An Alternative British Thanksgiving
26 Nov 2013 |
If you feel a bit weird about celebrating Thanksgiving because you're not American, but would like an excuse to over-indulge in delicious winter-y dishes (like us), then look no further! We've devised a menu inspired by the American holiday with a British Twist, hows that for a special relationship!?
You Will Need (serves 6-8)
675g / 11/lb Pumpkin flesh, diced
25g / 1oz Butter
2tsp Worcestershire sauce
1tsp Ground ginger
1tsp Ground cinnamon
A few drops of Tabasco
2tbsp Double cream
1tbsp Maple syrup
Salt and freshly ground black pepper
Cook the diced pumpkin in boiling salted water for 40 minutes. Drain, then return the pumpkin to the pan and stir in all remaining ingredients. Allow to simmer for 10 minutes.
Transfer the devilled pumpkin to an ovenproof serving dish and either keep warm in a low oven or re-heat when required.
In The States they like to serve this over eggs but for a British twist we suggest serving it as part of a stuffing for Portobello mushrooms, with a little added spice.
Wood Pigeon with Fresh Cranberries
You Will Need (serves 2)
15g / 1/2oz Margarine
30ml / 2tbsp Oil
4 Wood pigeon breasts
100g / 4oz Fresh cranberries
25g / 1oz Caster sugar
Grated rind and juice of 1 orange
100ml / 3/12 fl oz Port
Salt and Pepper
Heat the oil and margarine together in a frying pan. Gently sauté the pigeon breasts for 5 minutes on each side. Remove on to absorbent kitchen paper and keep warm.
Put the cranberries, sugar, orange rind and juice, and spices in a saucepan and simmer for about 5 minutes. The cranberries will soften, create their own juice and pop open when ready. Add the port, salt, pepper and sugar to taste.
Spoon the cranberry mixture on to individual plates. Halve or slice the wood pigeon breasts and arrange on top of the cranberry mixture.
Serve with miniature baked potatoes and green vegetables.
Olde English Baked Apples
You Will Need (serves 6)
6 Bramley apples
225g / 8oz mincemeat
15g 1/2oz butter
Set the oven to 180oC/350oF/gas 4
Make a 2.5cm/1 inch hole in the centre of each apple and remove the core. Put the apples in an ovenproof dish and spoon some mincemeat into the centre of each. Put a knob of butter on top of each apple and a litre of water in the base of the dish. Bake for 30 minutes. Serve hot with single cream or custard.