CHRISTMAS AT DAYLESFORD 2018
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C H R I S T M A S AT D AY L E S F O R D 2 0 1 8
NOTES & ESSENTIAL RECIPES
F O R A F A M I LY C H R I S T M A S
CON TENTS
Within this eBook we have shared
Planning your feasts 2 some of our favourite seasonal dishes
we love eating with friends and
Salmon rillettes with pickled cucumber 6 family over the festive period.
Ginger millionaire slice 8
Preparing and sharing food is one
Roast organic turkey with giblet stock, stuffing & gravy 14 of life’s greatest joys, especially at
Leftover turkey, ham & leek pie 16
Christmas – so we encourage you to
cook at your own speed, taking the
Sprout top salad 20 time to nurture your ingredients
to their very best.
Mulled wine poached quince with hazelnut praline 22
Laying a festive table 24 Welcome little fingers into the
pudding bowl and enlist the helpful
hands of teenagers and grown-ups
alike to make your feast a truly
communal, family effort.
1
Planning Your Feasts Ordering Your Bird
We recommend ordering your turkey
Though Christmas can be a time of
as early as possible before Christmas
excess, there is something deeply
as our stocks are limited. Order
satisfying about how far your
online or via our farmshops and
efforts in the kitchen can reach.
arrange to either collect in person
A succulent organic turkey can
from our butchers counters, or
become so much more than just a
alternatively arrange a delivery to
Christmas lunch or dinner. Flavourful
your home. Check daylesford.com or
leftovers can be crafted into
our Christmas brochure for delivery
sandwiches with thick farmhouse
dates and deadlines.
bread, transformed into hearty pies
with leeks and ham, tossed with
kale and cranberry in a lighter salad
or simmered into warming, spiced
curries to be served with bolstering
vegetables and brown rice – and lest
we forget the precious turkey stock,
the mother of all bone broths that
will nourish the family far beyond the
festive period.
Invest in a bird that feeds more than
you are expecting and plan in meals
that feature your leftovers to glorious
effect for the days after Christmas.
Turkey weights
& cooking times
At Daylesford we breed traditional
Bronze turkeys. All of our turkeys 3kg – serves 6-8, will require
are reared outdoors with a wide around 1-1¼ hours to cook.
grassy range to forage upon. Thanks
to this natural, organic diet the 5kg – serves 10-12, will require
flavour of both the white and brown around 2-2¼ hours to cook.
meat is second to none. Beneath the
skin is a nourishing layer of fat that 6kg – serves 12-14, will require
will ensure that your cooked bird is around 2¼-2½ hours to cook.
not only flavourful but wonderfully
juicy too. 7kg – serves 14-16, will require
around 2¾-3 hours to cook.
9kg – serves 18-20, will require
around 3¼-3½ hours to cook.
2 3
A CLE V E R SH O PPIN G L IST
As well as your leftover turkey, it pays to shop cleverly when it comes
to meals throughout the festive period. Below is a list of items that we
very much recommend adding to your shopping list.
leg of ham
ample supply of potatoes
bunches of fresh kale
extra brussels sprouts
cabbage and extra carrots for coleslaw
more lemons than you think you need
more butter than you think you need
extra herbs such as parsley and thyme
sourdough, baguettes or ciabatta for the freezer
organic eggs
good quality or homemade mayonnaise
chutneys, pickles and preserves for sandwiches
a good variety and generous stock of cheese,
a whole truckle of cheddar never goes amiss
(and remember leftovers can be frozen)
BI G D AY H A M P E R organic Daylesford ham hock terrine organic Daylesford fig apple
& balsamic chutney, 230g
organic Daylesford Cheddar truckle,
£500 2kg organic Daylesford 3 fruit marmalade jar, 550g
A Daylesford hamper is perhaps the most delicious and rewarding organic Daylesford Blue cheese truckle, 1kg organic Daylesford piccalilli jar, 180g
way to ease the pressure of shopping, cooking and entertaining forts de Léoube magnum,
organic Daylesford Christmas cake, 800g organic British honey chunk jar
Château Léoube, Provence, France, 150cl
at Christmas time. organic Daylesford Christmas pudding, 900g organic sparkling apple juice, 75cl
organic Daylesford rosso, Italy, 75cl
organic frizzante rosé, Veneto, Italy, 75cl organic Daylesford 6 mince pies, 300g organic Daylesford brandy butter, 125g
Our Big Day Hamper is a particular favourite, offering the finest
organic Valdobbiadene Prosecco D.O.C.G. organic spelt, rye & raisin biscuits organic English breakfast tea caddy, 180g
organic and handmade products from the farm to assist with Veneto, Italy, 75cl organic Manuka honey & oat biscuits organic digest tea caddy, 140g
everything from canapé parties to Boxing Day lunch, tea in the organic sloe gin, 350ml organic seaweed wheat biscuits organic ground coffee, 250g
kitchen with passers-by and drinks by the fire. organic Daylesford Gloucestershire ham, 1.3kg organic chocolate mint thins, 200g navy cool bag
organic Daylesford smooth chicken organic shortbread selection tin, 330g presented in a white wicker hamper with
liver pâté, 160g 2 chocolate coins leather straps and lined with linen
organic Daylesford Scottish smoked organic Daylesford plum & port chutney, 220g
salmon terrine, 350g
4 3
5
S A LM ON RILLE T T E S
Lay on a tray lined with greaseproof
As they can be prepared paper and bake in the oven for W IT H P IC K LE D C U C U M BE R
in advance and are served 15-20 minutes, turning halfway
cold, these rillettes are the through, until golden. Set aside and
ultimate stress-free canapé allow to cool.
– and so rewarding when it Flake the salmon by hand and place
comes to flavour. in a bowl with the shallot, capers,
lemon zest and juice and olive
Makes 10-12 oil. Add just a pinch of salt and a
generous twist of black pepper and
Crostini: gently toss everything together.
1 small baguette, thinly sliced Taste, adding a little more lemon
into 12 pieces juice or seasoning as needed.
1 tsp olive oil
sea salt and pepper To make the pickled cucumber,
heat the caster sugar, apple cider
Salmon: vinegar and white wine in a pan over
200g cooked salmon fillet, or the a medium heat. Stir until the sugar
equivalent weight of hot smoked has dissolved. Add the salt and set
salmon or trout aside to cool (this liquor can be
½ banana shallot, finely chopped made well ahead of time and stored
2 tsp capers, finely chopped in the fridge until ready to use).
grated zest and juice of ½ lemon Once cool, pour over the cucumbers
1 tsp olive oil and allow to sit for up to 12 hours.
1 tbsp finely chopped parsley
When ready to serve, spoon a little
Pickled cucumber: of the rillettes on top of the crostini.
50g caster sugar Top with 1-2 slices of the pickled
50ml apple cider vinegar cucumber, a sprinkling of fresh
25ml white wine herbs and a touch of crème fraîche.
1 tsp sea salt Arrange on a platter and hand
1/3 medium cucumber, halved around to your guests.
lengthways, seeds removed
and finely sliced
To serve: SPARKLING
finely chopped parsley or dill
DE LÉOUBE
crème fraîche A must-have for any drinks party
75cl, £35
Preheat the oven to 180°C.
To make the crostini, brush each
slice of the baguette with olive oil
and season each side generously
with salt and pepper.
The recipes for the other festive nibbles pictured
Available in our farmshops, our online shop at daylesford.com or call our Personal can be found on daylesford.com/recipes
Shopping Team on 0800 083 1233
6 7
G IN G ER MIL L IO N A I R E S L I C E
With a thick, lightly salted date caramel and a textured
nutty base of almonds and ginger biscuits, this is a delicious
festive treat to have with tea or an ideal homemade gift
when presented in a box or brown paper bag tied with string.
Makes 25-30 small bites Place all of the ingredients for the
caramel in a high-speed blender
Base: and blend until you have a thick,
250g ginger biscuits, crushed smooth paste.
250g skinned almonds, roughly
chopped Remove the tray from the fridge and
50g shelled pistachios spread over your layer of caramel,
50g candied ginger using a palette knife dipped in hot
grated zest of 1 orange water to smooth the top, returning
200g unsalted butter, melted the tray to the fridge once more.
Caramel: Melt the chocolate by placing it in
250g pitted Medjool dates a heatproof bowl set over a pan of
100g smooth almond butter simmering water (do not allow the
1 tsp vanilla extract base of the bowl to touch the water).
1 tsp ground ginger Pour the melted chocolate over the
pinch of ground cloves caramel and return the tray to the
¼ tsp sea salt fridge to set for 1-2 hours. Once set,
100g unsalted butter, melted cut into neat slices or chunks
to serve or gift.
Chocolate Topping:
250g dark chocolate
For the base, pulse the ginger ORGANIC
biscuits in a food processor to GINGER SNAPS
small chunks. Add the remaining
160G, £4.99
ingredients and lightly pulse until
incorporated.
Grease and line a brownie tin with
baking parchment and pour in
the mixture. Spread it around the
tray and press into the edges until
even and smooth, then place in
the fridge to set.
Available in our farmshops, our online shop at daylesford.com
or call our Personal Shopping Team on 0800 083 1233
8 9
Turkey brine Giblet stock
If you do choose to brine your meat, We include the giblets with all of our
we suggest doing so a good 24-48 organic turkeys at Daylesford and
hours before cooking. trust us when we say that they are
a key element not to be wasted.
6L water A good giblet stock can form the base
275g sea salt of the very best gravy and having
275g brown sugar a batch made up in advance is
pared zest of 2 large oranges invaluable when things start to get
5 bay leaves busy in the kitchen.
THE PE R F E CT 2 large onions, peeled and cut
C HRIS T M AS TU R KEY into quarters 2 tbsp olive oil
2 tbsp peppercorns all the giblets, except the liver
2 tbsp juniper berries 1 onion, peeled and quartered
Turkey brine 4 star anise 1 celery stick, roughly sliced
Giblet stock 4 sage sprigs 1 carrot, roughly sliced
8 cloves 2 bay leaves
Prune, walnut & sage Stuffing 2 thyme sprigs
Herb cavity stuffing Put all of the ingredients into a 5 peppercorns
Gravy pan and bring to a simmer, stirring 5 juniper berries
regularly until the sugar has 1.6L water
dissolved. Allow to cool completely ¼ tsp salt
Brining your turkey is a concept that
before placing the turkey in your
uses salt as a means of adding moisture
to the meat via the process of osmosis, chosen vessel or bag and pouring Heat the oil in a medium saucepan,
and adding aromatics, herbs, spices and over the brine. add the giblets and gently brown
a little sugar to a brine helps to elevate them on all sides. Add the
those flavours within the meat. If the liquid does not quite cover vegetables, spices, water and salt
the bird, add a little more water or and bring to a gentle boil. Reduce
So do you need to brine? At Daylesford be sure to turn the bird half way the heat and simmer for a further
we pride ourselves on the quality of our through the brine. Brine in the fridge hour over a medium heat.
turkeys. Our careful breeding, the slow until ready to cook.
manner in which our birds are raised and Strain through a sieve and transfer
their natural, organic diet means that our When you are ready to cook the bird, the liquid to an airtight container.
meat is naturally juicy and full of flavour, remove it from the brine. Drain any Store in the fridge or freezer until
therefore the brining is not a necessity. excess water from the cavities and ready to use.
However, for those nervous about cooking
pat the skin dry with a cloth.
turkey or a large bird at Christmas,
brining can give you added confidence to
know that your cooked golden bird will be
deliciously moist and tender. And it never
hurts to add a little extra flavour.
10 11
Adding a bunch of fresh herbs to the
Prune, walnut main cavity of the bird is always going
& sage stuffing to add a little more flavour. Simply tie
the herbs in a bunch with a little string
Makes about 600g, enough to and stuff them into the main cavity
stuff up to a 6.5kg turkey with the lemon.
For many, the stuffing is secretly
as enjoyable as the turkey itself on
Gravy
Christmas Day and when made at With a good giblet stock already
home with lots of fresh herbs, prunes prepared, the gravy too can be
and walnuts as we do here it is prepared in advance. Simply add the
hardly surprising. roasting juices from the pan just before
you serve.
We suggest stuffing the neck cavity of
the bird only as this will ensure that 1.5L giblet stock
the stuffing is well cooked through. 300ml red wine
Any extra can be rolled into golf-ball- 2 thyme sprigs
sized shapes and roasted with the 1 tbsp plain flour
turkey for the final 30 minutes of the 1 tbsp dripping or 15g butter
cooking time. Make the stuffing ahead roasting juices from the pan
of time and store it in the fridge until it
is time to prepare the bird for the oven. Put the giblet stock, red wine and
thyme into a pan. Bring to a gentle boil
500g pork sausage meat and simmer over a medium heat for
50g pitted prunes, roughly chopped 5-6 minutes.
50g walnuts, roughly chopped
(chestnuts would also work well) In a separate pan, melt the dripping
1 tbsp thyme leaves, roughly chopped or butter and add the flour. Whisk
5 sage leaves, roughly chopped together and cook for 1 minute until
1 shallot, roughly chopped you get a nice thick paste (roux).
pinch of mixed spice
¼ tsp sea salt Add the paste to the gravy a little at a
time, whisking as you go until the gravy
Put all of the ingredients into a bowl reaches the desired thickness. Add
and mix until thoroughly combined. any remaining juices from the roasting
tray and taste, adjusting the seasoning
as necessary. Serve piping hot.
Herb cavity stuffing
3large rosemary sprigs
4large sage sprigs
4thyme sprigs
4bay leaves, or a small branch
of leaves
½ lemon
12 13
R O AST O R G AN IC T UR K E Y Cover the drumsticks with foil and
The key to a delicious place the turkey the oven to roast for
organic roast turkey is to around 2¼-2½ hours. Try to baste
the turkey at least twice as it cooks
ensure that you leave ample and if any areas are looking too
time for it to rest. brown, cover with foil.
Remember, every oven is different so
Serves 12-14
follow your intuition when it comes
to the cooking time. If you think the
1 x 6.5kg organic turkey
turkey is cooked, test it by inserting
10g butter or goose fat, melted
a long skewer into the deepest part
of the thigh. Press the skin around
Preheat the oven to 180°C.
the skewer with a spoon. If the liquid
that gathers is clear then the turkey
Stuff the main cavity of the turkey
is cooked. If the juices are pink,
with the herb stuffing. Cross the
return the turkey to the oven and
legs one on top of the other and tie
cook for a further 10-15 minutes.
together tightly with string.
Test again and repeat if necessary.
Next, stuff the neck cavity, pushing
When you are confident that the
the stuffing as far down as it goes
turkey is done, remove it from the
but making sure that the skin
oven and cover generously with foil.
covering the cavity can still be pulled
Allow it to rest for at least 30-45
over and secured in place with a
minutes before carving and serving.
skewer. Roll any remaining stuffing
into golf-ball-sized shapes and set
To carve, remove the legs from the
aside to roast with the turkey for the
carcass and carve their meat. Slice
final 30 minutes of the cooking time.
the white meat from the breast
vertically across the grain and serve
Pat dry the skin of the turkey and
together with a little of the brown
brush all over with the melted butter
meat and lots of stuffing.
or goose fat. Season well.
ORGANIC ORGANIC
TURKEY SALTED BUTTER
From £75 160G, £2.99
Available in our farmshops, our online shop at daylesford.com
or call our Personal Shopping Team on 0800 083 1233
14 15
LE F T OV E R T U RK E Y,
There is no better way to celebrate Christmas leftovers H A M & LE E K P IE
than a creamy pie with a thick, crumbly pastry – and a
homemade, herbed, buttery shortcrust pastry is the best
of all. Serve warm with buttered cabbage, grain mustard
and the whole family around the table.
Serves 6 Begin by making the pastry. Sift the
flour into a bowl and add the butter,
Pastry: thyme, a generous pinch of salt
275g plain flour and a good twist of black pepper.
130g butter, cubed Rub the mixture together with your
1 tbsp thyme leaves, fingertips until it resembles coarse
roughly chopped breadcrumbs. Add the egg yolk
1 egg yolk, beaten and stir together until a smooth
1 egg beaten with dough begins to form – if the dough
2 tablespoons milk looks too dry and crumbly, add a
salt and pepper tablespoon of water at a time until it
comes together. Shape into a round,
Filling: wrap in greaseproof paper and rest
1 medium leek, halved lengthways in the fridge until ready to use.
and roughly chopped
1 celery stick, roughly chopped Place a large pan over a medium
6 shallots, peeled and quartered heat and add the leek, celery, shallot
2 tsp olive oil or butter and oil or butter. Lightly season with
250g mushrooms, roughly chopped salt and pepper and sauté for 3-4
1 tbsp thyme leaves, minutes until the vegetables begin
roughly chopped to soften. Increase the heat a little
100ml white wine and add the mushrooms and thyme,
400g leftover turkey (brown and stirring for a further 3–4 minutes
white meat), shredded or cut until the mushrooms start to brown.
into 2cm cubes Add the wine and continue to cook
150g leftover ham, cut into until the liquid has reduced by half.
2cm cubes Transfer the mixture to a pie or
casserole dish and stir through the
White sauce: cooked turkey and ham.
50ml butter
50g plain flour Return the pan to the heat and
550ml milk melt the butter for the white sauce
2 bay leaves before whisking through the flour.
Whisk over the heat for a minute
Preheat the oven to 180°C. or so before gradually adding the
16 17milk, whisking all the time to avoid Bake the pie for 25-35 minutes until
any lumps forming. When all of the the top is golden and the pastry is
milk has been incorporated, add the cooked through.
bay leaves, season generously and
continue to whisk over the heat until Serve warm with wilted seasonal
a lovely, thick sauce forms. Remove greens, grain mustard and a delicious
and discard the bay leaves and pour creamy mash.
the white sauce over the turkey ham
and leek mixture and stir together,
being sure to check the seasoning
once more.
Lightly flour a cool, clean work
surface and roll out the pastry,
turning regularly as you roll it into
a shape that will neatly fit your dish.
Roll until it is about 0.5cm thick,
then gently lift it and place it over
your dish. Press it into the edges
of the dish before removing any
excess. Re-roll the excess and cut
into shapes of your choice – leaves,
stars, crosses or hearts. Arrange the
shapes over the top of the pastry and
brush all over with the egg wash (the
egg and milk mixture).
ORGANIC NON- ORGANIC
HOMOGENISED FALERIO D.O.C
WHOLE MILK 75CL £12.50
1L £1.16
ORGANIC
WHOLEGRAIN
MUSTARD
170G, £3.49
Available in our farmshops, our online shop at daylesford.com
or call our Personal Shopping Team on 0800 083 1233
18 19S P ROU T T OP S A LA D
Something green, light and fresh can often be a welcome
addition to the table during the festive season and this
simple, nourishing salad offers just that. With gluts of
seasonal brussels sprouts and their delicious leafy tops in
abundance at this time of year, this is also a wonderful way
to harness their raw nutritional value and tender texture.
Serves 4, as a side Place the sprout tops, brussels
sprouts, parsley and fennel in
3-4 sprout top leaves, a large bowl. Roughly chop the
finely chopped pumpkin and sunflower seeds and
12 brussels sprouts, finely chopped toss half with the ingredients in
4 tbsp finely chopped parsley the bowl.
½ small fennel bulb, finely chopped
3 tbsp pumpkin seeds, toasted Whisk together all of the ingredients
1 tbsp sunflower seeds, toasted for the dressing in a jar and pour
1 blood orange, segmented (optional) over the salad, tossing everything
together again. Leave to sit for about
Dressing: 5 minutes to allow the sprout tops to
3 tbsp lemon juice soften a little before scattering over
2 tbsp olive oil the remaining seeds and the blood
generous pinch of salt orange segments. Serve straight away.
lots of freshly cracked black pepper
ORGANIC LEOUBE PREMIUM
PUMPKIN SEEDS OLIVE OIL
500G £6.99 250CL £14.99
ORGANIC
SUNFLOWER
SEEDS
250G £2.49
Available in our farmshops, our online shop at daylesford.com
or call our Personal Shopping Team on 0800 083 1233
20 21MULLED WINE POACHED QUINCE
WITH H AZEL N U T P R A L I NE The lightly floral, delicate flavour of quince is enhanced
in this dish by a glossy mulled wine syrup, which gives the
fruit a beautiful deep burgundy hue.
Serves 6 until tender, turning every now and
then as they cook.
2 tbsp Daylesford mulling spices,
tied tightly in a muslin cloth Once the quince are ready, remove
125g caster sugar from the pan with a slotted spoon
pared zest of 1 orange and set aside. You should now have
1 bottle of red wine around 600ml of the poaching liquid
3 quince left. Return to the heat and reduce
75g dark brown sugar until a thick syrup begins to form.
100g skinned hazelnuts, toasted
sea salt Meanwhile, melt the brown sugar in
crème fraîche or double cream, a separate pan, stirring all the time
to serve so that it does not catch and burn,
until viscous enough to coat the
Combine the mulling spices, caster nuts. Add the toasted hazelnuts and
sugar, orange zest and red wine a pinch of sea salt and stir until they
in a medium saucepan and simmer are evenly coated. Pour the sugar
over a gentle heat until the sugar and nuts on to a piece of baking
has just dissolved. parchment and allow to cool before
chopping into a rough praline.
Meanwhile, prepare the quince
by peeling, cutting them in half Serve the quince either warm or cold
lengthways and removing the cores. with a generous drizzle of the mulled
Arrange neatly in the pan until wine syrup over the top. Scatter the
almost entirely submerged in the hazelnut praline over each quince
wine. Place the lid on the pan and and serve with thick crème fraîche
simmer gently for 30-40 minutes or double cream.
ORGANIC ORGANIC ROSSO
MULLING PICENO D.O.C
SPICES 75CL £12.50
£3.99
Available in our farmshops, our online shop at daylesford.com
or call our Personal Shopping Team on 0800 083 1233
22 23Think of laying your festive
table as a pleasurable, Christmas highlights from Daylesford home
mindful exercise to get you
into the celebratory spirit
rather than a chore. Begin
with a glass of Prosecco, put
some music on and let your
creativity flow!
At Daylesford we are always inspired
by nature and Christmas is a wonderful
opportunity to embrace winter foliage.
Lush green holly leaves and pretty pine
cones strewn between plates look
wonderful on a festive dining table.
Our Daylesford crackers add a sense of
fun; printed with scenes from our farm,
they let you appreciate the beauty of nature D AY L E S F O R D C R A C K E R S HUMBUG GLASSES
from the comfort of your dining table. £45 for 6 £6 each
Our striped humbug anise glasses are
a charming way to catch the glow of soft
candlelight, while red jewel tones add a
touch of sparkle and a stunning contrast
to the white and green palette.
LEDBURY GLASSES TRACK NAPKIN GREEN
wine glass £12 each £12
small tumbler £9 each
tall tumbler £10 each
Available in our farmshops, our online shop at daylesford.com
or call our Personal Shopping Team on 0800 083 1233
24 25PR IVATE EVEN TS & S UP P E R S
Celebrate with colleagues, friends or loved ones at one of our Daylesford farmshops. With locations in
Pimlico, Marylebone, Notting Hill and the Cotswolds, as well as our soon-to-be-launched Brompton Cross
location, we have a number of dining spaces available, both private and in the heart of our cafés for both
small and large groups. Choose from our extensive menu of organic ingredients sourced from our farm,
or work with our talented chefs to build a bespoke menu designed to your needs.
In addition to our dining experiences, we also host a number of festive events at our Cotswolds farm and
offer everything from wreath-making workshops to hands-on courses in our Cookery School – perfect for
away days and end of year parties.
For further details please contact anna.scott@daylesford.com or call 01608 731700
DAYLESFO RD FARM DAYLESFORD BROMPTON CROSS B A M F O R D H AY B A R N S PA
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DAYL ESFORD NOTTI N G H I L L
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DAYLESFO RD MARYLEBON E B A M F O R D H AY B A R N S PA
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