November is nearly over and December is fast approaching, so being organised prior to the festive period is vital. Christmas is the time of year to indulge in delicious food and drink, so having a few festive recipes up your sleeve is a must. Here at Graig Farm we want to ease the planning of your Christmas dinner with a few handy recipes.
The main event for most when it comes to Christmas dinner
Turkey is the most popular meat choice when it comes to Christmas. At Graig Farm our turkeys are organic, free range and are supplied fresh during the festive period. Whether you opt for a full turkey or a crown, we know you’ll enjoy creating a feast with our organic produce.
1 Fresh organic turkey
150g Unsalted butter
2 tbsp Classic Yellow mustard
1 tbsp Fresh lemon thyme leaves
Zest of 2 lemons
Zest of 1 oranges
Salt and pepper
1 Carrot, halved
1 Celery stick, halved
1 Bay leaf
2 Parsley stalks
Small sprig of fresh rosemary
- Let the turkey stand at room temperature for at least an hour before roasting.
- Tie the carrot, celery, lemon, bay leaf, parsley stalks and rosemary together and place in the turkey cavity.
- Mix butter, mustard, thyme leaves, lemon and orange zest and Tabasco in a small bowl.
- Massage the paste all over the turkey, pushing some under the skin. Season well with salt and pepper.
- Put the turkey in a large roasting bag and seal. Place flat on a large, deep roasting tray and pierce a few holes on the top of the bag.
- Cook for 2 hours, rotating the tray halfway through.
- Remove the turkey from the oven and leave to stand for 5 minutes.
- Open the roasting bag, check the temperature - it should be 170°F (77°C) in the breast and 180°F (82°C) in the thigh.
- Cover loosely with foil and leave to rest for at least 30 minutes before carving.
- Carve your turkey and enjoy!
The perfect winter warmer when you’re expecting guests
A glazed ham can make the perfect center piece to any buffet or festive meal when you’re guaranteed to have a sea of guests arriving at your home. This classic pork dish is sure to be a hit during the festive period and can be tweaked and tailored to your taste buds.
For the gammon
2-4kg/4lb 8oz-9lb Unsmoked boneless organic gammon joint
2 Onions, halved
2 Carrots, unpeeled, cut into 5cm/2in pieces
2 Celery stalks, cut into 5cm/2in pieces
4 Bay leaves
12 Black peppercorns
Small handful cloves
For the glaze
4 tbsp Runny honey
4 tbsp English mustard
- Place the gammon joint into a large saucepan, cover with cold water and bring to the boil over a high heat.
- Drain the water from the saucepan, add fresh cold water, then add the onions, carrots, celery, bay leaves and peppercorns and bring to the boil.
- Reduce the heat, cover with a lid and simmer gently for 20 minutes per 500g.
- Remove the gammon from the water and set aside to cool for fifteen minutes.
- Pre-heat the oven to 200C/400F/Gas 6. Line a large roasting tin with foil.
- Use a knife to remove the rind from the gammon joint, leaving as much of the fat intact as possible. Score the fat in a diamond pattern, and push a clove into the centre of each cross.
- Place the gammon into the foil-lined roasting tray.
- For the glaze, mix honey and mustard together. Brush half of it evenly over the gammon.
- Roast in the centre of the oven for a further ten minutes, then take the joint out and brush with the rest of the glaze. Return the gammon to the oven for a further 10-15 minutes, rotating the roasting tin.
- The gammon is ready when the top is glossy and golden brown. Cover loosely with foil if the top begins to look too brown. Remove the gammon from the oven and set aside to rest for 15 minutes before carving.
- Pour any juices that have collected in the aluminium foil into a small pan, and warm through gently. Carve the gammon and spoon over the warmed juices .
Pigs in Blankets
All the trimmings to complete your Christmas dinner
What would a Christmas dinner be without pigs in blankets? These delicious treats are perfect with a dinner during the festive period, after the main meal in a buffet or just generally as a tasty snack! Preparation is key and our handy recipe is sure to save you time on the big day.
12 strips of organic streaky bacon
8 organic pork sausages
A sprig of rosemary
Salt and pepper
- Preheat the oven to 180C fan.
- Wrap two strips of bacon around each sausage from one end to the other.
- Lay them on a baking sheet and sprinkle with salt and pepper.
- Put a sprig of rosemary on each sausage.
- Bake for around 20 minutes until the bacon is crispy.
- Pile the pigs in blankets high on a plate with a few sprigs of fresh rosemary.