Christmas Day, done the Stirks & D’acqua way…
By Jimmy Shadforth, chef-owner at D’acqua, and John Stirk – the owner of three Stirks butchers store – all based in Sunderland.
For this bad boy roast turkey, get yourself one of Stirks finest large turkey butterflies, approximately 5 kilo. Mix 500g of butter with 200g of freshly chopped thyme. Create a pocket between the skin and breast meat, then stuff the butter in-between. This is a self-basting trick, allowing you more time to relax with a Bucks Fizz on Christmas morning!
Place the turkey on a bed of x4 chopped onions, carrots and celery. Season the skin with salt and pepper and add 2 chicken stock cubes to the base of the tray with a litre of hot water. Wrap the tray in foil and place in a preheated oven at 200°C. Roast for about two hours.
Remove the foil and cook for a further 1/2 – 3/4 of an hour. Insert a skewer into the fattest part of the breast, if the juices run clear the turkey is cooked. Rest the turkey for another hour to keep the meat super moist and tasty.
While your turkey is resting, crack on with those veggies. Sautéed sprouts (500g) with diced bacon and shallots. Simple and tasty. In addition to this, steam some carrots, add fresh chopped parsley and the zest and juice of one orange.
Serve with more of your favourite vegetables and a big batch of roast potatoes. Not forgetting Stirks pigs in blankets and sausage meat for your stuffing.
Onto the best part… the gravy. Add 2 tablespoons of plain flour to the roasting tray juices. Place the tray on the hob on a low heat, stirring constantly. Use water from the pan used to cook your veggies to add more flavour to your gravy. Voila!
You have until December 18th to visit Stirks to order your Christmas haul – check out the Facebook for all Christmas offers and deals! www.facebook.com/stirks.butchers
To find out more about D’acqua’s festive menus, visit www.dacqua.co.uk