Christmas Recipes

Winter Salad with Leftover Chicken, Squash and Feta by Barry Horne

Winter salad

Ingredients: (serves 2)

300g Leftover roast chicken

1 Small butternut squash

100g Feta

100g Blanched broad beans

100g Lambs lettuce (or any leaves you like)

5g Flat leaf parsley (roughly chopped)

1 tbsp Fennel seed

1 tsp Chilli flakes

2 tbsp Olive oil Salt and pepper

50ml of salad dressing

Method:

Start by peeling the squash and dicing into small cubes, place in a large baking tray and add the fennel seed, olive oil, chilli flakes and a good amount of salt and pepper. Roast in an oven at 180˚C for 20-25 minutes or until soft. Take out and leave to cool. When the squash is at room temperature, begin to assemble the salad. On a large platter add the salad leaves and parsley, give them a little dressing (I used a classic French dressing) on the plate, then add the roast squash. Scatter over the blanched broad beans, and dress again with the dressing. Add the sliced up turkey and then crumble the feta all over.

Roast Turkey - Stuffing Tips

Turkey Stuffing Tips from Provenance Village Butcher

Stuffing, whether for Thanksgiving or Christmas, or indeed any time of year, is for many a highlight, so you want to do it right.

We asked Barry, our in-house chef, for some tips...

- When filling the cavity, make sure not to add too much stuffing, you want to put a flat layer on the bottom of the cavity so you can allow hot air to flow through the bird while cooking.

- If making a stuffing, you want it to be full of flavour! I use lots of onions, usually softened down with (a lot of!) butter, plenty of herbs such as sage, thyme, rosemary and marjoram. And, I like to use the zest of an orange.

- Chestnuts are also a great addition to stuffings as they have a beautiful sweet and savoury flavour.

- If doing a meat stuffing, I like to make it in advance, roll into balls and then freeze them. Defrost them the morning before the big day in the fridge, then they are ready to go strain in the oven.

Gammon with Honey & Mustard Glaze

Place the gammon in a large pot and cover with water, bring to the boil and as soon as it reaches boiling point, empty out the water. This will get rid of any excess salt.

Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kg. Once cooked, take out the gammon to cool.

When the gammon is cool enough to touch, remove the skin, it should come away easily, and score the flesh lightly.

Leftover Christmas Ham & Brie Baguette

Ham & Brie Baguette

By Barry Horne

Serves 2

Not just for Christmas, this sandwich is totally delicious any time of the year!

Leftovers Pad Thai by Barry Horne

To make the Pad Thai seasoning, mix the fish sauce, tamarind
and palm sugar together. Warm the mixture either in a pot
or in a bowl in the microwave just to melt the sugar.
Place your noodles in a large pot or tub and pour boiling water
over them to cover and leave to one side. Take all the meat
from your duck or goose carcass and keep to one side.
To make the omelette, whisk the eggs in a bowl and
season with 1 tablespoon of Pad Thai seasoning.

Christmas Gammon and Three Glazes

Place the gammon in a large pot and cover with water, bring to the boil and, as soon a it reaches boiling point, empty out the water. This will get rid of any excess salt.
Cover the gammon again with fresh water and add the onion, celery and carrot to the pot. Bring to the boil and lower to a simmer, cook for 40 mins per kilogram.