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3rd December 2019

A Classic Starter

The Galvin brothers like a classic start to the festive feast, with top quality smoked salmon from Fortnum & Mason in Piccadilly. They like a classical garnish too, with capers, chopped shallots, egg and a lemon wedge. The brothers are firm believers that Christmas lunch should be fun and not a chore, so don’t create extra work by opting for a complicated starter when a beloved stalwart will do the trick.

 

Go for Goose

Christmas doesn’t just have to be about turkey. For those who want to try something a little different, the Galvin brothers recommend goose. With a richer flavour than turkey, goose can feel a little more indulgent for celebrating the festive season. The Galvin brothers suggest the breast meat should be roasted on the bone at around 165°C, while the legs should be braised separately. Another top tip is to freeze some of the excess goose fat, and use it for roasting potatoes at a later date!

The Perfect Veg

For those who decide on goose this Christmas, the Galvin brothers recommend pairing it with an array of rich seasonal vegetables. They say the ideal accompaniments are charred pumpkin with Puy lentils, red cabbage, chestnuts served with apples and redcurrant jelly, glazed heritage carrots and crispy roast potatoes. Not a Brussels sprout in sight!

 

Christmas Pud

As with the starter, the Galvin brothers love another British classic for dessert too. Traditional Christmas pudding served with indulgent brandy sauce should be the focal point of Christmas-time desserts in their opinion. This also helps reduce the workload in the kitchen on Christmas Day itself, since Christmas puddings can be made up to six weeks in advance of Christmas. That means more time together with loved ones at festive get-togethers!

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Close

Following the recent government announcement, The Athenaeum will be closed to leisure guests until further notice. We look forward to welcoming you back as soon as we can re-open our doors.