CHRISTMAS FOOD TOP TIPS Paul Wedgewood, head chef at Wedgewood the Restaurant, suggests some simple ways of perfecting festive food
PREPARATION IS EVERYTHING Oven and stove space is always an issue on Christmas Day so take a little bit of time on Christmas Eve to prepare some menu items in advance, saving you time and space. Most of your vegetables can be peeled and prepared the day before. THE PERFECT ROAST POTATO My tip for the perfect roast potato is to use King Edwards. Cut them into 2 inch cubes but with rough edges, then cook them the day before or in the morning in a light chicken stock with fresh rosemary and thyme sprigs and a bulb of garlic sliced in half horizontally, cook until tender. Then when required on Christmas Day on the stove top in a frying pan, roast in goose fat and vegetable oil 70/30 until golden and crispy. Sprinkle with Maldon salt and a touch of ground white pepper.
SUCCULENT TURKEY To avoid over cooking your turkey and it becoming dry, remove the legs at the joint and give them a head start on the rest of your bird. Also instead of stufi ng your turkey try loosely i lling the cavity with aromatic herbs and vegetables such as rosemary, garlic, celery and shallots. This will add l avour but also aid the even cooking of the bird as it is not too densely stuffed.
USING LEFTOVERS When it’s cold outside and the shops are shut its important to be using all your leftovers. To add those extra touches to your menu and give it the wow factor without any extra preparation try miniaturising yesterday’s starter and main course to become a couple of little amuse-bouche, or yesterday’s dessert to serve today as a mini pre-dessert. Remember you can also make soup out of most of your leftovers....be creative! Wedgewood the Restaurant, Edinburgh, wedgewoodtherestaurant.co.uk
Bisque lunches start at just £6.95 and our Prix Fixe Dinner menu is just £16.95 for two courses, with a complimentary glass of wine.
We love Christmas at Bisque so whether planning a family outing, a gathering for friends or business colleagues, take a look at our website for menus.
Private disco party nights are available so plan early not to be disappointed. For more information and a chance to win dinner for two, visit our website and register for our special offers email bulletin. www.bisquebrasserie.com
69 Brunts(cid:196) eld Place | Tel: 0131 622 8163
Christmas Lunch 2 course - £15.50 3 course - £17.95
Christmas Dinner 3 course - £24.95 Available for larger bookings.
Tel: 0131 667 4654
15 Salisbury Place EH9 1SL (close to Queen’s Hall and the Commonwealth pool) info@hellerskitchen.co.uk www.hellerskitchen.co.uk
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38 THE LIST 18 Oct–15 Nov 2012 38 ct–15 Nov 2012