HELPFUL HINTS

Read on for our:

* Melrose and Morgan Countdown to Christmas
* Festive Feasting - ideas for your Christmas table
* Cook’s Tips: Judy Goodman shares her tips for roasting the perfect bird

Melrose and Morgan Countdown to Christmas

One click shopping
Ordering your Christmas menu from the comfort of your desk or sofa beats racing from shop to shop. And if the preparation is too much we’ll even do that for you too! Last day for Christmas orders at Melrose and Morgan is Saturday 17th December.

Make ahead
If you are making your own Christmas pudding then you need to be thinking a month ahead in order to give it time to sit and mature. We feed our Clay Barn Orchard Quince Christmas Pudding regularly with brandy help to the enrich process.

Tastings and treats
Fancy a bit of a taste of Christmas before the big day and want some tips on Christmas cooking from the experts? Head down to Melrose and Morgan on Saturday 3rd December for our Early Bird Event with tastings, special offers and a chance to meet our trusted suppliers.

Christmas posting
Get ahead by sending presents and writing Christmas cards before the December rush – try our very own “‘Tis The Season” Christmas cards. Don’t forget last post days; 17th December for 2nd class and 20th December for 1st class.

Running out of ideas
Struggling to find the perfect present? We have developed a handy Gift Guide to help you choose the ideal present whether it’s for the man or woman in your life, something for the kids or a real treat for a serious foodie.

Early birds
Order before the 4th December in-store or online at Melrose and Morgan and automatically get entered into our Early Bird Prize Draw to win £250 worth of vouchers to spend whenever you like (orders over £50 only).

Fill your freezer
If you are making your own mince pies then make your pastry ahead and freeze. When the time comes, if making your own mincemeat is too tall an order, then Melrose and Morgan mincemeat in a handy jar is at the rescue.

Party season
Plan in Christmas parties early and get some help with no fuss party nibbles from Melrose and Morgan. We have a brilliant range of simple but impressive party food and some great ideas in our Christmas ‘Have You Tried’ section to impress any guest.

Stocking up
No one is too old for a stocking – but if you are going to do it, do it properly with some seriously grown up treats from the selection in our Gift Guide.

Celebrate into 2012
Don’t forget, it’s not just Christmas but New Years Eve you might need to cater for – get some ideas for New Year feasting from our Hints and Tips section and keep 29th December in your diary as the last date for NYE ordering.

Good Food For Your Christmas Table - Festive Feasting at Melrose and Morgan
Whether you are planning a Christmas Eve party, a family Christmas Day extravaganza, looking forward to a relaxing Boxing Day or need some ideas for New Years Eve, Melrose and Morgan has something to offer.

Christmas Eve party nibbles
• Chicken Liver and White Port Parfait on Melrose and Morgan sourdough toasts makes a great canapé
• Mini Venison Sausage Rolls with juniper are delicious with Cranberry and Orange Relish No fuss Anchovy Palmiers and festive Spiced Nuts get washed down brilliantly with a glass of Las Medellas sherry
• Mince Pies and Brandy Butter top off the Christmas Eve party

Christmas Day feasting
• Start with award winning smoked salmon from Stoke Newington smokehouse Hansen and Lydersen
• As ever, Judy Goodman’s famous traditionally reared Bronze Turkeys and Geese are the only birds Melrose and Morgan recommend for your Christmas table
• Melrose and Morgan’s Pickled Conference Pears compliment goose and Cranberry, Orange and Shallot Chutney is the ideal match for turkey
• Vegetarians won’t go hungry with Melrose and Morgan’s Nut Loaf; a delicious blend of nuts with a layer of spinach and pickled pear. Wrapped in puff pastry and served with a smoky Tomato Sauce its the perfect alternative to a bird
• A prepared range of sides including Spiced Braised Red Cabbage and fabulous Duck Fat Roasted Potatoes with Thyme
• Ready-made and delicious Pork and Marsala Stuffing Balls
• Cleverly packaged Sprouts with a Hazelnut and Herb Butter and fresh breadcrumb Bread Sauce Mix
• No Christmas Day would be complete without a traditional Pudding. Melrose and Morgan’s twist on the classic is made with dark and light sugars, brandy and Clay Barn Orchard Quince to give it its distinctive auburn colour, lighter texture and deeper flavour
• Pair with Brandy Custard and a glass of La Magienda for the perfect end to Christmas lunch

Boxing Day treats
• Neal’s Yard Dairy cheese board and Trealy Farm charcuterie board easily transform your Boxing Day table
• Emmett’s Black Cure and Christmas Cure Hams are a really special treat to add to any Boxing Day spread
• They also do a Mild Cure perfect for Boxing Day brunch
• For dessert this year’s Pear and Ginger Trifle with Dark Chocolate curls makes an amazing centerpiece. Made with pears, poached in ginger wine and star anise, this is a really elegant way to finish off Boxing Day celebrations
• If bellies are still crying out for more then Melrose and Morgan’s Christmas Cake and a slice of Montgomery Cheddar are the most unlikely but marvelous match
• To drink a glass of 2009 St Aubin Domaine Derain, a lovely biodynamic red from Burgundy

New Years Eve celebrations
• Start 2012 off with a bang with a decadent Beef Wellington. Aberdeen Angus sirloin is layered with a rich mushroom duxelle and wrapped in all butter puff pastry
• Versatile salads and sides that can be eaten hot or cold include Roast Winter Roots with Garlic and Herbs
• For the sweet toothed, there is an indulgent Cranberry and Orange cheesecake and rich Valrhona Chocolate and Grand Marnier mousse
• To top it all off a few glasses of Bernadi Prosecco and you have New Years Eve feasting all sewn up

Cook’s Guide: Roasting the perfect bird
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.