Yuletide is finally upon us, and as the weather outside chills and families reunite for the holiday season, the preparations for Christmas Day are in full swing. From the decorations to the stocking-stuffers, and from the eggnog to the carols, the festive season is on everyone’s mind. While gifting and merriment abound, nothing says Christmas like a good ol’ festive feast. If you’re looking to impress your guests this holiday season, try your hand at these dual-purpose centrepieces, which look great at the table, and taste even better!
1 whole chicken
30-40g of butter, softened
2 fresh sage leaves
2 tsp sea salt
Nothing truly compares to a roast chicken dinner. To prepare your traditional roast, heat your oven to 200° C and place the raw meat in a roasting tin. Gently lift the skin from the breast with your fingers, and place the butter and sage underneath, taking care not to cause a rip. Sprinkle the skin with salt and black pepper, and fill the roasting tin with water about 2cm deep. Cover the bird with foil, and roast for an hour, before removing the foil and repeating the process for about 20 minutes until the skin is golden and the juices run clear. Save these juices for later use in gravy. Let the bird rest for 15-20 minutes, covered with foil and a clean tea towel, and carve! Looking to serve a roast with none of the hassle? Order our pre-roasted chicken thighs for an error-free festive feast!
1 boneless lamb shoulder roast, tied with butcher's twine
4 cloves garlic, minced
1 tbsp. freshly chopped rosemary
2 tsp. fresh thyme leaves
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
900g baby potatoes
The best part about roasting a lamb shoulder? It’s a simple, no-fuss solution to any mealtime craving. To prepare, preheat your oven to 232° C and mix together the garlic, rosemary, thyme, and oil in a small bowl, and season with salt and pepper. Toss the baby potatoes into a baking dish with the remaining oil, and season with salt and pepper. Place the lamb shoulder on top, and roast for an hour. Remember to let the meat rest for about 15 minutes, before removing the twine and slicing up your roast!
Ham and Crackling
1kg skin-on uncooked smoked gammon
1 onion, cut in half
3 bay leaves
1 tbsp white wine vinegar
3 tbsp English mustard powder
100g dark brown soft sugar
A favourite at the festive table, this honey glazed leg ham is sure to make mouths water. To prepare, set the meat in a large pot with the onion, bay leaves and vinegar, and cover with water. Bring to a boil, and then simmer for 45 minutes before removing the gammon from the pot and allowing it to cool. Once cooled, cut away the skin, being careful to leave on the fat. Pat the skin dry and clean with a towel, and leave to dry on a wire rack. Next, heat the oven to 180° C and line your roasting and baking trays with parchment. Place the gammon in the foil-lined tin, fat-side up, and rub over with the mustard and sugar. Put the skin onto one of the baking trays, then cover with parchment on top, followed by a second baking tray. Weigh down with a heavy pan, and place both the gammon and skin in the oven. Roast for 30 mins, basting twice, until the gammon is golden. Remove the ham from the over, and turn the heat up to 220°, and continue cooking the crackling for 10 minutes until golden and crisp.
Kaavo Meat, Mumbai’s most trusted online meat shop wishes you and your loved ones a very merry Christmas!