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Wednesday, December 11, 2013

Christmas Meats



With Christmas drawing near, most of us are already planning the Christmas menu. Primarily, what meat to eat! I am starting this list with the usual suspects of beef, mutton, chicken, pork and duck. Most of which you can find at your neighborhood roast meats stall.


Pork is classic, but, if you are looking for something a little more out-of-the-ordinary you might want to consider wild boar. Singapore still has a few wild boars roaming around.


Chicken is more of a white meat but for a tasty quick fix we always have KFC delivery, even on public holidays.


I prefer duck over goose even though it's a smaller bird. The meat is more succulent and delicious. If you are preparing a traditional Christmas goose, don't forget to render the fat. OMG, goose fat is sold by itself at gourmet stores/supermarkets, you don't know what you are missing.


Another prized bird is the quail. It's teenie-tinyness makes it soo fancy. That and it's itsy-bitsy eggs that always make an appearance in fine dining. If you are planning a fancy dinner party, you gotta feature this.


 From a small bird to the biggest, the Turkey weighing as much as a newborn child, maybe even more. American traditional Thanksgiving dinners feature this amazing roast that makes an impressive appearance. Ranging from the heritage breeds to the new mass-produced species (pic below).


Another American Heritage meat is Bison. Less fats and hence healthier than the other red meat beef.


Rare-bit..it's actually cheese toast. Coz I can't bear to feature rabbit meat, a game meat that makes an appearance this time of the year.


Since it's Christmas, would you consider eating Rudolph? Maybe Dasher or Prancer? Venison is a leaner cut of red meat and oozes plenty of jus, perfect for a stew, I love this fried with hor fun.



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