Gourmet Brussels Sprouts

Instead of cooking brussels sprouts whole, here's an idea from Gourmet magazine. Remove and discard the tough outer leaves from each sprout. Take off the tender ones, blanch them for 30 seconds in boiling water, refresh in cold water, drain, then place on a plate, cover with cling film and chill. Just before cooking, season them and fry in a little butter. They look very delicate on the plate and are especially good for older people who may find brussels sprouts hard to eat.

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Seasonal Soups   
Soup is a warming elixir for cold weather and a nourishing way of soothing the soul. Choose from Spicy Carrot Soup; Chorizo, Red Pepper and Herb Soup; Potato and Porcini Soup and Curried Lentil and Bean Soup. Serve it in dainty pretty cups or elegant bowls so that everyone can appreciate the love you have put into making it.


Game Chips   
Game chips look very posh on the plate but really, they are just slices of potatoes that are coated in oil and baked in the oven until crisp. Serve them on their own as part of a Christmas buffet or with Roast Goose. They can be cooked in advance and reheated just before serving. Make sure to slice the potatoes to the same width, preferably with a mandolin. Otherwise, some potato slices will burn while the others are cooking.


Bacon and Onion Mini Quiches   
These mini-quiches are expensive to buy and very easy to make successfully at home - we all have onions in our vegetable basket and once you fry them in good olive oil, they become a sweet and delicious filling.

Saffron Potatoes   
Saffron is expensive to buy, but you actually use very little in this dish where it performs a small miracle, turning the potatoes a soft yellow and adding a layer of flavour to what would otherwise be plain mashed potato. This goes well with duck or any game dish.





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