12/01/2017

Matthias Schmitt

Our Stuffed Roasts

We’ve always been proud of our butchers, and the highly skilled work they do. But this time they really have excelled themselves. They’ve created an exceptional range of lamb and pork roasts, all cut, rolled and tied by hand, and stuffed with the most delicious selection of juicy, flavoursome stuffings made from the very finest of ingredients. They look stunning, taste even better, slice like a dream and best of all, need no work from you! Present one of these at your dinner table and be prepared for a flurry of appreciative comments, followed by the hush that descends whenever really good food is served…

stuffed-lamb

Because make no mistake, these are really good. Naturally, we use only our signature grass-fed, fully matured UK lamb and free-range pork. Our butchers select cuts that will roast up to a succulent finish, bone them out and carefully trim them to the exact size and shape required.

Then come the stuffings! There’s a wonderful selection to choose from – perhaps Lamb Saddle stuffed with Spinach & Garlic, lightly bound together with a little fresh cream, takes your fancy? Lamb or Pork with Sautéed red and yellow peppers with onions and Herbes du Provence, full of sunny Mediterranean flavours? The very same rich Mushroom Duxelles that graces our Beef Wellingtons, our premium Meatloaf with grass-fed beef and free-range pork, or even a ridiculously tasty Black Pudding … we’ve got them all. All hand made with nothing but the very best ingredients, right here in our Aberdeenshire butchery, to our chef’s own recipes.

stuffed-pork

Our butchers carefully roll up a generous amount of these delicious fillings into their chosen cuts, and tie them by hand, the old-fashioned way, with butcher’s string. Some, like the Lamb Leg stuffed with Roast Peppers, are even hand stitched at a couple of points, to ensure simply perfect presentation at the table. Whether it’s a flavoursome core of filling tucked neatly inside a hand cut pocket, or a delightful spiral of stuffings and juicy meat, each slice will reveal its hidden treasures as you carve it with ease.

stuffed-roasts

Cooking these Stuffed Roasts is simplicity itself, as they each come with a recommended internal temperature to cook to – simply use a digital thermometer for fearless cooking every time. Perfection on a plate!

Enjoy!

Matthias

Posted by DonaldRussell in NEW to Donald Russell   |  Leave a comment

Matthias Schmitt

Our golden, buttery En Croûtes

For the ultimate in luxury, you just can’t top an en croûte. These delectable pastry parcels make wonderfully elegant centrepieces for any special occasion – and the individual ones provide sublimely delicious fillings, each one perfectly gift-wrapped on your plate.

en croutes 1

Rich, golden, buttery puff pastry is carefully folded around gourmet fillings such as the finest fillets of beef, pork and Scottish salmon. We’ve even given our own butchers’ top-quality meatloaf the en croûte treatment, wrapping it in gorgeously golden pastry for an affordable everyday treat.

en croutes 2

Each show-stopping en croûte is meticulously prepared and finished by hand by our dedicated chefs. Juicy beef fillet is encased in luxurious mushroom duxelle, and wrapped in a wafer-thin crèpe – this clever innovation stops the pastry going soggy when it cooks.

en croutes 3

Tender pork fillet has a layer of our quality pork sausagemeat with carrots and parsley, all tucked under its rich pastry crust. Scottish salmon is topped with zingy spinach and lemon wild rice beneath the buttery pastry, while the tasty meatloaf is handmade by our own butchers, with beef, pork, herbs and vegetables.

en croutes 4

And cooking these elegant dishes couldn’t be easier. All you have to do is heat your oven, brush them with beaten egg and pop them in. It’s a bit like having a restaurant chef cook for you in the comfort of your own home – and for extra convenience, the Salmon, Meatloaf and Pork En Croûtes even bake straight from frozen. Perfect for unexpected guests over the festivities!

Enjoy!

Matthias

Posted by DonaldRussell in Matthias Schmitt   |  Leave a comment

Matthias Schmitt

Cooking your turkey from frozen

It’s true – you really can cook your Christmas turkey from frozen!

There’s one crucial bit to this method – the temperature of the meat has to reach 74°C. The best way to make sure of this is to use a digital thermometer so please do make sure you’ve got one of those to hand – you can buy one here if you need to.

If you like to get organised and plan ahead, read my simple step by step guide. Rest assured that if you buy a turkey or turkey crown from us then a version of this guide will be included with it…

turkey1

• Weigh your turkey to calculate your cooking time – it needs approximately 18 – 20 minutes per 450g (lb). We also suggest you sit it at room temperature for 20 minutes before cooking – this makes it easier to unwrap. Once it’s cooked, rest it for 30 minutes to one hour, to make it even more juicy. Add all these times together and work backwards from when you want to serve up, to see when to switch your oven on.

• When you’re ready to go, preheat the oven to 170°C/Fan 160°C/Gas 4, and place an oven shelf in the bottom third. Remove your turkey from the freezer and sit in its packaging for 20 minutes at room temperature. Unwrap your turkey and place it on top of a roasting rack inside a roasting tray. Drizzle with olive oil and season with salt and pepper.

• Cook for 2 1/2 hours, trying not to open the oven door or let out too much heat. After this time the turkey should be starting to turn golden.

• Carefully take your turkey out of the oven, closing the door to retain the heat, and do your first temperature check. Insert the temperature probe into the meatiest part of the breast, leaving it in place for at least 10 seconds to get an accurate reading. If it reads below 74°C (it almost certainly will at this stage), it needs further cooking.

• Tilt the turkey to pour any cooking juices into the roasting tray, and add about three glasses of liquid to the tray – white wine, chicken stock or water, according to taste. Drizzle with a little more olive oil and return to the oven.

turkey2

• Repeat the temperature test after a further 45 minutes, and every 15 -30 minutes after that – if it’s close to 74°C, check it sooner. Remember, all ovens vary! If the turkey is getting too brown, cover loosely with tinfoil. For the final temperature test, check a few places on the breast, including close to, but not touching, the bone. Also check the thickest part of the thigh.

• When each point reaches 74°C, remove the turkey from the oven, tip out any more juices to make your gravy, cover the turkey loosely with tinfoil and leave to rest in a warm place for 30 minutes to an hour before carving. Use this time to complete your veg and gravy.

• Pour yourself a glass of something tasty, serve up, and enjoy!

To make it even easier for you, I’ve even recorded a video, showing you exactly how I do it. Take a look here.

And there you have it – couldn’t be easier. And my tip for filling the extra fridge space you’ll free up? I’m going with champagne – it is Christmas, after all!

Ho ho ho and a very Merry Christmas

With love from Matthias

Posted by DonaldRussell in Matthias Schmitt   |  Leave a comment