Butchery and Deli Artisan butchers and farmers- -We make our own sausages, -We cook our own hams Locally sourced & expertly prepared meats and poultry
Stuffing Method Try this recipe for the perfect stuffing! Gently cook the chopped onion with the chestnuts in a pan with a little butter until they start to soften. Leave to cool. Place the sausage meat, red onion jam, cranberries and mustard into a mixing bowl and mix together. Add the onions and chestnuts, along with the sage and finally the breadcrumbs until all ingredients are well mixed together. Place the stuffing into a non-stick loaf tin and bake at 180°C for approximately 30-35 minutes. When the stuffing is cooked, turn out of the baking tin and cut to the desired portion size. Leftover stuffing is delicious served cold with cold meats and makes a really good sandwich filling. Here at The Bull Inn, we use sausage meat from Edis of Ely as their meat has a unique and really tasty flavour that would be very hard to beat! The Bull Inn, Barton Mills www.bullinn-bartonmills.com Roast Potatoes Ingredients • 1lb of sausage meat • 150g of chopped chestnuts • 1 table spoon of red onion jam • 1 teaspoon of whole grain mustard • 75g of dried cranberries • 100g breadcrumbs • 1 small onion • 30g fresh sage Method 12 potatoes to serve 8 “For the best roast potatoes use Red Albert Bartlett potatoes. Start by peeling and cutting in half for a good sized potato. Then part-cook them for 10 minutes on a low boil. Drain and then leave to dry out. Add a little oil to the potatoes and toss in the colander. Season with a dry mix (made beforehand to include: 100g plain flour, 100g semolina, 2 tbsp stock powder, salt and pepper) evenly over the potatoes. Place on a baking sheet with a good amount of goose fat and place into a preheated oven at 190°C. Make sure when the goose fat is hot, it’s a good 1/2cm deep, then carefully place the potatoes onto the baking tray and roast until golden brown, turning occasionally.” Dean Foster of Baileys 2, Bury St Edmunds. www.baileys2.co.uk Gravy Method Christmas “Firstly, heat a deep-sided stock pan or pressure cooker and add 3 tablespoons of extra-virgin olive oil. Remove the giblets from inside the turkey and chop up bones from a previously cooked chicken or turkey. Add the giblets and bones to the pan once the oil is hot and fry until the giblets are golden brown. Drain off the excess oil and add chopped vegetables such as carrots, celery, onion and garlic. Dice bacon and add to the pan. Cook for a further 5 minutes until they begin to soften. Add 150ml of Madeira and 150ml of white. Cook for 3 minutes before adding 2 litres of chicken or turkey stock, bay leaves, rosemary, sage and parsley. Bring to the boil, skim any surface fats and simmer for 3-4 hours. If you’re using a pressure cooker, seal the lid and cook for 1.5 hours. Continue to skim the liquid to remove any excess fats and pass the liquid through a fine sieve or muslin cloth. Finally, season to taste and thin down to preferred consistency.” Jeremy Medley, ICE, Bury St Edmunds www.icecookschool.co.uk Top Tips • Pre-plan and start prepping 2 days before to reduce the pressure on the day. • If making your own Christmas pudding, marinade all the fruits in liqueur 6 months before. • Cook the turkey with streaky bacon over it as the fat content will keep it moist. • Keep the juices from the turkey to make your gravy. • Oh... and don’t panic you can always order a take away! Sean Melville, Executive Head Chef at Bedford Lodge Hotel & Spa www.bedfordlodgehotel.co.uk <strong>Velvet</strong> <strong>Magazine</strong> | <strong>December</strong> <strong>2016</strong> 23
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