Our favourite festive recipes from around the Houses
Upgrade your menu with these dishes from Copenhagen, Mumbai and Babington House
Wednesday 14 December 2022 By Soho House
We’re pretty sure you don’t need a reminder that the holiday season is all about flavours, feasts and joyful get-togethers with loved ones. We’ve already given you the Soho House guide to hosting and some tips for tablescaping, but there’s always more to learn when it comes to festive dishes from around the Houses.
Our menus are always rooted in local culinary traditions, elevated with a contemporary twist. This year, we’ve been tempted by three dishes from our Houses in Europe, Asia and the UK. These are dishes that you can either sample next time you visit or include in your own festive menus.
Our favourite three are: Babington House’s mince pies, Soho House Mumbai’s fresh take on turkey, and Panna Cotta from Soho House Copenhagen, inspired by the Danish Christmas dessert Risalamande.
Scroll down for the recipes – and don’t forget to check the festive menu of your local House.
Mince Pies from Babington House
For the pastry
375g plain flour
125g caster sugar
250g softened butter, room temperature
For the filling
411g jar of mincemeat
100g dried cranberries
2 satsumas, zested and segmented
1 apple, grated
½ tsp nutmeg
1 tsp cinnamon
1 lemon, zested
1. Preheat the oven to 180°C/ 200°F/ gas mark 4.
2. To make the pastry, combine the flour, sugar and softened butter, then add the egg to bring the mixture together. Add a splash of cold water if needed. Cover the dough with cling film and put it in the fridge for 15 minutes.
3. Next, make the filling by mixing the mincemeat, satsuma zest and segments, grated apple, cranberries, spices and lemon zest.
4. Take the pastry dough out of the fridge and roll it out to around 3 to 5mm thick. Cut out the bottom of the pies with a pastry cutter and place them in a muffin tin. Then, fill each one with the mincemeat filling.
5. Next, roll out the pastry again to make the tops – any shape you like. Place the lids on the pies and sprinkle with caster sugar.
6. Bake them for 20 minutes and then remove from the tin while warm, but not hot. Enjoy with cream, custard or on their own.
Kale and Bacon Stuffed Turkey from Soho House Mumbai
250g turkey breast
40g kale, shredded
1 large onion, chopped
5g dried apricots, chopped
5g dried cranberries, chopped
10g Parmesan, grated
2g fresh oregano
2g fresh thyme
1g fresh rosemary
40g Brussels sprouts
30g baby carrots
Salt and pepper
For the relish
10g frozen cranberries
15g oranges, zest and cut into segments
1. Sear the bacon in a pan. Once the fat from the bacon is rendered, remove it and set aside. To the same pan, add the chopped onions, garlic, celery, thyme, oregano and rosemary, and cook until the onions are translucent.
2. At this stage, combine the shredded kale and cooked bacon. Season with salt and pepper. Take off the heat, then add the apricots, cranberries and cheese.
3. Butterfly the turkey breast and flatten a little. Season with salt, pepper and olive oil. Next, spread the stuffing evenly on the flattened turkey breast. Start rolling from the narrow end of the breast, then tie up the roulade with string.
4. In a saucepan, combine the frozen cranberries, orange segments, orange zest, sugar, cinnamon, and a little water. Then, cook until soft.
5. Sear the roulade in a hot pan and steam at 62°C for 90 minutes. Once steamed, let it rest for 30 minutes. Slice the roulade, brush with butter and sear until golden brown.
6. To serve, place the turkey on a plate with a side of sauteed carrots and Brussels sprouts. Serve with the cranberry relish and gravy.
Vanilla Panna Cotta with cherry sauce from Soho House Copenhagen
4 leaves of vegetarian gelatin
1l vegan cream
160g organic sugar
1 vanilla pod
Amarena cherry sauce (as required)
Cherry sauce (as required)
1. Sprinkle the gelatin into cold milk or a small mixing bowl of water and let it sit for a few minutes to gelatinise. You’ll notice the mixture turns soft and rubbery.
2. Next, make the cream mixture while your gelatin is setting. Heat the cream, sugar and vanilla together in a saucepan until hot and you see a low boil. Make sure that the sugar has fully dissolved.
3. Turn off the heat and add the softened gelatin into the hot cream mixture. Immediately whisk until smooth. Adding the gelatin to the hot mixture is what activates it. Make sure the mixture is completely smooth and that there are no tiny crystals remaining. If there are, bring the saucepan back to the hob and heat very gently without letting the mixture boil (this is very important) until the gelatin has completely dissolved.
4. Once smooth, pour the mixture into ramekins and leave to set in the fridge for four hours (overnight if possible).
5. Mix half and half of the two cherry sauces together.
6. Serve either in the ramekins or pop the panna cotta upside down on to a plate and pour the cherry sauce on the side or on top.