For more information on eating well with Parkinson’s please visit the EPDA website.
Martin Wishart: a Parkinson’s-friendly Christmas meal
Recipes & Nutrition
Author: Martin WishartPublished: 19 December 2019
Prep: Cook: Serves:
Scottish Michelin star chef Martin Wishart is currently sailing 3,500 miles across the Atlantic Ocean to raise £40,000 for Parkinson’s research – and celebrate the 20th anniversary of the opening of his Edinburgh restaurant.
To mark the occasion, Martin – whose mother lives with Parkinson’s – shares a luxury three-course Christmas recipe which is bursting with nutrition and easy-to-chew
First course – Scallop mousse with leek and chervil butter sauce (serves 6)
200g scallop meat
Squeeze of lemon juice
A pinch of cayenne pepper
A pinch of salt
200ml double cream
- Put the scallop meat in a food processor and blend for one minute.
- Add the egg, lemon, cayenne and blend for a further 30 seconds until completely smooth.
- Transfer the contents from the blender into a large metal bowl, clingfilm and place in the fridge to chill for 20 minutes.
Chervil butter sauce
40ml dry white wine
1 tbsp of white wine vinegar
1 shallot (finely chopped)
5 crushed white peppercorns
50ml of double cream
125g of diced, cold, unsalted butter
A few drops of lemon juice
A pinch of salt
1 tsp of chopped fresh chervil
- Bring the white wine, vinegar, shallot and white pepper corns to the boil and reduce by ½.
- Add the double cream and boil for one minute. Lower the heat, gradually whisk in the cold diced butter and add a squeeze of lemon juice.
- Pass through a fine sieve into a clean pan. Gently warm but do not boil as this will separate the sauce. Add the chives and store at room temperature until ready to serve.
1 washed and trimmed leek
150 chicken or vegetable stock
1 clove garlic, peeled and halved
50g unsalted butter
1 small bunch of fresh chervil
- Cut the leek into 1 cm dice, discarding any of the dark green.
- Wash and drain the cut leeks.
- Place the leek into a wide based pan with the stock add a pinch of salt and the garlic.
- Cook the leeks very rapidly until the stock is well reduced and the leeks are just cooked (around 3-4 minutes boiling).
- Next add the butter and stir it into the leeks when emulsified remove the pan from the heat.
- Finish by adding the chopped chervil.
- Brush the inside of each ramekin with the soft butter, and then place them in the fridge for 10 minutes to set the butter.
- Transfer the scallop mousse into a clean piping bag that’s fitted with a plain nozzle.
- Fill each of the ramekins with the mousse to just below the rim. Cover each one with a small square of tinfoil making sure you have it tightly wrapped around the top of each ramekin.
- Place the ramekins in a hot steamer and cook for 10 minutes so they become firm. Remove and allow them to rest for 5 minutes.
- Warm the leeks and place a spoonful in the centre of a warm plate.
- Take the scallop mousse from the ramekin and place on top of the leek.
- Warm the sauce and finish with a few spoonfuls over the scallop mousse.
Main – Roast partridge with braised cabbage, celeriac puree and sauce Albert (serves 6)
Braised savoy cabbage
1 whole savoy cabbage
2 medium sized carrots
1 onion, peeled and finely sliced
150g quality smoked bacon
50g duck fat or lard
2 springs fresh thyme
2 cloves garlic
150ml dry white wine
250ml fresh chicken stock
Good pinch of salt
- Remove the tough outside cabbage leaves.
- Cut the cabbage into 4, discard the core and roughly shred the leaves.
- Cut the carrots into long batons about 5mm thick.
- Cut the bacon into lardon strips.
- In a heavy based pan melt the duck fat and cook the bacon for 3 minutes.
- Add the carrots and onions to the pan and cook for a further 2-3 minutes.
- Add the cabbage with a good pinch of salt and mix into the pan.
- Pour in the white wine and reduce, then add the chicken stock, thyme and garlic and bring it to the boil.
- Cover the cabbage with greaseproof paper lid and cook in the oven at 200˚C for 15-20 minutes.
1 medium sized celeriac
150ml double cream
50g unsalted butter
- Trim outside of celeriac and cut into large even sized pieces.
- Cook in boiling salted water until tender. Drain and steam off any excess moisture, add the double cream and simmer until reduced by half.
- Purée in a liquidiser and add the butter.
60g fresh breadcrumbs
1 bay leaf
1 small onion studded with 3 cloves
30g unsalted butter
1 tsp English mustard
1 tsp creamed horseradish
1 tbsp of double cream
Salt and fresh ground pepper
- Pour the milk into a pan and add the onion and bay leaf and simmer for 5 minutes.
- Stir in the breadcrumbs, add the butter and cream. Stir on a low heat for 5 minutes. Season with salt and fresh ground pepper.
- Stir in the teaspoon of English mustard and creamed horseradish and remove the studded onion before serving the sauce.
6 fresh partridges, drawn (insides removed)
6 sprigs of thyme
6 cloves garlic, peeled
Vegetable oil for frying
- Heat a little oil in a casserole pan.
- Season the partridge with salt including the inside of the cavity and stuff it with the thyme and garlic.
- Fry the partridge lightly in the oil until evenly coloured on all sides.
- Place the partridge on a tray and cook in the oven at 210°C for 6-8 minutes.
- When cooked, remove the birds from the oven and rest them for 8 minutes in a warm place before removing from the bone and serving.
Dessert – Steamed ginger pudding with lemon anglaise
50g plain flour
50g shredded suet
50g fresh breadcrumbs
1 tsp ground ginger
1 tsp mixed spice
1 tsp baking powder
1 tsp bicarbonate of soda
65g stem ginger, peeled and sliced
1 small egg
- Grease two pudding moulds with softened butter and coat lightly with flour, tipping out the excess.
- Pour about 1 tbsp of golden syrup into each mould.
- Place the stem ginger and the milk into a saucepan and bring it to the boil then remove it from the heat.
- Allow it to cool and then strain it through a fine sieve.
- Sift all of the dry ingredients into a large mixing bowl and mix well.
- Mix in the cooled milk well and then beat in the eggs until well combined.
- Pour the mixture into the prepared moulds ¾ full and cover each mould with foil.
- Place the puddings into a deep oven tray. Fill the tray with hot water halfway up the pudding moulds.
- Put the tray into a pre-heated oven at 180˚c for 35-45 minutes until they are firm to touch and cooked through (alternatively test with a skewer, it should come out clean).
- Remove the puddings from the moulds while hot and serve immediately.
250ml double cream
5 egg yolks
100g caster sugar
Zest of 2 lemons
- Put the cream, milk and lemon zest into a heavy based saucepan and bring it to the boil.
- Place the egg yolks and sugar into a large mixing bowl and whisk together well.
- Whisk in the hot milk and cream and then return to the pan.
- Place the pan back onto the heat and cook on a medium heat stirring continuously.
- Cook the mixture until it coats the back of the spoon (around 92˚c) and then transfer into a container to cool.
Share this story
Parkinson’s podcast: ‘New Neurons for Old’ – interview with Dr Roger Barker
The controversial history of foetal tissue and stem cell therapiesREAD MORE
Workout in the wilderness with leading Parkinson’s health professionals
Sign up for this intensive Parkinson’s retreat in Ontario, CanadaREAD MORE
Love creating art? Here’s your chance to help raise awareness on World PD Day
Enter this art competition to commemorate World Parkinson’s DayREAD MORE