8
Christmas
Choosing the
right food
Tom Gore, food director at
The Brewery talks about
getting the right food on the
menu this Christmas
veryone does the festive
season differently, but when
it comes to the food, there
are certainly some staples
that need to be included for it to feel
like Christmas.
One of the biggest dividing lines
when it comes to festive fare is the
controversial Brussels sprout. Often
unfairly dismissed, this staple has far
more versatility than first thought. A
great way to satisfy the sprout
dodgers among the family is to ditch
the boiling method and opt for
Tom Gore,
food director,
The Brewery
something more contemporary.
Shredded sprouts, sautéed in a pan
with a few knobs of butter, a clove or
two of garlic and a few lardons of
bacon or cubed pancetta offer a
different taste and texture. Or why
not try roasting them in a little oil with
some crushed chestnuts to intensify
the flavour without losing any of the
nutrients in the cooking water.
Turkey is another classic Christmas
component that seems to receive
mixed reviews. Taking pride of place
on the Christmas table, the
www.conference-news.co.uk
underrated bird is delicious if not a
little temperamental, but when
cooked properly, can rival any other
meat. The key to keeping your bird
moist is giving it a quick blast in the
oven at the beginning, before turning
the heat right down.
If you like turkey but don’t want the
hassle of cooking a whole bird, why
not try turkey kebabs using cubes of
breast meat served on skewers with
courgettes, cherry tomatoes and
peppers, or for something a little
more substantial, how about a turkey