Surrey Homes | SH37 | November 2017 | Gift supplement inside

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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 130
185x130_ad_surrey_OL.indd 1 26/10/2017 09:08 CooksWeybridgeS37.indd 1 30/10/2017 10:02 Cookery Courses ▪ Chef’s Table ▪ Private Parties ▪ Corporate Events ▪ Hosted Meetings Vouchers for Christmas Chef's Table Exclusive Dining Experience with ever-changing menus created by Michelin trained chefs Half Day, One Day & Two Day Weekend Cookery Courses with Rosemary Shrager & Team Telephone: 01892 528700 Email: school@rosemaryshrager.com RSCookerySchool RSCookerySchool www.rosemaryshrager.com 131 surrey-homes.co.uk RosemaryShragerWT188.indd 1 19/09/2017 10:57
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GIFT SUPPLEMENT inside Inspirationa
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DIAMOND JEWELLERY FROM PRESTONS Pre
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LUXURY INTERIOR DESIGN FOR DISCERNI
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Contents November 2017 26 48 HOT IN
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MISSING PHOTO LOXWOOD PLACE WARLING
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THE FARTHINGS RANDALLS ROAD, LEATHE
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MAXIMISE THE VALUE OF YOUR LAND Hav
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C H R I S T M A S A L L W R A P P E
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CALA HO ME S FO R T H E FA M I LY H
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HOUSE OF THE MONTH 1. Hot In Here M
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COUNTRY LIFESTYLE MIDHURST ROTHER C
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The Audi scrappage incentive Receiv
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Cedar House Art Exhibition Combinin
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Club Membership for Fitness, Health
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Proud Installers of Evolution Windo
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Creating your dream living space Ri
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GOODWOOD FITCH precision engineered
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In the dining room Ben has used rec
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Beyond Ordinary thought ORPHIC DESI
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Midhurst sofa in Liberty Garden Ony
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Midwinter Fair 16th, 17th & 18th No
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TICKET HOTLINE 01580 236071 wealden
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CATCHPOLE & RYE KENT ENGLAND T. 0
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LONDON LONDON London . Tunbridge We
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David had a clear idea of what was
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SHOWROOM OPEN MON - SAT 9AM - 5PM T
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This page: Shop House had to have a
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Lene Bjerre Flora Succulent, £170,
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Christmas Gifts A Surrey Homes Supp
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SH Christmas Gifts Supplement Conte
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SH Christmas Gifts Supplement 1. KI
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Page 130 and 131: 9. KARINA KOOLA 4. MAXI DELUXE 1. M
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Page 142 and 143: The Dog Cottage Company Beautiful,
Page 145 and 146: Set the tone Prep for the start of
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Page 174 and 175: OPEN MOrNiNgS 25 January and 8 Marc
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Page 182 and 183: Opening Times: Thur - Sat: 9:00 - 5
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Surrey Homes | SH37 | November 2017 | Gift supplement inside

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