In Season: Gearing up for Christmas
Sally Sturley, product manager - fresh produce, Pauleys: Very popular for Christmas dinners, Brussels sprouts are a member of the cabbage family and are thought to have originated near Brussels, Belgium, in the 13th century.
We source our sprouts from Lincolnshire and they are a very versatile winter vegetable. Toss them in butter and sesame seeds, top with crispy bacon before serving, or serve simply with ground pepper. They are also delicious when served with chestnuts.King Edward potatoes are one of the best varieties for making roast potatoes. Our British King Edward potatoes are supplied brushed and in paper sacks to keep them in the dark - King Edwards are prone to greening if exposed to daylight.
Other fresh produce in season for Christmas include satsumas - which are ideal for decorating desserts or adding to fresh fruit salad - and cranberries. Available fresh, raw and ready to use, cranberries taste great cooked with port, puréed and served with ice-cream or cheesecake. Alternatively, stick to tradition and make a cranberry sauce.
Chef's Tip
- Whether you prefer your roasts made healthier with olive oil or more traditionally using goose fat or beef dripping, the key is to always put the potatoes into hot oil or fat. This way they will soak up less fat and will crisp up better.
Alan Edmeades, marketing product manager, M&J Seafood: Oysters and smoked salmon are ideal now, and chefs need to do almost nothing to them. Look for smoked wild Scottish salmon, or smoked organic salmon. If you really want a point of difference, you can always add caviar.
Sea bass is great, available whole, or as steaks or fillets. It is worth the premium for its tender, soft flesh and delicate milky flavour, and can be poached, steamed, baked or cooked over coals. Flavours such as fennel, garlic, butter, olive oil, and herbs such as mint, parsley and coriander complement it.
Chef's Tip
- For an extra festive dish this year, serve salmon dressed with some baby salad leaves and a drizzle of olive oil, topped off with some tempura battered oysters and a light cucumber dressing.
John Martin, product marketing manager, Prime Meats: Turkey is the obvious choice for Christmas and with so many different varieties and cuts available, you should choose the one that suits your kitchen. For example, joints are a good idea if you are feeding a smaller number of guests - and especially if you don't want to be serving leftovers for days afterwards.
Remember to cater for those customers that don't like turkey with an alternative such as pheasant, which is at its best in December. With a flavour similar to chicken, but richer and gamier, try pot roasting it for maximum juiciness. Cover the breast with bacon or fat to prevent it from drying out and serve with game chips or home-made bread sauce.
On Boxing Day, offer a good-quality rib of beef or a gammon - everyone's had a turkey dinner, so give them something different. For the diehards you can make the most of leftover turkey by making bowls of soup. Or pair juicy cold cuts with generous wedges of cheese and a variety of tangy pickles and relishes.
Chef's Tip
- Neil Smith, chef at Brakes, says: "Instead of the traditional sage and onion stuffing, why not try something a little different like apricot and almond, or if serving beef a stuffing made with stilton and lightly roasted walnuts."
For further information, contact:
- Pauleys: 0870 600 2005
- M&J Seafood: 0845 606 9090
- Prime Meats: 0845 606 9090
