Christmas at The Hound

---

Ad - Enjoy delicious Christmas food in comfortable surroundings

With the festive season almost upon us, London is preparing for a Christmas period full of cheer and celebrations. There is no better place to celebrate the season than at The Hound in Chiswick who will be offering festive delights from 18th November until New Years Eve .

In the run-up to Christmas, guests can enjoy a number of new a la carte specials such as the ‘Pigs In Blankets’ Scotch Egg with Cumberland Sauce, or the Turkey Toastie filled with Pickled Red Cabbage, Stuffing, Cheddar, Gravy Mayonnaise and Spiced Cranberry Chutney with the option to add a Gravy Dip. Mains include the Spiced Confit Duck Leg with White Wine Braised Cabbage, Bacon, Dauphinoise Potato, Port Sauce and Pumpkin & Pancetta Minestrone with Rosemary Focaccia. To finish, patrons can indulge in the Clementine & Madagascan Vanilla Cheesecake.

Alongside the a la carte specials, guests can savour the pubs’ Feast Menu (£75 pp) or Vegetarian Feast Menu (£65 pp), including highlights such as Roasted Crown of Turkey or succulent Roasted Rump of Beef served with roast potatoes, braised red cabbage, honeyed parsnips & carrots, pigs in blankets and roast gravy. Those looking for a vegetarian option can enjoy the Stuffed Savoy Cabbage with Porcini Mushroom and Pearl Barley served with roast potatoes, braised red cabbage, honeyed parsnips & carrots and roast gravy. The feast concludes on a sweet note with the Winter Fruit Crumble served with Vanilla Custard.

For private events, Christmas parties or family gatherings, Londoners can book one of the private dining rooms at a The Hound choosing between The Green Room, The Private Dining Room and the Front Room which is ideal for drinks and canapés.

Christmas Day at The Hound

For the big day itself, The Hound will be opening its doors to the local community, inviting family and friends to enjoy the occasion without the stress of cooking. Executive Chef, John Sparks and Culinary Director James Knappett have created a traditional four-course menu that will be priced at £175 pp and a vegetarian option at £145 pp. Christmas Day celebrations will begin with a complimentary glass of champagne upon arrival before starters of Galway Rock Oysters, Home-Cured Salmon, Mushroom Parfait or Wagyu Tartare. For the main course, guests will be asked to pre-order one week in advance, choosing from a selection of dishes including, Prime Rib, classic Roast Turkey Crown, stuffed and rolled leg, or the Half Lobster. Mains will be complemented by an assortment of traditional seasonal sides, with a delectable selection of desserts including Christma Pudding and Black Forest Trifle to round off the meal The Hound promises to be the perfect destination for creating cherished memories this holiday season.

Gifting

For those looking for the perfect gift this season, The Hound is offering gift vouchers. Starting with ‘pint sized’ presents from £15, which includes a pint and signature bar snack, or general dining vouchers from £50 and Sunday Roast vouchers from £90, there is something to please everyone.

The Hound gift vouchers HERE

And in the spirit of giving, The Hound Chiswick’s Executive Chef, John Sparks shares his delicious and festive Scotch Egg recipe:

Ingredients:

Unit	Ingredients
6	High quality free range eggs
2	Free range eggs (For Eggwash)
100g	Plain Flour
400g	Panko breadcrumbs
250g	Pancetta lardons
400g	Pork sausage meat
100g	Onion
10g	Garlic
1g	Sage dried
1g	Thyme dried
5g	Salt
3g	Black pepper

Method:

1. Boil eggs in water 5.30 mins, refresh in iced water when cold peel eggs into freshwater
2. Place lardons in a cold frying pan on a medium heat and cook slowly, rendering out the fat, until they are crispy
3. Sweat onions, garlic, thyme and sage without colour, chill and add to sausage mix
4. Mix sausage meat in kitchen aid on high for 5 mins until a paste is formed
5. Gently mix in pancetta lardons
6. Chill mixture down and weigh into 90g balls
7. Drain eggs from water and dry on a cloth
8. Push meat mixture into a rough oval in the palm of your hand, insert egg and carefully wrap meat mixture around, smoothing over the creases.
9. Chill the egg and meat mixture once wrapped this will firm up slightly and make pane easier
10. Lightly flour eggs 4 at a time, roll in egg wash, drain excess egg and roll in the bread crumbs
11. Reroll them through the egg wash and panko to form a double crust
12. To serve, fry for 3 mins at 190˚c, oven at 190˚c for 3 mins rest for 3 mins.
    

Sponsored

November 11, 2024