oFESTIVE FOODo
Themain EVENT
WHETHER YOU ARE EATING AT LUNCHTIME OR IN THE EVENING,
FEASTING ON TURKEY OR GOOSE, WE HAVE SOME GREAT TIPS AND RECIPES TO ENSURE A MEMORABLE MEAL
A
h, Christmas day, a day filled with overindulgence, unwrapping presents and relaxing in front of the fire… unless you are the chef! Cooking Christmas dinner can be quite a feat, especially if you are cooking for more
people than you are used to. Fortunately, we have some tips from the experts themselves to help make everything go smoothly.We share recipes for turkey and goose, as well as some great ideas for the trimmings.
TURKEY OR GOOSE?
Popular history tells us that King Henry VIII was the first English monarch to enjoy turkey for Christmas dinner in the 16th Century. Both goose and turkey have been enjoyed historically ever since, although goose was the more affordable option back then – we only have to look at Charles Dickens’AChristmas Carol to see that. These days,whether you choose turkey or goose ismore
down to personal preference.We asked expert butcher Ian Warren of PhilipWarren Butchers in Launceston, Cornwall, whatwe should be looking for in both a turkey and a goose. Likewith all of theirmeat,Warrens source both their
turkeys and geese locally andwork closelywith the farmers to ensure the animals are in excellent condition. What to look for in a turkey Ian sayswe should be turning our turkeys upside down and checking for a good amount of fat. Fat on the back of the birdmeans itwill cookwell – also check for fat by the side of thewing – a good indicator that the bird has beenwell fed. When it comes to cooking the turkey, Ian recommends
starting the cooking upside down, thatway the fatwillmelt and seep into themeat.He also suggests slipping butter in between the skin and the breasts to keep themmoist and stop the dreaded dry turkey!
Birdwelfare With both turkeys and geese, theirwelfare is of utmost importance. Ian says that if they have been farmedwell, in a relaxed environment and fedwell, theywill eatwell too.
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