R.»v».fe« 422331 (Classified, l ' l Clit.heroc Advertiser & Times, November 28th, 1900


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WHEREVER you find yourself celebrating in Britain this Christmas, dial Freephone 0800 654321 — and a local taxi cab will be despatched to


How to cook the perfect


dinner


WHEN Christmas dinner comes to mind, most people think


service, which is supporting the Government’s “Don’t Drink and Drive’’ campaign throughout Christmas and the New Year, is the safest, simplest and


collect you. The Taxi Freephone


automatically of tur­ key — because it’s “traditional.” In fact, turkey is not tradi­ tional at all, other than in the context of this end of the 20th cen­ tury. Turkey is no more than a fad, a fashion, and one that


is slowly giving way, as do all fash ion s


most convenient way to beat the temptation


to drink and drive. T h i s e a s y - l o -


remember number gives the public access to 600 licensed taxi companies and 25,000 vehicles around the country. In London, callers are given the option of choosing a black taxi or mini cab in order to offer the fastest and most efficient response. The managing


director of Taxi Freephone, Michael Tegcrdine, was spurred on to set up the service by the tragic death of a close friend, the victim of a drink-driver. “If you can count backwards from six, you can use the service. You may save as little as lOp or as much as a human life,” he said. It is BT’s


whence, of course, all tra­ ditions come, the Christ- ;mas meats were rather


eventually. In th e p a s t , from


(more varied, and even exotic to our “sophisti­ cated” tastes. They are


‘returning, however, since turkey has become an all- year-round meat, and so lacks that certain “some­ thing” required for a spe­ cial treat. Goose, for the Vic­


country a large cockerel is the traditional Christmas meat. To those used to the f a s t - r a i s e d b r o i le r chickens most of us eat throughout the year, the cockerel may seem a dif­ ferent bird altogether. The meat is. slightly coarser but tender, succulent, and more like the chickens of 30 years ago in flavour. The boar’s head was the


Cook the bird dry, and the excess fat will simply drain away into the meat dish, having first naturally basted the meat into rare succulence. In some parts of the


<©reat Clitheroe 422324 (Editorial)


torians, was what turkey is to us today. Large, fat birds were driven to Lon­ don from Norfolk and else­ where before Christmas, those birds having been provided with bootees to save their feet on the jour­ ney. Goose, today, is rather more expensive, pound for pound, than tur­ key, but it is very special. If you are worried about the fat content, don’t be.


state-of-the-art computer system that has made the Taxi Freephone possible. It immediately pinpoints the location of the caller and automatically routes their call to the nearest participating taxi firm.


ing increasingly fashion- become very popular over able for the Christmas recent years. These are table. Mallard and teal, both hung for tenderising p a r tr id g e , p h e a san t, for the requisite time by snipe, wild goose, and the butcher before they woodcock are all in season are sold.__________ at Christmas time. They Then there are the real are delicious served hot at traditions of Christmas, the main meal, and equally the huge joint of British good served cold with beef, or the whole leg of salads later on in the day. pork. Both take an awful They are usually hung lot of beating, and the before plucking and draw- quality of both is espe- ing, but this is not essen- dally great this year, tial, and game is very good If you really want some­


medieval Christmas deli­ cacy, though it is hard to eaten fresh — whatever get hold of one today the purists say! because of the various Furred game, too, is rules and regulations worth considering if it is governing abattoirs. I t not normally on your may n o t a p p e a l to household menu. Saddles everyone; in any case, we of hare, roasted within have rather more delicate jackets of belly pork or tastes than our ancestors, streaky bacon, are quite Game birds are becom- wonderful. Venison has


Christmas Turkey Crackers Ingredients:


50g (2oz.) butter; small onion, finely chopped; clove garlic,


freshly chopped parsley; 300g (lOoz.) cooked turkey, diced; six sheets (270g) filo pastry.


crushed; 0.5 tsp turmeric; 0.5 tsp ground ginger; tsp cinna­ mon; tsp ground coriander; 125g (4oz.) couscous; 450ml (0.75 pt) stock; 150ml (0.25pt) orange juice; tsp grated orange rind; 50g (2oz) sultanas or raisins; 50g (2oz.) pine nuts, lightly toasted; 1 tbsp


Method:


To make the filling, melt half the butter in a medium sauce-


pan, add the onion and garlic and cook for three to four* minutes to soften. Stir in the spices then add the stock, orange juice and rind and bring to the boil. Add the cou­


scous, then reduce the heat, cover and cook for five to six minutes until most of the liquid has been absorbed by the couscous grains. Mix in the sultanas, pine nuts and allow to cool. Just before assembling add the parsley


3.5cm (1.5ins) clear at


brush lightly with butter. For each cracker, place about three dessertspoons at one end of the pastry,


y by 9 ins), - • -


sides. Carefully roll up, then twist


crackers on a greased bakint tray. Repeat the process wit) the rest of the filling and filo pastry. Bake the crackers for 20-25 minutes until golden1 and crisp. Serve hot or cold with crisp green salad. Makes 12.


the ends. Place the


leaving the


give two pieces measuring 25cm bv 23cm (10ii5ns *


C/375 deg. F/gas mark 5. Melt the remaining butter. Take a sheet of filo and cut in half to


and turkey, season if needed. Heat the oven to 190 deg.


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