Fortnum & Mason: Christmas & Other Winter Feasts

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Tom Bowles Parker. Fortnum & Mason: Christmas & Other Winter Feasts

Copyright

CONTENTS

Edward Bawden

Introduction

Ingredients

Fireworks and Papist plots

SPICY LENTIL AND CHESTNUT CASSEROLE WITH VENISON SAUSAGES

SERVES 4

GAME PASTIES

MAKES 6

FOR THE PASTRY

FOR THE STOCK

BAKED JACKET POTATOES WITH LEMON CRèME FRAîCHE AND CAVIAR

SERVES 4

BAKED JACKET POTATOES WITH SMOKED SALMON AND DILL CREAM CHEESE

SERVES 4

BAKED JACKET POTATOES WITH PUMPKIN AND COCONUT CURRY

SERVES 4

BROWNIES WITH DARK CHOCOLATE GANACHE AND HONEYCOMB

MAKES 18

FOR THE TOPPING

CARAMELISED BRAMLEY APPLE PANCAKES

MAKES 8 PANCAKES, SERVING 4–8,

FOR THE PANCAKES

The Shoot Lunch

GROUSE AND PEARL BARLEY BROTH

SERVES 4

FOR THE BROTH

PAPPARDELLE WITH VENISON RAGù, RED CABBAGE AND PECORINO

SERVES 6

FOR THE RED CABBAGE

TO FINISH

DUCK RAS EL HANOUT WITH DUCK SAMOSAS AND SAFFRON COUSCOUS

SERVES 4

FOR THE SAMOSAS AND SAUCE

FOR THE COUSCOUS

Christmas essentials

ROAST PARTRIDGE, SALSIFY AND SAVOY CABBAGE WITH PORT AND FIG SAUCE

SERVES 4

FOR THE SALSIFY AND SAVOY CABBAGE

POT-ROAST PHEASANT WITH PEARL BARLEY, BRAISED RED CABBAGE AND SWEDE SAUCE

SERVES 2

FOR THE RED CABBAGE

FOR THE SWEDE SAUCE

GAME FAGGOTS WITH CELERIAC PURÉE AND CARROTS

SERVES 4. FAGGOTS

PORT SAUCE

FOR THE CELERIAC PURÉE

FOR THE CARROTS

Parcels of Joy

GAME SUET PUDDING

SERVES 6. FOR THE MEAT

FOR THE STOCK

FOR THE SUET PASTRY

TRADITIONAL ROAST GROUSE

SERVES 2

BREAD SAUCE

GROUSE AND FOIE GRAS PIE WITH BLACKBERRY CHUTNEY AND MALT GRAVY

SERVES 4. FOR THE PIE

FOR THE GRAVY

FOR THE BLACKBERRY CHUTNEY

GUINEA FOWL BREASTS WITH FENNEL, RED CABBAGE AND OAKLEAF SALAD

SERVES 4

FOR THE DRESSING

RABBIT FILLETS WITH BEETROOT AND KALE SALAD, SAGE AND SHALLOT DRESSING

SERVES 4

FOR THE DRESSING

‘All shod with steel, we hissed along the polished ice’ *

MUTTON SCOTCH BROTH

SERVES 4–6

BEAUFORT AND STILTON FONDUE WITH THYME GARLIC TOASTS

SERVES 4–6

FOR THE TOASTS

OPTIONAL: TO SERVE

TARTIFLETTE

SERVES 4

WELSH RAREBIT TOASTIES

SERVES 4

FOR THE RAREBIT MIX

MUSHROOM AND RACLETTE BURGER

SERVES 2. FOR THE BURGER

TO GARNISH

SALT BEEF SANDWICHES WITH SAUERKRAUT ON RYE

SERVES 6. FOR THE SALT BEEF

FOR THE THOUSAND ISLAND DRESSING

POUTINE

SERVES 6

FOR THE RED WINE JUS

FOR THE POTATO WEDGES

SHARING CHOCOLATE FONDUE

SERVES 4

A SELECTION OF THE FOLLOWING, TO SERVE

FESTIVE FRUIT CAKE

SERVES 12

TO DECORATE

CHESTNUT, ALMOND AND RUM CAKE

SERVES 10

FOR THE RUM SYRUP

CINNAMON AND ORANGE BISCUITS

MAKES ABOUT 30

MALT AND FIVE-SPICE BISCUITS

MAKES ABOUT 30

BOOZY CHRISTMAS CAKE

SERVES 10

SHORTBREAD DUSTED WITH CLOVE SUGAR

MAKES ABOUT 40

FOR DUSTING THE SHORTBREAD

PISTACHIO BRIOCHE

SERVES 6. FOR THE BRIOCHE

FOR THE PISTACHIO PASTE

MARMALADE BREAD AND BUTTER PUDDING

SERVES 6–8

MILLIONAIRE SHORTBREAD (VEGAN)

MAKES 15. FOR THE SHORTBREAD

FOR THE CARAMEL

FOR THE CHOCOLATE

SLOE NEGRONI

MAKES 1

FORTNUM’S HOT TODDY

MAKES 1

AMPERSAND

SERVES 1

FOR THE APPLE-AND-CINNAMON-INFUSED BOURBON

HOT CHOCOLATE WITH SALTED CARAMEL MARSHMALLOW

SERVES 2

HOT CHOCOLATE WITH BUTTERSCOTCH SCHNAPPS

SERVES 2

HOT CHOCOLATE WITH SLOE GIN

SERVES 2

POACHED PEARS WITH STILTON AND TRUFFLE HONEY

SERVES 3

TO POACH THE PEARS

NOBLE WELSH RAREBIT

SERVES 4

FOR THE RAREBIT MIX

SAUSAGE ROLLS

MAKES 8

MACKEREL AND CAVIAR TACO

SERVES 6. FOR THE MACKEREL TARTARE

FOR THE AVOCADO PURÉE

FOR THE TACOS

Pagan feasts of Christmas past

TRUFFLED SCRAMBLED EGG

SERVES 4

SPICED GRANOLA WITH APRICOT RELISH AND COCONUT YOGHURT

SERVES 6. FOR THE SPICED GRANOLA

FOR THE RELISH

HIGHLAND SCRAMBLE

SERVES 4

MULLED WINE-CURED SALMON

SERVES 4

FOR THE CURE

FOR THE MULLED WINE

HALIBUT WITH CAVIAR, PARSLEY AND VERMOUTH BUTTER SAUCE

SERVES 4. FOR THE SAUCE

FOR THE FISH

The Invention of Modern Christmas

ROAST TURKEY WITH ALL THE TRIMMINGS

SERVES 8–10

FOR THE STUFFING

FOR THE GRAVY

ROAST POTATOES. SERVES 8–10

HONEY-GLAZED PARSNIPS. SERVES 8–10

SWEDE AND CARROT MASH. SERVES 8–10

SPROUTS AND BACON. SERVES 8–10

ROAST VENISON WITH CELERIAC DAUPHINOISE AND CHOCOLATE SAUCE

SERVES 4

FOR THE CELERIAC

FOR THE SAUCE

TO SERVE

ROAST GOOSE WITH APPLE SAUCE AND CAVOLO NERO

SERVES 6

FOR THE APPLE SAUCE

FOR THE CAVOLO NERO

PORTOBELLO MUSHROOM WELLINGTON

SERVES 4–6

FOR THE CARAMELISED ONIONS

FOR THE PANCAKES

FOR THE TARRAGON CAFÉ AU LAIT

TO SERVE

A Bigger Bang

CHOCOLATE TRIFLE WITH GLACÉ FRUITS

SERVES 6

FOR THE CHOCOLATE CUSTARD

MARMALADE AND ALMOND TART

SERVES 8. FOR THE SWEET PASTRY

FOR THE FILLING

CHRISTMAS PUDDING SOUFFLÉS WITH ORANGE ICE CREAM

SERVES 6. FOR THE ORANGE ICE CREAM

FOR THE SOUFFLÉ BASE

TO MAKE THE SOUFFLÉS

BANANA AND YULE LOG PROFITEROLES WITH HOT CHOCOLATE SAUCE

SERVES 6. FOR THE BANANA AND YULE LOG ICE CREAM

FOR THE PROFITEROLES

FOR THE CHOCOLATE SAUCE

STEM GINGER PUDDING

SERVES 6

The morning after the night before

BRAISED OXTAIL WITH DUMPLINGS

SERVES 6

FOR THE MARINADE

FOR THE DUMPLINGS

FORTNUM’S BEEF TEA BROTH

SERVES 4

POTTED HAM HOCK

SERVES 6–8

TO FINISH

GRILLED AUBERGINE WITH CRUSHED CHICKPEAS

SERVES 4

FOR THE RAITA

FOR THE PUFFED WILD RICE (OPTIONAL)

TO SERVE

ROASTED SQUASH, FETA AND PINE NUT SALAD

SERVES 6. FOR THE QUICK PICKLE

FOR THE SALAD

FOR THE DRESSING

SALMON EN CROÛTE WITH CHIVE BUTTER SAUCE

SERVES 4. FOR THE PANCAKES

FOR THE FILLING

FOR THE CHIVE BUTTER SAUCE

BUBBLE AND SQUEAK WITH STILTON

SERVES 4

PUFF PASTRY CASE OF GLAZED PARSNIPS WITH MOREL CREAM SAUCE

SERVES 4

WINTER VEGETABLE CURRY

SERVES 6

FOR THE CURRY SAUCE

PINEAPPLE TARTE TATIN

SERVES 4

LIME CURD AND PISTACHIO TART

SERVES 12. for the sweet pastry

FOR THE TART FILLING

FOR THE MASCARPONE CREAM

PRUNE AND ALMOND TART

SERVES 8

FOR THE PASTRY

CHERRILOSSUS SUNDAE

MAKES 1 SUNDAE. FOR THE CHOCOLATE SAUCE

FOR THE CHANTILLY CREAM

FOR THE SUNDAE

BLACK FOREST LOG

SERVES 10–12

FOR THE FILLING

FOR THE CHOCOLATE GANACHE

MUSCAT GRAPES IN PORT AND APPLE JELLY

SERVES 6

Waste not, want not

TURKEY BROTH WITH DUMPLINGS

SERVES 6

TO FINISH THE SOUP

FOR THE DUMPLINGS

TURKEY SCOTCH EGGS

MAKES 5

TURKEY AND GRUYÈRE CROQUETTES

SERVES 4

TO COAT

FISH PIE WITH CARROT AND PARSNIP MASH

SERVES 6

FOR THE CARROT AND PARSNIP MASH

GOOSE CASSOULET

SERVES 6–8

FOR THE BEANS

FOR THE TOPPING

SAGE TOAD-IN-THE-HOLE WITH PIGS IN BLANKETS AND ONION GRAVY

SERVES 4

FOR THE ONION GRAVY

BLACK PUDDING ON FRIED BREAD WITH DUCK EGGS AND TOMATO JAM

SERVES 4

FOR THE TOMATO AND SHALLOT JAM

TURKEY, RED CABBAGE AND CHESTNUT PIE

SERVES 4

FOR THE PASTRY

BRUSSELS SPROUT AND KALE TART WITH CARAMELISED SHALLOT AND THYME SAUCE

MAKES 6 INDIVIDUAL TARTS. FOR THE PASTRY

FOR THE FILLING

FOR THE SAUCE

SCOTTISH LANGOUSTINE WITH SAFFRON AÏOLI

SERVES 6 (MAKES 3 PER PERSON) FOR THE AÏOLI

FOR THE LANGOUSTINES

TO SERVE

GIN, ORANGE AND CORIANDER GRAVADLAX

SERVES 6–8. FOR THE GRAVADLAX

FOR THE CARROT AND PEPPER SLAW

BEEF FILLET AND BÉARNAISE SAUCE

MAKES 12

FOR THE BÉARNAISE SAUCE

MINI BEETROOT AND APPLE BURGERS WITH JACKFRUIT SALSA

MAKES ABOUT 8 LITTLE BURGERS. FOR THE SALSA

FOR THE BURGERS

TO SERVE

New Year’s Wellbeing

MUSSEL MINESTRONE

SERVES 4

SPICED PARSNIP SOUP

SERVES 6–8

SEA BREAM CEVICHE WITH CHILLI AND BASIL

SERVES 4

GRILLED MACKEREL WITH GOOSEBERRY

SERVES 4 AS A STARTER

SEA BASS WITH JERUSALEM ARTICHOKES AND TOMATO SALSA VERDE

SERVES 4. FOR THE STUFFED SEA BASS

FOR THE SALSA

SCALLOP CEVICHE WITH STEM GINGER

SERVES 4

LAMB SKEWERS WITH COUSCOUS AND MINT YOGHURT

SERVES 2

FOR THE COUSCOUS

FOR THE MINT YOGHURT

CAULIFLOWER COUSCOUS (VEGAN)

SERVES 6

VEGETARIAN KEDGEREE

SERVES 4

TO SERVE

SALSIFY, BEETROOT AND CHARD SALAD

SERVES 4

FOR THE DRESSING

RAINBOW CHARD WITH GIROLLES AND PARMESAN

SERVES 4

FOR THE MIMOSA DRESSING

WARM SALAD OF JERUSALEM ARTICHOKE, CAULIFLOWER AND HARISSA

SERVES 4

FOR THE HARISSA DRESSING

ROASTED SWEET POTATO AND RED ONION SALAD

SERVES 4

FOR THE DRESSING

BURNS’ NIGHT COCK-A-LEEKIE SOUP

SERVES 4–6

BURNS’ NIGHT HAGGIS WITH NEEPS, AYRSHIRE TATTIES AND WHISKY JUS

SERVES 2–3

CLEMENTINE JELLY

SERVES 8

APPLE, GINGER, PINEAPPLE AND FRESH TURMERIC JUICE

SERVES 4

THE GREEN SMOOTHIE

SERVES 4–6

ABC

SERVES 3

Credits

Index

Acknowledgements

About the Author

About the Publisher

Отрывок из книги

To the Weston family, for their passion and careful custodianship since 1951, and all of the Fortnum’s family: past, present and future

Title Page

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About the Publisher

Fortnum’s probably has one of the widest ranges of marmalade in the world, from the thick-cut, deeply-flavoured charms of Sir Nigel, through to the tangy, medium-cut thrills of Old English Hunt, to the dark, rum-infused punch of Old Navy. In fact, Fortnum’s is so marmalade-mad that it even sponsors the Dalemain Marmalade Awards, where the winner gets a place in the Fortnum’s line-up. In 2018 the winner was Janice Miner’s G&G, which mixes grapefruit with gin to produce a marmalade with a wonderful sweet/sharp balance. But whatever your taste, make sure it’s proper marmalade, rather than some sorry, mass-produced mountebank.

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