Anyone else bored with feckin’ turkey yet? Huh, I am!
Barely two weeks in to the Christmas fistfight of festivities of drinking, party-hat-wearing, eating, market going, wooly-jumper-wearing season and to be honest, why not?
“All chefs hate Christmas because were all grumpy scroogy bastards, ahem…”
It’s been a long twelve months of grafting at work and sorting out all the problems we encounter throughout the year at home. It’s our party season and making the most of it is paramount on the calendar. All chefs hate Christmas because were all grumpy scroogy bastards, ahem!! Not really, it’s because we all work obscene hours and the graft is relentless. Approximately a third of the years turnover is done in the month of December for food and beverage outlets all over the country. That is some impressive going really when you think that everyone’s workload virtually triples for four weeks.
Anyway, I’m not ranting, I love Christmas, it’s hard work, but the busier the better for me. And especially as this year it’ll be my first Christmas as a married man (sorry ladies) and I’m spending it in the land of Ulster this year, a new one for me.
So, just before you go out and buy that huge bronze turkey that costs a shit load of money, let’s look at the options shall we. Let’s agree to make Christmas different this year, Christmas is about sitting down with your loved ones and not eating a turkey!
Beef – splash out with a massive whole rib of beef. It will feed 15 of you easy. Believe me, this bad boy on ya’ table on Christmas Day will have you taking pictures for half an hour before you eat it.
Partridge- love love love partridge, get about four of them, wrap them in bacon and roast away. Mmmmmmm
Pheasant – a pal of mine Lee Frost (of Frost Butchers) shoots these for fun and sells millions of them out of his little shop in Chorlton. Tell him you know me and he’ll put £5 extra on every bird ha.
Goose – a little fatty for some, but FFB followers know that fat equals flavour. Cook it like your turkey but treat it like a massive duck. Don’t overcook it though or it’s gets angry!!
Whole guinea fowl- yummy chicken lookin’ thing, it’s a bit different to your normal chicken and slightly smaller. Oil it, sea salt it, and bake it for about 45 minutes on 180/hot.
Ham – is it boring?? I do love a ham. Boil it with cloves, bay leaf and thyme for 3 hours. Cool it, then bake it with the biggest dunk of orange marmalade for 35 minutes . It’s just amazing. Trust me.
So now you have options for Christmas Day, you don’t have to settle for ‘turkey’ [said in a very plain, dull voice]. Give Lee Frost a call as he’ll talk to you about what is the best and how much (he does turkey too if you give up).
Frost butchers 0161 881 8172.
Anyways, much love people, stay safe, don’t drink jaeger bombs or zombies!
Until next week Manchester…
Legend Chef at Cafe Bar & Grill at ABODE.
All views expressed are those of the author.