Mrs Crunch’s delicious festive recipes and supermarket deals on great cuts of meat – The Sun

SAVE precious Pounds with early Christmas prep.

Buy your meat now and save on some of your favourite joints.

Buying frozen often means better value, or snap up a fresh deal and stick it in your freezer ready for December 25.

And to help you get the best from your seasonal staples I’m sharing a couple of recipes from

Golden glazed turkey with Madeira gravy

Serves six

You need:

  • 1 fresh British turkey (times based on 4.5kg bird);
  • Orange – zest and juice only;
  • Lemon  – zest and juice only;
  • 150g butter, softened;
  • 50g caster sugar;
  • 200ml Madeira wine;
  • 3 tbsp plain flour;
  • 600ml chicken stock, made from a cube.

Method: Heat the oven to 180C/160C fan/Gas 4. Zest and juice the orange and lemon. Remove the giblets from the turkey and place the zested, juiced orange and lemon in the cavity.

Mix 100g of the butter with the zest and smear under the skin of the turkey.the glaze by placing the orange and lemon juices in a pan with the sugar, boiling for a minute then allowing to cool a little. Whisk in the remaining butter and set aside. Place the turkey in a roasting tin, cover loosely with foil and roast for three hours. For the final 30 minutes, remove the foil, brush the glaze liberally all over the bird and raise the oven temperature.

Check your turkey is done and continue roasting if necessary until juices run clear.

Remove from oven and rest on a warm plate for at least 30 minutes before carving.

Meanwhile, make the gravy. Tip all fat and juices from the turkey tin into a jug and spoon off any excess fat.

Place the tin over a medium heat and pour in the wine. Bring to the boil, scraping bits off the bottom of the tin. Continue to heat until the alcohol has reduced by half. Sprinkle over the flour and whisk.

Stir in the stock and reserved turkey juices, bring to the boil and simmer for ten minutes, whisking frequently, until smooth and thickened. Season, pour into a warm jug to serve.

Supermarket deals on meat

Get a British turkey crown for less at Morrisons, now £7 a kilo.

Have a beef with turkey? Get a British beef roasting joint for less than half price at Morrisons, down from £11.50 to £5 a kilo.

For a small family gathering, a Gressingham duck, 1.2kg, may fit the bill. It serves three to four, and is down from £8.60 to £7.50 until Tuesday at Sainsbury’s.

For a merry meal for two, Sainsbury’s has a Gressingham spatchcock poussin, 450g, down from £3.50 to £2.95 until Tuesday.

Pick up an easy-carve lamb shoulder for half price at Tesco until Tuesday, down from £10 to £5 per kilo.

Get the work done for you with an Asda frozen roast-in-the- bag turkey crown with pork, sage and onion stuffing for £12.50.

For a cracking Christmas ham, Asda’s Butcher’s Selection crackling gammon joint, 1.2kg, serves up to eight and is £10.

Get a mouthful of festive flavours with the Co-op’s Irresistible treacle & ale gammon joint, 750g, £6.

To mix things up, get four small frozen meat joints for £10 at Iceland including turkey wrapped in bacon, 525g, £3, and gammon with honey glaze, 700g, £3.

Don’t grouse about the festive cooking. Buy a simple Taste the Difference guinea fowl from Sainsbury’s instead, down from £7.35 to £5 until Tuesday.

Save £5 on Tesco’s British frozen large basted whole turkey, 5.3 to 6.9kg, £15 until Christmas.

For a smaller crowd, Tesco British frozen small basted whole turkey, 2.6kg to 3.8kg is down from £12 to £9.

Save a fifth on a Waitrose No1 corn-fed free-range whole chicken down from £11.14 to £8.91 until Tuesday.

Pot roast silverside beef with cranberry and port

Serves eight

You need:

  • 1 tbsp sunflower oil;
  • 1.8kg topside or silverside of beef;
  • 4 tbsp cranberry sauce;
  • 150ml port;
  • 500ml beef stock;
  • 2 red onions, peeled and cut into wedges;
  • 500g Chantenay carrots, scrubbed and trimmed;
    3 sprigs fresh thyme.

Method: Heat the oven to 170C/150C fan/Gas 3. Using a large flameproof casserole dish, heat the oil and fry the beef joint all over to seal.
Mix together the cranberry sauce, port and stock and pour over the beef.
Add the onion wedges and carrots into the stock, season and bring to the boil. Cover the pan and roast in the oven for three hours, removing the lid for the final 30 minutes of cooking.
Garnish with thyme sprigs.

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