Brits Are Going Organic This Christmas

One of the most looked forward aspects of Christmas is the chance to indulge; loved ones are spoilt with gifts, and dinner tables overflow with food and drink.

Christmas gift list are written, but choosing what to eat can be tricky. There is a great choice of quality produce available including corn fed, organic and free range, but which is the nations favourite? Goldenriverfarms.co.uk has conducted research into what will be on dining tables across the UK this December 25^th.

www.Goldenriverfarms.co.uk conducted research on 1,791 people across the UK asking them what food they are planning to tuck into this Christmas. 86% said that they are buying free range, organic meat for their Christmas meal.

The average price difference between an organic Turkey and a standard Turkey is between 15 and 20. The survey results show that this is a price most are willing to pay. Of those asked, 62% only buy organic meat all year round, the remaining 24% are prepared to spend the difference at Christmas but not throughout the year.

31% of those that are eating organic this festive season have said that they are doing it for the taste and quality of the meat rather than for how the animal was treated when reared. Whereas 41% of those that are eating organically have said that although the meat does taste much better, they are also doing it because they feel better within themselves for eating animals that have been reared healthily and fairly, and had the best possible living conditions.

Those asked that are not buying organic meat have stated that the reason is only the cost and that they are not prepared to spend the extra 20 for meat that is more fairly treated whilst being reared for food.

Commenting on the results, Paul Jackson the farmer that brought you the UKs first handmade authentic buffalo mozzarella as said:

I completely endorse people buying free range and organic produce, the quality of the food is vastly different compared to mass produced and caged animals. I can understand that the difference in cost can play a major role in the decision making process, however in this case you really are paying for quality.

He continues:

All of the produce that comes from my farm is free range and I have had no complaints about the quality of the taste. This Christmas I really do suggest paying the extra and serving free range food at the table.

I have also added the top recipes from GoldenRiverFarms.co.uk to help you make the best of your food this Christmas if it is organic or standard.

Baked Ham

Serves 8 10

Ingredients

1.8kg Golden River Farms middle gammon joint

2 medium onions, skinned and quartered

2 medium carrots, thickly sliced

1 bay leaf

5 black peppercorns

Cloves, to garnish

Demerara sugar, to glaze

Method

Weigh the Golden River Farms gammon and calculate the cooking time, allowing 20 minutes per 450g plus 20 minutes.  Place the gammon in a large pan and cover with cold water.  Bring slowly to the boil, then drain.

Return the gammon to the saucepan.  Add the vegetables, bay leaf and peppercorns, cover with cold water and bring slowly to the boil.  Skim the surface with a slotted spoon.  Cover and boil for half the calculated cooking time.

Drain and wrap the gammon in foil.  Place in a roasting tin and bake at 180C mark 4 until 30 minutes before the cooking time I completed.

Remove the foil and rind from the gammon.  Score the fat in diamonds and stud with cloves.  Sprinkle the surface with demerara sugar and pat in.

Bake at 220C mark 7 for 30 minutes, until crisp and golden.  Serve hot or cold.

Roast Turkey with Parsley and Lemon Stuffing

3.6-5kg Serves 10-15, 5-6.8kg Serves 15-20, 6.8-9kg Serves 20-30

Ingredients

25g butter

2 medium onions, skinned and finely chopped

2 celery sticks, finely chopped

225g fresh wholemeal breadcrumbs

60ml chopped fresh parsley

Finely grated rind of 2 lemons

Salt and pepper

1 egg, beaten

1 Golden River Farms Oven Ready Turkey

Streaky bacon rashers

Method

To make the stuffing, melt the butter in a large saucepan, add the onions and celery, cover and cook gently for about 10 minutes, until really soft, stirring occasionally.

Remove from the heat and add the breadcrumbs, parsley and lemon rind.  Season and stir in the egg.

Wash the inside of the bird and stuff at the neck end before folding the skin over.  Make the turkey plump and as even in shape as possible, then truss it with the wings folded under the body and the legs tied together.

Weigh the turkey and calculate the cooking time, allowing 20 minutes per 450g plus 20 minutes.

Place the turkey in a roasting tin, then sprinkle with salt and pepper.

Place the streaky bacon rashers over the breast to prevent it from becoming dry.  Roast at 180C, mark 4, basting occasionally.  Put a piece of foil over the bird if it shows signs of becoming too brown.

Leave the turkey to rest for 10 minutes, then carve.  Serve the roast turkey with the traditional accompaniments of thin gravy, bread sauce, small sausages and bacon rolls.

Roast Goose with Apples and Prunes

Serves 4

Ingredients

4 5 kg Golden River Farms Oven Ready Goose, with giblets

Salt and pepper

15g butter

1 large onion, skinned and chopped

450g no-soak prunes

60ml port

15ml chopped fresh sage or 5ml dried

100g fresh wholemeal breadcrumbs

6 Coxs Orange Pippen apples

300ml dry white wine

Method

Prick the skin of the goose all over with a sharp skewer or fork and pull the inside fat out of the bird and reserve.  Rub salt over the skin.

To make the stuffing, melt the butter in a large frying pan, add the onion and cook for 5 6 minutes, until softened.  Separate the goose liver from the giblets and chop finely, then add to the onion and cook gently for 2 3 minutes.

Remove the stones from half the prunes and discard.  Chop the prunes roughly and stir into the onion with the port.  Cover and simmer gently for 5 minutes.  Add the sage and breadcrumbs and mix thoroughly together.  Season the stuffing mixture to taste.

Spoon the stuffing into the neck end of the goose, then truss with strong cotton or fine string.  Weigh the bird.

Put on a wire rack placed in a roasting tin.  Cover the breast with the reserved fat and then with foil.  Roast at 200?c, mark6 for 15 minutes per 450g plus 15 minutes, basting frequently.

Thirty minutes before the end of the cooking time, drain off the fat and discard.  Core the apples and cut into eighths, then add to the tin with the remaining prunes and wine.  Place the bird on top, standing on the roasting rack.  Remove the foil and the fat and cook, uncovered, for the last 30 minutes.

Serve the roast goose with the cooking juices and the apples and the prunes.  Plain boiled or mashed potatoes go well with the richness of the goose.  Braised red cabbage is also a traditional accompaniment.

Autumn Pudding

Serves 4 6

Ingredients

700g mixed autumn fruit, such as apples, blackberries, plums prepared

About 25g light soft brown sugar

8 10 thin slices of day-old bread, crusts removed

Fresh fruit and mint sprigs, to decorate

Method

Stew the fruit gently with 60 90ml water and the sugar until soft but still retaining their shape.  The exact amounts of water and sugar depend on the ripeness and sweetness of the fruit.

Meanwhile, cut a round from one slice of bread to neatly fit the bottom of a 1.1 litre pudding basin and cut 6 8 slices of the bread into fingers about 5cm wide.  Put the round at the bottom of the basin and arrange the fingers around the sides, overlapping them so there are no spaces.

When the fruit is cooked, and still hot, pour it gently into the basin, being careful not to disturb the bread framework.  Reserve about 45ml of the juice.  When the basin is full, cut the remaining bread and use to cover the fruit so a lid is formed.

Cover with foil, then a plate or saucer which fits just inside the bowl and put a weight on top.  Leave the pudding until cold, then put into the refrigerator and chill overnight.

To serve, run a knife carefully round the edge to loosen, then invert the pudding on to a serving dish.  Pour the reserved juice over the top.  Serve cold with cream.  Decorate with fruit and mint sprigs.

I have plenty more recipes on request.