Monthly Archives: December 2011

Beef Wellington Cooking Instructions

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Just in case any of those pesky instructions go missing!

Beef Wellington for six:

  1. Preheat your oven to 200C / Gas Mark 6
  2. Cut a piece of baking parchment only slightly larger than the size of the Wellington (large sheets have a tendency to fly up and stick to the glaze in the oven)
  3. Brush the pastry with egg wash, taking extra care not to drip down the sides of the Wellington as this will make it stick to the parchment
  4. Place on a baking tray (remember to remove the cardboard from underneath).
  5. Bake for 35 minutes at 200C / Gas mark 6
  6. Remove from the oven and allow to rest for half an hour (this is an important step as the meat continues to cook)
  7. Use a sharp carving knife to slice
  8. Watch your guests gasp with delight and devour!

Merry Christmas One And All

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We are just making our last deliveries for Christmas to some very happy customers! December has been a crazy month and the little Melrose and Morgan kitchen in Chalk Farm has turned out amongst others, an incredible:

10,400 Mince Pies, 50 Truffled Tunworth, 20kg of Cranberry Sauce, 1,200 Stuffing Balls, 200 Christmas Puddings, 146 Pear and Ginger Trifles, 670 Christmas Cakes, 120 Chicken Liver and White Port Parfaits and, one Triple Bird Roast!

A pretty amazing feat of which we are very proud.

Thanks to our amazing chefs, staff and suppliers, and most of all our loyal customers and friends.

Wishing you all a very Happy Christmas from us all at Melrose and Morgan!

Check out our opening hours over Christmas and New Year here.

Happy New Year Entertaining!

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I know, I know, we haven’t got through the Christmas eating fest yet, but some of the very well organised amongst us are planning their New Years Eve parties too! For those who haven’t quite got there, and need some inspiration here is our New Years Eve ordering menu.

If you are going all out then our Beef Wellington with a mushroom duxelle and beautiful hand made lattice pastry is a serious party centrepiece. Game for something different? Then we’ve got a rich and hearty Venison Hot Pot with carrots and juniper and Confit Free Range Duck Legs. And, if you prefer something a bit lighter then we’ve got delicious whole organic Salmon en Croute with lemon mayonnaise.

We’ve also got fabulous sides like our Truffled Potato and Jerusalem Artichoke Gratin and festive Red Cabbage with beetroot, sour cherries and toasted walnuts.

If you are just after party nibbles then our Trealy Farm Charcuterie Board or Chicken Liver and White Port Parfait on crispbreads would be delicious. Wonderful cheeses include our Truffled Tunworth and Neal’s Yard Cheese Board with oatcakes and our chutneys.

Not forgetting dessert, our very rich and delicious Baked Vanilla Cheesecake is back on the menu, as well as our show stopping Pear and Ginger Trifle and most indulgent Valrhona and Grand Marnier Chocolate Mousse.

A glass of Bernardi Prosecco or our Philipponnat Royale Reserve Champagne and you’ve got New Years Eve sorted!

Check out our Order Menu for more ideas.

Last Orders for New Years Eve 4pm Wednesday 28 December.

‘Turkey In A Box’ Cooking Instructions

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For our customers who have chosen our Luxury Turkey in a Box option this year, we have put together a suggested time plan to help you get the lunch on the table as easily as possible. We’re assuming that you have gas or fan assisted oven.

We’ve also assumed that you will want to sit down at 2pm, have a leisurely lunch, have the pudding at 2.45pm, watch the Queen at 3pm, go back for cheese and coffee after that, then possibly nod off! Whichever way, if you’re doing the cooking make sure someone else is going to wash up.

HAPPY CHRISTMAS and HAPPY COOKING!

Instructions: Lunch to be served at 2pm

PREPARING THE TURKEY
On Christmas Day, take the TURKEY out of the refrigerator at least two hours before you want to put it into the oven. Remember to leave it in a cool place during this time.

Before cooking untie the string around legs and fill the cavity with some fresh herbs, garlic and a quartered onion or cooking apple. Cut two pieces of foil triangular in shape to cover both legs while the TURKEY is cooking.

Season the skin with salt and pepper and lightly cover the breast with foil, then wrap the legs well with the pre-cut foil.

Pre-heat your oven (instructions below) and place your TURKEY in the tray breast side up.

COOKING TIMES FOR TURKEY (ASSUMING LUNCH IS SERVED AT 2pm)

For an 8-9kg Turkey – PRE HEAT OVEN to 175C or Gas Mark 6 - When oven has reached temperature place the turkey in the oven at 9.30am. You’ll be cooking it for 4hours in total.

For a 7kg Turkey – PRE HEAT OVEN to 175C or Gas Mark 6 - When oven has reached temperature place the turkey in the oven at 10.00am. You’ll be cooking it for 3.5 hours in total.

For a 6kg Turkey – PRE HEAT OVEN to 175C or Gas Mark 6 - When oven has reached temperature place the turkey in the oven at 10.30am. You’ll be cooking it for 3.0 hours in total.

For a 5kg Turkey – PRE HEAT OVEN to 175C or Gas Mark 6 - When oven has reached temperature place the turkey in the oven at 11.00am. You’ll be cooking it for 2.5 hours in total.

Baste the TURKEY every half hour or so during the cooking process.

VEGGIES & TRIMMINGS
(REMEMBER TO REMOVE ALL LIDS FROM FOIL CONTAINERS BEFORE PLACING IN OVEN)

12.45pm
Place the CHRISTMAS PUDDING in a steamer ensuring there is enough water not to let it boil dry. (You may have to top up the pan with water during the steaming process).

12.50pm
Place the ROAST POTATOES in the oven for 60mins, shaking twice to turn them during the cooking process. To get really nice golden and crispy potatoes season with salt only once they are cooked.

12.50pm
Place the ROASTED VEGETABLES in the oven for 60mins, giving them a shake to turn them twice during the cooking process.

1.25pm
Remove the TURKEY from the oven. To check that the bird is cooked, place a skewer in the thickest part of the leg. Remove the skewer and the juices should run clear. If there is a trace of pink then place the bird back in the oven for a further 15mins and test again.

Once cooked, place your TURKEY on a warm serving dish or board and leave to rest for 30mins covered loosely with foil.

Save the TURKEY juices from the roasting dish – skim off the fat and pour the juices into your gravy, which you will be heating shortly.

Remove the plastic bag from STUFFING BALLS and drizzle with a little olive oil and pop them into the oven to reheat for around 15mins or until piping hot.

1.30pm
Place the CHIPOLATAS wrapped in bacon in the oven and cook for 30mins.

Place the RED CABBAGE in a pan and add a splash of water and a knob of butter. Place a lid on the pan and place a low heat to gently warm through, stirring from time to time. If it starts to catch at the bottom then add another splash of water.

1.40pm
Place plates and serving dishes in a sink of hot water
to warm.

1.45pm
Place the SPROUTS in a pan with the herb butter to warm through. Stir once while cooking.

Place 500ml of milk in a pan and gently heat to a boil with the herbs and studded onion from the BREAD SAUCE MIX. Once it’s come to a boil, remove from the heat and whisk in the breadcrumb mix. Stir the combined mixture over a gentle heat until it thickens. Remove from the heat and add 40g of butter. Mix to combine and remove the studded onion and herbs before serving hot. This should take about 7 minutes.

Place GRAVY in a pan and heat gently on the stove for around 7 minutes.

1.50pm
Carve the TURKEY.

1.55pm
Remove all the VEGETABLES from the oven ready to serve. Don’t forget the CRANBERRY SAUCE.

2.00pm
LUNCH IS SERVED!

2.45pm
Your PUDDING will be ready. Heat the BRANDY CUSTARD very gently in a bowl over a simmering pan and serve with the pudding.

Cook’s Guide: Baking the perfect ham

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Emmett’s Hams are put simply, utterly divine. They’ve been curing their own hams and bacon in Peasenhall in Suffolk for the last 190 years, and since 1970 by Royal appointment. So it’s fair to say they know a thing or two about preparing the perfect ham.

Mark Thomas, the man behind Emmett’s, very kindly shared with us his recipe for baking the best Christmas ham to can get your hands on (well outside one of his own beauties anyway!):

  • Lay two large pieces of tin foil on to a baking tray, north, south, east and west.
  • Cut six oranges in half, squeeze the juice and set it aside.
  • Cut the remaining orange rind and flesh into edible sized pieces and make a bed of them on the foil, adding a handful of dried apricots and dried prunes.
  • Place the gammon on top and pour over the orange juice.
  • Before covering the gammon with the foil add a tablespoon of best quality runny honey.
  • Bake your ham at 180/190C for 20 minutes per lb/45 minutes per kg.
  • If you have a home thermometer the centre of the ham should be 74c for gammons on the bone and 84c for off the bone.
  • Allow your ham to rest for 15-20 minutes once it comes out of the oven.

The ham is sublime hot, or even better (Mark’s and our favourite), cold on Boxing Day with chutney, relish and your wonderful Christmas leftovers. A slice of ham and our Pear Piccalilli or Apricot and Ginger chutney would be to die for.