Festive Menu - Main Course Ideas

  • Roast Turkey with All The Trimmings
  • Pan Fried Medallions of Venison with Red Wine and Juniper Gravy
  • Roast Pheasant Groustade with Cranberry Compote, Port/Orange Jus and Game Chips
  • Pan Fried Duck Breast with Caramelised Figs, Dauphinoise Potatoes and Madeira Sauce
  • Honey Roasted Gammon with Bubble and Squeak, Pineapple Chutney and Sherry Sauce
  • Rabbit Stuffed with Sausage and Sage, Wrapped in Proscuitto served with Sauté Potatoes and a Creamy Mustard Sauce
  • Seared Pigeon Breasts on a Celeriac Puree with a Cassis Jus
  • Roast Guinea Fowl with a Peppercorn Pâté, Mini Roast Potatoes and an Orange and Madeira Sauce
  • Pan Fried Pork Escalopes with Roasted Apple and Black Pudding, Sage Mash and Mustard Sauce
  • Chargrilled Sirloin Steak with Button Onion, Chestnut and Pancetta Medley and Lyonnaise Potatoes
  • Chicken Breast Stuffed with a Chipolata, Cranberry and Sage Stuffing served with Sautéed Sprouts, Mini Roast Potatoes and a red Wine Jus
  •  Monkfish Wellington
  • Seared Fillet of Beef with a leek and Stilton Crumble and Sage Butter
  • Roast Chicken Supreme with a Squash and Chorizo Stew served with Mini Roast Potatoes
  • Baked Haddock with a Proscuitto Crust served with Colcannon, a Poached Egg and Hollandaise Sauce
  • Orange and Parsley Crumbed Salmon with Marmalade New Potatoes and a Rocket, Fig and Orange Salad

 

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