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Festive Pineapple Glazed Ham with Candied Sweet Potatoes

Festive Pineapple Glazed Ham with Candied Sweet Potatoes

Festive pineapple glazed ham is going to shine as the star of your Thanksgiving, Christmas table. You’ll be amazed how a few simple ingredients turns into the most delicious sweet, sticky glaze that pairs beautifully with ham. Pineapple juice, sweet sherry, brown sugar, dijon mustard and powdered cloves combine to make this our most popular […]

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The Best Chicken or Turkey Gravy

The Best Chicken or Turkey Gravy

Making the best chicken or turkey gravy comes down to two requirements, those tasty, caramelised and flavoursome brown bits on the bottom of the pan after roasting our fowl along with some of the fat and pan juices, and really flavoursome stock, most preferably homemade.  Let’s face it the gravy we serve for our holiday […]

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Intense Chicken or Turkey Stock

Intense Chicken or Turkey Stock in a jar with parsley and onions in the background

Intense chicken or turkey stock is exactly what you’ll get from this super easy method for making a golden, full flavoured stock. Time is the only thing you’ll need other than chicken or turkey carcasses, necks and wings, a few onions, and water. That’s it!  There’s no carrot, celery, bay leaf, peppercorns or parsley which […]

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How to Brine Chicken or Turkey

How to Brine Chicken or Turkey

How to brine chicken or turkey is a great method to deliver supremely moist, ¬†plump and perfectly seasoned chicken or turkey, as it improves the poultries ability to retain moisture.¬† As the holiday season is rapidly approaching we know a lot of people are already starting to think about their menus, and turkey or chicken […]

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Festive Chicken Terrine

Festive Chicken Terrine

Festive chicken terrine is flavoured with brandy, Dijon mustard, leeks and tarragon, and speckled with cranberries, dried apricots and pistachio nuts all wrapped in bacon. It’s easy to make, and economical for a large gathering and perfect for Thanksgiving and Christmas spreads as it can be made three days in advance, and the flavour only […]

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