Douneside House Show Stopping Christmas Menu

2019’s scrummy Christmas menu

Award winning Douneside House’s Head Chef David Butters brings you a show stopping free from Christmas menu sure to wow guests at any festive feast.

  • Beetroot salad, Rum poached Figs, Granny smith sorbet (Vegetarian, gluten, dairy and nut free)
  • Highland Venison, Chestnut Polenta, Rosemary poached Brambles (Gluten, dairy and nut free)
  • Soya and chestnut polenta, Salsify, parsley root purée, wild mushrooms sage oil (Vegetarian option)
  • Oat milk Panna Cotta, spiced Pumpkin Puree, Mirabelle plums (vegetarian, gluten, dairy and nut free)

Recipes


Beetroot salad, Rum poached Figs, Granny smith sorbet

(Vegetarian, gluten, dairy and nut free)

Beetroot- wash and cook in boiling water 1 golden and 1 candy beetroot for approximately 1 hour, remove from water and leave to naturally cool, peel and cut into 1″ disks. 

Figs- Quarter and lightly poach 4 figs in 100 grams of rum 250grams of water and 50 grams of sugar one juniper berry and one star anise.

Granny smith sorbet- peel, core and dice 6 Apples add the juice of one lemon to stop decolourisation. Bring to the boil 250 grams of water 100 grams sugar 50 grams of liquid glucose add apples and blend. Leave to cool, this is now ready to churn using a magi-mix or similar domestic ice cream machine.


Highland Venison, Chestnut Polenta, Rosemary poached Brambles

(Gluten, dairy and nut free)

Loin of Highland Venison – (180 gram loin of venison) season with salt and pepper and sear sealing all sides of the meat in a pan on a moderate to high heat, place in a pre-heated oven 180oc the for approximately 3 minutes (Medium) leave to rest on chopping board for 5 minutes carve and serve.

Pan fried Soya and Chestnut Polenta – bring 1 litre of soya milk with one bay leaf to the boil add 180 grams of polenta flour and cook out over a moderate heat for 12 minutes whilst occasionally stirring to beat out any lumps, you can now add 200 grams of roughly chopped chestnuts a handful of chopped chives, parsley, and chervil. leave on a tray to cool and set this can now be cut with a knife or pastry cutter pan fry on each side and serve.

Rosemary poached brambles – lightly poach 100 grams of brambles in 100 grams of rum 250grams of water and 50 grams of sugar 1 large sprig of rosemary.


Soya and chestnut polenta Salsify, parsley root purée, wild mushrooms sage oil

(Vegetarian option)

Pan fried Soya and Chestnut Polenta – Bring 1 litre of soya milk with one bay leaf to the boil add 180 grams of polenta flour and cook out over a moderate heat for 12 minutes whilst occasionally stirring to beat out any lumps, you can now add 200 grams of roughly chopped chestnuts a handful of chopped chives, parsley, and chervil. leave on a tray to cool and set this can now be cut with a knife or pastry cutter pan fry on each side and serve.

Sage oil – heat 100 grams of vegetable oil and 100 grams of fresh sage to 53 0c, blend in a food processor and pass through a fine mesh or muslin cloth leave to cool fry. 

Parsley root purée – wash, peel and roughly dice four parsley root (if not available parsnip is a great substitute and very similar in flavour and texture) cover parsley root with 500mls of soya milk cover with cartouche and cook until tender blend in food processor and pass through a fine sieve eliminating any lumps.


Oat milk Panna Cotta, spiced Pumpkin Puree, Mirabelle plums

(vegetarian, dairy and nut free)

Oatmilk Panna Cotta, spiced Pumpkin Puree, Mirabelle plums

Oat milk Panna Cotta – bring 500 mls of Oat milk, 50 grams of sugar, seeds of 1 vanilla pod, 5 grams of agar-agar (seaweed extract alternative to gelatine) to the boil. place into lightly oiled Dario moulds leave to cool and set, serve.

Spiced Pumpkin Puree – roughly cut pumpkin into around 10 or 12 wedges slowly cook in a foiled tray for around an hour at 170oc until tender, then puree in food processor with 1 teaspoon of ground cinnamon 1 teaspoon of nut meg 1 teaspoon of ginger.

Mirabelle Plum Sorbet – cut in half and de- stone 8 plums. Bring to the boil 250 grams of water 100 grams sugar 50 grams of liquid glucose add plums and blend. Leave to cool, this is now ready to churn using a magi-mix or similar domestic ice cream machine.


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Bio

Douneside House is a beautiful country house retreat, full of history and character set within the glorious grounds of The MacRobert Estate in the Scottish Highlands.

Head Chef David Butters (Scottish Hotel Chef of the Year 2018) has created a range of menus to suit all preferences, from a carefully crafted six course tasting menu (available Thursday-Saturday evenings), to their seasonal Conservatory menu.  Both menus focus on using the very best, local ingredients, making use of the fantastic larder available to us in Aberdeenshire.

To find out more about dining or staying at Douneside House contact them on [email protected] or follow them on Facebook @douneside or Instagram @dounesidehouse

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