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Festive Christmas Cooking with Sophie: Delicious Holiday Menu Ideas

Celebrate the joy of Christmas with this delightful cooking session led by Sophie Birtles and her talented team. Dive into a festive menu featuring Spicy Roasted Parsnip Soup, Traditional Roast Turkey with all the trimmings, and a stunning Squash, Pecan, and Cheddar Wellington. Discover how to make Salted Caramel Parsnips, Glazed Carrots, and delectable desserts like Chocolate Log and Apple Jalousie. Follow along with our easy-to-follow instructions and enjoy a wonderful holiday feast with friends and family!

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Festive Christmas Cooking with Sophie: Delicious Holiday Menu Ideas

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Presentation Transcript

  1. Happy Christmas- Lets Cook http://www.youtube.com/watch?v=usHG28UjZGQ

  2. Christmas Menu 17th December Sophie Birtles Y 13 Kristen Alacala Y 12 Rebecca Winn Y 12 James Yeadon Y 12 Jake Kidd Y 12 Menu Spicy Roasted Parsnip Soup Trio of Melon with a Mango coulis Traditional Roast Turkey Roast potatoes Salted Caramel Parsnips Glaze Carrots Sprouts Sage and Onion Stuffing Squash, Pecan and Cheddar Wellington Christmas Chocolate Log Apple and Blackcurrant Jalousie Chocolate Truffles Bon Appetite!

  3. Mis-en-place Roast Potatoes Roast Parsnips Glaze Carrots Sprouts Broccoli Roast Turkey with sage and onion stuffing balls Gravy Squash, Pecan and Spinach Wellington Apple and Blueberrie Jalousie Chocolate Log and Chocolate Truffles

  4. First things to do ? • Peel and quarter potatoes • Blanch for 5 minutes in salted water • Put into 1cm of very hot oil in baking tray • Cook for about 35 mins turning every 10 mins • Goose fat makes the potatoes crispy and tasty!

  5. Roast Salted Caramel Parsnips • Peel and quarter parsnips • Blanch parsnips for 5 mins • Put into 1cm very hot oil in baking tray, cook 25mins, keep turning • Make a caramel with 2tbsp castor sugar, 1/2tbsp butter, add a little water and pour over parsnips. Yum!

  6. Sticky Carrots with Honey • Peel and chop carrots into small rounds • Put into pan with some butter, thyme and honey, cook for 5 mins. • Add enough water to cover, season and cook until water has evaporated • Stir until glazed.

  7. Buttery Sprouts with Onions, Peas • Cook 2cm squared onions in a bit of butter and olive. Add frozen peas • Cook Sprouts in boiling salted water 5 mins, drain • Add to onions and peas, mix, serve.

  8. Turkey and Sage and Onion Balls • Slice the Turkey thinly and put into buttered baking tray • Cover with some gravy • Cover with aluminium • Fry the stuffing balls in a frying pan and put into baking tray and cook for 15 minutes at 170% C • Serve on the plate with turkey

  9. Trio of Melon Mango and Blackcurrant Coulis

  10. Chocolate Log and Jalousie

  11. Evaluation? What went well? • How would you change any of the dishes? • What went wrong? • What didn’t you enjoy making? • What was your favourite dish today? • Have you taken pictures of all your dishes on your i-pad? • What went well ? • What turned out the best? • What do you have for Christmas dinner? • Will you help at home on Christmas day? • Please answer these questions and email them to me with your pictures at:- • Crln_grnt@yahoo.co.uk

  12. Happy Christmas • Have a Wonderful Christmas, look forward to seeing you all in the New Year. • Le Chef

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