Everyone loves a good roast dinner, and not just at Christmas. Roast dinners are a bit of a classic tradition in Britain, from turkey, chicken and goose to pork, roast beef and Yorkshire pudding with all the trimmings. Even as you've got your carving knife poised ready to serve your dinner guests with juicy succulent meat do you really know the best way to use your carving knives properly? Here are some great starting points to help you get the best cuts of meat from your roast without wasting any.
Whatever you've chosen to roast be it a large turkey or a small duck, it's always good to be able to demonstrate the correct way to carve the bird. The following tips come straight from Hugh Fearnley-Whittingstall's favourite butcher, Ray Smith who wields his carving knives perfectly from years of experience. The wish bone was removed before roasting to make cutting with the carving knife easier.
Sometimes the task of carving is thought of as a chore but if you follow these preparatory tips it should take the effort out of it.
Parsnips, potatoes, rosemary, garlic, carrots, red cabbage or shallots, everyone has their favourite accompanying vegetables for their roasts. Lemon and thyme flavoured chicken, or whiskey and apple pork, are both delicious combinations to serve with the full range of roasted vegetables. Your carving knives will be busy keeping up with the demand from your guests as they reach for seconds so make sure you have sharpened your carving knife sets up beforehand.
Get prepared for the roasting season and invest in a top quality carving knife. You can buy carving knife sets that include the fork and easy to handle carving knife together. Call ProCook on 0330 100 1010 to order and speak to one of our well informed sales team.