Christmas at - Clients Thisisthenortheast

http://clients.thisisthenortheast.co.uk/ne_monthlyDecember 200517JAMIE OLIVERPhil’s Christmas Cake and Brandy ParfaitPHIL VICKERYTV chef Phil Vickery, ofThis Morning and ReadySteady Cook fame, is ratedas one of Britain’s foremostchefs and is famous for hispuddings. His latest book isA Passion For Puddings(Simon & Schuster, £9.99).Phil is married to TVpresenter Fern Britton andthey live with her threechildren and their four-yearolddaughter Winnie.What’s the essence ofChristmas for you?“A big family get-together –trouble is I do the cooking.”What’s your favouriteChristmas menu?“The whole works onChristmas Day, then bakedham with pickles andmashed potatoes on Boxingday. This year we are havingpickled Bullaces, smallround wild plum-like fruits,picked by myself andWinnie.”What’s your favouriteChristmas recipe?“The family loves ChristmasCake and Brandy Parfait,one of the recipes in mybook. This recipe really cameabout because the kids willnot eat Christmas cake orpudding, but, made into anice cream or parfait, theylove it.”Is there an ingredient youcould not do without forChristmas food?“Looking back, it seems likeCarnation Condensed Milkhas always been part of mylife. Carnation is simplyirreplaceable in all kinds ofgreat puddings, cakes,sweets and ice creams. I’vegot a few other favourites –mixed spice, mincemeat,goose fat and my ownOrganic Golden ChristmasPudding.” (available fromwww.vickery.tv)Do you have a tip formaking preparation of theChristmas feast easier?“Don’t drink until thecooking is done!”Where will you be spendingChristmas and what will bethe menu?“At home with the wholefamily. The menu features abird within a bird. A quailinside a partridge, inside apheasant, inside a Guineafowl, inside a turkey, inside agoose, then roasted andglazed with lemon andhoney.”TV chef Jamie Oliver is bestknown for forcing thegovernment to do somethingabout the quality of schoolmeals. His most recent TVforay was Jamie’s Italy onChannel 4, now available inbook form (Michael Joseph,£20). Jamie will be spendingChristmas at home with wifeJools, and their two children,Poppy Honey, three, and twoyear-oldDaisy Boo.What’s the essence ofChristmas for you?Time off and a lie-in and then afull monty Christmas dinner forfamily, friends, and all my oldmates and pals who’ve comeback to see their mummies.There’s got to be a reasonableamount of alcohol and time towatch an episode of Only FoolsAnd Horses and the Queen’sspeech.What’s your favouriteChristmas memory?When I was 11 and I got my firstdrum kit. But perhaps the onethat always give me a giggle iswhen my nan set her hair onfire, because she put on toomuch hairspray and went neara candle. My mum poured a jugof wine over her head.What’s your favouriteChristmas menu?Traditional fare done properly,but with a few tweaks.What’s your favouriteChristmas recipe?It’s got to be my mum’sChristmas trifle. If you aregoing to do it, you have got to doit the real way, like my mumdoes, by using traditional, tackyingredients like packetblancmange and tinnedmandarins with a good slug ofCointreau. You can even makeit the day before you eat it.What’s your essentialChristmas ingredient?Vin Santo, a famous Italianwhite dessert wine, for drinkingand for the trifle.MIKE ROBINSONTV chef and outdoors enthusiast,Mike Robinson regularly appearson programmes such as BBC’sSaturday Kitchen, and in severalseries for UKTV. His new book,Wild Flavours (Cassell Illustrated,£20), is filled with easy-to-makedishes using fresh, seasonal andcountry ingredients. He lives withhis wife, Katie.What is the essence of Christmas?“Cooking for a large group ofpeople because that’s what I havedone all my life. I’ve worked moreChristmases as a chef than I’veenjoyed as a participant. I love tomake it a beautiful, visualspectacle as well as a deliciousmeal because this is the biggestcelebration of the year.”What’s your favourite memory ofChristmas?When I was about eight years oldour family dog managed to openthe fridge door, get out and eat a2lb packet of butter. He was thensick in the middle of theChristmas meal, which as a child,of course, I found hilarious. Hewas in disgrace for ages and I wasthe only one talking to him!”What’s your favourite Christmasmenu?“I like turkey because it’straditional but I never buy a largeone, rather I’ll get two 10lb BronzeNorfolk Blacks because they’refull of flavour and not artificiallyplumped up. I’ll follow that with asmall Christmas pudding becauseI don’t think people ever want toomuch of it. I usually crumble upthe leftovers and blend them intohome-made ice-cream, which isdelicious on Boxing Day.”What’s your favourite Christmasrecipe?“I like to make what is really mysignature dish, Beef Fillet WithShallots And Guinness, (from WildFlavours). It’s somethingcompletely different to have wheneveryone’s tired of the traditionalfare and it’s the ultimate comfortfood which warms the soul on adark and gloomy winter’s day.”Is there an ingredient you couldnot do without for Christmasfood?“Goose fat. I always use it as thefat for roasting my potatoes, and Ibaste the partridges with itbecause it gives them an excellentflavour.”Do you have a tip for makingpreparation of the Christmasfeast easier?“I believe people always overcookturkey. So I like to cut a little timeoff the recommended cookingtime but then allow the bird tostand for around 45 minutes to anhour. I cover it in foil and put itsomewhere warm, an airingcupboard is ideal.“Where will you be spendingChristmas and what will be themenu?“I won’t open my restaurant onChristmas Day so that my wife,friends, and the staff – around 20of us – can all enjoy a wonderfulmedieval style feast that will lastfor hours. I’m going to do roastgoose surrounded by Englishpartridges, tureens of casserolepheasant, jugged hare. I catch myown salmon and smoke it and sothere will be a platter of that aswell.”North Yorkshire Moors RailwayPickering - Levisham - Goathland - GrosmontQUALITY ASSUREDVISITORATTRACTION3rd, 4th, 10th, 11th, 17th & 18th DecemberTake part in the festivities with a journey on the trainincluding a visit to Santa in his grotto for every child witha gift included and mince pies and coffee for adults.Advance booking essentialDUE TO DEMAND NEW DATE ADDEDWednesday 21st December, Pickering Santa SpecialDeparting 10.20, 11.55, 13.40, 15.15Christmas & New Year Operating Days3rd, 4th, 10th, 11th, 17th 18th December Shuttle Service19th - 23rd & 27th December 2005 to 3rd January 2006 Full ServiceRelax during the hectic Christmas and New Year Festivities and takea journey with us through the beautiful North York Moors National ParkAdvance Bookings & Information 01751 472508Talking Timetable 01751 473535Email: customerservices@nymr.fsnet.co.ukWebsite: www.northyorkshiremoorsrailway.com