We all know that Christmas is all about spending time with our loved ones – but it’s also all about the food we eat too.
Although the first thing that comes to mind when you think of Christmas food is turkey and ham – there’s so many other ways to create the perfect plate of food at Christmas time, that’s just as festive.
Tommy Butler, the Executive Head Chef at the Radisson Blu Royal Hotel, Dublin, has shown us how to create the ultimate Christmas Sharing Board – and now we want to share it with you.
With dishes like slow braised beef, a goats cheese starter, and delicious fishcakes – you’ll definitely wow your guests this Christmas. Watch how Tommy put it together below:
Check out the full recipes here:
Slow Braised Beef
- Irish beef brisket 2kg
- 2 tablespoons olive or rapeseed oil
- 2 tablespoons butter
- 4 sprigs thyme/rosemary
- 2 onion/ carrot sliced
- 2 x sticks celery sliced
- 2 cloves garlic
- Red wine x 2 glasses
- 2 cups beef stock
- 4 x potatoes mashed
- 1 x cup flour
- 1 x egg mixed
- 1 x cup breadcrumbs
- 1 x spoonful chopped parsley & wholegrain mustard
Season the brisket with salt and pepper. Heat olive oil and butter in a large pan and seal the beef over a medium heat. Ensure all sides are well browned and remove from heat and set aside.
Add some onions/ celery/ carrots/ garlic & herbs to the pan and quickly sauté. Deglaze with some red wine & then beef stock.
Place the beef into a roasting tray & add the vegetables to the tray. Cover with foil & cook in a preheated oven at 160º/ gas mark 3 for about 2 hours
When cooked the beef should be very tender. For a really wonderful jus or gravy, strain off the vegetables & herbs then reduce the cooking liquid until syrupy
Gently pour the jus over the Brisket and serve.
Celeriac Slaw
- ½ x celeriac peel
- 1 tbsp grain mustard
- 1 x tbsp sour cream
Shred some peeled celeriac and add some wholegrain mustard, lemon juice & parsley.
Mix and season, add a little bit of sour cream to bind together.
Goats Cheese Starter
- 400gr x goats cheese
- 100gr x olives, artichokes, cherry tomatoes
Whip some Bluebell goat’s cheese with some lavender infused honey (cinnamon, chilli, garlic etc. are all fine also).
Roll the cheese into some cling film before setting in the fridge. When chilled, remove film and cut the cheese into portions.
Roll these into freshly chopped chives and herbs. Serve this with some marinated artichokes, olives, tomatoes & dress with some rocket.
BBQ Smoked Salmon & Haddock Fishcakes
- 100gr x Haddock
- 100gr x BBQ Salmon
- 100 gr mash potato
- 4 x tbsp chopped coriander
- Flour for dusting
- Egg x 1 beaten
- Breadcrumb x 50gr
Lightly fry some haddock in a pan with some onion, chilli, garlic. When just cooked add some chopped coriander & season.
Mix through some BBQ smoked salmon, some mashed potato and one egg. Form a paste and shape into cakes and allow to cool for an hour.
Flour, egg and breadcrumb the cakes and gently shallow fry or pan fry until cooked.
Serve with some fresh mixed leaves & grilled lemon.
The Radisson Blu Royal Hotel is based in the heart of Dublin city, making it the perfect location for dinner, drinks with pals, or even a Christmas party this festive season – and they have some amazing offers on during the festive period.
With excellent party packages in the stunning surroundings of Goldsmith’s Hall or the exclusive Sky Suite; cocktails, great music and shared platters in Sure Bar; delicious seasonal menus from head chef Tommy Butler in V’n V restaurant, amazing overnight rates and a spectacular five course Christmas dinner – Radisson Blu Royal Hotel Dublin really does have Christmas all wrapped up.
Christmas party packages start from €65 per person, with overnight Christmas rates from €140, and dinner on Christmas day costing €85 per person.
In particular, their Twixmas package would make the perfect Christmas present for a loved one (or yourself!).
Available between Christmas and New Year’s Eve, the Radisson Blu Royal Hotel has the perfect offer for those visiting Dublin to take advantage of the Christmas sales.
Guests will be welcomed with a Christmas cocktail on arrival, before enjoying the seasonal menus in V’nV Restaurant, before winding down for the night in your luxurious hotel room.
Take a break between 27th and 29th December 2017 with one night including Super Breakfast and dinner in V’nV Restaurant from €150 per person based on 2 people sharing.
For more information, contact the Radisson Blu Royal Hotel Dublin on 01-8982900, or click here.
