Sussex Exclusive Magazine Issue 6 2023
In this edition, we are celebrating all things Christmas and New Year, Sussex wine and gin, and lots more. We have some great Sussex Christmas traditions (old and new) for you, a Brighton Christmas getaway, lots of Christmas gift ideas, and even more Christmas recipes, bakes, and treats. Of course, it's not all about Christmas and we also have the perfect (8) antidotes to help beat the January blues. And not a diet in sight! For the travellers and wanderlusters amongst you, we have a fabulous three-day road trip that follows in the footsteps of the Medieval pilgrims, has amazing views, and takes in castles, vineyards, and historic towns. Alternatively, you might want to hop across the channel and discover the Pays de Calais or throw caution to the wind with a luxury cruise around Iceland! Sussex is a great foodie destination with some amazing Sussex producers and foodie experiences. So grab a fork and tuck into mouthwatering recipes and some great foodie experiences. And discover more of our Sussex vineyards and spirit producers as we explore the history of the Sussex drink industry and taste a few favourites. You can always burn off any excesses with one of our warming winter walks. If that’s not enough, take our Sussex quiz, read our health advice and gardening tips, and check out our selection of things to do! And the really good news is that it's all completely free!
In this edition, we are celebrating all things Christmas and New Year, Sussex wine and gin, and lots more. We have some great Sussex Christmas traditions (old and new) for you, a Brighton Christmas getaway, lots of Christmas gift ideas, and even more Christmas recipes, bakes, and treats. Of course, it's not all about Christmas and we also have the perfect (8) antidotes to help beat the January blues. And not a diet in sight!
For the travellers and wanderlusters amongst you, we have a fabulous three-day road trip that follows in the footsteps of the Medieval pilgrims, has amazing views, and takes in castles, vineyards, and historic towns. Alternatively, you might want to hop across the channel and discover the Pays de Calais or throw caution to the wind with a luxury cruise around Iceland!
Sussex is a great foodie destination with some amazing Sussex producers and foodie experiences. So grab a fork and tuck into mouthwatering recipes and some great foodie experiences. And discover more of our Sussex vineyards and spirit producers as we explore the history of the Sussex drink industry and taste a few favourites. You can always burn off any excesses with one of our warming winter walks.
If that’s not enough, take our Sussex quiz, read our health advice and gardening tips, and check out our selection of things to do!
And the really good news is that it's all completely free!
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FOOD<br />
FOOD<br />
Duck<br />
Breast<br />
with Brussel<br />
Sprouts &<br />
Cranberry<br />
Rice<br />
Baked Camembert<br />
with Rosemary<br />
& Jamish ®<br />
Vanessa Jamieson cooks up a festive feast.<br />
As the clocks change, my thoughts are already planning ahead for<br />
Christmas … actually my planning for Christmas started way back in the<br />
summer if I’m honest!<br />
So I thought I would conjure up a nice supper, with all the flavours of Christmas. As usual, this can feed a<br />
crowd with minimal effort and time. Perfect for the week in between Christmas and New Year or maybe for<br />
an easy Christmas Eve supper.<br />
Fresh from Pollyanna’s Kitchen, and made with her brand new<br />
scrumptious and robust, smokey chilli jam, once you have made this, it<br />
will be your go-to for years to come!<br />
Serves 2<br />
Ingredients<br />
1 Camembert (room temperature)<br />
5 short sprigs of rosemary<br />
1 (heaped) tablespoon of Jamish®<br />
Method:<br />
Preheat the oven to 180ºC<br />
Place the Camembert in a small (round)<br />
baker. Add the Jamish® and stud with<br />
the sprigs of rosemary<br />
Cover with a lid or foil, then bake for 20<br />
minutes. Serve immediately with toasted<br />
sourdough.<br />
Enjoy!<br />
Serves 6<br />
Ingredients<br />
6 duck breasts<br />
1.2 L veg stock<br />
600 g Brussel<br />
sprouts<br />
200 g dried<br />
cranberries<br />
Olive oil<br />
25 g butter<br />
800 g Basmati rice<br />
2 tbsp honey<br />
1 tbsp soy sauce<br />
4 tsp five-spice<br />
Method:<br />
Heat the oven to 180 degrees fan.<br />
Finely slice the Brussel sprouts (or cut into quarters if you don’t have the patience!)<br />
Heat the olive oil in the pan and add the Brussel sprouts. Fry over a medium heat until<br />
golden and caramalising, add the butter and then set aside.<br />
Add the rice to a large, rectangular serving dish, add the veg stock, cover with foil and<br />
put in the oven for 20 mins or until all the liquid has been absorbed by the rice.<br />
Score the duck skin and place in the pan, skin side down to render the fat, until<br />
golden, then turn over and brown on the other side. Combine the honey, soy and fivespice<br />
and brush this over the duck then put in the oven for 8-12 mins depending on<br />
how you like it cooked. For medium, the inside temperature should be 61c.<br />
Remove the duck and allow to rest in a warm place for 5-10 minutes.<br />
Combine the rice with the Brussel sprouts and add the dried cranberries, season well<br />
with salt and pepper.<br />
Slice the duck and serve on top of the rice.<br />
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