Roast Goose with Dumplings and Red Cabbage – Dario Quinteros, Karma Bavaria Head Chef
The tradition of roasting a goose for Christmas has its origins in mediaeval Europe, where geese were commonly raised on…
Cranachan – Joe Peden – Head Chef at Karma Lake of Menteith – Scotland
Here in Scotland we love our desserts, but when it comes to traditional Scottish desserts a good cranachan tops my…
Festive Cornish Cream Tea – Anthony Hinds, Head Chef Karma St. Martin’s
Equipment Needed [kcomm_ingredients]Convection Oven Digital Scale Measuring Spoons Standing Mixer Baking Parchment Baking Tray Cooling Rack [/kcomm_ingredients] Ingredients: [kcomm_ingredients]500 g…
Roasted Duck Breast – Joseph Antonishek, Group Executive Chef
Poached pears, celeriac-crème fraiche puree, glazed root vegetables, spiced plum wine jusGrowing up in Michigan, a sort of right of…
Christmas Pudding – Vic Faulkner, COO, Bali
Equipment Needed [kcomm_ingredients]Ceramic pudding basin 1.2 ltr capacity Butchers’ string Greaseproof paper Tea towel Large saucepan or pressure cooker with…