COOKING GUIDE

COOKING MEAT, POULTRY AND GAME

There are no set rules for cooking meat, as each cut requires different preparation, handling, and cooking.

However, in general the tender cuts are roasted, grilled or fried and the tougher cuts require pot-roasting

, boiling, braising or casseroling.  

ROASTING TECHNIQUES

Oven roasting is suitable for large joints of meat or a whole bird. Quick roasting cooks the meat at a high temperature,

which seals the meat and preserves the juices and flavour. However this method may cause the meat to shrink a little.

A slow roast cooks the meat at a lower temperature over a longer period of time and by doing this is prevents the meat from shrinking.

This method is more likely to produce a tender roast.

ROASTING RULES

•  Always preheat the oven to the correct temperature.

•  Make sure that the joint or bird is at room temperature before roasting

•  When roasting poultry, always use a rack in the roasting tin, so excess fat can be poured away at ease.

•  When roasting a joint or bird wrapped in tin foil, remember to remove the tin foil 15 minutes from the end of the cooking time to brown.

•  When roasted, always rest the meat or bird for 10 minutes before serving.

ROASTING TIMES

Roasting times vary according to the cut, size, meat, whether on or off the bone or the meat is stuffed. In most cases, if the meat is off the bone it will take

slightly longer to cook than it would for a joint on the bone. Generally you should add ten minutes to the roasting times if on the bone and the same

for stuffed or rolled joints.

LAMB

•  Preheat the oven to 190°C / 375°F / Gas mark 5

•  Roast for 30 minutes per 450g / 1lb, 30 minutes less for rare.

BEEF

•  Preheat the oven to 230°C / 450°F / Gas mark 8.

•  Roast for 20 minutes, then reduce the temperature to 190°C / 375°F / Gas mark 5 and roast for, - 15 minutes per 450g / 1 lb for rare

•  20 minutes per 450g / 1lb for medium

•  30 minutes per 450g / 1lb for well done

PORK

•  Preheat the oven to 230°C/450°F / Gas mark 8.

•  Roast for 25 minutes, then reduce the temperature to 190°C / 375°F / Gas mark 5 and roast for 35 minutes per 450g / 1 lb .

CHICKEN

•  Preheat the oven to 190°C / 375°F / Gas mark 5.

•  Roast for 20 minutes per 1lb / 450g, plus 20 minutes.

•  Increase the temperature to 220°C / 425°F / Gas mark 7 for the final 15 minutes of your calculated time.

TURKEY

•  Preheat the oven to 220°C / 425°F / Gas Mark 7.

•  For turkeys weighing 3.5 – 4.5 kg / 8 – 10 lb, roast for 30 minutes then reduce the temperature to 160°C / 325°F / Gas mark 3, for 2.5 – 3 hours, increasing the temperature to 200°C / 400°F / Gas mark 6, for the last 30 minutes.

•  For turkeys weighing 5.5 – 6.5kg / 12 – 14 lb, roast for 40 minutes, then reduce the temperature to 160°C / 325°F / Gas mark 3, for 3 – 3.5 hours, increasing the temperature to 200°C / 400°F / Gas Mark 6 for the last 30 minutes.

GOOSE

•  Preheat the oven to 220°C / 425°F / Gas mark 7.

•  Roast for 20 minutes, then reduce the temperature to 180°C/350°F / Gas mark 4 and roast for 1 hour 20 minutes to 2 hours.

DUCK

•  Preheat the oven to 220°C / 425°F / Gas mark 7.

•  Roast for 20 minutes, then reduce the temperature to 180°C /350°F / Gas mark 4 and roast for 1 hour to 1 hour and 10 minutes.

GAME BIRDS

WOODCOCK AND SNIPE

•  Roast for 15 – 20 minutes at 230°C / 450°F / Gas mark 8

PIGEON

•  Roast for 20 minutes at 220°C / 425°F / Gas mark 7

GROUSE

•  Roast for 20 minutes at 220°C / 425°F / Gas mark 7, then for 15 minutes at 180°C / 350°F / Gas mark 4.

PARTRIDGE

•  Roast for 25 minutes at 230°C / 450°F / Gas mark 8.

PHEASANT

•  Roast for 20 minutes at 220°C / 425°F / Gas mark 7, then for 25 minutes at 180°C / 350°F / Gas mark 4.

GUINEA FOWL

•  Roast for 20 minutes at 220°C / 425°F / Gas mark 7, then for 25 minutes at 180°C / 350°F / Gas mark 4.

GRILLING

This is a quick cooking method suitable for mainly tender cuts, such as steaks, chops, cutlets, chicken breasts as well as sausages, burgers and kebabs. For the best results:

•  Always brush the meat or poultry with oil, not the grill rack.

•  Always preheat the grill before adding meat.

•  Do not wrap in foil when grilling, this will boil and prevent it from browning and crisping.

•  Turn at least once during cooking.

•  Do not cook the meat too close to the flame, it will most likely burn.

GRIDDLING OR CHARGRILLING

This is another popular and quick cooking method for the same cuts as grilling. It is also a low fat method of cooking, as the food can be cooked without any additional oil or fat. For the best results:

•  Use a ridged cast iron griddle pan, which gives the meat attractive charred griddle lines.

•  Preheat the griddle pan over a high heat until almost smoking, before adding the meat and cooking briefly on either side so that it is seared and sealed.

•  When cooking duck breasts score the skin and put skin side down into the hot pan to release the fat from the skin. This will keep the flesh moist while making the skin crisp. Turn and cook the other side after about 8 minutes, depending on the thickness.

DEEP FRYING

This is another quick method of cooking used for meat and poultry with either breadcrumbs or batter coating. For the best results:

•  Make sure you have a good depth of oil and heat over a high heat to 180 - 190°C / 350 - 375°F, or until a cube of bread browns in 30 seconds.

•  Cook in small butches to prevent the temperature of the oil dropping and the coating becoming soggy.

•  Drain the deep fried food well before serving.

SHALLOW – FRYING

Shallow frying in oil is another quick cooking method suitable for the same cuts as grilling, griddling or chargrilling. For the best results:

•  Start cooking over high heat to seal the meat, then reduce the heat and continue to cook until tender.

•  It is important that the pan is not over crowded as this will boil rather than fry the meat.

BOILING

This cooking method is suitable for joints, mixed meats, salt beef, ham and bacon joints. Salted joints may need to be pre-soaked. For the best results:

•  Add the meat, poultry or game and vegetables to simmering water.

•  Skim regularly to remove any foam that rises to the surface.

•  Keep at a regular temperature on a low skimmer.

SLOW COOKING

Casseroling and braising, including ragouts, hotpots, carbonnade de boeuf and Navarin of lamb are all methods of cooking meat slowly in the oven. Stewing, on the other hand, is a slow-cooking method for the hob, with the heat coming from underneath. These long, slow-cooking methods are suitable for tougher cuts of meat, older game birds, chicken, lamb shanks and chops. Pot roasting is another long slow cooking method using a heavy lidded pot with a small amount of liquid and vegetables. It is suitable for smaller joints or tougher cuts of meat and older game birds or chicken. Always brown the meat or bird, to seal, before pot roasting.

BBQ MEAT, POULTRY AND GAME

Food poisoning from undercooked or overcooked meat and poultry is commonly found whilst barbecuing. These rules ensure risk free barbecuing:

•  Keep all marinated meat, poultry and game in the fridge until ready to cook.

•  Leave enough time for charcoaled barbecues to reach the right heat. This is normally 45 minutes. A good indication is when the coals are glowing red with a powdery grey surface. A gas barbeque needs approximately 10 minutes to heat.

•  Do not cook over flames

•  Cook evenly over a steady heat raising or lowering the grill above the coals as needed.

•  Cook for a longer time if the temperature is lower.

•  Chicken or joints of meat on the bone take longer to cook so debone if possible.

•  Meat and poultry must be piping hot in the centre with no red or pink remains and clear juices.

•  Do not overcook, burnt meat can produce harmful chemicals

•  Turn food regularly to avoid charring or uneven cooking.

•  Never partially cook meat or poultry to reheat on the barbeque.

•  Never reuse raw meat marinades

•  Keep your barbeque clean.