Christmas hints from Auberge du Lac head chef

PUBLISHED: 16:29 22 December 2014 | UPDATED: 16:29 22 December 2014

Marcus McGuinness, head chef at the Auberge du Lac restaurant

Marcus McGuinness, head chef at the Auberge du Lac restaurant


The head chef of one of Times Territory’s best restaurants has revealed some of his Christmas secrets to Welwyn Hatfield Times readers.

Marcus McGuinness, who has been in charge of the kitchen at the Auberge du Lac in Brocket Park for just over a year, has given tips for packing the season with flavour while avoiding stress.

He said “My top tip for a stress-free Christmas morning is to prep all of your veg on Christmas Eve - you can even blanch veg like carrots on Christmas Eve too so they just need heating up on the big day.

“For the tastiest buck’s fizz on Christmas morning, make sure you pick up some of the wonderfully leafy clementines that are available at the moment - buck’s fizz doesn’t get better than this.

“And it’s not just buck’s fizz that these clementines are useful for - reserve the leaves and they can be used to make a delicious syrup for later use .”

His other hints include adding amaretto to apple juice, serving shaved white truffles with scrambled eggs on Christmas morning, and wasabi with creme freche to enhance smoked salmon.

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