Wealden Times | WT259 | December 2023 | Christmas Supplement inside

The Priceless Christmas Supplement
istockphoto.com/ DiViArt
Kent Fill Wine your stockings School, The with Print these House small and but The brilliant King’s gifts Arms to get all share Christmas their Xmas morning dinner started tips
The Wine
“For a Christmas lunch with turkey
or ham, Chardonnay is the food
friendly white to go for. Look for cool
climate influences and a subtle use of
oak in the wine making. White Rioja
and Chenin Blanc are good alternatives.
My top red wine tip is Pinot Noir and
softer Italian reds like Barbera and
Valpolicella. Veggie and vegan dishes
will also pair well with these wines.”
– Jonny Gibson, Kent Wine School
kentwineschool.com
The Gravy
Anything used to flavour turkey can
flavour your gravy; roughly chop veg,
herbs and turkey trimmings and chuck
these into the tin before browning
them off. Good quality stock will add
extra flavour and I love the sweetsharp
balance of Nightingale Cider.
Reduce the gravy slowly, mashing the
trimmings in as it cooks. Before serving,
add some sprigs of fresh herbs and
infuse for a few minutes. I also stir in
crushed cobnuts (from Potash Farm
in Kent) just before serving, for
texture.” – Martin Elliot, Head Chef
at The Print House in Tenterden
theprinthousetenterden.com
Recipes For
Success
The Starter
“Make canapés instead of starters to save having to wash
up knives and forks, and also to take the pressure off –
people can have a chat and a nibble in the kitchen or
living room, rather than wait expectantly at the table!”
– Martin Elliot, Head Chef at The Print House
Tenterden theprinthousetenterden.com
The Turkey
“To keep the turkey moist, make a sage
butter with garlic, sage, lemon zest and salt,
and smother under the skin, making sure it’s
equally distributed. Then place sage and onion
stuffing, an orange and a bunch of sage in the
cavity. To keep the moisture consistent, we use
a combo of steaming and roasting throughout,
and for a nice crisp skin, we coat it in
vegetable oil. Cook for 20 minutes per kilo
in a roasting dish, remove from the oven and
drain all the juices into your gravy. Then cover
the bird with foil and kitchen cloths so it can
rest whilst remaining hot.” – Steve Piddock
Executive Chef at The King’s Arms in Elham
thekingsarmselham.com
The Sparkle
“Christmas Day starts with presents
and canapés around the tree.
These light bites need something
with acidity like Champagne or
English sparkling wine.” – Jonny
Gibson, Kent Wine School
kentwineschool.com
The Stuffing
“Sauté finely chopped sage and diced
shallots until soft and caramelised,
and add fresh breadcrumbs. Combine
this with a quality sausage meat (our
preferred choice is Cumberland
sausages) and roll the mix into a large
sausage ballotine and then steam for
20 to 30 minutes.” – Steve Piddock
Executive Chef at The King’s Arms in
Elham thekingsarmselham.com
The Potatoes
“Peel and cut the potatoes, steam for
15-20 minutes, remove from the steamer,
give the tray a good shake, and air dry
until cool. Set the oven to 180°C and roast
the potatoes in gastro trays with a good
glug of vegetable oil for 20 to 30 minutes,
tossing half way through, then drain the
oil and roast for a further 10 minutes. To
serve, toss the potatoes in a rosemary and
garlic butter and season with a good
pinch of Maldon salt.” – Steve
Piddock, Executive Chef at The
King’s Arms in Elham
thekingsarmselham.com
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