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.
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