At Bents, food is one of our biggest passions & Christmas is another. Combine the two and you've got the formula for fantastic flavours.
We've asked our team of in-house chefs to share some of their top recipe ideas; delicious and designed to impress.... All ingredients available to buy from our amazing Food Hall, opening times found here.
Sage, Pear and Amaretti Stuffing
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
- 200g Red onion
- 200g of Pear or apple
- 50g Sage
- A pinch of nutmeg
- 10g Garlic
- 200g Bread
- 30g Butter
- 30ml Vegetable oil
- Salt and Pepper
- 100g Sultanas or chopped apricots
- 100g Amaretti biscuits
Method
- Peel and roughly dice the onion and fruit of your choice then brown in a sauce pan with butter and oil. Meanwhile blend the bread into breadcrumbs and add a teaspoon of garlic, nutmeg, sage and blend together.
- Add the softened onions and fruit and blend until it’s a coarse pate consistency, remove from the blender and mix in the crushed amaretti biscuits and then stir in the sultanas.
- Either bake for a great veggie option or use to stuff the turkey or pork belly as a posh sage and onion.
Brussel Sprouts with Pancetta
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
- 100g of Brussel sprouts per person
- 30g per person pancetta
- Thinly sliced sage leaves
- 5g Garlic thinly sliced
- 20g Butter
Method
- Blanch the sprouts in boiling salted water for 60 seconds, drain and refresh under cold running water, to keep green and fresh.
- Place pancetta in a pan with oil and butter on a medium heat, until starting to crisp, then add the sprouts, garlic and a knob of butter, stir or toss for one minute to infuse, but do not burn.
- To finish, toss in the sage and add a pinch of black pepper.
Honey Roasted Parsnips
Preparation Time: 15 minutes
Cooking Time: 15 - 20 minutes
Ingredients
- 100g Parsnips per person
- 30g Honey
- 10g Hazelnuts, lightly crushed
- 20g Butter
- 30ml Olive Oil
- Salt
- Few sprigs of thyme
Method
- Peel and cut the parsnips into large thumb size wedges, then toss in olive oil and add salt to season.
- Place on a lined baking tray and sprinkle with crushed hazelnuts and fresh sprigs of thyme.
- Roast at 180°C for 15 minutes until golden.