"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.
AND NOW ... HOW DO I KNOW WHAT JOINT SIZES TO BUY?
You've done the maths and recovered from the panic. You've hired in ten extra chairs and a marquee to accommodate your guests!
Here's a little help...
and a few terrible Christmas jokes to make your table groan...
What does Santa suffer from if he gets stuck in a chimney?
What happened to the man who stole an Advent Calendar?
He got 25 days!
Who delivers presents to baby sharks at Christmas?
Why was the snowman looking through the carrots?
He was picking his nose!
What is the best Christmas present in the world?
A broken drum, you just can't beat it!
What do they sing at a snowman's birthday party?
Freeze a jolly good fellow!