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Seasonal SAUTERELLE Robin Gill, Head Chef of Sauterelle, tells us about his favourite festive dishes and the winter fare on offer this season at The Royal Exchange
Seasonal favourites
All game is especially good around this time; throughout winter we are serving squab, with marinated celeriac, pickled Muscat grapes and toasted hazelnuts. On the main course menu, we have the most amazing saddle of venison reared on the Denham Estate and served with spiced pumpkin textures, cavolo nero and Pink Lady apple.
Unusual sweetness
On the sweet side of things, we really like to use the best of the root vegetables that have a natural sweetness. We roast beetroot with vanilla and sugar and blend to a purée to create beetroot tapioca, served with Granny Smith sorbet and beetroot and apple crisps.
Winter menu
crispy pancetta, then sprinkle bread crumbs over the top and bake until you have a lovely crispy crust – far more appealing in my mind.
Try something new
Try making my version of Irish Guinness soda bread; perfect for smoked salmon and champagne for breakfast, something I never miss out on Christmas Day, no matter how late a night I’ve had!
Recipe: Irish Guinness Soda Bread Ingredients: 250g plain flour
1tblsp clear honey
200g wholemeal flour
1tblsp black treacle
15g bicarbonate of soda
250g buttermilk
Sauterelle stands out from restaurants offering the traditional festive fare, focusing on sourcing excellent seasonal produce from unique suppliers, meaning our menus are fresh and varied throughout the winter. The serene atmosphere in Sauterelle offers a break from the hustle and bustle of shopping in London, with some excellent food for refreshment.
Heat oven to 200°C (gas mark 6). Line a baking tray or bread tin with greaseproof paper
Christmas lunch
Mix all dry ingredients in a large bowl, make a well in the centre, mix all remaining ingredients into the well, working the mixture lightly with your hands until you have a light loose wet dough
I think the tradition for turkey is changing – I still love it, but tend to have it on Boxing Day and have something a little more special on Christmas Day. Why not try some game like venison, goose or wild duck and prepare roasted parsnip chips in goose fat with thyme and honey? Make the usually boring Brussels sprouts tasty by adding to a tray with a little white wine, chicken stock, some 54
10g table salt
250g Guinness
150g bran flakes
1tblsp squid ink (optional)
Method:
Place the mixture onto the tray and score the top with a knife. Place in the oven for 15 minutes, then turn down to 175°C (gas mark 5 ) and cook for a further 20 minutes To check if the bread is ready, pierce the centre of the loaf with a small knife; if the knife comes out clean then the bread is ready. Remove from the tin and cool on a wire rack
Sauterelle The Mezzanine 020 7618 2483 sauterelle@danddlondon.com www.sauterelle-restaurant.co.uk