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Christmas Cooking and Storage Suggestions - 1^st Nov 2020

·        These are general guidelines and are based on our experience.

·        With the variety of electrical & gas ovens available, cooking time can vary.

·        Please always pre-heat your oven. Remove items from the refrigerator well before cooking.

·        Let roasts rest 15 to 30 minutes before carving.

·        How much meat to prepare always depends on many factors like adults vs kids, male vs female, how much other food there is and whether the meat is boneless or bone-in. General rule of thumb is 200 – 300g of boneless meat per person (boneless ham, beef), 400 - 500g of bone-in meat per person (turkey, prime rib, bone-in ham).

·        We recommend that all meats purchased at Huber’s are stored in the fridge and they will have a shelf life of at least 2 - 3 days in the fridge. If you wish to keep it raw for longer than 3 days, we recommend that you freeze it. Once cooked, meat can typically be kept in the fridge for 3 days.

TURKEY

·        We recommend roasting the turkey at 160°C from start to finish. If the colour gets too brown, in particular for the larger turkeys, simply cover with aluminium foil. The turkeys have a tender timer. When the centre pops up, the turkey is perfectly cooked.

8 - 10 lbs – approx. 2 hours

10 - 12 lbs – approx. 2¼ hours

12 - 14 lbs – approx. 2½ hours

14 - 16 lbs – approx. 2¾ hours

16 - 18 lbs – approx. 3 hours

18 - 20 lbs – approx. 3¼ hours

20 - 22 lbs – approx. 3½ hours

·        For turkeys that are stuffed, roast for 15 minutes more after the tender timer has popped up. Once cooked, let the turkey rest for approx. 20 minutes before carving.

RAW TURKEY STUFFING

·        All stuffings come in a plastic casing. To cook, place the stuffing in 75°C water and poach for 45 minutes. Remove plastic casing before slicing.

·        To stuff the raw birds, cut the plastic casing on one end and push the raw stuffing out. Sew up the cavity before cooking.

HAGGIS

·        The haggis come in plastic casing. To cook, poach the haggis in 75°C water (25 minutes for the small one, and 45 minutes for the big one). Remove plastic casing before slicing.

·        To stuff the raw birds, cut the plastic casing on one end and push the raw stuffing out. Sew up the cavity before cooking.

GOOSE

·        Roast at 160°C for about 2½ to 3 hours or until the liquid inside the goose is clear in appearance.

QUAIL

·        Defrost overnight in the fridge. Season with salt and pepper. Melt some butter on a frying pan on medium / high heat and allow it to brown. Quickly add the quail, breast side down.

·        Let it brown, then transfer to oven, pre-heated to 220°C, for 8 to 10 minutes. Remove, turn over and return to the oven for another 8 to 10 minutes. Its skin colour should be nice and golden brown. The juice coming out should be clear and not bloody. If not cooked, return to the oven for another few minutes.

·        Serve immediately or rest it on a meat rack, uncovered. Serve with a sprig of rosemary on the quail. Goes with a hot Port and Black Trumpet Mushroom sauce.

DUCK

·        Roast at 160°C for about 1½ hours or until the liquid inside the duck is clear in appearance.

CHICKEN

·        2 kg sizes are best roasted for 1½ hours at 160°C or until the liquid inside the chicken is clear in appearance.

·        1 - 1.2 kg chickens are best roasted for 50 minutes at 160°C or until the liquid inside the chicken is clear in appearance.

CHIPOLATA

·        Pan fry until nice and brown on both sides. For something different, try wrapping a slice of streaky bacon around it and then pan fry.

SALTED GAMMON HAM

·        Cooking time required is about 40 minutes per kg. If you have a temperature probe, the core should read 72°C when fully cooked.

HAM

·        Bone-in hams of 6.5 - 7.5 kg size should be re-heated in the oven at about 150°C for about 2 to 2½ hours.

·        Semi-bone hams of 4.5 - 5.5 kg size should be re-heated for about 1½ to 2 hours.

·        Bone-less hams of 2.5 - 3 kg size to be re-heated for about 1¼ to 1½ hours.

·        Bone-less hams of 1.3 - 1.5 kg size to be reheated for about an hour.

COOKED HAM HOCK

·        Wrap with foil and roast at 180°C for 30 minutes. Remove foil, brush with honey and let it roast for another 5 to 10 minutes until it is nicely browned.

BEEF

·        To prepare a medium-rare rib roast, (2 - 2.5 kg), roast at 180°C for approx. 1¾ to 2¼ hours.

·        For a medium-rare ribeye roast (2 - 3 kg), roast at 180°C for approx. 1 to 1½ hours.

·        For a medium-rare sirloin roast (2 - 3 kg), roast at 180°C for approx. 45 minutes to 1¼ hours.

·        For a medium-done whole tenderloin (2 kg), roast at 180°C for approx. ¾ to 1 hour.

If you have a temperature probe, for medium-rare doneness, aim for 54°C. For medium, aim for 60°C. For medium-well, aim for 66°C. For well-done, aim for 72°C.

LAMB

·        To prepare a medium-well whole lamb leg, roast at 180°C for approx. 1½ hours.

·        For a medium-done rack roast, roast at 180°C for approx. 20 minutes.

If you have a temperature probe, it should read 66°C for medium-well doneness.

PORK

·        To prepare loin roast (bone-less), roast at 180°C for approx. 40 minutes per kg (depending on the size of the loin).

·        If you have a temperature probe, it should read about 72°C. Let all your roasted meat rest for about 10 minutes before serving.

SUCKLING PIG

·        To help with the crackling, it is best to salt the pig’s skin and dry it overnight if possible, in a fridge uncovered. Rub the skin with olive oil before roasting.

·        For Suckling Pig: roast for approximately 3½ hours at 150°C till internal temperature is 75°C. Turn it up to 220°C for approximately 25 minutes.

·        For Suckling Pig Loin & Belly Rolled and Shoulder, Bone-in: roast at 180°C for approximately 1 hour. Turn it up to 220°C for approximately 10-15 minutes.

READY-TO-ROAST PORK KNUCKLE

·        Roast the knuckle for 45 minutes at 200°C. Increase temperature to 220°C and roast further for 5 to 10 minutes to achieve that perfect crackling.

 

Terms & Conditions

·        Place your orders online at www.hubers.com.sg/christmas [PRE-ORDER CLOSED]

·        Please bring along your order confirmation when collecting your Christmas order.

·        Last day for Christmas orders and amendments: Tuesday, 15th December 2020, 7pm. We want to make sure that we have sufficient time and stocks to prepare your order [ORDER AMENDMENT CLOSED]

·        Amendments to Christmas orders must be made 5 days prior to delivery and prior to 15th December 2020, 7pm. Please login to your online account to make the changes and you should receive a new confirmation email for your amended order. If you do not get the confirmation email, please send an email to members@hubersbutchery.com.sg.  [ORDER AMENDMENT CLOSED]

·        A deposit of $50 is to be made at the point of order with minimum order of $100. For orders below $100, it has to be self-collection.

·        The balance amount is payable upon collection of items from the store or charged to your credit card on the day of delivery for home deliveries.

·        Order collections will be done in the store till 20th December 2020. After which, it will be done at the tent outside till 24th December 2020.

·        For home deliveries, we will let you know the estimated arrival time on the day of delivery.

·        No home delivery from 21st to 27th December 2020. Our regular online store will also be closed during the same period.

·        No cooking services available. We believe no pre-cooked turkey or roast can beat the wonderful aroma of freshly roasted meat going around the house – yes, it is more work but once a year. So let us do the defrosting, marinating and stuffing. All you need to do is pre-heat your oven and follow our cooking suggestions.