CHRISTMAS Cooking Guide
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We wish you a very Merry Christmas We know how important Christmas dinner is on the big day, so thank you for choosing field&flower this year. We’ve packed our cooking guide with everything you need to help make your Christmas dinner the most delicious meal of the year. As well as cooking temperatures and timings, we also have recipe inspiration and tips to help keep your kitchen as stress free as possible. There’s lots to look forward to in 2019, but for now let’s all enjoy a pig in a blanket and a couple of sherries. We hope you have a fantastic Christmas and a wonderful start to the New Year. Thank you for your support.
Best wishes,
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CONTENTS TURKEY COOKING GUIDE
05
GOOSE COOKING GUIDE
07
BEEF RIB COOKING GUIDE
08
DUCK & CHICKEN COOKING GUIDE
09
GAMMON COOKING GUIDE
10
TIP TOP TRIMMINGS
12
3-BIRD ROAST COOKING GUIDE
14
STUFFED WILD GAME COOKING GUIDE
14
PORCHETTA COOKING GUIDE
15
PRODUCE PROVENANCE
16
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FREE-RANGE BRONZE TURKEY
COOKING TIMINGS
CO O KIN G G U ID E
4.5kg 5kg 6kg 8kg
| | | |
cook for cook for cook for cook for
3 hrs 3 - 3.5 hrs 3.5 – 4 hrs 4 – 4.5 hrs
C O R E T E M P E R AT U R E : M I N 6 5 ° C
Cooking times may vary depending on your oven
Method
1. If you’re storing the turkey in the bag it arrived in, undo the opening of the bag to allow the meat to breathe whilst refrigerated. Don’t forget to remove the giblets from inside the bird and store separately!
2. Remove the turkey from the fridge at least an hour before cooking so it can reach room temperature. Preheat your oven to 190°C / Gas mark 5.
3. Rub the skin with plenty of butter and pepper, then cover the breast with streaky bacon. We like to create a lattice with ours, but laying the rashers in a line works just as well. Put an onion and a cored apple (cut into quarters) inside the body cavity of the turkey. If using stuffing fill the neck
cavity only, we don’t recommend stuffing the body, and make sure you recalculate your cooking time to include the extra stuffing weight.
5. When it’s ready take your turkey out of the tray, turn it upside down, lightly cover it with foil and leave it somewhere fairly warm for 30 minutes. This will let the juices run throughout the bird.
4. Calculating your cooking time: If the turkey is over 4kg cook it for 20 mins per kg + 90 mins. If the bird is less than 4kg it needs 20 mins per kg + 70 mins. Place your turkey in a roasting tray with the turkey timer we’ve included stuck into the deepest part of the breast.
6. Make sure your knife is nice and sharp before carving. Cut large, neat slices from the breast. Next, cut the skin between the leg and the breast, bend the leg outwards and cut straight through the joint, removing the whole leg.
Your timer will pop up when your turkey is cooked, but make sure the juices run clear when you pierce the thickest part of the thigh. If not, put it back in the oven for another 20 minutes and test again. 05
H OW TO C O O K YO U R F R E E - R A N G E
TURKE Y B RE A ST J O I N T M A K I N G A DEL I CI O US GR AV Y USING TH E GIBLE TS
COOKING TIMINGS
1kg | 2.5kg |
cook for cook for
1.5 – 2 hrs 1.5 – 2.25 hrs
C O R E T E M P E R AT U R E : M I N 6 5 ° C
Ingredients
Method
For your turkey stock
including the water, into a saucepan and bring to the boil. Once
•
field&flower turkey giblets (in a bag inside the turkey!)
When cooking a turkey breast the roasting
1. Make your turkey stock: pop all the ingredients for your stock, boiling reduce the heat and simmer for 1.5 to 2 hours.
2. Use a sieve to strain your stock into a bowl or jug. Keep it
process tends to reduce the moisture
•
1 onion, cut in half
content, shrinking the fibres and making
•
1 carrot, cut into large pieces
covered in the fridge until you are ready to use it for a delicious gravy.
the meat tough. That’s why it’s important
•
1 celery stalk, cut into large pieces
to get your timings just right. Make sure
5 black peppercorns
3. Make your gravy: Once you’ve cooked your turkey, strain the
•
you use a shallow baking pan to allow the
•
1 bay leaf
air to flow around the turkey breast. Baste
•
1 sprig of thyme/parsley
at 20 minute intervals throughout.
•
1 litre of water
Leave the turkey breast to rest for 15 minutes before carving.
For your gravy
juices from your tin into a jug and leave to cool.
4. Place the same tin over a medium heat. Add the flour and gradually stir in your homemade turkey stock.
5. Stir and simmer for 4-5 minutes until thick. If lumpy put it
•
Your homemade turkey stock
through a sieve.
•
25g plain flour Salt & pepper
6. Add the strained turkey juices and serve.
•
FR E E - R A NGE G O OS E COOKING GUIDE
1. Preheat the oven to 240°C / gas mark 9. Take the goose out of the fridge at least an hour before cooking so it can reach room temperature. Remember to check inside the bird and remove the giblets! Lightly score the skin (but not the meat) around the leg and breast, then season with salt and pepper, making sure to season the cavity of the bird too.
2. Place on a rack over a deep baking tray, drizzle with a little honey and sprinkle with thyme, then roast in the oven.
3. After 20 minutes turn the oven down to 190°C / gas mark 5 and cook for 20 minutes per kg for medium rare or 30 minutes per kg for more well done. Every thirty minutes baste the bird with its juices and drain off the fat. Make sure you save the excess fat to cook your roast potatoes in, there will probably be a lot of it.
4. Once the bird is cooked, rest it (and yourself too if you have time) for about thirty minutes, covered lightly with foil.
COOKING TIMINGS
4kg | 5kg | 5.5kg |
cook for cook for cook for
1 hr 40 mins 2 hrs 2 hrs 10 mins
C O R E T E M P E R AT U R E : 7 5 ° C
DRY-AGED BEEF RIB COOKING GUIDE COOKING TIMINGS rare
medium
well done
2.5kg |
cook for
1 hr
1 hr 15 mins
1 hr 30 mins
4kg
|
cook for
1 hr 35 mins
2 hrs
2 hrs 25 mins
6kg
|
cook for
2hrs 25 mins
3 hrs
3 hrs 35 mins
Method
Cooking times may vary depending on your oven
1. Take the meat out of the fridge to get to room
5. Take the herb brush and saturate it with the butter or
temperature a few hours before cooking. If you put a
oil from the pan. Brush the meat with the juices in the
cold piece of beef straight into a hot oven it can often
pan repeatedly as you turn the meat, coating as much as
make it very tough.
you can with the flavour of the herbs.
2. Season the beef with salt and pepper to taste. Be sure to apply it evenly along with any other herbs or spices you might be adding.
6. Cook for 12 minutes per 500g for rare, 15 minutes per 500g for medium-rare, and 18 minutes per 500g for medium.
3. Take a wooden spoon and a bundle of rosemary, sage or thyme (or your preferred fresh herb) and tie it to the
7. Transfer the beef to another clean dish or plate that
end of the wooden spoon with some twine, making sure
is suitable to carve on. Rest the meat for 15-30 minutes
it is tight and the herbs are secure enough.
in a warm place, covering with foil and a tea towel if needed.
4. Heat a large frying pan on a medium/high heat, add a knob of butter or oil and wait until it is melted/hot enough. Place the beef in the pan fat side first so it cooks and goes crispy, rotate the beef so that each side gets seared. 00
8. For the gravy, pour boiling water into the roasting dish the beef was cooked in. Using a wooden spoon, lift the caramelised juices from the dish, then pour into your pan of gravy.
COOKING TIMINGS
2.5kg 3kg
| |
cook for cook for
2 hrs 20 mins 2 hrs 40 mins
C O R E T E M P E R AT U R E : 6 5 ° C
FREE-RANGE
D U CK
Use a skewer to prick the skin all over, especially under the wings, before placing your duck on a rack and into a roasting tin. We recommend allowing 20 minutes per 450g + 20 minutes. Cook at 220°c / Gas mark 7 for one hour, then turn the temperature down to 190°c / Gas mark 5 for the remaining time. Duck contains more fat than other birds so make sure you pour off any
Our beef farmers
excess fat as necessary.
We dry age all the beef to increase tenderness and flavour and reduce the water content, concentrating the flavours
COOKING TIMINGS
and creating a product that cooks brilliantly. Ribs of beef
4kg | 4.5kg |
for the ultimate roast dinner are the perfect example. We will dry age these for up to 6 weeks before Christmas,
cook for cook for
3 hrs 20 mins 3 hrs 40 mins
creating a perfectly tender, succulent centrepiece with unbelievable flavour. Our butchers carefully chine, trim and prepare your joint the day before delivery, leaving you with an oven-ready joint that’s easy to carve. - James Flower
FREE-RANGE
CH ICKE N
C O R E T E M P E R AT U R E : 7 5 ° C
As a cooking guideline we recommend allowing 45 minutes per kilo + 20 minutes. Place the chicken breast side down in your tin and roast for 20 minutes at 200°C / Gas mark 6. Reduce the temperature to 150°c / gas mark 5, turn the chicken over and baste. Continue to baste every 30 minutes. Once it’s ready let it rest breast side down on a warmed plate and cover with foil.
OVEN TIMINGS
Leave the gammon to rest for 15 minutes 00
1kg 2kg 3kg 4kg
| | | |
cook for cook for cook for cook for
35 mins 55 mins 1 hr 15 mins 1 hr 35mins
C O R E T E M P E R AT U R E : 7 5 ° C
G A M M ON
S AU S AG E RO L LS
COOKING GUIDE
1.
Remove the gammon from the
4.
Roast in the centre of the oven at
packaging, rinse with cold water and
240°C / Gas mark 9 for 10 minutes per
then dab dry before leaving to air at
500g / 1lb 2oz.
room temperature for 30 minutes. Next, soak it for a minimum of one hour.
5.
Take the gammon out of the oven
and remove the foil. Brush it with a
2.
Place the gammon into a large,
little more glaze at this stage if you’re
lidded saucepan, cover with cold water,
using one. Line slices of orange on top
and bring to the boil. Drain it, then
of the ham and pin in place with cloves.
add some fresh cold water, cloves, bay
Return it to the oven for a further 10-
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450g field&flower pork sausage meat
leaves, peppercorns and bring to the
15 minutes, rotating the roasting tin so
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2 tbsp plain flour
boil again. Reduce the heat, cover with
that the gammon cooks evenly.
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230g sheet frozen puff pastry, defrosted
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1 egg, beaten
a lid and simmer the gammon for 20 minutes per 500g / 1lb 2oz.
6.
The gammon is ready when the fat
on top is sticky and golden brown.
3.
Remove the gammon joint from the
pan, glaze if you wish and place the joint
7.
into the foil-lined roasting tray. Loosely
minutes after cooking is very important
cover with foil.
as this allows the joint to relax before
Resting for a minimum of 15
carving.
Making your own pigs in blankets? BEFORE YOU WRAP YOUR PIG IN IT’S BLANKET, RUN THE SHARP EDGE OF YOUR KNIFE ALONG THE EDGE OF YOUR RASHER TO STRETCH IT OUT. THE THINNER THE RASHER THE MORE IT WILL CRISP UP IN THE OVEN.
Ingredients
Method 1. Preheat the oven to 200°C, gas mark 6. 2. With lightly floured hands, mould the meat into 6 sausage shapes. 3. Lay the pastry flat on a work surface and cut it into 6 individual rectangles.
4. Lay the meat on one side of the rectangle, wrap the excess pastry over the sausage meat and crimp the joined edge so it’s sealed shut.
5. Place on a lined baking tray, brush with the beaten egg, and bake for about 20 minutes or until golden. Serve hot or cold. 11
Making your own stuffing? ADD SOME EXTRA FLAVOUR TO YOUR STUFFING MEAT WITH DICED BRAMLEY APPLE AND A GENEROUS HANDFUL OF SAGE. BE SURE TO ADD MORE BREADCRUMBS IF YOU’RE USING A WET INGREDIENT LIKE FRESH FRUIT AS YOU DON’T WANT YOUR STUFFING TO BECOME SOGGY.
AN EX TR A TW IS T!
You can also coat the sp
BUTTERY BRUSSELS SPRO UTS
W I T H B AC K B ACO N prep time :
10
mins
|
cook time :
10
mins
Ingredients •
chopped into cubes
serves
:8
1. Prepare your sprouts by removing damaged or yellowing outer leaves. Cut off the bases of the sprouts to
make them smooth.
2. Add the prepared sprouts to a large pan of boiling water and cook for 5/6 minutes. They should be tender,
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Longmans Salted Butter Roll
but still have a little bite. Remove the pan from the heat and drain.
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1kg Brussels sprouts
3. In a frying pan or large saucepan cook the bacon pieces until golden brown and crispy. 4. Add a knob of butter to the pan and let it melt. Take it off the heat and add the Brussels sprouts.
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sprout.
Method
6 rashers of field&flower back bacon (smoked or unsmoked),
|
routs with a small spoon of ma ple syrup and wholegrain mustard before finishing them in the oven for a crispy delici ous
5. Season and serve immediately.
SM O K E D S A L M ON BLIN IS prep time :
20
mins
|
cook time :
10
mins
|
serves
:8
Ingredients FOR THE BLINIS: 100g plain flour 1 egg 150ml of milk 25g butter, melted Oil or butter to cook in
FOR THE TOPPING: 200g field&flower sliced smoked salmon 100g packet of rocket Lemon wedges and dill sprigs, to serve
FOR THE DRESSING:
Method begin to stiffen, then fold them into
142ml pot soured cream
1. Add the flour to a mixing bowl,
2tbsp chopped fresh dill
add salt and pepper to taste.
the batter mix.
2. Using a spoon, make a well in
5.
1tbsp Dijon mustard
the middle of the dry mix and add
Heat a frying pan on a medium/
high heat, add a knob of butter and
the egg yolk and half of the milk.
melt until it lightly coats the pan.
3. Using a whisk, combine
6.
ingredients until it forms a smooth consistency gradually adding the remaining milk and the melted butter.
4.
Whisk the egg whites until they
Using a teaspoon, scoop
spoonfuls of the mixture into the pan leaving enough space between each one. Cook for 1-2 minutes on each side or until golden, flip when they begin to bubble on the top.
7.
Set aside and keep warm.
8.
To make the dressing, combine
the soured cream, dill and mustard, and season to taste. Set aside in the fridge until needed.
9.
Top each blini with a little of
the soured cream mix, a slice of smoked salmon and a little black pepper. Top with a sprig of dill and serve with the rocket leaves and lemon wedges to squeeze over. 13
W I L D P H E A S A NT STUFFED WITH WINTER BERRY STUFFING
Our stuffed wild pheasant comes fully prepared so all you have to do is pop it in the oven once it’s reached room temperature. After one hour
CLASSIC 3-BIRD ROAST
pierce the thickest part of the meat with a skewer. If the juices don’t run clear cook for another 10 minutes and check again. Repeat until the juices run clear.
COOKING TIMINGS
H OW TO C O O K YO U R
3-BIRD ROA STS Preheat your oven to 200˚c / Gas mark 6. Weigh your bird (or check the weight on the packaging) and place it on the middle shelf of the oven. We allow 60 minutes per kg for our 3-bird roasts. After half an hour reduce the
740g | 1.4kg | 2.1kg | 4.5kg |
cook for cook for cook for cook for
45 mins 1 hrs 30 mins 2 hrs 10 mins 4 hrs 30 mins
the rich juices from the pan. Check regularly by piercing the thickest part of the joint with a skewer. If the juices don’t run clear cook for another 10 minutes and check again. Repeat until the juices run clear. Once cooked all the way through, remove the bird from the oven and place under foil for at least half an hour to rest.
800g
COOKING TIMINGS
600g
|
cook for
|
cook for
1 hr
C O R E T E M P E R AT U R E : 7 5 ° C
3-BIRD GAME ROAST
GUI NE A FOW L STUFFED WITH WINTER BERRY STUFFING
45 mins
Let this delicious stuffed guinea fowl get to room temperature before
oven temperature to 175˚c / Gas mark 5. Regularly baste the bird with
COOKING TIMINGS
putting it in the oven. We recommend covering it with some buttered
LUXURY 3-BIRD ROAST
tin foil for the first hour, before removing it for the final 20 minutes. Pierce the thickest part of the meat with a skewer. If the juices don’t run
COOKING TIMINGS
4kg
|
cook for
clear cook for another 10 minutes and check again. Repeat until the juices run clear.
4 hrs
COOKING TIMINGS C O R E T E M P E R AT U R E : 7 5 ° C
1.5kg
|
cook for
1 hr 20mins
C O R E T E M P E R AT U R E : 7 5 ° C
P ORCHET TA
COOKING TIMINGS
1kg 2kg 3kg 4kg
| | | |
cook for cook for cook for cook for
1 hr 1 hr 40 mins 2 hrs 20 mins 4 hrs
C O R E T E M P E R AT U R E : 7 5 ° C
Remove your porchetta from its packaging, pat dry and bring to room temperature. It comes ready stuffed with pork, herbs and fruit so all you have to do is pop it in the oven. We recommend 20 minutes per 500g + 20 minutes as a rough cooking guide. Roast at 200°c / Gas mark 6 for the first 20 minutes, then turn your oven down to 190°c / Gas mark 5 for the remaining time.
Proper party food G E T Y O U R S TA R T E R S , S N A C K S A N D PA R T Y N I B B L E S D E L I V E R E D O N S AT U R D AY T H E 2 9 T H D E C E M B E R , JUST IN TIME FOR NEW YEAR’S EVE!
ORDER BY 24TH DECEMBER AND W E ’ L L D O T H E R E S T. 15
THIS WEEK’S
MAIN FAR ME R S
BEEF LAMB PORK CHICKEN TURKEY DUCK GOOSE
Farm
Breed
Kill date
Treluckey Farm Home Farm Packington Farm Castlemead Farm Castlemead Farm Creedy Carver Castlemead Farm
Aberdeen Angus Cross Suffolk Duroc Cross Large White Cotswold White Bronze Pekin Legarth
22nd Nov 13th Dec 13th Dec 17th Dec 11th Dec 14th Dec 12th Dec
Butchered
All butchery takes place the day before you receive your delivery.