We recently enjoyed a feast of 10 dishes cooked by Claire and Alison for our main Christmas Demonstration.


Petit scallop gratins were made and served as a canapé with Prosecco to start with. Alison used her own small shells which made for a particularly attractive way of presenting these delicious nibbles.


Then as a starter we were treated to home cured salmon with an orange dressing and a light and refreshing avocado sorbet.

We discussed turkey and goose cooking times in detail but to ring the changes we decide to cook a festive loin of pork served with stuffing and honeyed pears as one main course. Beef cheeks pithivier was the other main course. This was similar to a very smart beef wellington but with a festive twist. Claire served this with a parsnip puree and crisps along with braised shallots, that were soft and soaked in a rich sweet juice.


Braised Shallots

For lunch we served a medley of green vegetables, including sprout and for a lighter touch a curried celery, pear and hazelnut salad.


To finish we had a traditional Christmas pudding but containing chocolate and stout it had a slightly more contemporary feel to it. Finally, as if anybody was still hungry we enjoyed a chocolate marquise with a crunchy hazelnuts and Frangelico. This was so rich and chocolately that only the smallest slice was needed to feel satiated! A stunning pudding for any dinner party and a most definite treat for Christmas!


We have also enjoyed a regular beginners guide to AGA cooking demonstration this week. Again we majored on production of the Christmas dinner, along with making small individual Christmas cakes in unique baking tins. We also showed how having the correct AGA cookware can help make the production Christmas dinner a much smoother process!


We have a shop full of essential cookware items and non essential but lovely to have gifts, call by and have a look or call us and ask us to drop off any of your shopping requests, all in time for the big day.

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