Australian chef Skye Gyngell and her team at Hearth, Heckfield Place, have devised a meal perfect for enjoying over candlelight as the night draws in. Skye first trained as a chef in France, afterwards moving to the UK. She is known for her work as food editor for Vogue and for winning a Michelin star at the Petersham Nurseries Cafe. ‘This is a menu I would serve in the days following Christmas – when everyone is still gathered together – perhaps straddling lunch and dinner when the light is beginning to fade,’ says Skye. ‘It’s simple, honest and comforting food – but still slightly celebratory in feel.’ Skye Gyngell. We think that if you only cook elements of it, you’re in for a treat. Happy New Year from H&G! Why wait until New Year? We would serve these alongside more traditional Christmas recipes.
New Year’s recipes – by Skye Gyngell
New Year’s recipes – by Skye Gyngell
These New Year’s recipes include everything from oysters to winter spiced eggnog, roasted lamb to slow-cooked chard. Bon appetit!
Oysters with picked elderberries and horseradish
Oysters with picked elderberries and horseradish
The pepperiness of the horseradish and the sharpness of the elderberries are a nice contrast to the briny, cool freshness of the oysters. Shuck the oysters and arrange on crushed ice, add a small spoonful of horseradish cream and top with the pickled elderberries, and serve at once. SERVES 6 Ingredients:
12 oysters (allow 2 per person) Crushed ice
For the pickle:
100g elderberries (fresh or frozen)40g caster sugar40ml red wine vinegar40ml water
For the horseradish cream:
2 x inches of fresh horseradish150ml crème fraicheA few drops of red wine vinegarA small pinch of salt
Method:
Focaccia di recce with potato and porchini
Focaccia di recce with potato and porchini
This lovely dough is lighter and more buttery in feel than pizza dough – you can top it with almost anything. I love it with mozzarella, chilli and honey, as well as slow-cooked greens and anchovies. MAKES 6 SMALL FOCACCIA Ingredients:
250g plain flourA pinch of salt125g water25ml extra virgin olive oil250g mascarpone
For the topping:
3 small potatoes such as Roseval, finely sliced skin on2 porcini, finely slicedA little extra virgin olive oil, for brushingSalt and freshly ground black pepper1 tsp chopped rosemaryFreshly grated Parmesan
Method:
Lamb a la ficelle with potatoes and rosemary
Lamb a la ficelle with potatoes and rosemary
The most difficult thing about this recipe is setting up your grill. At home it is easiest to attempt outside on a clear patch of ground where it is safe to build a tall fire. You then need to find a creative way to hang your lamb – an A-frame is probably the easiest but in theory you could even hang it from a tree as long as the branch is high enough not to catch fire. If you’d like to keep it simple and roast the lamb in an oven, I’d suggest you cook it on top of your rack with the potatoes beneath so the lamb drips directly on to the potatoes, flavouring them with its beautiful juices. SERVES 6 Ingredients:
1 leg of lamb on the bone24 medium floury potatoesSalt and black pepper4 cloves of garlic, crushedOlive oil1 bunch of rosemary, chopped
Method:
Roasted squash with brown butter, honeycomb and sage
Roasted squash with brown butter, honeycomb and sage
I grew up in Australia where pumpkin is a vegetable often eaten especially with roasted meats. It’s a good companion to roasted lamb – sweet and earthy! SERVES 6 Ingredients:
2 onion squashOlive oil1⁄2 tsp dried red chilliSalt and pepper12 sage leaves11⁄2 tbsp honeycomb3 tbsp brown butter
For the brown butter:
100g unsalted butter cut into cubes (room temperature)
Method:
Slow-cooked chard
Slow-cooked chard
The variety of chard known as Swiss chard is one of my very favourite vegetables and very underrated – cooked in this way is has a creamy, deep flavour that is very moreish. SERVES 6 Ingredients:
2 bunches Swiss chardSea salt and freshly ground pepper3 tbsp extra virgin olive oil3 cloves of garlic, finely chopped1⁄2 tbsp butter
Method:
Bitter chocolate cake with prunes and armagnac caramel
Bitter chocolate cake with prunes and armagnac caramel
This is an intensely rich and bitter chocolate cake that has a mousse texture. SERVES 12 Ingredients:
500g dark chocolate500g unsalted butter500g caster sugar8 organic eggs1 shot of espresso100g cocoa powder1 tsp salt
For the prunes and armagnac caramel:
24 good quality prunes, pitted5 tbsp Armagnac125g caster sugar200ml water
Method:
White chocolate and rosemary nougat
White chocolate and rosemary nougat
I love to end any meal with something small and very sweet but not cloying! MAKES 24 SQUARES Ingredients:
150g shelled pistachios200g good quality white chocolate125g unsalted butter150g candied citrus peel4 large, tender rosemary sprigs1 vanilla pod, split lengthwise440g caster sugar125g honey250g liquid glucose60ml water2 organic egg whitesGood pinch of salt(You’ll also need 4 sheets of rice paper)
Method:
Winter spiced eggnog
Winter spiced eggnog
The glorious syrup for this recipe can be pre-made using spices that most people will have in their cupboards. It can be also be stirred into whisky for a twist on the traditional cocktail recipe. SERVES 4 Ingredients:
2 medium free-range eggs, separated50g Spiced Ginger Syrup (alternatively, you can use 50g caster sugar mixed with 5g ground allspice)1 tbsp caster sugar150ml whole milk130ml double cream120ml gold or dark rumFreshly grated nutmeg, to taste
To make the spiced ginger syrup:
500ml simple syrup (make using 1 part water to 1 part caster sugar; mix and bring to boil, them simmer until the sugar is completely dissolved)2g star anise80g ginger30g black peppercorns2g cloves5g ground cinnamon12g coriander seeds
Method:
