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Far Barsey Farm, Barkisland, Halifax , West Yorkshire HX4 0BG

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Far Barsey Farm, Barkisland, Halifax , West Yorkshire HX4 0BG Far Barsey Farm, Barkisland, Halifax , West Yorkshire HX4 0BG tel: 01422 372 348 [email protected] www.farbarseyfarmshop.co.uk Thank you for picking up the Far Barsey Farm Shop Christmas selection. We hope you are tempted by this selection of our best selling festive food to help you prepare for your celebrations. There are plenty of hints and tips to ensure you get the very best from your purchases. Please do not hesitate to ask a member of the team in the farm shop if you would like additional help. Turkey Roasting Guide All our free range turkeys are reared at Hostingley Farm near Dewsbury. Size Weight Serves Approx. Cooking Times Small 4.5-5kg (10-11lb) 4-6 People 2.5 Hours Medium 5-6.5kg (12-14lb) 6-7 People 3 Hours Large 6.5-8kg (15-17lb) 8-9 People 3.5 Hours X-Large 8kg+ (17lb+) 9+ People 4 Hours Please note that turkey and poultry weights are not an exact science. All our meat and poultry is of the highest welfare standard therefore we cannot dictate exact weights; they will of course be as near as possible to the weight ordered. However, you will only pay for the weight ordered. This is due to some turkeys being greedier than others! • Oven Temp 200°C/400f Gas Mark 6 • Remove the turkey from the fridge approx. 2 hours before cooking, to allow it to reach room temp. • Pre heat the oven. • Place turkey in the oven for the approx. cooking time and check at regular intervals throughout. Adjust oven temp and timings accordingly, use this opportunity to baste the turkey. • To test that your turkey is cooked, insert a skewer into the inside of the thigh and the thick part of the breast. The juices should run clear, if there are any traces of pink return to the oven for a little while longer and test again. • When cooked allow to rest covered loosely with foil for approx. 30 mins. • Carve serve and enjoy. Hostingley Farm Free Range White Turkey A traditional white feathered turkey with a greater flavour and succulence. Hostingley Free Range Bronze Turkey A black feather turkey with a more pronounced flavour – rich and juicy! Goose Roasting Guide A goose will typically serve fewer people than other birds by weight; however the meat has a more intense flavour. If you are feeding greater numbers we would suggest buying two smaller geese or perhaps a goose and a piece of boneless turkey crown to serve together. Weight Serves Approx. Cooking Times 4.5kg (10lb) Serves 4 People 2.5 to 3 Hours 5kg (11lb) Serves 6 People 3 Hours 5.5kg (12lb) Serves 6-8 People 3 to 3.5 Hours 6kg + Serves 8-10 People 3.5 to 4 Hours • Oven Temp 200°C/400f Gas Mark 6 • Allow 15 mins per 450g (1lb) plus 20 mins. • Remove from the fridge 2 hours before cooking, to allow it to reach room temp. • Pre-heat oven. • Place goose in pre-heated oven. • For the last 30mins of cooking time, remove the foil from the breast of the goose to allow the skin to brown. • Baste and pour off any surplus fat. (use the goose fat for your roast potatoes). • To test that your goose is cooked insert a skewer into the inner thigh meat, the juices should run clear. If there are any traces of pink in the juices, return it to the oven for a little while longer. • When cooked remove your goose from the oven and allow to rest covered loosely with foil for approx 30 mins. • Carve Serve and enjoy. Compliment your Turkey and Geese with: Apple Sauce - Cranberry Sauce - Redcurrant Jelly - Goose Fat - Turkey Gravy - Chicken Stock Fresh Forcemeat Stuffings A variety of flavours handmade by our Butchers using our own delicious sausage meat. Beef Roasting Guide The Beef at Far Barsey is produced here on the farm from our own herd of limousin X cattle to ensure you always receive the very best. For a joint of beef allow 250g per person. Rare 15 mins per lb (450g), then add 15 mins. Juices should run red when ready. Medium 20 mins per lb (450g), then add 20 mins Juices should run pink when ready. Well Done 25 mins per lb (450g), then add 25 mins Juices should clear when ready. • Remove the joint from the refrigerator approx 2 hours before cooking to allow the joint to come to room temp. • Pre Heat oven • Temp: 180°C-190°C, 350f-375f, Gas Mark 5. • Place the joint into the oven for the approx cooking time. • Baste: Spoon over the juices from the joint 2-3 times during cooking. • To check that the joint is ready insert a skewer in the thickest part. • Allow the joint to rest covered in tin foil after removing from the oven approx 30 mins. The bigger the joint the longer it will need to rest. Compliment your Beef with: Beef Stock - Beef & Red Wine Gravy - Peppercorn Sauce - Creamed Horseradish - Wholegrain Mustard - Beef Dripping Pork Roasting Guide The Pork at Far Barsey is reared to a high standard on the Woods family farm in Huddersfield. Pork joint allow 250g per person. Perfect crackling! Before cooking simply pour over boiling water once or twice, then rub sea salt into the skin and place into a hot oven. • Remove the joint from the refrigerator approx 2 hours before cooking to allow the joint to come to room temp. • Pre Heat oven to 180°C, 350°F, Gas Mark 4-5 • Cooking for 20-30 mins per lb (450g) plus 20 mins at the end for medium and well done joints. • To check if the joint is cooked insert a skewer into the thickest part. The juices should run clear. Alternatively use a meat thermometer inserted into the centre of the joint, it should read 75-80°C for medium and 80-85°C for well done. Fail Safe Festive Ham… All our gammons are traditionally cured for flavour and succulence. Festive Ham with Mustard and Honey Glaze Recipe • Place the gammon in a large pan and cover with cold water. Bring to the boil then discard the water. • Return to the pan, cover again with water and add carrot and onion, leek and cinnamon stick, peppercorns and a couple of bay leaves. Bring to the boil then reduce to a simmer for 75 mins per kg, topping up with boiling water as needed. • Meanwhile , pre heat the oven to 190°C/375°F/Gas 5. Lift out the ham into a roasting tin and allow to cool slightly. Carefully trim and pull away the rind leaving an even layer of fat. Score this into a diamond pattern • To make the glaze simply mix 2tbsp of mustard (whichever you prefer) with 2tbsp of honey and smear over the ham. Stud with cloves and return to the oven for approx 30 mins or until the ham is golden brown and cooked through thoroughly. • Remove from the oven and rest for 20 mins before carving. Compliment your Gammon and Pork with: Apple Sauce - Wholegrain Mustard - Rosebud Cumberland Sauce with Port Lamb Cooking Guide The Lamb at Far Barsey is again supplied by the Woods family farm in Huddersfield. Lamb Joint (boneless) allow 250g per person. • Pre heat the oven • Oven Temp: 150-170°C/ 300-325°F/ Gas 2/3 • Cook at the above temp for 20 mins per lb (450g) plus 20mins extra for medium or 30mins per lb (450g) + 20mins extra for well done. • To check if the joint is cooked insert a skewer into the thickest part. The juices should run clear. • Allow the joint to rest for 30 mins covered loosely if foil before carving. Compliment your Lamb with: Mint Sauce - Cranberry Sauce - Redcurrant Jelly Cheese Make your cheeseboard a masterpiece! For full flavour, serve cheese at room temp, removing from the fridge about an hour before serving, depending on the size. Hard cheeses require a longer time to reach room temp than soft cheeses. Expertly crafted cheeses can be satisfying on their own. Some accompaniments, however, enhance their flavours and complexities. Compliment your Cheese with; Fresh and dried fruits – Grapes, Figs, Apricot and Pear Savouries – Olives, marinated vegetables, and nuts. Fruit for cheese – Fig, Gooseberry and Quince jellies. Rosebud Old Yorkshire Chutney The Fine Cheese Co. Cheese Biscuits – Fig, chive, Rosemary, Celery, Chilli, Olive Oil Peter’s yard Crispbread Red Wine Far Barsey Merlot This is just a few ideas to make every cheese board special..
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