Surrey Homes | SH37 | November 2017 | Gift supplement inside

Festive Sidekicks
Looking for something a little different to spice up your Christmas Day repertoire?
SH asks chefs for their favourite dish from their own restaurants’ Christmas
menus and to give their side dish recommendations to try at home
The George Inn,
Robertsbridge, East Sussex
This year, Stuart our Head Chef is celebrating his
10th year of employment with us here at The George.
His favourite dish is The George Christmas Parcel.
It has all your favourite tastes of Christmas dinner
including roasted turkey, homemade pork and apricot
stuffing, local chipolatas wrapped in smoked bacon
and cranberry sauce, (but not a sprout in sight!)
all wrapped up in puff pastry and shaped into a
Christmas present parcel. This is served with a lovely
homemade roasting gravy and fresh vegetables.
Our unusual side dish is Bubble & Squeak Rosti
This serves 4 / makes 8 rostis
450g potatoes (choose approx. 3 even sized potatoes)
75g spring greens or green cabbage
50g grated mature local Cheddar (use a
good mature one with a strong flavour)
1tbsp plain flour
25g butter
1 dessertspoon olive oil
salt and pepper
1. Scrub the potatoes and simmer gently. Drain
once cooked and keep to one side to cool.
2. Shred the greens and drop into boiling water for
2 minutes just to soften. Drain and pat dry.
3. When the potatoes are cooled, peel and
grate. Season with salt and pepper.
4. Add grated cheese, greens and toss together
lightly (you don’t want to break up the potato
strands too much so do this gently).
5. Shape the mixture into rounds approx. 3
inches (7.5cm) wide and 1cm thick. Press
firmly and form into little cakes. Dust with
flour and they will keep in the fridge.
6. Preheat the oven to 220°C/425°F. To cook, place the
rostis on a baking sheet, brush with melted butter
and oil. Place on the top shelf of the oven for 15
minutes then turn over for a further 10 mins.
7. These are delicious served with cold meats,
chutneys and a Christmas cheese board.
The Goudhurst Inn, Goudhurst,
Kent & The Tickled Trout,
West Farleigh, Kent
Executive Chef for Hush Heath Estate, Fabio Vinciguerra’s,
favourite dish on our Christmas menu at The Goudhurst Inn
and The Tickled Trout is Beef Wellington because this makes
such an impressive centrepiece for a special festive celebration.
The crisp pastry has a shiny golden brown crust, and as you
slice the filling reveals layers of the finest ingredients. We are
talking prosciutto, mushroom duxelles and beef fillet cooked
medium-rare and coated with just enough mustard. This
dish oozes with meaty juices, and it is packed with flavour.
For our unusual side dish we’ve chosen Celeriac Purée and
Bordelaise Sauce (to accompany the Beef Wellington)
Serves 6
1 celeriac, peeled and cut into small cubes
200ml vegetable stock
200ml cream
30g butter
zest of ½ orange
salt
black pepper
For the Bordelaise sauce:
50g butter
3 shallots, diced
2 sprigs of thyme
200ml red wine
1. Place the cream, vegetable stock and celeriac in a
large saucepan over a medium heat. Bring to the boil,
then lower the heat and simmer for 20 minutes.
2. Blend, stir in the butter and orange
zest and season to taste.
3. Meanwhile, prepare the Bordelaise sauce. Place the
butter, shallots and thyme into a saucepan with a
pinch of salt. Cook and stir until caramelised.
4. Add red wine and simmer until the
pan juices are thick and syrupy.
Take a look at The Goudhurst Inn
and Tickled Trout’s Festive menus online at
thegoudhurstinn.com / thetickledtrout.com
Browse The George’s Christmas menu
at thegeorgerobertsbridge.co.uk
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