It may well be a white Christmas and we've certainly got the advent calendars out now, so to keep your seasonal food menus as timely and festive as possible, take note.
At this time of year, you might consider rolling out a local cheese plate with homemade membrillo, (quince jelly) made from British quinces. The fruit is in season right now and, once cooked the pulp can be set into jelly and served simply with some local cheese. Alternatively, you may include crisp white cabbage, or a Christmas favourite - Brussels sprouts. But whichever items you decide to include, make your menu as seasonally nutritious as possible.
According to new research by Pathway Research, commissioned by beef and lamb trade body EBLEX, the reasons people choose certain cuts of meat, together with the expectation they have of how it should look when it arrives on the plate, have changed over the past few years. Overall, taste is the most important factor when it comes to reasons for choosing beef or lamb from the menu, closely followed by texture and cut.
Steak used to be the dish people were most pedantic about, but results from the investigation show that this may be a thing of the past. These days, people are more accepting of inconsistencies in shape and the trim of a cut of meat if they are aware it has been sourced from a local supplier.
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Meats for December
Beef and lamb
Christmas is not Christmas without a delicious roast on the menu, and beef and lamb are two popular and versatile alternatives to the traditional turkey dinner.
Hugh Judd, EBLEX foodservice project manager, says: "The beauty of serving quality beef and/or lamb at Christmas is the sheer versatility and range of cuts available. However, there are opportunities for chefs to make use of cuts that are in abundant supply at that time of year, and benefit from lower prices."
For example, demand for steak takes a downturn over Christmas, which leaves a surplus of beef rump, so why not try the premium easy-carve rump roast. True to its name, the premium easy-carve rump roast has a smaller diameter, making it simpler to cut and serve, but it also offers good value for money too.
Likewise, lamb is often forgotten at Christmas time, it is a real gem for chefs looking to offer something a little different. The lambs that are available will generally be on the larger side and this makes them particularly good for the foodservice sector. The larger carcasses produce generous-sized roasting cuts, perfect for the pub chef to carve up for weekend roasts.
Hugh suggests taking advantage of the Premium Carvery Leg of Lamb, a traditional-looking joint produced from leg and chump of lamb that is easy to carve and serve.
To ensure maximum yield from any carvery joint, EBLEX recommends keeping the thickness of slices consistent; for beef approximately 2-3mm and for lamb 3-4mm. Diners can then help themselves to a range of traditional, seasonal accompaniments and sauces.
Hugh added: "Don't forget that the festive period is the time of year when provenance, taste and quality become even more of a priority. Sourcing beef and lamb that comes from an assured supply chain, such as the EBLEX Quality Standard scheme, or the Red Tractor scheme from Assured Food Standards will satisfy increasing customer concerns around food safety, animal welfare and provenance."
Visit www.eblextrade.co.uk/ for recipes, advice and for the full specifications of the beef and lamb cuts mentioned.
Pork
"Quality Assured pork, gammon and ham are all festive favourites which customers expect to see on the menu at Christmas time," says Tony Goodger, foodservice manager at pork trade body BPEX. "That's why BPEX developed a special recipe leaflet A Chef's Guide to Pork in the Festive Season, designed to provide advice and inspiration to help chefs at their busiest time of year.
It features a selection of recipe ideas, such as boneless rolled pork roast with baked red apples and apple sauce, and roasted gammon with mulled wine, cranberry and glaze.
Tony also suggests cuts that are quick and easy to cook such as pork steaks, or those that can be pre-cooked and regenerated such as pork belly, make ideal menu items during December.
Visit www.porkforcaterers.com to download a copy of the leaflet and for more advice and recipe ideas.
December is the month for…
White cabbage
White cabbage is crispy and makes outstanding coleslaw as well as going well with warming hearty winter meals and roast dinners.
Chef tip
For a twist on champ, try stirring cooked shredded cabbage into creamy mash with some finely sliced spring onions, then dot with butter.
Quince
The two different shapes - apple and pear - in which quinces grow are an obvious clue to the fruits to which they are related. They contain a high level of pectin, which makes them great for making jellies, jams and other preserves, such as the Spanish quince paste, membrillo, which is often served with cheese. They are also good in chutneys, pies and tarts.
Fast facts
• Avoid quinces with downy skin - it's a sign they're unripe.
• Quinces keep well at room temperature - they'll last around a month.
• Once cooked, the flesh develops a deeper flavour and turns a golden pink.
Chef tip
Wash, then core by cutting them into quarters and cutting the core away. Slice or cut into chunks as required.
To bake they take about 50 minutes; to poach they take just 10-15 minutes.
Brussels sprouts
Love them or hate them, spouts are a brilliant festive vegetable absolutely loaded with flavour. Mash with parmesan and cream or fry with garlic and chestnuts or bacon.
Chef tips
• Try tossing hot cooked buttered sprouts with some finely chopped rosemary, crispy pancetta and crumbled chestnuts. Season well with pepper.
• Try shredding Brussels as finely as you can and then frying with bacon and garlic.
• Add any leftovers to bubble and squeak and top with a fried egg.