Eat Well, Butchers we shop at Christmas. Moen and Sons Clapham Common 5 Star Recommendation.

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Our turkeys are a special slow growing traditional breed and are raised to full adult maturity (hence 5kg starting weight). Fully mature turkeys have the benefit of a deliciously dense meat, along with a natural fat layer under the skin which helps retain moisture whilst cooking – succulence without the need for basting! In December, turkeys are dry-plucked by hand & game-hung for at least two weeks in the centuries-old way. This enables the rich, traditional flavour to develop fully, ensuring the finest taste & texture for Christmas day.

Organic Free Range Bronze Turkeys and

  Free Range Bronze Turkeys By Appledore Turkeys in Ashford, Kent

Servings based on the use of the whole bird including wing and leg meat.

5 ~ 6 Kg  = 10 ~ 12 Servings

6 ~ 7 Kg  = 12 ~ 14 Servings

7 ~ 8 Kg  = 14 ~ 16 Servings

8 ~ 9 Kg  = 16 ~ 18 Servings

9 ~ 10Kg = 18 ~ 20 Servings

Larger turkeys & boneless joints are also available.

All the geese are hatched from April to July and are reared on an extensive free range system. The geese graze over large grass paddocks and are fed on all natural foods - grass, corn, straw and a specially prepared ration containing no additives or growth promoters.

Small       =  4 ~ 6 Servings

Medium =  5 ~ 7 Servings

Large       =  6 ~ 8 Servings

            CHICKENS & CAPONS:                Elmwood chickens                                            

Pick up a book by Gordon Ramsay or Heston Blumenthal, and you’re likely to find glowing references to Label Anglais. Many a famous restaurant including Michelin starred establishments frequently offer Label Anglais on their menus.

SPRINGFIELD FARM ORGANIC CHICKENS  

The Mee family have been producing these high quality birds at Springfield farm in Herefordshire for over three generations. Their hard work and dedication has earned them a reputation for well finished and tasty chickens that have an abundance of flavour

2 ~ 3 Kg  =  4 ~ 6 Servings

3 ~ 4 Kg  =  6 ~ 8 Servings

4 ~ 5 Kg  =  8 ~ 10 Servings

5 ~ 6 Kg  =  10~12 Servings

DUCKS:

Free Range Ducks.

French Mullard, and Barbary Ducks also available.

2 ~ 2.5 Kg  =  4 ~ 5 Servings

2.5 ~ 3 Kg  =  5 ~ 6 Servings

3+ Kg        =          6 Servings

GAME:

A wide range of game is available. Please ask in store for details and advice.

HOME-MADE STUFFINGS

Our special Christmas stuffings are all home-made in small batches to a precise recipe to ensure a consistent high quality: only the finest ingredients are used.

Varieties:      

   :-Traditional Sausage meat      A great base for your homemade stuffings

   :- Sage & Onion Classic stuffing recipe using organic Sage & Red Onions

                                              :- Cranberry & Orange                

                                             :- Chestnut Sultana & Brandy  

 GAMMON

Organic and Free Range Gammon

All Gammon is Dry-cured & available either Smoked or Un-smoked.

Gammon is the name given to Ham before it is cooked & should not be confused on ordering.

Boneless Joints:                     Bone-In Gammon

2 Kg=6 ~ 8 Servings                            6 Kg=12 ~ 16 Servings

3 Kg=8 ~ 12 Servings                          7 Kg=16 ~ 20 Servings   

4 Kg=2 ~ 16 Servings                          8Kg+=     20+ Servings

                                                5 Kg=16 ~ 20 Servings  

                                                6Kg+=     20+ Servings

               BEEF              

All our Beef is Grass-fed and Matured on the bone for 28 days.

Our Organic Beef comes from the Black Mountains in Wales.

Our Free-range Scottish Beef is specially selected from small farms using traditional rearing methods.

Fore Rib and Wing Rib: 

“Rib of beef” is usually sold by the bone and therefore varies in size.

 Please state how many servings you require when ordering.

Fillet:

This cut can either be ordered as steaks or as a piece.

170~250g needs to be allowed per serving.
A whole fillet will weigh up to 2 .5 Kg

Rolled Sirloin, Rib and Topside:

For these joints 250g needs to be allowed per serving.

Other Joints:

For advice on other joints please ask in store.

                                                PORK                                                  

Our Organic and Free-Range pork comes from outdoor pigs that are reared to strict welfare standards. They are fed a strict vegetable diet with no antibiotic growth promoters or other nasties.

Boneless joints:     Leg:  large lean joint ; Loin: most popular joint;

Shoulder: best crackling; Porketta: Loin seasoned to traditional Italian recipe

For these joints 350g per serving needs to be allowed.
Bone-In joints:  Leg, Loin, Shoulder, Belly,

For these joints 500g per serving needs to be allowed.

LAMB

  

Organic and Free Range Lamb.

Leg:  Whole or half to feed 3 ~ 7

Haunch:  Extra large leg to feed up to 10

Rack:  Eight bones to a rack for 2 good servings

Saddle:  Will serve 6 ~ 8; more servings if stuffed

Noisettes:   1 Noisette for 2 good servings

Shoulder:  Whole or half gives 2 ~ 5 servings

HAM

Our Organic and Free Range Hams are Dry Cured and Cooked on the Premises,

They come either on or off the bone and are available in a number of varieties.

Ham is the name for Gammon once it is cooked and should not be confused when ordering.

Varieties

Smoked; Honey Roast; Mustard Roast; Traditional Plain, Traditional Breaded.

Hams on the bone:

come either whole or half, they range in weight between  2.5 ~ 3Kg for small half ham to 9Kg for a large whole ham, this will give between 8 and 40 servings.

Hams off the bone:

are available cut to any size you require, but please bear in mind any joint less than 1. 5Kg will look more like a thick slice than a joint. 170g per serving should be allowed.

BACON

Free Range Dry cured bacon

All our bacon is packaged in approximately half Kg quantities; varieties as follows:

Smoked Back; Smoked Streaky; Green Back; Green Streaky

SAUSAGE

Our award winning sausages are hand made on the premises. They are made in small batches to a precise recipe to ensure a consistently high quality: only the finest ingredients are used, from using only choice cuts from the same Free-Range meats you can see on display to the freshest organic herbs.

Sausages will give approximately 6 per pack

Chipolatas will give approximately 12 per pack

Cocktails will give approximately 30 per pack

Varieties

TRADITIONAL 80% MEAT CONTENT

Traditional, Pork & Leek, Cumberland, Venison with Red Wine

Wild Boar & Apple, Traditional Cocktails, Traditional Chipolatas,

GLUTEN FREE 95% MEAT CONTENT

Toulouse Large, Spicy Italian , Merguez, Boerwors,

Lamb with Prunes, Ginger & Apricots, Chicken, Basil & Sun-dried Tomatoes , Chorizo.

MULTI BIRD ROASTS

5 Bird Roast :-  Goose + Turkey + Duck + Guinea fowl + Pheasant   Serves 12 – 16 £178.00

4 Bird Roast :- Turkey + Duck + Guinea fowl + Pheasant                   Serves 10 – 12 £ 98.00

3 Bird Roast :- Capon + Duck + Guinea fowl                                         Serves 6 – 8     £ 48.00

STUFFED TURKEY BREAST

Boneless free range bronze turkey breast stuffed with one of our home-made stuffings and wrapped in pancetta will be available for collection on the 24^th December.

STOCKS

For the perfect gravy or sauces, Fresh Home-made unseasoned Stocks are available in;

 Turkey, Chicken, Beef, Veal, & Lamb

DELICATESSEN

We have a very large range of Cheeses, Cooked meats, Pâtés, Continental Hams, Salamis, Olives & Antipasto. Please ask in store for advice when ordering.

 Christmas Cheese Boards

Classic Cheese Board - £3.95 per head, minimum 4 people Montgomery Cheddar - Mature cheddar from Somerset – a standard bearer of English farmhouse cheddars. Cropwell Bishop Stilton - An excellent prize-winning blue stilton with a firm, creamy paste and mature flavour. Brie de Meaux – Donge - A wonderful brie - Creamy, vegetabley, full flavoured. Subtly oozing texture. Classic Brie.

Posh George’s Special Selection - £5.95 per head, minimum 4 people Vacherin Mont D’Or - A unique cheese with an almost runny consistency and a rich, creamy flavour. Cropwell Bishop Stilton - An excellent prize-winning blue stilton with a firm, creamy paste and mature flavour. Godminster Organic Cheddar - In its distinctive purple wax, this Organic Cheddar is a powerful cheese with a real edge to it. Individual Goat’s Cheese - One of Moen’s delicious artisan goat’s cheeses.

Individual Festive Cheeses: Godminster Organic Cheddar Truckle 200g: Godminster Organic Cheddar Truckle 2kg: Cropwell Bishop Mini Stilton approx 2kg: Cropwell Bishop ½ Mini Stilton approx 1kg: Mini Stinking Bishop: - A sticky orange rind with a pungent and spirited aroma. The texture can vary from firm to soft and creamy. Whole Brie de Meaux – Donge Vacherin Mont D’Or – Approx 500g Other cheeses available on request.

 For information on any other product, please don’t hesitate to ask in store.

M. Moen & Sons  020 7622 1624

5 Star Rating

How To Make The Perfect Bread Stuffing

Side Dishes:
How To Make The Perfect Bread Stuffing




Step 1: You will need

• 1 onion, chopped
• 4 celery stalks, chopped
• 30 g butter
• 6 slices day-old bread, cubed
• 2 eggs, beaten
• 1 tbsp thyme, chopped
• vegetable stock
• salt and pepper
• 1 oven-proof casserole dish, buttered
• 1 saucepan
• 1 wooden spoon
• 1 bowl
• aluminium paper

1. Step 2: Preheat the oven

   Set the temperature of the oven to 180°C.

2. Step 3: Brown the vegetables

   Place the Saucepan on a medium-high heat. Once the pan is hot, add the butter, onions, and celery. Cook until the onions are translucent.

3. Step 4: Combine ingredients

   Transfer the vegetables to a bowl and add the bread, thyme, egg, and season with salt and pepper. Next, moisten with some vegetable stock and let it sit for a few minutes, just long enough for the mixture to soak up the liquid.

   1. Videojug Tip

      If you want to add anything else to this recipe, this is the time to do it. Mushrooms, any spices, cheese, and walnuts all will go well.

   2. Step 5: Prepare for oven

      Put the stuffing in the baking dish, cover it with aluminium foil and place it in the oven. After approximately 30 minutes, remove the foil and bake for another 20 minutes. When brown on the surface, remove from the oven.

   3. Step 6: Serve

      Serve as an ideal accompaniment to Thanksgiving, Christmas or Sunday meals.

How To Make Chestnut Stuffing

Side Dishes:
How To Make Chestnut Stuffing

How To Make Chestnut Stuffing

Chestnut Stuffing Recipe. A perfect stuffing for Thanksgiving, this special recipe promises to make this favourite companion to the holiday turkey a great hit! Devour our Chestnut Stuffing recipe.

Step 1: You will need

• 250 g sausage meat, skinless and broken into pieces
• 4 celery sticks, chopped
• 1 onion, chopped
• 1 carrot, chopped
• 150 g chestnuts, peeled , frozen or canned
• 6 slices of day-old bread , cubed
• 75 g raisins or dried cranberries
• 2 tbsp chopped thyme , or equal amount of sage
• 2 tbsp chopped parsley
• 2 tbsp honey
• 2 eggs, beaten
• 750 ml chicken or turkey stock
• 40 ml olive oil
• salt and pepper
• 1 saucepan
• 1 wooden spoon
• 1 bowl
• 1 20cm x 25cm roasting tray
• aluminium paper

1. Step 2: Preheat the oven

   Set the temperature of the oven to 180°C.

2. Step 3: Cook meat and vegetables

   Place the saucepan over a high temperature and when very hot add a bit of the oil and the sausage meat, trying to break it up as much as possible. When slightly brown, add the onions, celery, carrots, and the rest of the oil and cook for about 8 minutes. Stir in the chestnuts, cook for a few minutes more and remove from the heat.

3. Step 4: Combine the ingredients

   Transfer the meat mixture into the bowl and add the bread, raisins, thyme, parsley, honey, and eggs. Season with salt and pepper and mix together. Add a little chicken stock, just enough to dampen the stuffing and let it soak for 5 minutes.

4. Step 5: Cover and bake

   After a few minutes, place the moistened stuffing into the pan and level it with a spoon. Cover with aluminium foil and place into the oven for 30 minutes.
   After this time remove it from the oven and, discard the foil and return it to the oven to cook for a further 15 minutes.
5. Remove the stuffing when it is brown on top. To speed up the process, put it under the grill for a minutes or two. It should have a slightly puffy appearance and be crispy on the outside and juicy and moist in the centre.
   • Serves:
   • 4 to 6
   • Preparation Time:
   • 10 minutes
   • Cooking Time:
   • 1 hour 10 minutes
   • Oven Temperature:
   • 180° c  -  360° f

Whole Story » Blog Archive » Roasting Chestnuts

Whole Story » Blog Archive » Roasting Chestnuts

The smell of roasting chestnuts always reminds me of the holiday season in New York City, when it seems like there’s a street vendor roasting chestnuts on just about every other corner.

If you love chestnuts, and have always wondered how to roast them at home – here’s how:

1. Preheat the oven to 400°F.
2. With a very sharp knife, cut an X in the rounded side of each chestnut, making sure to cut all the way through the shell. This is an important step, because it will prevent the chestnuts from exploding.
3. Place the chestnuts on a baking sheet in a single layer. Bake for about 10 minutes. Sprinkle a few tablespoons of water over the chestnuts, shake the pan, and bake for another 10-15 minutes.
4. Wrap them in a towel, and let them sit for about 10 minutes. Crush them gently with the bottom of a heavy pan. Unwrap the towel, and place the chestnuts in a big bowl.
5. Take the bowl to a comfy spot (a roaring fire is good) with some friends and family (and maybe some glasses of port). Peel the skins off of the meat, while you have a pleasant chat.

Mulled Wine Recipe! Yum Yum Slurp....

Ingredients

1 bottle red wine, a very basic cheap one will do!
60g/2oz demerara sugar
1 cinnamon stick
grated nutmeg
1 orange, halved
1 dried bay leaf

60ml/2fl oz sloe or damson gin (optional)
Aniseed and fennel (optional)

Try adding some fresh Chillies! finely chopped (Very Optional) Or Paprika pepper!

Preparation method

1. Add slices of orange, the sugar, bay leaf and spices to a saucepan of wine.

2. Heat gently until the sugar has dissolved. Taste to see if you’d like the wine sweeter, and add more sugar to taste.

3. Take off the heat, and stir in the sloe or damson gin if you are using it. and Enjoy!!

Christmas Recipe From Borough Market- Spiced Poached Clementines

Serves 2

This pudding is stunningly beautiful.  Using the star anise to garnish gives a beautifully festive feel which combined with the jewel-like pomegranate seeds and the glistening clementines provides not only a feast for the stomach but one for the eyes as well.Ingredients

4 clementines

150ml red wine

100g caster sugar

1 piece cassia bark

2 whole star anise

2 cardamom pods

4tbs pomegranate seeds to serve

4tbs clotted cream to serve

1/2 tsp freshly grated nutmeg to serve

Method

Place the red wine, sugar and spices into a pan with 150ml hot water and bring to a gentle simmer.

Meanwhile, with a sharp knife, remove all the skin and pith from the clementines. You aren’t trying to peel the clementines as if you would eat them; you want to remove the outside membrane as well so that the juicy flesh is visible.

Once the sugar has dissolved into the liquid, gently lower in the prepared clementines along with a piece or two of the orange skin you removed to add extra flavour. Gently poach the celementines in the liquid for about 8 minutes until tender. Remove the clementines from the liquid and set aside.

Turn up the heat in the pan and reduce the poaching liquor until thickened slightly to a more syrupy consistency. Remove the clementine skin, cardamom pods and cassia bark.

Place the clementines onto your serving plates, drizzle over a spoonful or two of the poaching syrup, sprinkle with the pomegranate seeds. Top with a star anise pod on each plate.

Mix together the clotted cream and nutmeg and put an artfully placed dollop on each plate and serve.