Festive Menu - Starter Ideas

  • Spiced Pumpkin Soup with Parmesan Croutons and Truffle Oil
  • Gorgonzola, Walnut and Herb Risotto with Poached Egg
  • Smoked Haddock Chowder with Crispy Proscuitto and Fresh Parsley
  • Mulligatawny Soup with Mango Chutney
  • Gnocchi with Roast Squash, Spinach and Feta
  • Warm Salad of Rocket Winey Pears and Toasted Sesame with Goats’ Cheese
  • Baked Brie with Fug Chutney and Warm Ciabatta
  • Chicken Liver Chanterelles and Lardons Bruschetta
  • Warm Salad of Watercress, Soft Quails’ Eggs, Black Pudding and Proscuitto with Mustard Dressing
  • Seared Peppered Scallops on a Crab and Leek Rosti with Lemon and Pepper Dressing
  • BBQ Salmon Fillet on a Chorizo and Potato Salad
  • Kidneys En Croute
  • Smoked Haddock Tartlet with a poached Egg and Wilted Spinach
  • Crab Profiteroles with a Mango Dressing
  • Medley of Smoked Meats with Sun Blush Tomato Chutney and a Fruit Terrine
  • Stuffed Quail Terrine with Onion Jam
  • Duck Rillette with Gooseberry and Ginger Chutney
  • Honey Glazed Quail with a Winter Waldorf Salad
  • Potted Ham with Capers and Parsley
  • A “Little Kedgeree”

Click here to go back to the rest of the festive menu

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