With just a week or so to the Big Day, we thought it’d be a good idea to get some advice on how to make a festive feast as simple and delicious as possible. And who better to ask than our friends, Kate and Tony, at Skipton’s Keelham Farm Shop! So if you need some tips on your turkey or pointers on your poultry then read on.
Over to you, Kate!
Our butchers are always on hand to offer help and advice when it comes to cooking the meat they serve, and top tips are never more welcome than over Christmas. And so we’ve asked our head butcher, Tony Williams, how he makes the most of his festive joints.
If you want to go down the traditional route we have free range, outdoor-reared turkeys, free range turkey crowns, fresh Yorkshire turkey and boneless turkey breast joints.
Tony’s Tip: Baste the bird under the skin with a paste made from butter and gravy granules and cover the breasts with streaky bacon for a real depth of flavour. (You can also use this method to cook the capon-style chicken we have available.)
Beef is another popular choice over Christmas, if not on the day itself then on Boxing Day – providing you’re not too stuffed from the day before! Our most popular cut is topside but we also do salmon cut, silverside and a full rib.
Tony’s Tip: Roast in a drop of water with the whole dish cover (not just the joint). Cook like that for two-thirds of the cooking time and then remove the foil. Once cooked, wrap in foil and rest the joint for 30 minutes so it’s perfectly tender when it comes to carving time.
When he finally saw the error of his miserly ways it was goose that Scrooge asked for – and it’s easy to see why. Its distinctively dark meat is lean, tender and – thanks to the fatty nature of the goose – wonderfully rich.
Tony’s Tip: The goose’s fat gives it a great flavour but it’s a good idea to keep an eye on the roasting tin during cooking. You may need to drain it a couple of time during the cooking period, depending on personal preference.
Another delicious turkey alternative, duck is similar to goose in that it’s slightly gamier in taste and its richness comes from the fat running through the meat. We think it’s simply delicious.
Tony’s Tip: Some people shy away from cooking duck, but there’s nothing to it: simply wrap in foil, roast as long as its size suggests and remove the foil for the last 15 minutes so that the skin becomes irresistibly crispy! It couldn’t be easier.
We’re not sure you can ever have too much pork at Christmas! Streaky bacon, pigs in blankets, pork stuffing. And why not go the whole hog and have a pork joint? We have leg, loin and shoulder joints available in the shop – and all make for cracking crackling.
Tony’s Tip: Rub a mix of cider vinegar and salt into the joint and put it in a red hot oven for 10 minutes. The heat makes the cider vinegar react with the skin, causing it to crackle immediately. After 10 minutes turn the oven down – increasing the heat again for the last five minutes of cooking.
So there you have it, a mouthwatering seasonal centrepiece no matter what type of meat you’ve opted for this Christmas. And if you need any further advice why not pop in to see us at Keelham Farm Shop in Skipton, where our food experts are always on hand to help.
For more information on Keelham Farm Shop you visit their website here.