10 Chefs of Christmas

10chefsSome of the North East’s best chefs to share their favourite festive recipes and tips. This is your Christmas survival guide, people!
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1Dave Coulson, Peace & Loaf, Newcastle
Red onion jam

2 tbsp olive oil
1kg red onions
250ml dry red wine
75g light brown sugar
1 tbsp fresh thyme, chopped
2 tbsp balsamic vinegar
½ tsp salt + more to taste
½ tsp freshly ground black pepper + more to taste

Method
Heat olive oil in a skillet over a medium heat until it
shimmers. Add onions and cook 8-10 mins until softened and just translucent, stirring occasionally. Add wine, sugar, thyme, vinegar and salt. Bring to a boil, then reduce heat low and
simmer approx 1 hour until liquid thickens and becomes syrupy, stirring occasionally. Season with salt and pepper to taste. Cool and store in sterilised jars in the fridge.

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2

Gary Dall, The Roxburgh, Whitley Bay
Christmas, bacon sprouts

The humble Brussels sprout can become the star of Christmas lunch with this simple recipe. Trim the root and remove any loose and
battered leaves (keep the nice ones). Bring a pan of salted water to the boil and add sprouts. Cook for 5 mins (throw in the nice leaves in the last 20 secs) then refresh in icy water. When cold, slice in half and pan fry cut side down with smoked bacon lardons and season. As they start to caramelise throw in a knob of butter, a sprig of thyme and a smashed clove of garlic and give the pan a swirl to foam the butter and let all the flavours marry together. The smell will be amazing and the taste will be even better. Enjoy!

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3Simon Walsh, Longsands Fish Kitchen, Tynemouth
Honey cumin parsnips

The secret to really good roast parsnips is cumin. Peel parsnips and place in a pan of boiling water for a few minutes. Cut in half, put on a baking tray in the oven at 200C/Gas 6 with a bit of oil for 40 mins, turning every 10 mins. Pour on some honey and season with cumin and cook for a further 5 mins to glaze. Easy!

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4Jonathan Cairns, Irvins, North Shields
Turkey kievs

1 garlic bulb
1kg turkey mince
500g breadcrumbs
6 eggs
salt and pepper
½ bunch sage
150g soft butter
100g flour
splash milk

Method
Roast garlic at 200C/Gas 6 for 30 mins. Mix mince, 100g breadcrumbs & 1 egg, season with salt & pepper & chill. When garlic is done, let cool, peel half, rough chop with sage, mix with butter and a pinch salt. Line a tray with clingfilm, spoon on 20 thumbnail-sized dollops, freeze for 20 mins. Roll turkey mix into 50g balls. Push garlic butter into centre of each. Mix remaining eggs with a splash of milk. Roll kievs in flour, dip in egg mix, roll in remaining breadcrumbs. Deep fry at 180C until golden. Finish off in the oven at 200C/Gas 6 for 6 mins.

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5Chris Dodds, Sweethart Café, Consett
Easy pud!

250g dried mixed fruit
150g chopped dates
75g semi-dried cranberries
1tbsp root ginger, grated
1 orange, juice and zest
50ml Cointreau
50ml dark rum
100g butter
100g dark brown sugar
2 eggs
50g self-raising flour
75g fresh breadcrumbs
75g chopped pecans & almonds
100g unsalted butter
100g dark muscovado sugar
½ tsp sea salt flakes
100ml double cream
50g pecan nuts

Method
In a small pan, warm fruit, dates, cranberries, ginger, orange juice & zest over a low heat. Add alcohol, simmer 10 mins until liquid mostly absorbed. Beat butter and sugar in a bowl, add eggs & fold in flour, then breadcrumbs and nuts. Fold in fruit mix, put in buttered moulds. Steam 2-3hrs. For the sauce, melt butter, sugar & salt in a small pan, stirring. Simmer 5 mins, remove from heat, add double cream & pecan nuts. Pour over puds!

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6Martin Charlton, Old Boathouse, Amble, Blyth Boathouse, Blyth
Fish chowder 

An assortment of cooked fish and shellfish (prawns, smoked salmon, smoked mackerel, lobster meat, crab meat – anything you have)

100g butter
1 large onion, diced
3 sticks celery, diced
3 medium carrots, diced
300ml milk
300ml cream
2-3 potatoes, peeled & diced
fresh parsley, chopped

Method
Sweat off onions, celery and carrots in the butter. When soft, add milk and cream to cover, add potatoes and cook over medium heat until tender. Stir in the cooked seafood just before serving. When the seafood is heated through, season with salt and pepper and add a good pinch of freshly chopped parsley. Serve thick like a stew or with more liquid like a broth to suit you (just adjust with milk and cream). To turn it into a fish pie, stick it in an ovenproof dish, spread mashed potato on top and sprinkle with grated cheddar, bake until hot and golden.

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7Terry Laybourne, 21, Newcastle
Best Brussels

It’s simple to turn Brussels sprouts from a simple accompaniment into a show stopper. Just sweat some chopped onions and pancetta, slice the sprouts, add a couple of tablespoons of stock and salt and pepper. Add a slab of butter, pop a lid on and let them braise slowly. You’ll be left with a lovely, buttery emulsion coating the sprouts which brings a note of sweetness to counteract the sprouts’ bitterness.

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8John Calton, The Staith House, North Shields
Scallop tartare

Get some quality fresh scallops, dice them up, combine with a touch of crème fraiche, a touch of lemon zest, a bit of caviar and serve on a spoon.

Venison carpaccio
Take a piece of venison and sear it off. Roll it in a crust of finely chopped rosemary, juniper and hazelnuts, chill in the freezer. When you’re ready, take it out, semi-defrost to allow you to slice it and serve with celeriac coleslaw.

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9Shaun Hurrell, Barrio Comida, Durham
Creamed onions

In my family, we always prepare creamed onions at Christmas. They’re so easy – just soak fresh pearl onions in warm water for an hour, then get the whole family peeling! I then make a light bechamel sauce flavoured with bay, clove and plenty of nutmeg and cook the onions in the sauce over a low heat until tender. You’ll never do Christmas without them again!

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10Richard Allen, Rockliffe Hall, Darlington
Top turkey

When you’re buying your Christmas turkey, make sure it’s free range and has been reared on lots of lovely grass and corn. Plus – most importantly of all – make sure it fits in the oven! Take it out of the fridge 12 hours before cooking so it comes up to room temperature. My number one tip is – halfway through the cooking process change the turkey to another tray and cook your roasties in the cooking juices and duck fat – simple!

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