Delicious Christmas Delights

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 aske...

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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

  1. 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.
  2. 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.
  3. 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

  1. Blanch the sprouts in boiling salted water for 60 seconds, drain and refresh under cold running water, to keep green and fresh.
  2. 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.
  3. 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

  1. Peel and cut the parsnips into large thumb size wedges, then toss in olive oil and add salt to season.
  2. Place on a lined baking tray and sprinkle with crushed hazelnuts and fresh sprigs of thyme.
  3. Roast at 180°C for 15 minutes until golden.
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