo: Steve Adams

ABOVEAND BE­LOW: Al­ter­na­tive Christ­mas dishes pro­duced by Daniel Smith and Char­lie Wil­son

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.