Yes, it is that time of year again and no, cooking your Christmas roast need not be a stressful experience with our guide to roast perfection! This year at Gressingham we want to inspire you to add a hint of different to your Christmas meal while still streamlining the process to maximise family time on this special day.
Brussel Sprouts – the Christmas side that divides the nation, sprouts’ reputation has been tarnished by the custom to boil these delightful greens to stodge. Fall in love with sprouts again by shredding and sautéing them in oil alongside some garlic and fresh chilli for extra zing. Alternatively, try our delicious recipe for fried whole sprouts with bacon and chestnuts for more traditional flavours. (Click Here)
Roast Potato – We wouldn’t change a thing about the roast potato but we have a few tips to create that perfect balance of outer crunch to inner fluff. Cut faff on Christmas Day by freezing spuds beforehand. Parboil Maris Piper potatoes, drain the water and leave them to dry in the hot pan. Shake them about to add texture, leave to cool and pop in the freezer until Christmas day. When ready for cooking, carefully cover the frozen potatoes in hot Gressingham Duck Fat to ensure wonderful golden crispy skin and cook in the oven for 1hr 20 or until cooked through at 180oc.
Stuffing - Stuffing is another Christmas meal component that can be prepared and frozen ahead of time. Our recipe for pork, apricot and pistachio stuffing is super easy, so you can banish Paxo from the kitchen once and for all!
- Our tips for cooking the perfect bird:
- You can use the giblets to make a delicious stock for soups or gravy.
- Season the skin of the bird with plenty of salt to get a crispy skin.
- It is important to cook your duck or goose on a wire rack so that the fat drains away from the bird. You can collect the fat for roast potatoes!
- Don’t worry about basting your turkey but do rub butter onto the skin prior to cooking and cover with loose foil to prevent it from drying out and helping to create that golden colour. Remove the foil before the end to crisp up the skin.
- Use a cooking thermometer to check that your festive bird is ready to be removed from the oven. Test the temperature by sticking the thermometer into the thickest part of the bird’s thigh without hitting the bone.
- Remember to rest your festive bird before carving and serving as this makes the meat more succulent and tender. We recommend at least half an hour, but an hour is best!
For the full recipe on how to cook a turkey (Click Here)
Gressingham Duck can be a fantastic alternative to cooking a turkey this Christmas, for those who don’t want a massive bird or simply want a change, follow our recipe for a scrumptious Christmas Duck (Click Here).