Helpful Hints

Marmalade Jam

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To celebrate February, the marmalade month, and the arrival of our first new season Seville Orange Marmalade landing in our shops, our master preserver Nick will be hosting a ‘Marmalade Jam’ over Twitter tonight. Between 5-6pm this evening Nick will be answering all your questions on the dark (sugar) art of preserving.

So whether you have trouble with your pectin or want to know your Seville from your Dundee, feel free to come armed with your most troublesome preserving woes, tweet your questions and let Nick find the remedy. To join the Marmalade Jam just follow our Twitter feed @melrose_morgan / #thesettingpoint.

Marmalade maladies and preserving panics be gone!

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!

‘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.

Cook’s Guide: Roasting the perfect bird

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Getting everything organised and cooked to perfection on Christmas Day can be a bit of a headache, but it need not be. Judy Goodman, of the famed Goodman Brother’s gives us her top tips for roasting a festive bird.

Roasting a Turkey

  • Before you start, line two tins large enough to hold your turkey with cooking foil and cut two triangular shape pieces to cover the legs while the bird is cooking
  • The black feather stubs are a sure way to recognize a real Bronze Turkey - there is no need to remove them, they just shrivel during cooking
  • Turkey’s are large birds and so long slow cooking is the best
  • To keep your turkey lovely and juicy, fill the cavity with chopped onions, apples and thyme or parsley or some mixed herbs of your choice. A sausage meat stuffing would also be very good
  • Pour some melted goose fat or butter, or a few pieces of bacon over the legs to keep them moist and cover them with a triangular piece of foil
  • Place the turkey into the tin and cover the breast with either melted goose fat, butter or some rashers of bacon and some salt and pepper
  • Turning your turkey part way through cooking will ensure the breast is really juicy - use your second tin to transfer the turkey, turning as you go
  • Do not forget to keep the legs covered with foil and pour some of the fat over the back of the turkey to help to keep it moist
  • Turn once again using the same method as above, in order to roast the breast uppermost for the final part of the cooking
  • Continue to baste your turkey during the process to ensure its kept juicy and is lovely and brown and crisp
  • Let your turkey sit covered in foil and a tea towel for at least 15 - 20 minutes so that the meat rests before carving – your bird will be more moist and carving will be much easier

COOKING TIMES FOR TURKEY ASSUMING LUNCH IS TO BE 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 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.

Roasting a Goose

  • Line two tins large enough to hold your goose with cooking foil and cut two triangular shape pieces to cover the legs while the bird is cooking
  • Take the goose and untie the string around the parsons nose and fill the cavity with chopped green top of leeks and some cooking apples, add thyme or rosemary and seasoning. A stuffing for the cavity of the goose would also be very good
  • Prick the fat gland under the wing of the goose and around the back of the goose by the parsons nose
  • Melt some goose fat, butter or oil in a saucepan, cool and pour over the legs before wrapping them in foil to protect them during cooking
  • After the first hour turn the goose in the same manner as the turkey, using your two roasting tins
  • Pour the surplus goose fat over the bird to baste it and use any spare fat to roast your parsnips and potatoes
  • Lightly place a piece of foil on top of the bird and remember to keep the legs covered before it goes back into the oven
  • As with the turkey, turn the goose back so its breast side up for the final part of the cooking – there is no need to baste the goose with extra goose fat this time
  • Cover the breast with a little flour and salt to crisp the skin, continue to keep the legs covered and return your goose to the oven for the final stage of cooking
  • As with the turkey, allow your goose to rest for at least 15-20 minutes covered with foil and a tea towel before you carve

COOKING TIMES FOR GOOSE ASSUMING LUNCH IS TO BE SERVED AT 2PM:

For a 6kg GOOSE – PRE HEAT OVEN to 200C or Gas Mark 6 - When oven has reached temperature place the goose in the oven at 10.00am. You’ll be cooking it for 3.5hours in total.

For a 5.5kg GOOSE – PRE HEAT OVEN to 200C or Gas Mark 6 - When oven has reached temperature place the goose in the oven at 10.30am. You’ll be cooking it for 3.0 hours in total.

For a 5kg GOOSE – PRE HEAT OVEN to 200C or Gas Mark 6 - When oven has reached temperature place the goose in the oven at 11.00am. You’ll be cooking it for 2.5 hours in total.

For a 4.5kg GOOSE – PRE HEAT OVEN to 200C or Gas Mark 6 - When oven has reached temperature place the goose in the oven at 11.30am. You’ll be cooking it for 2 hours in total.