YOUR CHRISTMAS TABLE
The Deeping Christmas Table As Nancy Titman recalls ‘right through the ages until World War 1, goose was the traditional meal at Christmas and everyone in Deeping who could afford it looked forward to this special dinner.’ Nancy’s father recalled how in the days of his youth in the 1890’s great numbers of geese were reared in Deeping. John Huffer owned as many as 3,000 which were turned out as goslings on Crowland and Cowbit washes and walked home three weeks before Christmas to be fattened up on the river bank. The discordant racket they made was unbelievable and the killing at night was a noisy affair too. The dressing employed considerable local labour after which the birds were conveyed to the station by horse drawn wagons destined for leading mens clubs in London. Now as families are not as traditional as they once were, people are looking for more innovative dishes for this day of days. Rob Johnson, Chef at the Waterton Arms suggests a Turkey Ballotine. (A Ballotine is meat containing stuffing often tied) ‘It has the advantage that it can be made beforehand and kept in the fridge and is ideal if there are just one or two people eating but as it is simple to make it is a good idea for a party too.’
To make stuffing for two 100 gms of Grasmere pork mince, 10-15 gms of cranberries (can be bought frozen and defrosted or fresh), 10-15 gms chopped dried apricots, shallot - all finely diced and mixed together with seasoning. Lay two rashers of bacon on a piece of cling film on which you lie a turkey escalope with seasoning. Place stuffing in the middle of the escalope. Roll turkey round the stuffing and bacon round the turkey. Wrap in the cling film and tie each end off. Place in boiling water for 15-20 mins and then refresh in cold water. At this stage the ballotines can be kept in the fridge for use up to two days later. Take then out of the cling film and pan fry lightly to colour up the bacon. Place in a preheated oven for 20 mins at 220 under tin foil. Slice and garnish with chervil or parsley. If there is too much stuffing, use to make delicious sausage rolls using ready made puff pastry. Cook in a pre-heated oven for 15-20mins at 230. Cook roast potatoes in duck or goose fat and use an array of seasonal vegetables as an accompaniment. Vine House Farm are offering vegetable boxes packed full of seasonal fresh veg, much of it home grown and their own large free range eggs in two sizes www. vinehousefarm.co.uk 31
