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Hi There,
Goodness me, it’s happening again!!
… Christmas!! it’s around the corner – 19 days to go!
Here is our menu – we hope to help you make your gathering very tasty and a little easier. Marg Lee has been growing turkeys for Christmas – truly free range, in Strathbogie. A lot are already spoken for, I have only three up for grabs.
The hams are delightful!! Berkshire pork, bred and raised free range by John and Shirley at Numerkah – we pickle the hams in an old fashioned pickle then they’re smoked by Jones St butchery in Albury. Great product – same as last year – for those who were lucky enough to have one.
Brining is the other thing we recommend this year. Your poultry will be so succulent if you carry this out before cooking. I’ll put the brining recipe up on the web-page, or please email me if you’d like it sent. Makes a huge, huge difference! Can’t recommend it too highly – it’s great!
Hook and Spoon Christmas Menu 2011
Pick up ordered meats from
Collingwood Farmers Market 10th Dec
Gasworks FM or Mansfield FM on Saturday 17th Dec
Deliveries made to your door, 21st – 22nd Dec
Shop will be open until 1.00 on Saturday December 24th
Free Range Berkshire Pork ~ Smoked Hams
Leg Ham on the bone: approx 6 – 9 kgs each
Whole or half leg $18:00 per kilo
Individual Boneless Nut hams:
between 1 – 2.5 kilos each $22:00 per kilo
Choice of stuffings for poultry
Prune & bacon (gluten free)
Classic: butter, onion, herbs, breadcrumbs
Chicken, Free Range
Whole unstuffed: $18.00 each
Whole stuffed: $22.00 each
Boneless & stuffed & rolled: $22 each
Cooked: add $5
Turkeys Free Range from Strathbogie
Whole birds, approx 4 – 6 kg @ $19 on bone
Whole birds stuffed: $19/kg
Boneless, Stuffed & rolled: $22/kg
Buffe $21/kg
Cooked: add $5
Duck
Whole UNstuffed: $23 each
Whole stuffed: $27 each
Boneless & stuffed: $29 each
Cooked: add $5
Spatchcock – brined and succulent
400gm bird: $10 Stuffed: $13.80
Puddings
500gms $22 1 kg $38
Sauces to accompany your festive meal
Boysenberry jelly $6.60
Apple Mint jelly $6.60
Horseradish cream $8.80
So drop me a line and I’ll get back to you to sort out the details.
Hope to see you at Collingwood Farmers Market this Saturday or else in the shop
Best Wishes
Yours truly,
Sandy
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I love cooking winter food!
9th June, 2011
Feels like we’re in the thick of winter now – and I’m loving being “tied to the oven”!! Nothing nicer than a brisk walk to the shop through the frost and old Autumn leaves, a hot cup of coffee and deciding what we’ll be slow cooking for the day. Hard to go past the brisket with a drizzle of fig and lemon – Oh but maybe my favorite is still a beef short rib. This week we’ve used a spicy quince drizzle and it’s delicious. Really moreish.
We’ll be offering both these dishes at Collingwood Childrens Farm Market on Saturday, as well as some brilliant new sossies – Beef and Horseradish are very tasty – just one of those ‘right’ combinations.
How about a hot, hotdog in sour dough bread with onion jam or proper tomato sauce or mustard mayo? Well you can have one if you come to Collingwood Childrens Farm on Saturday.
I’m going to be on the radio on Saturday too! ABC at 6.30 am. Hope I don’t freeze up with anxiety!! Send me some good positive vibes, and I might survive the experience.
See you there
Cheers, Sandy.