Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts

Wednesday, 6 November 2013

Thermapen Thermometer - Review

Checking the temperature of any kind of poultry is always a good thing to do for health and safety reasons.  But it's also good to know that your Christmas turkey or that beef joint is cooked to perfection and doesn't end up under or overcooked and dried out.   All you need is a good digital thermometer to check everything's properly cooked but without all the prodding and poking every five minutes.  
Of course checking the temperature isn't all about meat and poultry, according to experts, the secret to Plum Pudding perfection on Christmas Day is to reheat it to precisely 71°C.  Any hotter than 89°C and the sugar within the fruits begins to caramelise and no matter how luxurious its ingredients, your pudding will taste bitter.

I'm a big fan of digital thermometers and I always use one to check if meat or poultry is cooked.  Having been sent the Thermapen® I must say I think it's brilliant and extra fast at displaying a precise reading in just three seconds.  

I have a few different digital thermometers and in my opinion this is by far the best.   Okay the price is more expensive than the others I own but I'd say this one in particular is really worth investing in.  It's sturdy and is very well made.  Thermapen is made in Britain and each comes serial number on the back and a Manufacturer's Certificate of Calibration which if filled in by hand.  The Thermapen is guaranteed to be accurate to + or - 0.4c with a range of -49.9 to 299.9c
 The digital display is large and easy to read and the manufactures say the biomaster casing reduces bacterial growth.  The case is splash-proof and it's really easy to use, there are no buttons or switches to press and it's comfortable to hold in your hand.  Just unfold, probe by inserting at least 3mm to get an accurate temperature reading.
Available in a wide range of colours and comes with a two year guarantee.

Great for all meat and poultry dishes, baking and jamming the Thermapen costs £57.60 pop over to for more details.
Many thanks to Jo and Thermapen for sending me this product to review.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of and therefore would buy myself.

Thursday, 6 December 2012

Giveaway - Seasonal Box including Free Range Bronze Turkey

 The very kind people from Knorr are once again giving away (to one lucky reader) a fantastic Christmas Seasonal Food Box supplied by Forman and Field. Imagine winning a Free Range Bronze Turkey, and other lovely gourmet food along with Knorr Chicken Gravy Pots to make delicious fuss-free gravy.
You can finish the dinner off with a luxury mince pie and a glass of dessert wine! 
The Christmas Seasonal Box will contain the following:

Free Range Turkey from Seldom Seen Farm 4.5-5.5kg
Longman's Farm Butter 250g
Emmett's Mild Cure Back Bacon 250g
Forman and Field Christmas Stuffing 500g
A Selection of Fresh Herbs
1 Orange
12 Luxury Mince Pies
Chapel Down Nectar Dessert Wine 50cl
2 Knorr Chicken Gravy Pots

Wednesday, 28 December 2011

Christmas Turkey Curry - Easy Boxing Day Meal

With loads of leftover turkey from Christmas - what to do on Boxing day?  
Make a nice curry of course!
Nothing tricky, just a quick dinner ready in less than 30 minutes that looks good and tastes good too.  You can of course make this at any time during the year with leftover chicken from the Sunday roast.

Wednesday, 14 December 2011

How to Carve a Turkey - Colman's Masterclass Video

One of the best things about Christmas dinner (or any roast dinner for that matter) is the gravy.
I recently reviewed Colman's instant gravy paste and it certainly got the thumbs up from me!  To serve up professional looking plates of food on Christmas day, be sure to know how to carve your turkey!
 It's one of those jobs everyone wants to have a go at, but not many people actually know how it ought to be done.
 Colman's have come up with a Turkey Carving Masterclass Video, which is really worth watching.

Colman’s top 10 tips for carving the perfect Christmas turkey:

Once you’ve carefully prepared your turkey, leave it to stand for 20 minutes before you carve.

Put the turkey on a solid, clean chopping board and make sure you have a sharp carving knife and meat fork

Cut the kitchen twine off the legs and discard – try not to get your Christmas bests dirty as the twine can often spring off when cut!

Remove each leg by cutting through the joint where the leg attaches to the body.

Separate the drumstick and thigh by cutting each leg through the joint (wiggle the leg to locate the joint).

Don’t rush to remove the wings just yet - this will make the turkey very unstable for the rest of the caving – the wings act as stabilisers!

Run your fingers along the thigh and shred the meat from the bone – look out for the ultimate turkey gem – the Oyster, this is usually the butchers favourite

Using a knife and your fingers, loosen and remove the wishbone (this makes it easier to cut off the breast meat), and to make your wishes come true this Christmas pull the wishbone with your friends and family!

Carve the breasts across the grain. Cut only what you think you’ll need for the initial round of servings, leaving the rest of the meat on the carcass. The meat loses moisture once it’s sliced.

Sunday, 11 December 2011

Christmas Cooking Ideas and Recipes for a Perfect Christmas

With Christmas just a few weeks away, it's about time we all got a grip of what we're doing about the food!  Here are just a few ideas of nice things to serve before, with and after your Christmas dinner.

Starting with the Starter! 
Now this is too easy to do and can be put together in next to no time.

If you’re having Turkey, what size do you need?
Based on about 500g per person:
6-8 people: 4kg turkey
8-10 people: 5kg turkey
10-12 people: 6kg turkey

If you’re getting a big one – do you have room in your oven?  The tray you’re thinking of cooking it in may not fit your oven - yes that happened to me last year so it’s worth checking that now!  

I always aim to have too much turkey for sandwiches later on in the evening.  If you have way too much left, you can always make a curry on Boxing Day or even freeze some.  
The website ‘British Turkey’ has defrosting times, cooking times and how to carve your turkey so that’s worth having a look at. 

I always like to have a nice bit of pork loin or gammon too.  Last year I baked cured pork loin with Madeira and Honey Glaze

The Vegetables: 
Flavoured butters can be made in advance as they will keep for a couple of months in the freezer.  I particularly like Jamie Oliver’s flavoured butter with CrispyBacon, Chestnut and Sage.
Or you might fancy Jamie’s Thyme,Cumin and Orange Butter to add to carrots.  Now that’s really nice! 
Not everyone likes Christmas pudding, so if you fancy something different, what about a nice Dark Chocolate and Orange Cheesecake with Grand Marnier?

What about these Tiny Toblerone Cheesecakes?
Served with a Liqueur Coffee perhaps?

I hope this post has given you a few ideas. Happy Christmas Everyone! 

Saturday, 12 November 2011

Leftover Christmas Turkey Curry - MPW Recipe for Knorr

Marco Pierre White has come up with a lovely mild curry recipe using up any leftover Turkey you might have this Christmas.  This exclusive new recipe by Marco won't be available on the Knorr website until December, but I can share it with you now!
 Don't forget Marco has a great range of other recipes over at the Knorr Recipe page on their site. 
 Personally, I'm not a huge fan of fruity curries, but this one was actually really very nice indeed and all the fruit in it has to be good for you!  It's really easy to make and of course you can use leftover chicken if you wish.
Print Marco's Recipe courtesy of Marco Pierre White for Knorr
As of 1st December you will be able to watch Marco making this recipe and get top tips on cooking over at the Knorr website.
I was very kindly sent a truly amazing Seasonal Box from Forman and Field courtesy of Knorr.  Containing not only a Free Range Kelly Bronze Turkey but loads more Fantastic Christmas food!

A BIG thank you to Knorr, Jen and Neil for the fantastic seasonal boxes I've been sent over the past months and the great day we spent with Marco Pierre White.  And of course to Forman and Field for supplying such great food!