Colette’s Head Chef Christmas Food Blog

Colette’s Head Chef Christmas Food Blog

Preparing for the festivities with fine, Christmas food at Colette’s…

It’s been a busy year so far and shows no signs of letting up! In just under a week the big day – and the big man himself – will have arrived. We’ll all be tucking into various seasonal delights – a turkey, a booze laden Christmas pudding and of course a selection box, or two.

All in all, this month is set to be the ultimate food month on everyone’s calendar and here at The Grove, we’re no different.

At Colette’s this December you can look forward to dishes including Balmoral Estate Venison, Wagyu Beef, Organic White Chickens, Saltmarsh Lamb… the list goes on.

Rhug Estate Chicken, Vacherin, walnuts and truffle

Rhug Estate Chicken, Vacherin, walnuts and truffle

Saltmarsh Lamb

Saltmarsh Lamb

Wagyu Beef

Wagyu Beef

One of my favourite festive recipes is Chestnut mousse . Chestnuts are definitely my favourite seasonal ingredient – they are versatile, full of flavour and bring back memories of my child hood. My Grandparents used to put them in their open fire; when they popped out onto the carpet it meant they were cooked. Very hot but perfectly cooked. Great memories and great flavours.

Here’s my recipe, which is sure to impress…

CHESTNUT MOUSSE

You’ll need:
3 Egg Yolks
3 Eggs
100g Sugar
3 Leaves Gelatine
500g Sweetened Chestnut Puree
60ml Armagnac, Brandy or Rum
600g Double Cream (softly whipped)

 Method:

Soften the gelatine in iced water.
Make a hot sabyon by whisking together the eggs and sugar over a pan of simmering water. Once the mixture is white and fluffy it’s ready. Once the gelatine is soft add to your hot sabyon to melt.
Pass the chestnut puree through a fine sieve to make it more malleable then whisk the chestnut with the alcohol vigorously until thoroughly incorporated.
Fold the chestnut mix carefully into the sabyon, then fold in the soft whipped double cream. Leave to set in glasses in the fridge until required.

Serve with some whipped cream, chocolate shavings, satsuma segments or some glazed chestnuts. Maybe even a little alcohol, go on it is Christmas after all!

It’s fair to say, that this really is one of the best seasons for flavour, richness and Great British produce. It’s a season full of nostalgia and fond memories. I am looking forward to tasting the warmth of roasted chestnuts, peeling my first satsuma, cracking walnuts and making the long awaited slice into the festive bird.

I hope to welcome you soon to Colette’s where we can share the magical food this season has to offer.

Russell Bateman

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