Finally I can shout about it. Christmas is here! and Relish is going all out for it! Figgy Puddings, fruit cakes, pâtés and pickles. I have spent the last six months scouring the country, trawling the wholesalers and badgering suppliers for the best of ingredients, the newest ideas and the tastiest of treats, but still with a huge nod for Yorkshire. I hope you will find lots of new things and everything you need for your culinary moments too. We have just become stockists of the totally delicious Kings Ginger which is usually only available from Berry Bros in London. I was introduced to this tipple years ago at a shoot lunch and it has become a staple in our household each winter. I’m not the biggest fan of liqueurs but this one tips the scales as it really warms you up after a cold wet mornings beating and is a good digestife after dinner.
Here at Relish the kitchen is rarely empty, the same infectious, giddy attitude has washed over all of us and most days someone has a new idea, has found a new recipe or wants to try a twist on an old favourite. Supper Clubs have been booked up for weeks. Novembers’ Game Nights challenged me as a cook to come up with something different for everyone to eat; rather like with Asparagus, the game season seems to be over far too quickly. At the moment I am breasting pheasants, plucking partridge and boning out duck most nights. Our canapé list gets a major makeover at this time of year as Nicki & I spend a lot of time trying to come up with new and interesting twists on some old favourites. For 2013 we have tried to take away the pastry from as many as we can, with the use of Chinese soup spoons and shot glasses, we try to pack a punch in two mouthfuls.
And just to add to the pressure because we didn’t think that Christmas was enough we have just changed the Sunday Brunch Menu. It has become a lot more “Bistro-like” and is being well received. We shall be continuing to open on Sundays in January although we shall be closing an hour earlier at 3pm. Our warm greetings and smiley faces, fully laden deli counter and great coffee will still be around.
SUNDAY BRUNCH @ RELISH
Traditional Pancakes £4
3 traditional French style pancakes with lemon, sugar and golden syrup
Eggs Benedict £10
A toasted English muffin with a slice of ham, poached hens egg & hollandaise sauce
Smoked Salmon Blinis £7.50
A pile of Yorkshire’s award winning Smoked Salmon on a light fluffy blini with crème fraîche, lemon & dill
Sausage & Black Pudding Stack £5
Back by popular demand, Fletcher’s sausages, black pudding & crispy bacon on toasted sour-dough
BLT with a frothy Coffee £5
Toasted Ciabatta with crispy bacon, lettuce, tomato & mayo with a coffee, or tea of your choice
Quiche & Salad £4.50
A slice of the day’s quiche with a side salad, coleslaw & potato salad
Soup of the Day £4.50
A steaming bowl of the day’s soup with chunks of bread & butter
Coffee & a cake of your choice £3
Loose leaf tea & a toasted teacake with Wensleydale Butter £3
Tea with toast and jam or marmalade from Wolds Cottage Kitchen £3
This is a great time of year to be a cook with such bountiful produce around. Brussels sprouts, beetroot, parsnips, kale, apples, figs, pomegranate, clementines and cranberries; really there is no excuse not to be eating at least 5 different fresh fruit and veg each day. And for anyone still not convinced that sprouts are a good thing, try the recipe below, it really will change your mind forever! Thanks to Nigel & Adams Farm programme.
Sprouts, bacon and almonds
This is a great recipe to convince any doubters that sprouts are worth it – halve them and fry in buttery bacon with toasted almonds.
- Cut the bacon into pieces the shape of a postage stamp.
- Melt the butter over a moderate heat in a large frying pan.
Cook the bacon until it starts to crisp.
- Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brown
- Add the almonds to the pan toast for a further two minutes. Serve.
Please note our Christmas Opening hours are:
Saturday 21st Dec 8am – 6pm
Sunday 22nd 8am – 4pm
Monday 23rd 8am – 6pm
Tuesday 24th 8am – 2pm
Wednesday 25th – Sunday 29th Closed
Monday 30th 9.30 – 4pm
Tuesday 31st 9.30 – 4pm
Januarys’ Supper Clubs fall either side of Burn’s Night so we shall be serving a Scottish theme.
15th & 29th January 7pm £16 per head
Haggis Neeps & Tatties Tower
Beetroot Pomegranate & Goats Cheese salad
Roast Venison with Saffron, Potato & Celeriac mash and a Squash, Spinach & Pine Nut salad
Date & Clementine Pavlovas
Stilton & Oatmeal Biscuits with Pedro Ximenez Sherry
Bookings & pre payment essential please pop into the deli or call on 01653 699389 or email us at firstname.lastname@example.org
Which only leaves me to say a huge thank you for your custom at Relish during 2013. I hope you have a wonderful Christmas and New Year and look forward to seeing you in 2014.