His team call him
Saint George, on
account of his genius
ways with food.
MAIN
Christmas Dinner
it’s the most important meal of the year. no pressure, the Bull hotel’s head
Chef, George marsh, shares the professional tips you need to make it the best…
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“Everyone always
asks me what I usually
cook for my family for
Christmas and I always
have exactly the same
response – turkey!” says
Chef George, who’s
been at the award-winning boutique hotel The Bull in Bridport
for three years. He continues, “I grew up with my grandmother
in charge of the Christmas lunch, then my mother taking over.
Now I have the reins, so my Christmas lunch ideas are mainly
influenced by watching my grandma expertly preparing the
turkey, my mum always getting the roast potatoes crispy
and after a good few years in the trade, adding in my own
Cooking the Turkey The Veg
Pre-heat oven to 180°C.
Pull the skin carefully from the
breast and equally spread
sage, garlic and parsley butter.
Stuff the turkey with home
made suet and breadcrumb
stuffing (prep the stuffing by
mixing suet and breadcrumbs.
This is to be done by feel –
mix until you’re happy the right
consistency is created and
add then add fresh thyme,
sage, parsley, rosemary, salt
and pepper. Then bind with
an egg.)
Place the bird breast down
on a baking tray, this allows
the juices from the turkey to
absorb into the breast to keep
it moist. After 30 mins remove
and turn the bird back over
and baste with juices every
half an hour.
In the last 20-30 mins, spread
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