You can't beat a traditional roast dinner with all the trimmings! So we've put together the ultimate guide to the perfect roast Christmas meal.
On Christmas Day we always have roast pork because we believe it's much tastier than turkey! For a 4-5kg of Wicks Manor pork shoulder we put the oven on full whack 240°C/475°F/GAS 9 for 30 minutes then reduce the temperature to 170°C/325°F/GAS 3 for 3 hours. When the pork is cooked make sure to rest your meat for 30 minutes before carving. It is always important to rest your meat as it allows the juices in the outside of the meat to settle back into the middle and throughout the joint.
For the pigs in blankets, we use pork chipolatas and wrap them up in our succulent streaky bacon. For the stuffing, we use Wicks Manor Olde English Sausagemeat. Find out how to make our festive sausage, apple and cranberry stuffing!
The roast potatoes
We always use Maris piper potatoes as these give you those roasties that are fluffy on the inside but crunchy on the outside. Cook your potatoes in either olive oil and butter or duck fat and season with herbs and spices of your choice. This guarantees perfect crispy roast potatoes every time!
In addition the roasted potatoes, we always roast carrots and parsnips with a little bit of olive oil, fresh rosemary and thyme and then steam our brussel sprouts and cabbage in a pan on the AGA.
We like to add diced Wicks Manor Smoked Streaky Bacon to our brussel sprouts with a knob of butter to add extra flavour to the dish.
A really good gravy is so simple and easy to make! After the meat has cooked, pour the leftover meat juices into a saucepan and cook gently for 5 minutes on a low-medium heat. After this, add in the flour and stock until the sauce starts to thicken. Season with sea salt and black pepper and taste.
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