Jempson’s Local Kitchen

A warm welcome to you all from Executive Chef Minerva and Head Chef Clem!

Minerva oversees the production of the fantastic Jempson’s Local Kitchen Gourmet Meals which you can find in-store and on our Home Delivery website! With something for everyone, these fresh gourmet meals are a real treat. Homemade, so You don’t have to!

Clem heads up the Team in our Peasmarsh Restaurant and creates delicious seasonal dishes to get those taste buds tingling! Click below to see our Winter Menu – keep an eye out for some Christmassy specials!

Jempson’s Local Kitchen – Main Menu Summer 2022

Jempson’s Local Kitchen – Breakfast Menu Summer 2022

 


A Jempson’s Christmas Turkey

As a special treat, Minerva is letting us into her Kitchen to share her Christmas Turkey secrets for those Christmas Day Roast Dinners where, let’s face it, we always end up just bunging it in the oven and hoping for the best!

Head into your local Jempson’s Store to find everything you need for the perfect Jempson’s Christmas Turkey!

Find your Meat Order form here.

Ingredients

10-12 Portions
1 free-range turkey around 5 -6 kg
sea salt & freshly ground black pepper
2 onions, peeled and halved
1l chicken stock
1 lemon, halved
1 head of garlic, halved horizontally
6 Bay leaves
Olive oil, to drizzle
18 rashers of smoked streaky bacon
Lemon, parsley and garlic butter:
500g butter, at room temperature
5 tbsp olive oil
zest and juice of 2 Lemon
6 garlic cloves, peeled and crushed
small bunch of flat leaf parsley,
leaves only, chopped
2 tbsp dry thyme

 

Method

1. Preheat the oven to 180 C

2. Meanwhile, prepare the herb butter. Put the butter into a large bowl and season with salt and pepper. Add the olive oil and mix well. Add the lemon zest and juice, crushed garlic, thyme and chopped parsley. Mix well to combine.

3. Remove the giblets from the turkey cavity. Season the cavity well with salt and pepper, then stuff with the
onions, lemon, garlic halves and 2 bay leaves.

4. With your hands, loosen the skin on the breast from both ends of the bird so that you will be able to stuff the flavoured butter underneath it, making sure you keep the skin intact. Repeat with the skin on the legs – from the lower side of the breast feel your way under the skin and out towards the leg, loosening the gap.

5. Stuff half the butter mix into the opened spaces under the skin. From the outside of the skin, gently massage the butter around the breasts so that the meat is evenly covered. Finally, insert the rest of the bay leaves under the skin of the breasts.

6. Place the bird in a large roasting tray, add the 1ltr of chicken stock, place breast side up. Spread the rest of the butter all over the skin. Season well with salt and pepper, then drizzle with a little olive oil. (If preparing a day ahead, cover the turkey with foil and refrigerate)

7. Cover the turkey legs and wings with parchment, then Foil. Roast the turkey in the hot oven for 10–15 minutes at 190 C. Take the tray out of the oven, baste the bird with the pan juices and lay the bacon rashers over the breast to keep it moist. Baste again. Lower the setting to 165 C and cook for about 3 – 4 hours (calculating at 30 minutes per kg), basting occasionally.

8. To test whether your turkey is cooked, insert a skewer into the thickest part of the leg and check that the juices are running clear, rather than pink. As oven temperatures and turkey shapes and sizes vary, it is crucial to check your turkey about 30 minutes before the calculated roasting time. If the juices are pink, roast for another 25 minutes and check again. Repeat as necessary until the turkey is cooked.

9. Transfer the turkey to a warmed platter and remove the parson’s nose, wings and tips of the drumsticks; reserve these for the gravy. Leave the turkey to rest in a warm place for at least 45 minutes; make the gravy in the meantime. Remove the bay leaves from under the skin before carving. Serve the turkey with the piping hot gravy, stuffing and accompaniments and ENJOY!

 


Meet the Expert with Rosemary Shrager

On December 2nd, we hosted the fantastic Rosemary Shrager for an evening of Cookery Demonstrations and wow, did she pull out all the stops to deliver a Menu of Seasonal Delight!

Many of you have asked for her recipes and you can find them below.

Autumnal Salmon Escabeche with Pickled Beetroot Crisps

Chicken Breast with a Pomegranate Glaze

Best Goose Fat Roast Potatoes

Brussel Sprout Gratin with Smoky Bacon Lardons

Spiced date Pudding with Orange and Kumquat compote, with Brandy snap