RECIPE

HOW TO CARVE A TURKEY

The Christmas turkey is a main feature of the big day and it's not only important to get the cooking right, but the carving too (especially if the pressure is on in-front of your guests!) So we decided to partner with the Ashburton School of Cookery, in Devon, and asked the experts to create a simple step-by-step guide.


1 - Before carving your turkey, make sure it is well-rested and that your knife is sharp!

2 - Place your turkey on a carving tray or board. Remove the wings. I always remove the legs of the turkey prior to cooking and roast them separately from the crown. If you have cooked the bird with the legs on, remove the legs by cutting through the skin where the leg joins the bird, gently ease the leg and thigh away from the carcass, you will see the socket joint that you can cut through to release the leg.

3 - Divide the legs into thighs and drumsticks by cutting through the joint between the two. If the drumstick is large enough, carve slices off the bone. If you have boned and rolled the legs prior to cooking, it is much easier to carve neat slices straight down through the meat.

4 - To carve the turkey breast, working from the top of the crown, remove thin slices of meat with a steady slicing action.

5 - Keep any juices and add them to your gravy.

 

And that's it!

A simple, professional approach to carving your Christmas turkey.

 

 

1 - Before carving your turkey, make sure it is well-rested and that your knife is sharp!

2 - Place your turkey on a carving tray or board. Remove the wings. I always remove the legs of the turkey prior to cooking and roast them separately from the crown. If you have cooked the bird with the legs on, remove the legs by cutting through the skin where the leg joins the bird, gently ease the leg and thigh away from the carcass, you will see the socket joint that you can cut through to release the leg.

3 - Divide the legs into thighs and drumsticks by cutting through the joint between the two. If the drumstick is large enough, carve slices off the bone. If you have boned and rolled the legs prior to cooking, it is much easier to carve neat slices straight down through the meat.

4 - To carve the turkey breast, working from the top of the crown, remove thin slices of meat with a steady slicing action.

5 - Keep any juices and add them to your gravy.

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.

 

 

 

5 - Meanwhile whisk the egg yolks together with the remaining caster sugar until pale and creamy looking. Add the egg mixture to the infused milk and heat gently over a low heat. Stir continuously until the milk thickens to a custard consistency. The custard is ready when it is thick enough to coat the back of a spoon. Spoon the custard into a clean bowl and to stop the custard from cooking any further, place the bowl in a sink filled with a little cold/iced water. Continue to stir intermittently as the custard cools.

6 - While the custard cools, whisk the cream until it is thick and forms soft peaks, being careful not to over whip.

7 - When the custard has cooled completely, carefully fold the whipped cream through the custard. Add the juice from one lemon and stir though. Taste and if needed, add the juice from the second lemon bit by bit until the preferred intensity of lemon flavour is achieved.

8 - Next, churn the custard in an ice cream maker* as per instructions.  

9 - Place the ice cream in a freezable container either with a lid or a sheet of grease-proof paper over the top and then wrap securely in tin foil. Place in the freezer until ready to serve.

 

5 - When you’re ready to serve. Tear each of the smoked burrata in half and place a piece on each of your serving plates.

6 - Layer up with a few slices of roasted squash. Drizzle over the basil oil, sprinkle over the pomegranates and pistachios. Serve straight away.


We'd love to see photos so please share them with us on social media by tagging us on @robertwelchuk

As the weekend signals a slower pace, it is right to take time to enjoy preparing a simple comforting feast.

It is our favourite meal to make and savour… from the first latte to the last croissant. Lazing and grazing are the key ingredients for our perfect weekend morning and there is no doubt that brunch is a meal that can cater for every taste.

So for a satisfying and steady start of the day, we’ve developed the following delicious brunch recipe below.

1 - Preheat the oven to 220°C/200°C fan. Peel and deseed the squash and slice into half moon shaped pieces, about 1cm thick.

2 - Place on a large baking tray, drizzle over the maple syrup and olive oil and toss to coat the squash.  

3 - Season with salt and pepper and roast in the preheated oven for 20 – 30 minutes, until the squash is tender and beginning to caramelise.  

4 - While the squash is roasting, make the basil oil. Combine all the ingredients in a pestle and mortar and grind together until the leaves are broken up and you have a chunky green oil. Season with salt and pepper.

RELATED PRODUCTS:
Sold out
Sold out
Sold out