Get some tips from the experts for creating the perfect centre piece for your Christmas table this year from Keelham Farm Shop’s Master Butcher.
Steaming the bird with aromatics, then roasting until the skin is super-crispy means that the turkey remains beautifully tender, moist and full of flavour. So whether you're enjoying it as part of a big family dinner or for leftovers the next day, this recipe guarantees a perfect result every time!
To pre-order all your Christmas essentials and stock up on your festive, locally sourced favourites ahead of the big day visit www.christmas.keelhamfarmshop.co.uk
Get into the swing of festive flavours this month with this tasty Sausage, Chestnut and Cranberry Tart from the team at Bedale Based HECK.
Using their 97% Heck sausages, this quick and simple dish serves 8-10 people and makes a show stopping centre piece for Christmas parties.
Kick off the season in style and join the HECK team at their Christmas Market this weekend. Taking place on Saturday 11th December at HECK HQ in Kirklington between 11-3pm, the market will feature an array of festive activities for children as well as a number of local food stalls, plus Santa will be making a special guest appearance and bringing a post box for children to post their letters in time for the big day.
For more information visit their website www.heckfood.co.uk
Once you’ve sourced the perfect bird for your Christmas table you’ll need to do it justice with a top quality stuffing and this recipe from the team at York based Herb Fed Poultry won’t disappoint!
Quick and simple to make, it’s the perfect accompaniment to their high welfare turkeys. For more recipe inspiration and information on their range visit www.herbfedpoultry.co.uk
It’s time to get your Christmas cake underway and this recipe from the team at Harrogate based farm shop Fodder involved a week’s worth of pre-soaking but is definitely worth the effort!
For more recipe inspiration and information about their range of locally sourced products visit www.fodder.co.uk
Tis the season for sprout eating! But far from being a boring side dish to the main event, these little bundles of flavour can be accompanied by some simple ingredients to make them into a festive knockout. Try this recipe from East Yorkshire based Anna’s Happy Trotters using their award winning Pancetta to create a sprout sensation!
For a pre-festive get together or one to add to the list for the Christmas period, why not give this succulent and aromatic ham a whirl and give your traditional ham a twist with the spicy addition of North Yorkshire based Pucketts Pickles Carrot and Cardamom chutney.
(If your ham is mild-cure gammon it probably won’t need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here.)
# Put all the ingredients in a large stainless steel preserving or heavy-based pan, or use a large enamelled cast-iron casserole. Don't use any other metal pan, as the vinegar may react with it.
# Heat the mixture until boiling, reduce the heat and simmer, uncovered, for about 1 1/2 hours, stirring occasionally with a wooden spoon, until the beetroot is tender and the liquid has reduced to a syrupy consistency.
# Remove the cinnamon sticks.
# Pot the relish into warm, sterilised jars* - fill almost to the brim and seal immediately (we used a kilner jar for our front cover photo, but you should use vinegar-proof lids).
# Once cooled, label and store in a cool, dark place; it should keep for a few months. Once opened, keep in the fridge and eat within a week.
h4. To sterilise jars and lids
Wash your jars and leave to dry naturally. 30 mins before the relish is ready, place the jars on a baking tray and into a cold oven. Turn the heat to 140C and leave them there until needed. To sterilise the lids, boil for 10 mins, leave to dry naturally, then seal the jars immediately after potting and turn the jars upside down for 5 mins (if your lids are new and clean, you can leave out the boiling stage).
# Preheat the oven to 160°C/Gas Mark 3.
# Peel and trim the sprouts and cut into quarters lengthways.
# Toss in an ovenproof dish with 1 tablespoon of the duck fat and the sugar and season well.
# Bake in the oven for about 15 minutes, until just tender.
# While the sprouts are cooking, brown the bacon in a frying pan in the remaining duck fat, then add the garlic, sage and thyme.
# Cook for 1 more minute, remove from the heat and stir through the breadcrumbs, orange zest and parsley.
# Stir the chestnuts into the sprouts. Pour over the chicken stock. Top with the stuffing mixture and return to the oven for 10 minutes, or until golden.
# Place the gelatine leaves in a bowl of cool water for approximately 5 minutes until they have softened.
# Remove them from the water and add to 1 pint of warm mulled wine, gently stir until completely dissolved.
# Pour the mixture into 4 moulds then place in the fridge for approximately 3 hours until set.
Cranberry and Orange Eaton Mess
# Pre-heat the oven to 150°C to 160°C or gas mark 2.
# Pour the lemon juice around the bowl and over the whisk. (This makes it very clean).
# Pour in the egg whites and whisk into soft peaks. While continuing to whisk the mixture, first add 65g of the sugar, then half of the vanilla seeds.
# Place spoonfuls the mixture onto a baking tray lined with silicone/greaseproof paper and cook for approximately 30 minutes until crispy, but not coloured.
# Next, add to a pan; the cranberries, the orange juice and zest, and 75g of sugar, then heat until a thick sweet syrupy mixture formed.
# Finally whip the double cream with the remaining half of the vanilla pod seeds and 30g of caster sugar until a stiff consistency is formed.
# To assemble; crush the meringue, and layer with the compote and the whipped cream to form a tower.
Dark Chocolate Marquise
# Simply melt the chocolate and add the melted butter, cocoa powder, and the dash of Sloe gin.
# In a separate bowl whisk the egg yolks and the sugar until light and fluffy.
# Then beat this into the chocolate mixture.
# Add the softly whipped cream last, folding it in gently.
# Line a terrine mould with cling film and pour the mixture in. Tap the sides of the tin to remove any air pockets.
# Allow to set in the fridge.
Chop any larger dried fruit into small pieces, and put it all into a bowl. Pour the cider over the fruit, stir and leave to soak overnight.
The following day, preheat the oven to 180ºC, 350ºF, gas 4. Grease a 20cm round cake tin and line the bottom and sides with baking parchment.
Sift the flour and baking powder into a bowl and set aside. Cream together the butter, sugar and honey in a large bowl, until the mixture has a light and creamy consistency. Add the eggs one at a time, giving everything a good mix after each addition. Don't worry too much if the mixture starts to look like it's curdling – stirring a spoonful of the flour into the butter and egg mixture should help.
Lightly fold in the flour and baking powder, followed by soaked fruit and lemon zest.
Turn the mixture into the prepared cake tin and bake in a preheated oven for 30 minutes. Then turn the heat down to 170ºC, 325ºF, Gas 3 and cook for a further 1-11/2 hours, until a skewer inserted in the centre of the cake comes out clean. If the top of the cake looks like it is browning too quickly, cover it with a piece of greaseproof paper.
Cool the cake in the tin for 10 minutes before turning it out onto a wire rack to finish cooling.
Put the cranberries in a bowl and pour over boiling water to just cover them. Soak for 10-15 mins, then drain.
Cut the sprouts in half, lay each half flat on your chopping board and finely shred the leaves.
Heat the oil and butter in a frying pan, add the sprouts and fry for 3-4 mins.
Add the cranberries and nuts, season and toss together to serve.
Use any leftover onions to serve with soups, on bruschetta topped with goat's cheese or with pork or steak.
In a large, heavy bottomed pan heat the oil and butter until melted. Add the onions and cook on a low heat for 10 mins. Add the salt and sugar and cook for another 45 mins-1 hr, stirring occasionally to prevent them sticking to the bottom. It's important not to over stir to allow the onions time to caramelise. Add a little more oil if they look like they are burning. The onions should gradually turn a caramel brown colour. Once cooked add a splash of balsamic vinegar to deglaze the pan. Meanwhile, preheat the oven to 180ºC. Toss the brussels sprouts in oil to coat, season and place on a baking tray. Roast for about 25-30 mins, occasionally giving the tray a shake to evenly brown the sprouts. Insert a knife into one to check they are cooked. Toss a couple of large spoonfuls of caramelised onions with the sprouts and serve with parsley.