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How our fantastic Pizza Oven helps out at Christmas

Wednesday, January 6, 2010 at 08:45PM
Tags: delicious recipes, stock turkey bones, stock turkey giblets, stuffed turkey, turkey stock, wood fired pizza oven
Filed in: Turkey, Recipes, Christmas

At Christmas, we fired up our wood-fired Pizza Oven and cooked our boned and stuffed turkey. On the chimney we brewed up some wonderful stock from turkey bones and giblets.

The Oven has become a very faithful friend! No, it's more than that. . . we love it to bits!! We first had it made for us by Jay Emery at www.dingley-dell.com so that we could cook our beef alongside Pizza Chefs from Tuscany at the South West Festival of Food & Drink in the Northernhay Gardens in Exeter. Since then it has cooked a very colourful and mouth-watering array of different meals; and it never fails to be the star of the show! Home-made pizzas are amazing and everyone can create their own unique version - even the smallest of guests enjoy the pleasure of cooking!

Inside the kitchen it was warm and cosy and the big table was looking fantastic! We had flaming torches to make it feel warmer around the oven, but even so occasional visits to stoke the fire were "bracing" in sub zero temperatures!

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Christmas Turkey Made Simple

Thursday, November 5, 2009 at 12:26PM
Tags: christmas turkey, delicious recipes, delicious sauce, farm turkey, giant bird, scrumptious ingredients, turkey orders, turkey stock, turkeys
Filed in: Simplest Christmas Turkey, Recipes, Christmas

Mouthwatering boned and stuffed Pipers Farm turkey

You are an organised bunch! Some of our loyal customers are already putting their christmas turkey orders in.

This year we're suggesting they make the switch to our boned and stuffed Bronze turkeys and loads have agreed to put our birds to the test. OK we know that the traditionalists out there are going to shudder and say that you've got to have a giant bird which will takes days to defrost, barely fits in the oven, makes the carver feel like a contestant on the Krypton Factor and then roosts in the fridge for days. And if you really can't stand the thought of change then we do understand.

However there is a brilliant alternative - even though we say so ourselves! Our stuffed joints of brown and white meat are cooked separately side by side, for the same amount of time and the juices make a delicious sauce. When it comes to carving, the brown and white meats are separate, unlike with ordinary boned and stuffed turkeys. This ensures everyone can be served with exactly the slices they want. It also means that absolutely nothing goes to waste, which equals superb value for money. Oh and it really makes life an awful lot easier for whoever is carving!

There's also a delicious stuffing. The scrumptious ingredients include apricots, hazelnuts, ham, fresh herbs and lemon juice.

It couldn't be easier - well actually it could! We like to go that bit further for our customers so we're also adding free chipolatas wrapped in streaky bacon and a tub of turkey stock (perfect for gravy) to all orders for boned and stuffed turkeys this Christmas.

All our birds are reared free-range in local orchards and are dry plucked and hung for three weeks which gives them a deeper, stronger flavour.