Ginger Jar Food
Saturday, October 9th, 2010
GJ October Newsletter… The Christmas Tasting Menu Edition
We left it as long as we could before bringing the topic round to Christmas, but hopefully, due to the inspiration we’ll provide with our Christmas Tasting Menu, you’ll forgive us!
In this issue we introduce the centre piece of our Christmas menus, a seven part tasting menu, which stays true to the British Christmas dinner, but perhaps not in the guise you would be used to.
We also reveal our Christmas menu pack to give you some ideas for the party season. Download it online at our Christmas parties page.
The last thing to say before you browse below is that we’re giving you a 10% discount (food only) on any 2010 Christmas parties if you place your booking in October. So read on, and take your pick, or make us work for our money and ask for a menu bespoke to you!
A non-traditional Christmas dinner..?
I did my research, asked around, found out what a good proportion of Brits are eating at Christmas time. But, and it may be sacralige to say this, I’m bored with the usual turkey & trimmings. So, taking inspiration from the flipping around we did on our English Feast menu, I created this GJ Christmas Tasting menu.
We’ve taken all the flavours you may recognise from a traditional British Christmas dinner, but given them a wee twist! You’ll find the main ingredients you’re used to throughout , but perhaps not in the order you’d expect.
01: Amuse bouche
Griddled king prawn with celery cress in a Bloody Mary shot
A ‘LEFTOVERS’ HAM SANDWICH
Pulled ham & chervil bruschetta with piccalilli & herb salad
03: Amuse bouche
Sausage, chestnut & thyme quail’s Scotch egg with tomato conserve
04: The Main Event
THE BIRD AND ALL ITS TRIMMINGS
Roast breast & confit leg of guinea fowl with red wine gravy, maple-glazed parsnips,
sautéed Brussels sprouts & chestnuts, and a pancetta shard.
And, we’ll of course give you some duck fat roast potatoes on the side, never fear.
(Or choose your own favourite bird, such as duckling or pheasant, for your main course)
05: Palate cleanser
Spiced rum ice cream with a cinnamon tuile
AND NOW FOR THE CRANBERRY
Baked stem ginger & cranberry puddings with ginger ice cream
07: Petit fours
THREE WISE MEN
Dark chocolate, cinnamon & nutmeg truffles
Christmas pudding tartlets with brandy butter
Clementine pate de fruits
A perfect bite-full.
With the joys of our tasting menu fresh in my mind I took to creating a seasonal canapé menu for those who want to bring some festive cheer to their parties. Again, with tongue firmly in cheek, we take the popular classics and do some Alice in Wonderland magic to make them bite size. From coronation chicken in a poppadum basket with coriander cress, to baked potato with stilton & cranberry and beetroot & orange cured salmon (above), this Christmas canapé menu is an extension to our main canapé menu, and you’re free to pick and choose from either.
Dinner party menus
If you’re thinking you’d like to have a seasonal dinner party, but the full tasting menu is a step too far, then we have some alternative menus for you. Check out our five sample menus, or again, ask us for something bespoke to meet your needs.