Christmas Food Q&A: Matthew Korecki – New Chapter

New Chapter serves French food with a Scottish twist and here its chef shares some festive secrets with us

Christmas Food Q&A: Matthew Korecki – New Chapter

I'm planning a Christmas meal and want to offer a couple of unusual twists. What would you suggest?

My favourite Christmas ingredient is paprika. I would suggest using espelette paste (mild paste made from peppers from the Basque country) or mild harissa for your stuffing.

It's Boxing Day and I've got half a turkey uneaten. Any recommendations for some legendary leftovers?

I can think of a member of my family who would like to have turkey two days in a row. I would suggest going for turkey steaks and cooking only as much as you need.

Which dishes on your Christmas/December menu do you most like cooking? And which least?

My favourite dish to cook for Christmas is venison and cherries, the least is turkey.

What do you reckon is the most undervalued ingredient in the seasonal/Christmas repertoire?

Sauerkraut is very healthy and goes extremely well with the meat.

I fancy giving food items for presents at Christmas. Any suggestions?

Beef, wild mushrooms and sauerkraut stew.

Which new kitchen gadget would you most like to find in your stocking? And which food item?

A Pacojet. I would love to start making my own ice-cream and sorbet.

New Chapter

18 Eyre Place, Edinburgh, EH3 5EP

Opened in late 2015, New Chapter is resolutely focused on creative Scottish cuisine and excellent value for money.


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