Be one step ahead of the crowd with this novel and stress free approach to catering during the Festive season. Join Stephen Bulmer for an afternoon of cooking as he leads you through the preparation of a festive meal for six, all of which can be taken away and frozen, for finishing and serving at a later date.
2014 Christmas in a Box Menu
Gravadlax of Swinton Estate Trout with Cucumber Ribbons and Soda Bread
Bresaola of Swinton Estate Venison
‘Swinton Royale’ Bird-within-a-Bird Roast of Pheasant, Partridge and Pigeon; stuffed with Pork, Chestnut & Celery Stuffing; Cranberry Sauce, Bread Sauce, Meat Jus
Apple, Mincemeat & Walnut Slice
Fig Salami (to serve with cheese)
Sweet Pastry (rolled sheets of sweet pastry ready for making mince pies)
The above dishes will be either prepared by the class or demonstrated by Steve, with him presenting each dish, finished with suggested garnishes, for tasting by the class.
PLEASE NOTE: Some vegetables and garnishes ingredients used to demonstrate presentation ideas, but not listed in the above menu, will not be supplied. Swinton Park Cookery School reserves the right to change this menu as circumstances require.