"Festive cooking should be a pleasure, not a chore."
Become a kitchen Jedi this festive season.
UP FIRST ... HOW TO COOK THE PERFECT JOINT >>
PERFECT CHRISTMAS ROASTS
Cooking is a personal preference. Everyone has their own special way of creating magic in the kitchen – more often than not passed down from generation to generation. But for those who are slightly unsure of how to get the most from your Christmas meat we have compiled easy to follow instructions below.
Feel free to add your own unique twist and remember… festive cooking should be a pleasure, not a chore.
For the most succulent results we recommend ‘French Roasting’ your joints. Fill a roasting tray with a half to one inch of boiling water and then add your chosen herbs, spices, seasoning and a ‘trivet’ of root vegetables – onion, parsnip, carrot etc... roughly chopped to provide a base to place the meat. Alternatively, a metal cooling rack or meat rack will suffice… but won’t add half as much flavour as the vegetable base J
Place the meat on top, season with salt and pepper and cover the meat with foil. Loose or tight… it’s your call. To achieve the final browning of the meat, remove the foil for the last 20 minutes in the oven.
Pre-heat your oven to 190 degrees centigrade (375degrees Fahrenheit)
Gas mark 5, or 170 degrees centigrade for a fan oven.
IMPERIAL: 20 minutes per pound and 20 for the pot
METRIC: 20 minutes for ½ KILO and 30 for the pot.
To ensure your meat is cooked, insert a clean skewer into the thickest part. When cooked, the juices should run clear. If pinkish, return to the oven and cook for a little longer – then re-test. If you have a thermometer - over 75 degrees C is the industry safety standard at core temperature.
You can cover your meat in butter, Ghee, brandy butter, herbs and spices. You can stuff and stud with garlic, fresh horseradish, olives, pickles or citrus fruits. Go wild… it’s Christmas.
Merry Christmas from the Meatline family .