christmas cheese board at the boars
Christmas at the Boars is a relaxed and festive affair typified byThe Boars attention to detail. From our home made trditional decorations to a well thought out balanced menu with something for everyone emjot your Christmas at The Boars
Click on the links below for the menu details and booking form
Our menu is available for parties of between
10 and 35 people, by pre-order only.
2 and 3 Course Options
Each party member may choose either
2 courses for £24.50, or 3 courses for £29.50.
Both include Coffee or Tea and Peppermint Creams.
Please use the order form to make your meal selections.
If there are any special dietary requirements, or if you would like an alternative option, please telephone Tony or Ruth.
The Christmas menu is available for both lunch and evening service from Tuesday, November 30th to lunchtime on Christmas Eve, with the exception of Saturday evenings.
Our cellar includes 12 house wines by the glass or bottle and a Christmas selection of fine wines by the bottle.
We ask for a non-refundable deposit of £5 per personon booking.
Should circumstances dictate and you need to cancel, please give 48 hours notice.
Cancellations after this period will require full recompense.
We look forward to welcoming you to The Boars
during the festive period.
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Christmas Menu
Click the image for a pdf version of our menu
Starters
Carrot Honey and ginger Soup
Kiln Roast Salmon, Watercress and Cream cheese Pate and Homemade Toast
Creamy Garlic Mushrooms in a Puff Pastry Baskett
Mini Chicken Skewers and a Cashew and Lime Dipping Sauce
Main Courses
Roast Norfolk Turkey Breast, Sage and Onion Stuffing,
Sausage and Bacon Roll and Gravy
Celeriac, Chestnut, Chestnut Mushroom and Smoked Garlic Casserole
Slow Cooked duck Redwine Bacon and Redcurrant Casserole
Baked Salmon Fillet with a Crispy Risotto Cake and Pesto Sauce
All Main Courses are served with Roast Potatoes
and Roasted Winter Vegetables
Desserts
Dark Belgian Chocolate torte with an Orange
Mascapone Cream
Christmas Pudding Ice Cream, Christmas pudding Souffle and Rum and Raisin sauce
Lemon Cream Pot with fruits and Shortbread Finger
Christmas Cheese Selection and Oat Biscuits
Coffee or Tea and Peppermint Creams
Apple Hazelnut and Frangipane Tart
INGREDIENTS
makes two tarts
For the pastry
- 500gm plain flour
- pinch of salt
- 250gm chilled unsalted butter
- 50gm caster sugar
- 1tsp vanilla extract
- zest of 1 lemon
- 1 egg yolk+1egg
- 80ml iced water
For the tart
- 500gm pastry
- 400gm hazelnuts
- 400gm caster sugar
-
100gm soft light brown sugar
- 400gm unsalted butter
- 1tsp vanilla extract
- 12 egg yolks
- 500gm dried apples
Method
Blitz all the items in a food processor until a ball is formed, work gently with your hands for one minute then chill the pastry for twenty minutes. Or:
- Sift the Flour and salt into a mound
- Scatter the rest of the pastry ingredients apart from the water and egg
over the top of the flour
- work gently with a knife or pastry scraper until reasonably well combined
- make a well in the centre and add the egg and water
- work the dough gently until the dough has come together and a ball is formed
- Chiil for 20 minutes
- Add dried apples to 200ml of water in a saucepan with soft brown sugar
- Simmer gently until apples are soft and a thick syrup is formed. You may have to add more water
- Drain the Apples and reserve the syrup
- Divide pastry into two
- roll out large enough to cover two 25cm flan tins
- Bake blind with baking beans for twenty minutes at 180c and 5 minutes without the beans
- For the pastry filling gently roast the hazelnuts for 3-4 minutes then crush coarsely in a pestle and mortar, with a rolling pin or with a processor or blender
- Cream the butter and sugar together with an electric whisk until smooth and pal
- Add the vanilla extract
- Add the egg yolks one by one whisking until just combined
- Add and incorporate the hazelnuts
- pour the mixture into the tart cases
- Top with the apples and drizzle with the reserved syrup
- bake for 30 minutes at 180c or until the filling is golden brown
ENJOY!
What We Offer
If you have the need for a medium sized venue for meetings, training sessions or small sessions within 2 minutes of the A11 then you cannot do better than The Boars.
Meetings-Training Sessions
Our main room is light and airy in the summer and warm and cosy in the Winter and will seat 30+ people conference style and 25 people in a U shaped format. This is available between 9am and 5.30pm Monday to Friday. Our other rooms are available for subgroup sessions between 9am and 11.45am and 2.45pm and 5.30pm.
Very close to the A11, 3 miles from Wymondham and Attkeborough and almost equidistant between Norwich and Thetford we are the ideal location for meetings and training sessions where you require a sophisticated but relaxed venue with a difference.
Weddings-Christenings-Birthdays and Celebrations
We have the perfect venue for smaller celebrations you can have the main restaurant to yourselves, choose the menu you want and receive the level of service you deserve, We can seat 45 for a Sit down meal or up to 80 for a canape or buffet style reception.
Our Menus
Within reason our menus are infinitely flexible and every event we cater for is different. Our philosophy is that our menus should match the venue, the customer and the event Our events are supplemental to our main business and so we do not predefine our menus. let us know what you require and we will do our best to match your needs
Cost
We do not charge room hire unless you do not require food or if numbers are not sufficient to cover our services.These costs are very much guidelines and will vary depending on the day of the week or the time of your event
For meetings of 20-30 people with water, morning and afternoon tea, coffee and biscuits, sandwiches and pastries for lunch approx £15 per head.
For meetings of 20-30 people with water, morning and afternoon tea, coffee and biscuits, choices from our snack board approx £17.50 per head.
For evening meetings of 20-30 people with three course meal table wine and coffee and fudge approx £37.50 per head.
For canape or buffet receptions of 40-80 approx £12.50 per head.
For wedding or other celebrations three course meal with coffee, tea and fudge 20-50 people £30-£50 per head depending upon day, menu and numbers.
The Boars Cod with Chorizo and Chick Pea Stew
A wonderfully flavoursome Iberian style Stew which is subtly changed by using Semi dried or undried Chorizo Sausages and the addition of fresh Coriander, It works very well with a meaty fish without a strong flavour such as Monkfish or Cod. ~Easily adapted to make an exciting winter soup. Its hard to be precise about this dish because the end result is so dependant upon the quality and type of Chorizo and the amount and type of paprika used in making the Chorizo.
INGREDIENTS
Serves 6
2 -3 tablespoons of olive oil
2 large onions -roughly chopped
5 cloves garlic – sliced thinly
3 chorizo sausages – about 400g cut into short meaty chunks
crushed dried chillies
150ml dry sherry
1 tin good quality chopped tomatoes
2 tins chick peas
small bunch coriander
METHOD
Warm the olive oil in a deep, frying pan pan.
Add the onions and garlic to the oil, stirring to coat them, then let them cook at a very low heat developing the flavours.
When the onions are soft and turning golden add the sausage.
Add a teaspoon or so of crushed, dried chillies – if your sausages are particularly spicy or you want a milder result leave this stage out.
Pour in a glass of dry sherry, vermouth or white wine and bring it to a gentle simmer
Add the chickpeas and water and leave to cook very slowly, half covered with a lid for 45 minutes – to an hour.
Stir every 5-10 minutes keeping a close eye on the liquid levels.
We are aiming for a lovely rich vibrant reddish brown sauce with a combination of textures and a satisfying depth of flavours.
Just before serving. Chop the coriander roughly, then stir into the stew.
Serve as suggested with a nice piece of roasted fish or with some home made bread or add some more liquid to make a wonderfully warming winter soup.
The Boars Parmesan and Olive Salad
The Boars Panacotta with Apricots and Blueberries
The Boars Prawn and Avocado Salad
rich belgian chocolate cake
A wonderfully rich chocolate cake which can be difficult to make. The key is to have faith, a full deep water bath and if all else fails a little flour! It will set honestly! as a general rule the better the ingredients the better the end product. The end result should be an insanely chocolatey experience a mousse like texture to satisfy the most avid chocolate lover.
INGREDIENTS
Cake
- 700 gm dark chocolate, 70-80% broken into small pieces
- 10 eggs
- 500 gm golden caster sugar
- 500 gm softened unsalted butter
- 1 tablespoon plain flour
To prepare the cake pan
- 60gm butter
- 40 gm plain flour
Optional
- 500ml whipped cream, or creme fraiche to serve (optional)
- 500gm raspberries, blackberries or strawberries (optional)
- chocolate shavings(optional)
INSTRUCTIONS
- Preheat the oven to 160°C; line a 27cm diameter shallow cake pan 3 inches deep with non stick baking parchment, then line it with butter and with flour.
- Beat the eggs with one third of the sugar until the mixture quadruples in volume this will require beating for around 10 minutes with an electric whisk. Start slowly and increase speed gradually. Heat the rest of the sugar in a saucepan with 250ml until the sugar dissolves into a syrup.
- Add the chocolate pieces and the butter. Mix well. When smooth, remove from the heat and leave to cool. Pour the mixture over the eggs while it is still slightly warm and continue to fold in gently until it is smooth (no more than 20 seconds) at this stage the optional flour can be added.
- Pour the mixture into the prepared cake pan and place the pan in a roasting pan of hot water. The water must come right up to the top of the cake tin, so that the cooking is even.
- Bake it for 60 minutes in the oven until it has nearly set. Turn off the oven and leave the door slightly open to allow the cake to continue cooking very slowly.
- Cool the cake in the pan before turning upside down to unmold onto a cake plate. Serve with a spoonful of whipped cream creme fraiche or a fruit sorbet and some fresh berries. If you’re feeling really crazy for chocolate, top the cake with chocolate shavings
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