Gavin’s no-fuss festive feast is a real cracker

Dec 19 2008 by Our Correspondent, Perthshire Advertiser Friday

CHRISTMAS is coming – and all across the country prawn salads, turkeys and figgy puds are being prepped to take centre stage on the festive table.

But what about something a little different this Christmas? A winter feast that combines all the flavour and homeliness of a traditional Yule – but with a twist!

Gavin Thompson is head chef at leading Perth hotel Parklands, home to popular No 1 The Bank and Acanthus restaurants.

And the talented chef has created a unique menu for Perthshire Advertiser readers who are looking for something other than the standard fare to wow their family and friends.

With his easy-to-follow recipes, these delicious dishes – using the best of Scottish produce from land and sea – are sure to impress at either the main Christmas table or as a meal at any time during the winter holidays.

“It really is Christmas with a twist,” explained Gavin. “I’ve replaced prawn cocktail with another seafood staple – good old Scottish Queenies. Turkey gets sidelined for Scottish pork served straight from the oven piled with delicious roast vegetables. And our dessert is Christmas in a glass with the festive flavours of gingerbread and mulled fruit in a classic trifle combination.”

Gavin believes that no hostess should spend Christmas Day slaving in the kitchen so his recipes can all be prepped in advance and require the minimum effort and cooking times on the big day.

“Christmas Day is all about everyone sitting down together and enjoying good food and good company,” he said. “Not about getting up at the crack of dawn to work on the turkey.’’

mQuantities for 4 people on all recipes.

QUEENIES WITH CRISP HAM, LEMON AND PARSLEY

200g Queen Scallops (out of shell and roe removed)

2 sheets of Parma ham

1 bunch of fresh rocket

1 lemon

1 clove garlic

Flat leaf parsley

50g unsalted butter

Salt and pepper

Finely chop garlic, parsley and lemon zest. Mix together and put to one side.

Remove any long stems from the rocket.

Place Parma ham onto greaseproof paper and then cover with another sheet of greaseproof paper. Sandwich between two flat trays and cook in the oven for about four mins at 190c. The ham should be dark and firm. Remove from trays and allow to cool.

Heat oil in a frying pan but do not let it smoke. Dry scallops on a dry cloth or kitchen paper and season. Place into pan and cook for approximately one minute till golden on both sides. Remove from heat and coat with butter and mix with the parsley and lemon.

To serve, arrange scallops, rocket and crisp ham onto a warmed plate and surround with remaining pan juices.

MAPLE AND WHOLEGRAIN MUSTARD GLAZED PORK CUTLET WITH ROAST WINTER VEGETABLES

Roast Vegetables:

2 large parsnips

Half a turnip – peeled and roughly diced

Quarter of a medium size pumpkin

1 large red onion – peeled and cut into wedges

3 cloves of garlic, crushed

3 sprigs of thyme

6 sage leaves

1tbsp honey

50g of unsalted butter

Oil for cooking

Salt and pepper

For the pork:

4 pork loin chops

2 tbsp maple syrup

1 tsp wholegrain mustard

Salt and pepper

Oil for cooking

To prepare the roast vegetables, first heat some oil in a heavy-based tray or pan. Add turnip, pumpkin and parsnips and lightly season. Turn the vegetables occasionally to ensure an even colour. When lightly coloured, add garlic, thyme, sage, red onion and honey. Fold in and lightly season again. Place in the oven at 190c until the vegetables have softened (approx 15-20 mins).

For roasting the pork, heat oil in an ovenproof frying pan. Season the pork and seal until golden on both sides. Drizzle over the maple syrup and put it into the oven for 8 minutes. Turn the pork over and spread the mustard on to it, cook for a further 2-3 minutes. Place the pork in a warm area to rest.

To serve place pork on to the tray of roast vegetables and pour over the pan juices. Place in the centre of the table and allow your guests to help themselves.

CRANBERRY AND GINGERBREAD TRIFLE WITH MASCARPONE CREAM

(Gingerbread recipe is for the bakers – others can use bought gingerbread)

Gingerbread:

100g unsalted butter

200g treacle

150ml milk

200g plain flour

1 tablespoon of mixed spice

2 tablespoons of ground ginger

2 tablespoons of baking powder

50g brown sugar

2 eggs

Cranberry Compote:

200g frozen cranberries

200g caster sugar

Zest of orange

Pinch of mixed spice

Mascarpone cream:

110g of mascarpone cheese

100ml double cream

60g caster sugar

Half vanilla pod seeded

Shaved chocolate

For the gingerbread, melt butter sugar and treacle over a low heat in a pan till dissolved and allow to cool, whisk in eggs then the remaining dried ingredients. Lightly grease and flour a suitable bread tin, pour the dough in and bake at 170c for 30 to 40 minutes, as the surface begins to colour over place a sheet of foil over and continue cooking till centre has dried.

For the compote, place all ingredients into a thick-bottomed pan over a medium heat till the liquid lightly boils and the cranberries begin to break down, gently stir, remove from heat and allow to cool.

For the mascarpone cream, lightly whip sugar, cream and vanilla till fully incorporated and beginning to thicken to a ribbon stage, in a separate bowl beat mascarpone till lightened and smooth, combine with cream mix being careful not to over whip, Place in a clean bowl and refrigerate for at least 30 minutes

To serve, spoon the compote into the base of an attractive glass, crumb some of the gingerbread then finally top with the mascarpone cream. Sprinkle with chocolate. shavings