- Take about a half block of this sumptuous staple at room temperature; mix in minced garlic, chopped parsley, the zest and juice of a lemon, thyme flowers, sea salt and freshly ground pepper; carefully lift the skin from the turkey breast on both ends (without tearing) and stuff the space between the skin and flesh with your compound butter for incredibly moist and flavourful white meat.
- For the best mashed potatoes ever, cook waxy potatoes (like Norland) in very salty water, skins on, until fork-tender; drain and peel (while hot); place back in your dry pot over the flame for a few seconds to remove any remaining moisture; rice or mash your potatoes and immediately add your German Butter, grated Parmigiano or aged Pecorino, a few generous dollops of crème fraîche, sea salt & pepper, and some fresh chives.
- Keep those breasts moist; need some extra insurance that your bird will be cooked perfectly? After the turkey is stuffed (with aromatic vegetables, never bready stuffing as this adds too much cooking time), buttered and seasoned, cover the breast meat with strips of this wonderfully smokey Tamworth bacon. After the bird is cooked, chop the bacon and veg from inside the bird (try onions, lemons, and bay leaves - don't forget to season) and add to your pan juices; cook on the stovetop, adding rosemary, white wine and tomatoes to thicken and deglaze; add chicken stock and reduce; sieve through a fine mesh for the most delicious gravy.
- Cook your bacon in a dry pan (starting from cool), seasoned with plenty of black pepper; turn to cook both sides; once the bacon is nice and crispy, add some brown sugar, a splash of balsamic vinegar and a few red pepper flakes for heat; remove the bacon and chop into delicious bits; use the fat in the pan to moisten your yams and fold in the bacon bits along with a little cream. Yum!
- This bacon is the perfect way to dress up your green vegetables; use the meat and the fat to add flavour and texture to brussels sprouts, green beans, spinach, broccoli and more!
- Try a upscale and delicious seasonal side; pumpkin risotto; roast your cleaned pumpkin in a hot oven with sprigs of thyme and rosemary, crushed garlic, salt and pepper; when tender, purée half the pumpkin in a blender and reserve the remainder; in a hot pan, toast shallots and arborio rice (you can get that here!) for a minute or two in olive oil; keep a pot of chicken or vegetable stock hot nearby; season the rice with a little salt and pepper and add a cup of dry white wine; stirring constantly, add ladlefulls of hot stock, letting the rice absorb the stock before adding more; once the rice is creamy and tender (about 20 minutes), add your pumpkin purée, turn off the heat, add grated Parmigiano and a lovely scoop of Mascarpone to finish; top the risotto with your remaining roasted pumpkin pieces and shavings of Parmigiano.
- For a lighter dessert than the traditional pies, try taking some of your puréed pumpkin (cold) and mixing with Mascarpone and crème fraîche, the seeds from a vanilla pod, confectioner's sugar, ground cinnamon and nutmeg, and squeeze of lemon juice; spoon the mixture into a piping bag and pipe into serving cups with ground up ginger biscuits or graham cracker in the base; scrape a few curls of chocolate from our impressive variety of chocolate bars and use these to garnish on top; quick, delicious, elegant and a refreshing way to end your meal!
- Make your life easier by preparing an elegant cheese and pâté platter with our world-class cheeses and accouterments; this is sure to impress as well as keep your guests happy while you finish the main the course.
- With our impressive and renown selection of fine wines, champagnes and ports, glasses will be filled and hearts warmed; mix and match a case of 12 bottles to receive a %10 discount on your purchase!