Ingredients : 2 big leeks 300g turkey meat 125gr finely diced ham 2 crushed garlic cloves 20 cl white wine ((optional) 50cl chicken stock 50gr butter 2 tbs flour 2 rolls of puff pastry 1 yolk & milk for glazing olive oil, salt & crushed pepper 1. Chop leek finely & crush the garlic. 2.…
DetailsServes 6 1 Goose (4½Kg) Salt & Pepper Stuffing: 1 large onion – finely chopped 50g butter 50g hazelnuts – roughly chopped 80g dried apricots – roughly chopped 80g dried cranberries 175g white breadcrumbs 1 tbsp chopped parsley Grated zest of 1 lemon Salt & pepper To make the stuffing – gently fry…
DetailsPlease enjoy your turkey with a lovely “turkey jus” very simply. No need for granule gravy! There is the secret to getting the flavor out of your dish.: Put dish used to roast turkey on hob, at medium heat and pour a glass & an half of boiling water. With a wooden spoon, scrap the…
DetailsCooking: Our Bronze Turkeys do not need long cooking times. Remove the bird from the fridge, leave it to stand at room temperature for 2 hours before cooking. Place the turkey, breast down, in a roasting tin and season the back of the bird with salt and pepper. Most of the fat deposits are on…
DetailsPlease use the following chart as a guide only, every oven will vary so use a food thermometer (internal temperature of 81°C) or a skewer to ensure the bird is cooked through. Everyone will have their own method of cooking a Turkey but ours is as follows: Remove Giblets Place Turkey breast down on a…
DetailsWe were delighted to have had the lovely people from Ear To The Ground from RTE1 come visit our farm during November 2018. Show will air on on RTE1 – Thursday 6th December 2018 at 8.30pm. We wish to thank them for their great advice and support for our small local Waterford business.
