Christmas at The House
October 22nd, 2008 by sparky
Christmas is coming and here at The Big Chill House we’re pulling out all the stops this year, to bring you the very best in contemporary Christmas cuisine…
£12.50 per person
* Chunky chips with ketchup and mayonnaise (v)
* Vine leaves stuffed with herbed rice, raisins and pinenuts (vv)
* Chargrilled rosemary and thyme marinated turkey brochettes with jalapeno cranberry relish
* Roasted chicken wings with chilli, garlic and smoked paprika
* Quesadilla – soft flour tortillas filled with sweetcorn, avocado, red onion, tomato and goats’ cheese baked with Monterey Jack, served with chipotle chilli salsa (v)
* Calamares – squid strips served with alioli (garlic mayonnaise)
* Salad of roast butternut squash, pine nuts and baby spinach with blue cheese and croutons (v)
£17.50 per person
* Grilled flatbread with houmous, tzatziki and aubergine and goats cheese dip (v)
* Empanaditas – puff pastry staffed with braised in red wine chunky beef
* Honey and rum glazed butternut squash with cinnamon, thyme and nutmeg (vv)
* Grilled herb marinated halloumi skewers (v)
* Grilled merguez sausages rubbed with harissa and honey sauce
* Chargrilled rosemary and thyme marinated turkey brochettes with jalapeno cranberry relish
* Chargrilled peri-peri marinated chicken skewers with chipotle chilli salsa
* Gambas al ajillo – king prawns cooked with garlic, chilli and extra virgin olive oil
* Mixed leaf salad with chives, basil and parsley and lemon dressing (vv)
£22.50 per person
* Chilli and oregano marinated green mammoth, black jumbo and kalamata olives (vv)
* Chunky chips with ketchup and mayonnaise (v)
* Grilled flatbread with houmous, tzatziki and aubergine and goats cheese dip (v)
* Grilled herb marinated halloumi skewers (v)
* Chargrilled rosemary and thyme marinated turkey brochettes with jalapeno cranberry relish
* Empanaditas – puff pastry stuffed with chunky beef braised in red wine
* Honey and rum glazed butternut squash with cinnamon, thyme and nutmeg (vv)
* Roasted chicken wings with chilli, garlic and smoked paprika
* Gambas al ajillo – king prawns cooked with garlic, chilli and extra virgin olive oil
* Grilled salmon and red pepper skewers
* Salad of shredded free range chicken, pomegranate, piquillo peppers and spring onions with harissa and balsamic dressing
* Albóndigas picante – home made lamb meatballs made with chilli, cumin and garlic and served with tomato salsa
v. Vegetarian (some dishes can be adopted for vegans)
vv. Vegan