Between sending our Christmas Annual to print and receiving these gorgeous Christmas recipes from chef Clement Pavie, this week has us already planning our Christmas Day dinners…
Seared Atlantic scallops and West Cork style black pudding with a celeriac mousseline
8 large scallops
4 slices black pudding (sliced into 1cm discs)
100g fresh baby leaves
2 tsp red wine vinegar
1 tsp wholegrain mustard
3 tbsp extra-virgin olive oil
Salt and pepper, to taste
300g Celeriac purée
1 Fry off the black pudding in a small frying pan until crisp on both sides. Set aside and keep warm.
2 Season the scallops on both sides with salt and pepper.
3 Fry on the pan with a little olive oil for 50 seconds on each side until lightly golden. Set aside and keep warm.
4 Deglaze the pan used for the scallops with the red wine vinegar. Add in the mustard and olive oil and warm through before seasoning with salt and freshly ground black pepper.
5 Toss the baby leaves in a bowl with a little of the dressing. Warm up the celeriac purée in a small pot, add a dash of cream and season with salt and pepper.
Roast turkey with bacon stuffing
1 turkey (6-8kg)
400g streaky bacon, roughly chopped
1 large onion, roughly chopped
750g fresh breadcrumbs
Salt and black pepper
1 Melt the butter with the oil in a large pan.
2 Add the onions and bacon and cook until soft and golden brown.
3 Add the breadcrumbs, mix thoroughly and add salt and pepper.
4 Loosely pack the stuffing in the turkey cavity.
5 Cover the turkey with foil and place it breast up on a roasting tray
6 Bake in a pre-heated oven at 180˚C, basting every hour for 5-6.5 hours (75˚C core temperature).
7 Remove the foil for the last half hour to brown the skin. Juices should run clear when the thickest part of the thigh and breast are pierced with a clean fork.
8 Once cooked, allow the turkey to rest for half an hour before carving. Cover the turkey with foil during this period.
This eggnog milkshake is a wonderful alternative to the traditional festive drink and perfect for those with a sweet tooth!
2 scoops of soft scoop vanilla ice cream
200ml Kerrymaid dairy custard
200ml skimmed milk
1 teaspoon vanilla essence
2 pinches ground cinnamon
Handful of ice cubes
2 candy canes (optional)
1 Place all the ingredients in a blender and mix until smooth.
2 Divide between two glasses and ust with a pinch of cinnamon or nutmeg.
3 Add a candy cane and serve.
Clement Pavie is the Head Chef for Musgrave MarketPlace, Ireland’s leading foodservice and cash and carry wholesaler. Musgrave Marketplace offers over 12,000 retail and foodservice lines, and also carries a wide choice of own brands that help customers cut costs without compromising on quality. For more information please visit www.musgravemarketplace.ie.