Wealden Times | WT177 | November 2016 | Christmas Gifts supplement inside

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Food Julie Friend Operations Manager, The Hungry Guest, West Malling and Masterchef winner “My first career was in travel and I’ve spent a lot of time in Italy. On Christmas Eve there you have a feast, which is always fish and I’ve carried that on as part of my Christmas. This year I’m doing a starter of gin and beetroot cured salmon. It looks stunning, because the outside goes deep purple from the beetroot and the inside stays pink. I make it with the Kent Dry Gin made by Anno Distillers in Marden. One of the botanicals is Kentish samphire, which gives a slightly salty background to it. The other thing I do – because my family aren’t huge Christmas pudding fans – is to buy a tiny little one, microwave it and crumble it through a really good vanilla ice cream. You just stir it through and refreeze, so you can do it all in advance. You get the flavour and the sense of Christmas, without a heavy pudding. I add a chocolate sauce as well, because that improves everything!” Beetroot and Gin Cured Salmon and Quick-Pickled Vegetables Serves 20. Prep time 30 mins. Cooking time 210 mins • 500-600g piece of salmon fillet, skin on • 2 tbsp juniper berries • ½ tsp black peppercorns • ½ tsp pink peppercorns • 2 tbsp sea salt • 2 tbsp sugar • 5 tbsp gin • 150g raw beetroot, peeled and grated • Grated zest of two limes 1. Remove any pin/large bones with tweezers. 2. Line a deep china roasting dish with clingfilm (avoid metal as the acidity may react with it) and place the fish on it, skin side down. 3. Crush the juniper and peppercorns in a pestle and mortar. Mix together with the remaining ingredients. Spread the mixture over the salmon, gently pressing into the flesh. 4. Wrap the fish tight in the clingfilm and repeat with another layer all around it. 5. Place a plate or baking sheet on top and weigh it down with jars or cans. Leave in the fridge for at least 36 hours, ideally up to 72. 6. Unwrap the fish and scrape off the marinade. 7. The salmon is now ready to serve – slice at an angle so you can see both the deep red colour and the delicate orangey/pink flesh. It will keep for 5 days in the fridge. 8. Serve with quick-pickled vegetables and horseradish sauce. Quick-pickled vegetables • 2 tsps Maldon salt • ½ tablespoons of white wine vinegar • ½ tablespoons of water • ½ tablespoons caster sugar • A few cracked peppercorns (black or pink) • 1 cucumber • 5-6 radishes • Good handful of fresh dill, chopped Slice the vegetables thinly. Place in a colander and sprinkle with salt. Cover with a plate and set aside for 20 minutes. Mix together the other ingredients. Remove the plate and gently squeeze the vegetables removing excess moisture by patting dry with kitchen paper. Toss with vinegar mix. Leave for 10/20 minutes and serve. The Hungry Guest, West Malling, Kent. 01732 870766 thehungryguest.com Fabio Vinciguerra Head chef of the Tickled Trout and Goudhurst Inn “I’m from Sardinia and we always have the Christmas Day lunch my mum would make. My wife’s Polish, but she loves it too. We start with crostini – prosciutto and figs, with a balsamic glaze and basil. Then we will have the pasta course, which is a very classic Sardinian dish of linguine with sea urchins, cherry tomatoes and mussels. I grew up with my uncle going fishing for sea urchins, so it’s very special for me. For the main course I will try to find a really small suckling pig, which I cook with lots of vegetables – carrots, squash, beetroot, potatoes – roasted with rosemary and whole garlic cloves, with the skins on, which cuts down the acidity. I’ll use extra virgin olive oil, but since I’ve lived in the UK I do love the potatoes cooked in goose fat and my mum looks for goose fat for potatoes now too. Dessert is 100% my mum’s favourite apple strudel with raisins and pine nuts, which is made with savoury pastry, short pastry, so it’s more crunchy like a tart, with some caster sugar on the top. I will marinade the apple with brandy, sugar, lemon juice, pine nuts and raisins overnight, then pile it on the pastry. Sometimes I make it for the restaurants.” The Tickled Trout, Maidstone, Kent. 01622 814717 thetickledtrout.com The Goudhurst Inn, Goudhurst, Kent 01580 211451 thegoudhurstinn.com wealdentimes.co.uk 150
FESTIVE FIZZ WEEKENDS Free winery tours & complimentary glass of fizz Sat 26th Nov & Sun 27th Nov Sat 3rd Dec & Sun 4th Dec No need to book, winery tours all day 25% OFF ALL CASES OF WINE UNIQUE CHRISTMAS GIFT IDEAS OPENING TIMES: 11.00 -17.00 HUSH HEATH ESTATE, FIVE OAK LANE, STAPLEHURST, TN12 0HT 01622 832794 WWW.HUSHHEATH.COM HushHeathWineryWT177.indd 1 24/10/2016 09:54 – LOWER ROAD – WEST FARLEIGH – KENT – ME15 0PE – – CRANBROOK ROAD – GOUDHURST – KENT – TN17 1DX – Christmas in Kent. The most wonderful time of the year. 2/3 COURSES FESTIVE MENU £24/£29 DINNER BED & BREAKFAST £135 NEW YEAR’S EVE CELEBRATIONS Call for details – TWIXMAS – 26th Boxing Day Brunch with Unlimited Prosecco 27th December Turkey Curry Specials 28th December Bad Christmas Jumper Day 29th December Board Games Competition 30th December Bad Xmas Present Swapping 01622–814–717 – THETICKLEDTROUT.COM – 01580–211–451 – THEGOUDHURSTINN.COM – 151 wealdentimes.co.uk GoudhurstInnWT176.indd 1 22/09/2016 15:30
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Wealden Times | WT177 | November 2016 | Christmas Gifts supplement inside

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