Carnegie Club Blog
Posted: 18 December 2019
It is a truth universally acknowledged that you will always cook too much food on Christmas day. And so, up and down the nation, families sit down on Boxing Day to either a second Christmas dinner or the ubiquotous turkey curry. If you fancy something a little different that is simple and quick to whip up, then Eddie Brown’s recipe for roast parsnip soup and a Christmas club sandwich is sure to sate your appetite.
Eddie orignally hails from Orkney, and has worked in kitchens since the age of fourteen. He joined The Carnegie Club in Febuirary this year as Chef de Partie, helping to create the delicious dishes enjoyed by members in the castle each evening.
“This is a recipe I make a lot at home,” says Eddie. “In my family, we actually have our Christmas dinner on Christmas Eve because on Christmas Day we take part in the ba’ in Kirkwall and then tuck into the leftovers when we get home in the evening.”
For non-Orcadians, the ba’ is a tradition that dates to before records began and involves two teams of up to 400 men from the town – the uppies and the doonies – racing the through the historic streets of Kirkwall trying to get a handcrafted ball from the Mercat Cross in the centre to goal – for the uppies that it the site of the (now long-gone) town gates, and for the doonies the sea.
Games have been known to last up to five hours, so it’s hardly surprising that Eddie’s preferred leftovers recipe is quick and easy and will be just as welcome and warming whether you have been running through the streets of Kirkwall after a football for several hours in the biting cold or battling the crowds at the high street sales…
Unlike the other recipes in this series, there are no quantities in Eddie’s recipe – use what leftover you have and feel free to adapt to substitute or add ingredients depending on what you have in your fridge.
Leftover roast parsnips
Leftover roast carrots (optional)
Leftover roast onions (optional)
Parsnip peelings (kept from Christmas day)
Turkey or vegetable stock
Crème fraiche (to taste)
Handful chopped chives
Makes one sandwich
3 slices granary bread
Roast turkey slices
2020 marks 25 years of The Carnegie Club, and to commemorate this momentous occasion Skibo magazine is even bigger than usual, with a look at the club’s past and its future as well as an array of interesting articles, beautiful photographs, and fabulous illustrations.
In the fifth part of our month-long seasonal series, ‘Christmas Cooking Tips from the Skibo Chefs’, Sous Chef Rob Aske explains why (and how!) to brine your turkey this Christmas.