From the Kitchen
Christmas Dinner with Frank Dale - Sam's menu
In the Christmas spirit, we have taken 5 minutes to add some light
competition into the Frank Dale Product Development team. Our Product
Development Manager Daryl Atkins, and Development Chef Sam Bagge,
have put together their own Christmas menus in a bid to win Christmas
pride within the development kitchen for the next month.
Starter
‘Beak to Tail’
Duck four ways...
Confit duck leg Rillet, duck liver parfait, thinly sliced smoked duck breast
and crispy duck skin scratching. Served with zucchini pickles, plum chutney
and charred toast
Main
‘The Un-traditional Christmas Roast’
Corn fed Norfolk Cockerel, slow cooked shredded leg, pan roasted
breast and fried cocks cone Served with Goose fat roasted King Edward
potato, honey and yam puree, spiced roasted beetroots, crispy cabbage
and cranberry jus
Dessert
‘Norfolk Goats Cheese Tart’
Sweet Norfolk goats cheese and stem ginger tart.
Served with mince meat ice-cream, rum and date sauce