The Gentleman Magazine Issue 6 | December 2017 | Page 74

Choose a Rhug Estate Organic Turkey this
Christmas – as loved by Marcus Wareing
Make your Christmas organic this year with a fabulous turkey Here, Mark and Shauna Froydenlund, joint chef patrons of
Marcus Wareing’s flagship restaurant at the Berkeley hotel in
Knightsbridge, share their best recipes for perfect roast organic
Rhug Estate Goose and a stunning bread sauce beignet to go
with it.
Each year, when they arrive at Rhug’s 6,700 acre farm, the birds
are settled into their lodge and as soon as they are big enough,
they are left to explore the abundance of space available to
them. Because all Rhug’s turkeys reach maturity, they lay down
a natural fat which conducts heat as the bird cooks. Roast Organic Rhug Estate Goose
In the restaurant we are fortunate to have very large pans big
enough to seal a whole goose as well as temperature controlled
ovens that allow us to cook from 30 ° to 220 °. I’ve done my best
to replicate the methods we use here so you can cook your own
delicious roast goose at home.
from The Rhug Estate, one of the largest organic farm shops in
the UK.
A limited number of these very special free range birds, which
produce a moist, flavoursome meat, are available to buy.
Rhug’s Organic Dee Valley Bronze Turkeys feast on the finest
organic oats and pellets which contributes to their Great Taste
Award winning flavour.
Acclaimed two Michelin starred chef Marcus Wareing says:
“Christmas lunch is one of the most important meals of the
year. At the restaurant and at home, I always want a Rhug
Organic Turkey.”
Lord Newborough of Rhug Estate in Corwen, Denbighshire,
said: “Our turkeys have a free ranging life outdoors with
minimal interference from the outside world, which allows
them to grow on nature’s schedule. ”
To order your turkey today and choose a delivery date,visit
Rhug’s Christmas Shop for more ideas. www.rhug.co.uk
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Although we change the dish every year, the process behind
cooking goose remains the same. When we finish service on
Christmas Eve, we seal the skin until brown and then add loads
of butter and thyme, bay and garlic and caramelise. We then
put the birds in the oven at 65 ° until they reach 54 ° in the
centre.
We stay in the hotel and go down to baste the birds every so
often until they are cooked – then take them out to rest before
going back to bed ourselves.
Ingredients
1x Rhug Estate goose crown, 70g salted butter, zest of one
orange, 1 tbsp chopped rosemary, 150g unsalted butter, 4
cloves of garlic, half a bunch of thyme, sea salt flakes.
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