Liz Webb

We all know what it’s like – Christmas dinner has been a roaring success, but there’s still half a turkey sitting balefully in the fridge. No problem! Here are our ideas to make sure nothing goes to waste…

Storing leftovers:
After you’ve feasted on the turkey, cool any leftovers as quickly as possible (within one or two hours), cover them and put them in the fridge. If they are left out at room temperature, bacteria that causes food poisoning can grow and multiply. Keep cooked meat and poultry in the fridge.
Rather than refrigerating the whole turkey, pull off any remaining meat, cut it into small pieces, and store it in airtight containers, foil, or plastic wrap in the fridge.

This saves precious refrigerator space and helps the turkey cool more quickly. Ideally, use leftovers within 48 hours.

Leftover Turkey

Serving leftover cold turkey: take out only as much as you’re going to use and put the rest back in the fridge. Don’t leave a plate of turkey or cold meats out all day, for example, on a buffet.
Remember leftover meat and poultry can be refrigerated for two days or frozen for up to three months.

Reheating leftover turkey: Cooked turkey can be reheated by simply warming the turkey in a 180°C/Fan 160-170°C/Gas 3 oven or in the microwave, using a little gravy or chicken or turkey stock to moisten the meat.
Don’t reheat more than once. When you’re reheating leftover turkey or other food, always make sure it’s steaming hot all the way through before you eat it.

Leftover Turkey

Freeze leftover turkey while fresh:
Do not wait until your turkey has aged two extra days until you realize that you are in over your head.

On Christmas Day, as you are cleaning up after dinner, immediately cut up the remaining turkey and package it up into freezer bags, depending on the size of your family allow 100-150g each portion, label each bag and freeze.

Turn Turkey Bones Into Stock:
Even after you’ve devoured every last morsel of meat, you can still use the turkey carcass to make a rich stock that’s perfect for soup or gravy. Place the whole carcass or just the bones in a large stockpot, cover with water, and bring to a boil then lower the heat and simmer for about three hours, skimming and discarding the foam and any fat as necessary. Add any herbs, spices, or aromatics too —you can strain them out, along with the bones. The stock can be refrigerated, in an airtight container, two to three days, or frozen for up to three months. If you don’t have time to make the stock right away, wrap the bones in plastic and keep them in the fridge for a couple days or the freezer for several weeks.

Leftover Turkey

Simple Recipe Ideas for Christmas Leftovers:
1. Turkey & Leek Pie: If you have leftover turkey, (leg meat will have the most flavour), make a creamy savoury sauce, add some leeks and leftover vegetables and put it all in a pie dish and top with pastry. Brush pastry with egg yolk and bake at 190°C/ Fan 180°C/Gas 5 and cook for 30 minutes until golden.

2. Spicy Turkey Curry: It’s best with some chilli, garlic and fresh ginger sizzled first. Then add spices like cumin, coriander and turmeric and any leftover festive veg you have, pouring in a tin of coconut milk and the turkey. Bring to the boil, then reduce the heat and simmer for 10-15 minutes. Add a sprinkle of fresh herbs (coriander and mint) when ready to serve.

3. Turkey Soup: Firstly make stock with the turkey carcass, or use chicken stock and add shreds of leftover pale turkey, cubes of ham, discs of carrot, leeks in rounds and finely shredded kale.

4. If you’ve got lots of potatoes, sausages and bacon left, simply fry them up into a Hash (add some onion and garlic) and serve it with a fried or poached egg on top for Brunch, or use leftover roast vegetables in a Frittata.

5. You can use leftover turkey for Wraps, Paninis, Quesadillas, Risottos or Pasta Bakes.

Happy eating!
Liz

Posted by DonaldRussell in Miscellaneous   |  Leave a comment

Petra Pennington, Food Writer

How we can help make your Christmas nice and easy…

We all know what Christmas can be like. Getting just the right gifts for everyone, trying to guess who’s arriving when, catering for wildly different tastes, meeting everyone’s sky-high expectations – and still having the time and energy to enjoy yourself!
Well, don’t worry – help is at hand. We see it as our job to make your life easier this Christmas. Here’s how we can help…

Saving you from the supermarket
Awful weather, impossible parking, horrendous crowds and aching arms – it’s just not that appealing, is it? Why not simply chat to one of our friendly advisors, or use your computer, tablet or just your mobile to order, all from the comfort of your sofa? We can save you from battling the Christmas rush on the High Street – and get it all sorted for you in a fraction of the time it would otherwise take.

An easy Christmas

Preparing things that cook straight from frozen
Whether that’s our ready meals stowed neatly in your freezer for those hectic days in the run-up to Christmas when you’d like a break from the cooking, or a full blown Slow Cooked Roast, we want to give you more time relaxing with the family, and not slaving unnecessarily over a hot stove.

Delivering thoughtful gifts, straight to your loved ones
Send something you know they will really enjoy – a package of their favourite steaks, a family roasting joint or even some sweet treats. We’ll send it conveniently ready for their freezer, direct to their door, complete with a bespoke gift message from you. Or if you don’t know what to choose for them, why not send a gift voucher? Just ask our friendly advisors, and they’ll arrange it all for you – complete with a little gift card.

Ribeye Gift Box

Cooking guides and recipes
Can’t cook, won’t cook? Well, our simple guides, online videos and recipes reassuringly guide you through cooking everything from the perfect steak to your Christmas turkey, and even cover carving. And if you have any questions, just ask one of our team over the phone – we’re always delighted to help. Feel free to ring on 01467 629666.

We can even give you a little extra fridge space
We’ve all got a crowded fridge at this time of year, stocked full of goodies for the holidays. Thank goodness there’s no need to make room for your big turkey or roast, as you can defrost it conveniently in the polystyrene coolbox in which we delivered it. Just pop in some refreezable ice packs and keep the lid on, changing the packs every day to keep the temperature just like it would be in your fridge.

Marketing at Christmas

Here for you right up until Christmas
With free Saturday delivery throughout December and next day delivery for just £2, there are lots of options to ensure you get what you want, when you want it. And of course we don’t stop caring once we’ve delivered your order – we’ll be here at the end of the phone seven days a week, from early morning to late evening, in our extended December opening hours. So if you need a spot of advice, from defrosting to cooking – just ask. It’s what we’re here for!

We wish you a happy, delicious and above all easy Christmas,

from all of us here at Donald Russell.

Posted by Petra in Miscellaneous   |  Leave a comment
10/12/2014

What do you do when you want to give your loved ones a real, traditional ‘wow’ around the table, but are petrified of carving the roast? Ask your friend Hans, as I’ve been there myself…

The most nerve-wracking part of Christmas dinner for me used to be the carving of the big roast. Talk about pressure! It’s one of the most anticipated meals of the year, your expectant audience is gathered and waiting, and you definitely don’t want to make a mess of it.

I used to have nightmares about dithering at the table, unsure of where to make the first cut. After successfully cooking the roast just right, the very thought of breaking its unblemished
surface with the knife would fill me with dread – after all, there’s no going back once you’ve started!

Easy Carve RoastBut there is no need to worry, as I have found the solution, and it can be yours too. Like me, you can now pretend to be the master carver and show off on Christmas Day, carving at the table without hesitation. Our range of Easy Carve Roasts not only make this possible, but add a little glitz and drama of their own.

Give your guests a ‘wow!’

Tender SlicesThere are so many to choose from, from our Carvery Rib Roast, with all the flavour of the best beef ribeye, to beautifully crackled pork, lamb and even veal. They all make showstopping centrepieces and look so impressive when cooked to perfection, just waiting to be carved into juicy, tender pink slices – wow!

The crème de la crème of roasting joints made easy

Presentation

HOW DO WE DO IT?
Once matured and cut into joints, the meat gets neatly pared from the bone, so there are no tricky bits to carve around. My butchers then tie it all back together, cleverly reconstructing
the roast. It’s really a very simple innovation – see what I mean in the diagram.

Diagram

WHY DO WE DO IT?
Well, the main reason was to provide easy carving for those, like me, who felt daunted, so my butchers took the meat off the bone. But why tie it back on at all? A completely boneless roast is the easiest to carve of all, as you just slice it. And surely the fiddly task of tying the meat back to its bone takes the butcher longer to prepare?

Easy Carve
Yes it does, but the time and effort are well worth it. We all know that when meat cooks on the bone, it tastes fantastic, as the bone and any fat around it adds extra sweetness. But that’s not all. The bone also keeps the meat moist and prevents it from shrinking or changing shape in the heat of the oven.

Be a confident carver at your special feast

HOW DO I DO IT AT HOME?
These Easy Carve Roasts are refreshingly simple to serve. Just cook and rest as you would any traditional roast (full times and temperatures will be provided with your joint), then it’s all about the showmanship!

“Ladies and Gentlemen, Boys and Girls. I will now carve this very splendid, mouth-watering Bone-in Fillet Roast before your very eyes, without a scrap of waste and, if you can believe it, without my knife ever touching the bone”!

Now flex your hands like a magician to work the crowd in preparation for the theatre of the ‘big reveal’ moment… [Drumroll please]

Cut Strings

Any worries you used to feel about carving the Christmas roast melt away in the warmth of the ensuing applause, and the taste of that first delicious mouthful.

Have I gone too far? Perhaps. But then I do love a bit of fun at such a special family dinner, and I’m very much looking forward to amusing my grandchildren with my
‘trick’ for the first time this year. Go on – show off at the table and enjoy yourself!

Hans Baumann

Managing Director



Posted by Hans in Beef, Lamb & Pork, Managing Director   |  Leave a comment