36 | CATERING & HOSPITALIT Y
PROMOTION: INDEPENDENTS BY SODEXO
“A good Christmas pudding is made well in advance and allowed to mature to ensure it has a richness that can’t be beaten”
SODEXO GETS SEA
Everyone loves traditional Christmas fayre. Independents by Sodexo recognise this and excel at providing top quality Christmas options for their menus over the festive period
A
ABOVE: Independents by Sodexo: a strong culinary heritage
s a leading provider of food services to many of the country’s best independent schools, the team of chefs at Sodexo has been working
for sometime not only on creating a festive menu to suit the palates of many but to encourage pupils of all ages to try produce they would normally turn their nose up to, a prime example, of course, being the humble Brussels sprout! The Brussels sprout is the quintessential Christmas dinner vegetable but, as with Marmite, there is a strong love/hate sentiment about it. If you want a seasonal menu then you have to include sprouts as they are at their best over the winter months. The chefs at Sodexo have created a sprout dish which should appeal to the children: this Christmas they will be serving Brussels
sprouts with crispy panceta or sliced and sautéed with garlic and cream. Led by executive development
chef Tom Allen, the team at Sodexo has created a menu that will inspire pupils to try new food. An example menu will include:
Starter Roasted onion soup with goat's cheese toasts
Main
Winter Crespo (vegetarian) Herb pancakes layered with winter root vegetables and served with a chunky tomato sauce
Roast Norfolk turkey Roulade of Norfolk turkey breast stuffed with dried fruit accompanied by red Brussels sprouts and smoked bacon lardoons finished with chestnut friters
Herb crusted fillet of cod Herb crusted fillet of cod served with basil creamed potatoes
Dessert White chocolate and cranberry bronkie (cookie with texture of a brownie), served with a cinnamon custard sauce
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