CHRISTMAS COOKING GUIDE have a homemade Christmas
EAM OUR TURITE FAVO PES & RECI tips cooking
MERRY CHRISTMAS Christmas dinner is one of the most eagerly waited meals of the year. Brimming with nostalgic flavour, each and every mouthful is like childhood magic wrapped up into a plate of turkey and tasty trimmings. With all those memories of great flavour comes great expectation. We know the pressure of cooking on the big day can seem overwhelming, so that’s exactly why we created our Christmas Cooking Guide. Filled with everything you need to know to get the biggest meal of the year just right, our cooking guide includes temperatures, timings, recipe inspiration and tips. Thank you for choosing field&flower this Christmas, we hope you enjoy your order. Best wishes,
CONTENTS Turkey Cooking Guide Delicious Giblet Gravy Goose Cooking Guide Rib of Beef Cooking Guide Duck Cooking Guide Porchetta Cooking Guide Chicken Cooking Guide Gammon Cooking Guide 3-Bird Roast Cooking Guide Produce Provenance
03 05
07 09 11 13 15
17
22
23
CORE TEMP 65°c
FREE-RANGE Bronze Turkey
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.
Your turkey timer is very small and looks like a golf tee. Keep an eye on it as our turkeys often cook quicker than expected! A P P R O X I M AT E C O O K I N G T I M E S
4.5kg - 5.4kg | 5.5kg - 6.4kg | 6.5kg - 7.4kg | 8+kg |
cook for cook for cook for cook for
3 hrs 10 mins 3 hrs 30 mins 3 hrs 50 mins 4 hrs 10 mins
*cooking times may vary depending on your oven
Method
1. Remove the giblets from inside the bird and store separately. Whilst refrigerating, let the meat breathe by
turkey. Fill the neck
the thigh. If not, place
cavity with stuffing and
back into the oven for
re-calculate cooking time to include the extra
the turkey reach room temperature. Preheat your oven to 190°C / Gas mark 5.
3. Rub the skin with butter and pepper and cover the breast with streaky bacon. Place an onion and cored apple inside the body of the
again.
weight.
5. Once cooked, remove
opening the turkey bag.
2. Before cooking, let
20 minutes and test
4. Place your turkey
your turkey from the
onto a shallow roasting
tray, turn upside down,
tray with the turkey
cover with foil and leave
timer in the deepest
in a warm place for 30
part of the breast. Baste
minutes.
at 20-minute intervals throughout to retain moisture.
6. To carve, cut large slices from the breast. Next, cut the skin
Your timer will pop up
between the leg and
when your turkey is
breast, bend the leg
cooked, but the juices
outwards and cut
must run clear from
through the joint,
the thickest part of
removing the leg.
4
M AK I N G A D E LICIO US G R AV Y US ING THE GIBL ETS Ingredients For your turkey stock: field&flower turkey giblets (in a bag inside the turkey!) 1 onion, cut in half 1 carrot, cut into large pieces 1 celery stalk, cut into pieces 5 black peppercorns 1 bay leaf 1 sprig of thyme/parsley
Method
1. Make your turkey stock: Place all of the stock ingredients into a saucepan and bring to the boil. Once boiling, reduce the heat and simmer for 1.5-2 hours.
2. Use a sieve to strain your stock into a bowl or jug. Cover and place into the fridge.
3. Make your gravy: Once your turkey
1 litre of water
is cooked, strain the juices from the roasting tin into a jug and leave to cool.
For your gravy:
4. Place the same roasting tin over
Your homemade turkey stock 25g plain flour Salt & pepper
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, strain your gravy through a sieve.
6. Add the strained turkey juices and 5
serve.
FREE-RANGE Turkey Breast
CORE TEMP 65°c
A P P R O X I M AT E C O O K I N G T I M E S
1kg | 2.5kg |
cook for cook for
1.5 – 2 hrs 1.5 – 2.25 hrs
*cooking times may vary depending on your oven
turkey Leave the rest for 15 breast to g. fore carvin be s te u n i m
A P P R O X I M AT E C O O K I N G T I M E S
4kg | 5kg | 5.5kg |
cook for cook for cook for
1 hr 20 mins 1 hr 40 mins 1 hrs 50 mins
*cooking times may vary depending on your oven
CORE TEMP 75°c
Method
FREE-RANGE Goose
1. Preheat the oven to 240°C / gas mark 9. Let the goose reach room temperature and remove the giblets from inside the bird.
2. Lightly score the skin (but not the meat) around the leg and breast. Season generously and make sure to season the cavity too.
3. Place your goose into a deep baking tray, drizzle with a little honey and a sprinkle of thyme and place into the hot oven.
4. After 20 minutes, turn the oven down to 190°C / gas mark 5. Cook for 20 minutes per kg for medium rare, or 30 minutes per kg for more well done. Baste every 30 minutes and drain off the fat.
5. You can save the excess fat to cook you roast potatoes – there will probably be a lot of it.
6. Once the bird is cooked, cover lightly with foil and rest for about 30 minutes (and yourself too, if you have time).
8
DRY-AGED Beef Rib
A P P R O X I M AT E C O O K I N G T I M E S 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
2 hrs 25 mins
3 hrs
3 hrs 35 mins
*cooking times may vary depending on your oven
Method
1. Let the beef reach room
5. Cook for 12 minutes per 500g
temperature before cooking. Season
for rare, 15 minutes per 500g for
with salt and pepper and any other
medium-rare and 18 minutes per
herbs or spice you might be using.
500g for medium.
2. Take a wooden spoon and a bundle
6. Transfer the beef to a clean carving
of your preferred fresh herbs (we like
plate. Rest for 15-30 minutes in a
rosemary, sage or thyme) and tie the
warm place, lightly covering with foil.
herbs to the end of the spoon with some twine.
7. To make the ultimate gravy, pour
3. Heat a knob of butter in a large
the beef was cooked in. Stir well to lift
frying pan over a medium-high heat.
the caramelised juices and pour the
Place the beef into the pan fat-side
contents of the roasting dish into your
first so that it crisps nicely. Rotate the
gravy.
boiling water into the roasting dish
beef to sear evenly.
4. Take the homemade herb brush and saturate it with butter from the pan. Brush the meat repeatedly with the homemade brush, turning and coating the meat as much as possible.
We age all of our with a hindquarter cuts riod of pe on rati tu ma total flavour ing 28 days, develop s. es rn de and ten
10
Ingredients For the duck:
field&flower whole duck, giblets removed 5 clementines, sliced in half Sea salt and black pepper For the carrots: 750g baby carrots, peeled 2 tbsp olive oil or rape seed oil 3 tbsp runny English honey 4 sprigs of lemon thyme
Method
1. Pre-heat the oven to 220째C/200째C fan. Take the duck out of the packaging and bring to room temperature.
2. Dry the skin of the duck with kitchen paper, prick the skin all over with a skewer (especially under the wings) then season with sea salt and freshly ground black pepper.
3. Sit the duck on a rack in a roasting tin and place in the middle of the oven. Roast for 20 minutes per 400g, plus an extra 20 minutes (for one hour of this cooking time roast your duck at 220째C, then pour off the excess fat into a jar and turn the temperature down to 190째C for the remaining cooking time). Add the clementine slices to the roasting tin halfway through the cooking time.
4. Once the duck is cooked, cover with tin foil and leave to rest for approximately 15 minutes.
5. Meanwhile place the carrots on a baking tray, pour over the olive oil and season with sea salt and freshly ground black pepper. Roast for 20 minutes until bronzed, then remove from the oven.
FREE-RANGE Duck
CORE TEMP 65°c
6. Drizzle over the honey and thyme, return to the oven and roast for a further 20 to 30 minutes (or until caramelised).
A P P R O X I M AT E C O O K I N G T I M E S 2.5kg - 3kg |
cook for
2 hrs 30 mins
*cooking times may vary depending on your oven
12
PERFECTLY CRISPY Free-range Porchetta
A P P R O X I M AT E C O O K I N G T I M E S
1kg 2kg 3kg 4kg
| | | |
cook for cook for cook for cook for
1 hr 1 hr 40 mins 2 hrs 20 mins 3 hrs
Ingredients 2kg field&flower porchetta 400g shallots, peeled & halved 1 head of garlic, cloves removed but unpeeled 20g sage Rape seed oil Knob of butter Sea salt & freshly ground black pepper
3. Rub a good amount of sea salt into the skin of the pork loin, then place on top of the shallots and garlic (skin side up). Rub a little oil into the pork skin and roast for about 20 minutes.
4. Reduce the oven temperature to 190째C/170째C fan and cook for a further 60 minutes per kg.
Calculating your cooking time: We
5. Remove from the oven, place onto
recommend 20 minutes per 500g +
a plate, cover and leave to rest for 15-
20 minutes as a rough cooking guide.
25 minutes before carving.
Method
6. While resting, heat your butter in a
1. Pre-heat the oven to 240째C/220째C fan. Remove the pork from the fridge and bring to room temperature.
2. While the oven is heating, drizzle a little oil into a roasting tin before
frying pan, add the sage leaves and fry until crisp.
7. Serve your pork with the roasted shallots, garlic and crispy sage.
adding the shallots and garlic.
14
FREE-RANGE Chicken E COR P TEM c ° 75
Ingredients
4-4.5kg field&flower whole chicken, giblets removed 1½ lemons Olive oil Sea salt & freshly ground black pepper For the sage & rosemary stuffing: 200g field&flower diced pancetta 30g Maryland butter 2 large onion, finely chopped 12 fresh sage leaves, finely chopped 6 sprigs of rosemary, needles stripped & finely chopped 200g fresh sourdough breadcrumbs 2 free range egg, beaten For the rosemary roast potatoes: 2kg potatoes, cut into ¼ or large pieces
A P P R O X I M AT E COOKING TIMES
4kg - 4.5kg |
cook for
3 hrs 30 mins
*cooking times may vary depending on your oven
100ml olive oil 5 rosemary sprigs, ½ needles stripped ½ left whole Sea salt
Method
1. Preheat the oven to 220°C/200°C fan. To make the stuffing, melt the butter in a frying pan over a low heat, add the onion and pancetta and cook until the onion is soft & translucent (and the pancetta is golden). Add the rosemary & sage and cook for a further minute. Leave to cool for a few minutes, then stir in the egg,
when pierced. If they don’t, pop back in the oven and check again in 15 minutes. Once cooked, remove from the oven and leave to rest for 15 minutes.
5. While the chicken is roasting, par boil your potatoes. Pour the olive oil into a roasting tin and place in
breadcrumbs and seasoning.
the oven to heat. Once hot, add the
2. Fill the cavity of the chicken with
coated. Roast for 45-60 minutes,
your stuffing, leaving space between
adding the rosemary in the last 10
the stuffing and the top of the chicken
minutes. Season to taste.
so that air can circulate.
potatoes to the hot oil and turn until
6. Cook the cavolo nero while
3. Squeeze the lemon over the
your chicken is resting. Bring a
chicken and place into a roasting tin.
pan of salted water to the boil,
Rub a little olive oil into the skin of
add the cavolo nero and cook for
the chicken, then season.
approximately 4 minutes. Drain well
4. Roast in the oven for 3 hours 30 minutes, or until the juices run clear
and then return to the hot saucepan with a small knob of butter, fry for a couple of minutes and serve.
16
Method
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
then dab dry before leaving to air at
per 500g / 1lb 2oz.
room temperature for 30 minutes. Next, soak the joint for a minimum of
5.
one hour.
oven and remove the foil. Brush it
Take the gammon out of the
with a little more glaze at this stage if
2.
Place the gammon into a large,
you’re using one. Line slices of orange
lidded saucepan, cover with cold
on top of the ham and pin in place
water, and bring to the boil. Drain,
with cloves. Return to the oven for a
then add some fresh cold water,
further 10-15 minutes, rotating the
cloves, bay leaves, peppercorns and
roasting tin so that the gammon cooks
bring to the boil again. Reduce the
evenly.
heat, cover with a lid and simmer the gammon for 20 minutes per 500g /
6.
1lb 2oz.
fat on top is sticky and golden brown.
3.
7.
Remove the gammon joint from
The gammon is ready when the
Resting for a minimum of
the pan, glaze if you wish and place
15 minutes after cooking is very
the joint onto a foil-lined roasting tray.
important as this allows the joint to
Loosely cover with foil.
relax before carving.
FREE-RANGE Gammon Joint
A P P R O X I M AT E OVEN TIMES
1kg 2kg 3kg 4kg
| | | |
cook for cook for cook for cook for
20 mins 40 mins 1 hr 1 hr 20 mins
*cooking times may vary depending on your oven
CORE TEMP 75°c
18
FREE-RANGE Sausage Rolls
Impress your guests with these delicious little sausage rolls. They’re perfect for passing around at parties.
Ingredients •
400g field&flower pork sausage meat
•
2 tbsp plain flour
•
230g sheet frozen puff pastry, defrosted
•
1 egg, beaten
Method
WITH A TWIST favourite Why not buy your es and turn into field&flower sausag think our pork e sausage rolls. W ll make a great wi es ag & chilli saus bit of a spicy kick! alternative with a y fig jam on the OR put some stick y before you roll inside of the pastr s! them up! Deliciou
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 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.
CORE TEMP 75°c
HOW TO COOK YOUR 3-bird roast
Method
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 oven temperature to 175˚c / Gas mark 5. Regularly baste the bird with 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.
Classic 3-bird roast A P P R O X I M AT E COOKING TIMINGS
750g | 1.4kg | 2.1kg | 4.5kg |
cook for cook for cook for cook for
45 mins 1 hrs 25 mins 2 hrs 05 mins 4 hrs 30 mins
3-bird game roast A P P R O X I M AT E COOKING TIMINGS
600g
|
cook for
40 mins
Luxury 3-bird roast A P P R O X I M AT E COOKING TIMINGS
4kg
|
cook for
4 hrs
22
This week’s MAIN FARMERS Farm
Breed
Kill date
BEEF
Birch Oak Farm
Devon
25th Nov & 2nd Dec
LAMB
Cotley House
Suffolk & Texel Cross
12th Dec & 19th Dec
PORK
Oakbridge Farm
Landrace Cross Red Duroc 12th Dec & 19th Dec
CHICKEN
Castlemead Farm
Cotswold White
16th Dec & 19th Dec
TURKEY
Castlemead Farm
Bronze
13th Dec & 16th Dec
DUCK
Sladesdown Farm
Pekin
13th Dec & 16th Dec
GOOSE
Castlemead Farm
Legarth
13th Dec & 16th Dec
All butchery takes place the day before you receive your delivery.
Thank you for your supporting our British farmers and fishermen!