F e a t u r e s Living and Working Away


at Christmas By Corporal Jason Wood, JNCO Junior Ranks Mess at RAF Wittering


L


iving and working away can be a pretty testing period at the best of times. But at Christmas it gets amplified somewhat.


I have served overseas on many Christmas’ both as a married man and a singly. Te one thing that everyone really looks forward to is the lunch. It brings a sense of normality to the day wherever you are for a few hours or so you are altogether. Not forgetting about home, family and friends, just enjoying some time among people who are in the same boat and trying to enjoy the time as best as you possibly can.


As chefs, we know that we play a major part in making Christmas okay for these guys. So whether it is in a tented field kitchen or nice fully kitted out mess, we will be making it the best we possibly can. Unfortunately, we the chefs are the ones who normally miss out on this really. But we do sit down in our own little group to chill out and have our crimbo.


I have served in Belize, the Falklands, Saudi Arabia and Cyprus at Christmas. As well as working at UK bases for the season both in the messes and on guard.


Here is one of my popular Christmas menus for that special occasion.


Honey Roasted Parsnip Soup with Chilli Oil 100g butter


200g onions, thinly sliced 1 clove of garlic, crushed


1 kg parsnips cut into 4 lengthways and roasted with honey 900ml vegetable stock Chilli oil


Salt and pepper to taste Parmesan shavings Olive oil croutons


Melt the butter in a large saucepan and sweat the onions and garlic gently for 5 minutes. When soft, add the parsnips, 2 tsps chilli oil. Add the stock and bring to the boil. Reduce the heat and simmer for 50 minutes.


Liquidize the soup and return to the heat and correct the seasoning.


20 Winter 2007


Serve with a drizzle of chilli oil and finish with parmesan shavings and olive oil croutons.


Fijian Turkey Casserole 6 Thick cut turkey breast escalopes Butter or oil 1 onion, sliced


1 can cream of mushroom soup I can cream of celery soup 2 tsp mild curry powder 2 tbsp plain flour 2 cloves garlic, crushed


Preheat oven to 175 °C. Toss the turkey in half of the curry powder and the flour and season with salt and pepper. Heat a frying pan the add the oil or butter. When hot, seal the turkey on both sides and add the onion and garlic.


Sprinkle in the remaining curry powder and cook over a low heat for a few minutes. Pour in the soups and bring to the simmer. Make sure the turkey is covered. Adding stock or water if necessary.


Place into an ovenproof dish and cover. Cook in the centre of the oven for 1 hour. For the last half hour of cooking time, remove the foil or lid to allow the turkey to brown.


Serve with roasted sweet potatoes and traditional Christmas vegetables.


Chocolate Orange Bread and Butter Pudding 9 slices of bread


150g good quality dark chocolate 4 eggs


110g caster sugar 425ml double cream 75g butter


4 tblsp Cointreau Zest of 2 oranges Juice of 1 orange


Remove the crusts from the bread.


Combine chocolate, cream, liqueur, sugar and butter and melt.


Whisk the eggs, orange juice and zest together and gradually combine with the chocolate mixture.


Layer with the bread in an ovenproof dish and leave to chill for up to 24 hours.


Cook and cool completely. When chilled cut into desired size and shape.


When ready to serve, warm gently.


DID YOU KNOW? Families Concessionary Travel for those on deployment Families of married accompanied personnel stationed in the UK but deployed for 4 months or more are entitled to 2 extra warrants. This is to enable their families to visit their parents, parents-in-law or nominated next of kin/emergency contact in the UK. The families of married accompanied personnel stationed overseas but deployed on operations elsewhere overseas for 4 months or more are entitled to a number of return journeys to the UK. For more details go to: www.rafcom.co.uk 


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