Here at Mr Pickles’ Yorkshire Food Emporium we all get a little excited when the Christmas stock starts to arrive. Not only do our festive treats make the shop look amazing, but they give us lots of inspiration for our own Christmas celebrations. And, as a team of food lovers, we’ve been eyeing up a few products since around mid October.
Here are just a few of our Pickles’ Picks for Christmas this year.
Brisket, Firs Farm
Not only is brisket great value, it makes for a stress-free Christmas dinner as it’s almost impossible to overcook and will happily sit cooking away until you are ready to serve. Better still, it cooks well in a slow cooker so Paul recommends brisket to anyone who wants a piece of beef but is short on space in the oven. The meat is also great cold so any leftovers will be good for a boxing day spread. If you fancy trying brisket this year, our recipe at the bottom of this post is simple, but very effective!
Sir Robin of Locksley Gin, Locksley Distillery Co
Gin is Claire’s tipple of choice and she particularly enjoys our Sir Robin of Locksley gin. With notes of juniper, elderflower, dandelion and grapefruit it’s a true sipping gin that can be enjoyed straight or in a martini. However, Claire finds it incredibly refreshing in a gin and tonic. Served with a garnish of pink grapefruit peel, it’s the perfect antidote to the hot and busy kitchen on Christmas Day!
Cheese Biscuits, Cartwright & Butler
For us, Christmas wouldn’t be the same without a cheeseboard somewhere along the way. Whether a Christmas Eve treat in front of the fire, part of a Boxing Day spread, or you manage to squeeze one in after dinner on Christmas Day, you’re going to want some fine biscuits with your cheese. And Elli wouldn’t be without our Cartwright & Butler savoury biscuits and wafers. They’re great with a cheeseboard, but delicious enough to be served on their own as nibbles – just watch out because they’re ridiculously moreish!
Pickled Crab Apples, Charlie’s Country Garden and Mr Pickles’
Our Pickled Crab Apples are part of a new range we’ve developed with Charlie’s Country Garden and they’re a true taste sensation. Although pickled, the sweet fruit flavours of the apples come through nicely along with a delicate floral note. They’re fantastic with cheese, especially our strong Vintage Cheddar, but Lu particularly enjoys our Pickled Crab Apples with cold meats such as leftover gammon and our cider and hazelnut salami.
Yuletide Breakfast Marmalade with Calvados, Bracken Hill
There’s something very luxurious about the thought of eating something a little boozy – especially at breakfast! But don’t worry, you’ll still be safe to drive to work after spreading this Yuletide marmalade on your toast, so you can enjoy it any day of the week. Mel particularly likes to use it to add a little festive spirit to our bread and butter pudding recipe, but it’s also good for glazed gammon and ham.
Traditional Oak Smoked Salmon, Bleiker’s Smokehouse
Our range of smoked salmon is great for a simple starter on Christmas day. You could either blitz with our Longley Farm soft cheese for a rich pate or serve as part of a salad with roasted beetroot and horseradish cream. But Sophie prefers to enjoy her smoked salmon at Christmas breakfast. She serves slices with creamy scrambled eggs, toasted sourdough and a couple of sliced tomatoes – a luxurious start that keeps all hunger pangs at bay until dinner!
Beetroot and Horseradish Relish, Rosebud Preserves
Turkey might still be seen as the traditional option for Christmas, but more and more of our customers are choosing to have their favourite joint of beef instead. And, having ordered her Firs Farm sirloin, Clare will be stocking up on lots of our Beetroot & Horseradish relish for the big day. With a delicious earthiness and sweetness from the beetroot along with the heat of the horseradish, it’s great with beef, but also works with smoked salmon and is fabulous in a cheese sandwich.
Head to Mr Pickles’ on Abbeydale Road to see what tasty treats we have in store for Christmas this year and don’t forget to ask the team for even more of our recommendations.
1-2 kg brisket, rolled and tied
1 tbsp rapeseed oil
2 large onions, peeled and sliced
2 large carrots, peeled and sliced
2 sticks of celery, sliced
2 cloves of garlic, smashed
2 bay leaves, fresh if available, otherwise dried is fine
2 sprigs of rosemary, or 1 tsp dried rosemary
Half a bottle of red wine, or add 375 mls of extra stock instead
600 mls beef stock
2 tbsp flour
Splash of Hendo’s or soy sauce
1) Place a large pan over a low-medium heat and add the rapeseed oil.
2) Add the onions, carrots and celery and cook gently until the veg is soft and starting to colour.
3) Stir in the garlic, bay leaves and rosemary.
4) Cook for a minute or two, stirring to ensure the garlic doesn’t burn.
5) Pour in the wine and beef stock and increase the heat to bring everything to a boil.
6)Transfer the contents of the pan to a slow cooker and carefully drop your brisket into the liquid.
7) Cook on low for 8 hours. Alternatively, you could cook this in a casserole dish in the oven at 160C for 3-4 hours.
8) Once the meat is cooked through and tender, take it out of the slow cooker and transfer to a warm place so it can rest whilst you make the gravy.
9) Strain the liquid from the slow cooker and discard the veg and herbs. Skim the fat from the liquid and set to one side.
10) Melt the butter in a saucepan over a medium heat. Once melted, stir in the flour and allow to cook for a minute or two whilst you continue to stir.
11) Once the flour and butter has formed a paste start start adding the cooking liquid, stirring all the while.
12) Add a splash of Hendo’s or soy sauce and season to taste, then let the gravy simmer for 5-10 minutes before serving with your brisket.