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What's in Season - September

What's in Season - September

What’s in Season - September

Seasonal eating means two things really: building meals around foods that have just been harvested at their peak - and adjusting your diet to meet the particular health challenges of Winter, Spring, Summer and Autumn. 

While it may seem like a luxury to have any food we want, anytime we want it, eating foods in season offers many benefits.
 
Simple joys 
For starters, it connects us to the calendar reminding us of simple joys - the first taste of Asparagus in Spring, the smell of ripe Strawberries newly picked in Summer, Apple picking on a clear Autumn day, celebrating Winter holidays with hearty, warming meals

Tastes Better
In-season produce is fresher and tastes better, sweeter - when perfectly ripe. 
 
When fruits and vegetables are picked for consumption that have been naturally ripened on the vine or the tree and harvested at the right time, they will have much more flavour and nutrition.  


More vitamins, minerals and antioxidants 
Produce eaten at its peak generally has more vitamins, minerals and antioxidants than foods harvested before they’re ripe and then shipped long distances. 


  
Eat a more well-rounded and balanced diet 
A pleasant added benefit of eating what's in season is that you get a broader variety of foods in your diet. Those foods can broaden your palate, for one, but they may also expose you to dishes and ingredients you may not have otherwise explored. 
 
Supports small and midsize Farmers
Eating seasonally often means eating locally grown foods, so it’s good for the environment too. It supports small and midsize local farmers, cuts down on pollution from shipping and transporting food and reduces your carbon footprint. 
 
Saves you money 
And if all that’s not enough to get you to make some simple switches in your diet, In-season foods will usually save you money.

Time to eat Seasonal
Each meat, fruit or vegetable has a prime time when it is at its seasonal best - and they tend to complement each other. That means extra flavour, extra crunch, extra juiciness - all super-fresh and great value.
 
And so here is what is in season - and most popular - in September to help you eat seasonally: 



  
Leaves and Stems : Savoy Cabbage, Red Cabbage, Spring Green Cabbage, White Cabbage, Cavolo Nero, Celery, Chicory, Kale, Kohlrabi, Cos Lettuce, Iceberg Lettuce, Pak Choi, Radicchio, Rocket, Spinach, Swiss Chard, Watercress 
 

Flowers, Fruits and Seeds : Aubergines, Broad Beans, French Beans, Runner Beans, Broccoli, Butternut Squash, Cauliflower, Courgettes, Cucumber, Globe Artichokes, Mangetout, Marrow, Peas, Peppers - the last of the English Sweet Corn, Pumpkins, Tomatoes,
 
Roots and Bulbs :  Beetroot, Carrots, Celeriac, Fennel, Horseradish, Leeks, Onions, Parsnips, Radishes, Shallots, Turnips

 
Tubers :
 Potatoes - main crop

Meats :  Beef, Lamb, Pork, Wild Mallard Duck, Grouse, Pheasant, Partridge, Guinea Fowl, Wood Pigeon, Rabbit, Venison. 

And here is just a summary of the main Cuts that are popular in September:

Thrifty Cuts : Flat Iron Steaks, Beef Picanha, Bavette Steak, Beef Fillet Tails, Beef Meatballs, Hand Diced Beef, Master 8oz Steak Burgers, Lamb Henry Steaks, Lean Lamb Mince, Chicken Thighs, Chicken Peri Peri Wings, Chicken Plum Parcels, Chicken Lemon and Coriander Parcels, Caramelised Red Onion Sausages, Pork and Leek Sausages, Gluten Free  Cumberland Sausages, Toulouse Sausages, Loin of Pork Boneless, Bone in Belly of Pork, Unsmoked Boneless Gammon
  

Roasts, Casseroles and Stews : Carvery Rib of Beef, Sirloin with Fillet, Topside of Beef, Silverside of Beef, Rolled Brisket, Carvery Leg of Lamb, Mini Leg of Lamb, Rack of Lamb, Special Reserve Chicken, Otter Valley Organic Chicken, Poussin, Chorizo Rosario Sausages, Porchetta with Chorizo Roast, Grouse, Wild Mallard Duck, Whole Duck, Wood Pigeon, Rabbit, Venison Roast 
 

Seriously Low and Slow : Beef Picanha,Beef Short Ribs (Jacobs Ladder), Lamb Neck Fillets, Lamb Shanks, Shoulder of Pork, Smoked Gammon, Venison Saddle Eye, Pork Caul
 

Quicker Cooking : Fillet Steaks, Rump Steaks, T-Bone Steaks, Marinated Rib-Eye Steaks, 45 Day Dry Aged Club Steak, Master 8oz Steak Burgers, Calves Liver, French Trimmed Lamb Cutlets, Lamb Steaks, Lamb Henry Steaks, Lamb Garlic Rosettes, Lean Lamb Mince, Chicken Supremes, Handmade Chicken Kievs, Chinese Chicken Plum Parcels, Marinated Chicken Skewers, Chicken Skewers, Pork Steaks, Marinated Pork Ribs, Veal Escalopes, Barbary Duck Breasts, Venison Haunch Steaks, Diced Venison

Every month we will pick out one Seasonal product and explore a little more about how best to prepare it
 
This month we feature Duck
 
Duck.
 
A Duck evokes a wide range of tastes and associations. 

  
There's the convenience of a mid-week Duck Salad, or the enduring ceremony of an elaborate Three Bird Roast. 
 
And then there remain exotic associations with France's Canard- Duck Confit,Cassoulets, Ballotines and Rillettes. 
 
A Duck Breast might be smoked, a Duck Leg might be cooked Confit, or the bird could be turned into Duck Dodine – boned and stuffed with more Duck. 

What to look for when buying Duck
With Wild Duck we look for supple skin, plump Breasts and a flexible beak. Ducks should be consumed within three days of killing - unlike other Game they shouldn't be hung for too long, as the fat goes rancid. 
 
We are especially aware of this particularly in the new year which is towards the end of the season.


How to cook Duck
Duck unnecessarily incites fear in a lot of home cooks, but as long as you avoid drying out a whole bird by blasting it in the oven, then there really is little scope for error.
 
Young and tender birds can be roasted on a spit or in an oven, so that the meat is still pale and pink. 


Different methods - different results
Whole Duck, Duck Breasts and Duck Legs can be cooked using different methods and will give very different results. 

Easier to portion 
Bear in mind that quite a large percentage of a Duck is fat, and what looks like a large bird will be considerably skinnier when cooked, but that means Duck Breasts and Legs are easier to portion accurately. 

How to roast a Whole Duck
Whole Duck is usually roasted in one of two ways - Chinese style where the skin is dried and lacquered as it cooks - or in the same way as a roast Chicken in a hot oven. Remember to remove any giblets first

Scoring and pricking 
Roast Duck however, unlike Chicken, needs considerable help in de-fatting or it will taste greasy. This is done by scoring and pricking it all over to encourage the fat to run out.
 
Older birds can also be roasted, but it's often best to braise them so that they don't dry out, and so that the strongly-flavoured meat can be balanced with other flavours in the sauce. 


What to do with Duck fat
Leftover Duck fat can be poured into a ceramic or glass container and chilled. 
 
Lift the fat off along with the jellied juices and use it within a week to roast potatoes.


For longer 
To keep the fat for longer, lift off the juices, reheat it to a liquid and strain it through muslin before freezing it in cubes. 
 
Heat the fat in the roasting tin until sizzling before adding the potatoes.
 
Young and tender birds can be roasted on a spit or in an oven, so that the meat is still pale and pink. 


The quickest method of 'cooking' Duck 
The quickest method of 'cooking' Duck is not to do so at all. 
 
A Breast can be sliced very thinly and served raw, in Carpaccio form.


How to cook Duck Breast
Pan-frying Duck Breasts still makes for a speedy supper. 
 
Very little effort 
Pan-frying Duck Breasts is a great place to start – and will quickly boost confidence as a spectacular meal can be created with very little effort.
 
Duck Breasts are covered in a thick layer of fat that needs to be rendered (melted) out from beneath the skin during cooking. 
 
The best way of doing this is to season the Breast and leave it for a couple of hours to come to room temperature and dry out. 


Score the skin
Score the skin in a criss-cross pattern or with parallel lines (the idea is to expose as much of the fat to the hot pan as possible) and then put it skin-side down in a cold, dry pan and slowly heat it.
 
This will melt the fat first and then start to crisp up the skin and it's also more likely to stop the skin from burning than if you heat up the pan first.
 
The layer of fat beneath the skin will quickly melt, meaning that neither butter nor oil is necessary. 
 
After 2–3 minutes, flip the Duck Breast over and briefly fry the other side, then put the pan inside a hot oven for a further 5 minutes. The skin should have turned golden and crispy, while the flesh will still be pink and moist. 
 
Allow the Breast to rest for a further 5 minutes before slicing and serving.


How to cook Duck Legs  
Duck Legs are traditionally ‘Confit’, this means they are salted overnight and then submerged in Duck fat and cooked slowly so they are preserved by the fat. 

Low and slow 
Because the cooking method is low and slow the meat remains succulent and doesn’t dry out, and the fat isn’t absorbed so the meat isn’t fatty. 

Far better 
The Legs are then cooked at a high temperature in an oven to crisp up the skin. This method works far better than just roasting the Legs as the meat remains tender.

Same effect 
It’s possible to get the same effect using less fat by cooking the Legs in stock or wine and then covering them in fat. 

To cook Confit Duck Legs 
To cook Confit Duck Legs, brush the fat off them, put them in a tin and roast them in an oven heated to 220C/fan 200C/gas 7 for 30-40 minutes, turning them once so both sides crisp.

What Goes with Duck
As with most Game animals, a good place to start when thinking of what flavours to pair Duck with is to consider what the omnivorous birds might eat in the wild: grain, berries, grasses and other greens. 

Strongly-flavoured 
Duck is a strongly-flavoured meat, so can handle other strong flavours. A common pairing is orange which cuts through the richness, as with the orange, pine kernels and dandelion in Adam Stokes' Duck Salad. 

Dramatic garnish 
Another big flavour often paired with Duck is Mushroom. The Mushrooms could be used as a dramatic garnish or in a sauce which underpins each mouthful

Ducks were first bred in China, and they remain a popular dish in East Asia. 

Traditional ingredients 
Peking Duckis still one of the country's most famous culinary exports, coating the duck in a sweet sauce like Hoisin. 
 
But Duck works well alongside other traditional ingredients like Honey and Soy, Ginger, Szechuan Peppercorns and is often used as a stuffing inside Spring Rolls.


Seasonal recipes to try in September include:



•   
Wild Duck with Grapes and Radicchio  -  by Jacob Kenedy
Jacob Kenedy's Wild Duck recipe is an easy introduction to cooking with Game. Serve as an alternative to your standard Sunday roast.
Preparation time 30 mins : Cooking time 20 mins.
 Click here for Wild Mallard Duck
(Click title for recipe)




• Roasted Breast of Mallard, crispy Leg, Pumpkin Soup & Roast Chestnuts
 - by Robert Thompson
This roasted Mallard challenging recipe from Robert Thompson comprises deep, rootsy flavours of the chestnut and pumpkin with rich duck and crunchy Panko breadcrumbs.
Preparation/Cooking time 5 hrs 30 mins plus 12 hrs chilling 
Click here for Wild Mallard Duck

(Click title for recipe)



Crispy Duck & Baked Apples

This rich, fruity recipe has just two ingredients - don't be put off by the cooking time, it's mostly walk-away time
Preparation time 10 mins : Cooking time 4 hrs.
 Click here for Whole Duck
(Click title for recipe)



Tender Duck Legs with Baby Turnips - by Barney Desmazery
A classic combination, if you have never tried braised Duck, get ready for a great melt-in-the-mouth meal. Freezable
Preparation time 20 mins : Cooking time  1hr 40 mins.

  Click here for Ducks Legs, Fresh Chicken Stock
(Click title for recipe)



Duck Breasts with Port sauce and Celeriac purée
A sophisticated Duck recipe, ideal for a dinner party.
Preparation time 1 hr : Cooking time 1 hr plus resting.
 Click here for Duck Breasts
(Click title for recipe)



• Confit of Duck 
- by Barney Desmazery
A classic, hugely popular recipe from France - one you can make time and time again and it just gets better. Freezable. Easily doubled
Preparation time 20 mins  : Cooking time 2 hrs 30 mins plus salting and cooking time is staggered. 
 Click here for Ducks Legs
(Click title for recipe)



•  Lamb Cutlets with Tumbet

This Spanish Lamb recipe is taken from Nieves Barragan Mohacho's cookbook Sabor. It may be a labour of love to make all the different components of the dish but the resulting meal is full of flavour and perfect served as a dinner party main course.
Preparation time 1 hr : Cooking time 1 hr 30 mins. 
Click here for French Trimmed Lamb Cutlets, Chorizo Rosario Sausages
(Click title for recipe)



Spiced Leg of Lamb with Lemon-Roast Potatoes

Try this Leg of Lamb cooked with lots of aromatic spices and cooked over the potatoes - they catch the juices from the meat and take on the gorgeous flavours.
Preparation time 45 mins : Cooking time 1 hr  - plus overnight marinating and resting. 
Click here for Carvery Leg of Lamb

(Click title for recipe)



Beer-braised Lamb Shanks
Slow cooking meat makes it melt-in-the-mouth tender. This simple Lamb Shank recipe can also be made in a slow cooker.
Preparation time 15 mins : Cooking time 3 hrs. Click here for
 Lamb Shanks, Fresh Chicken Stock

(Click title for recipe)



Italian Lamb Noisettes
Italian Lamb Noisettes makes the perfect dish to entertain with and is a real crowd pleaser.
Preparation time 15 mins : Cooking time 20 mins plus marinating. Click here for Lamb Noisettes - ask us to cut into individual Noisettes
(Click title for recipe)



Moroccan Lamb with Lemon Couscous
Just 20 minutes stands between you and this Moroccan-style Lamb served with Couscous.
Preparation/Cooking time 20 mins plus marinating. Click here for
 Lamb Neck Fillets

(Click title for recipe)



Lamb Karahi

For Asian dishes like this low-calorie Lamb recipe, which use a lot of spices, choose supermarket own brands, rather than premium names - it's a great way to make savings. Or bulk-buy spices from local Asian shops.
Preparation time 5 mins : Cooking time 25 mins. Click here for
 Diced Leg of Lamb

(Click title for recipe)



Slow-roast Lamb with Cinnamon, Fennel & Citrus - by Sarah Cook 
For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe
Preparation time 15 mins : Cooking time 4 hrs 20 mins. Click here for
 Carvery Leg of Lamb

(Click title for recipe)



Sausage and Spinach Spaghetti

Raid your cupboards and freezer for the ingredients to make this quick and satisfying sausage pasta recipe.
Preparation/Cooking time 20 mins. Click here for
 Directors Sausages

(Click title for recipe)



Sausage Roast  - by Donal Skehan
Donal Skehan's sausage roast recipe is easy to prepare and can be made in advance.
Preparation time 15 mins : Cooking time 50 mins. Click here for
 Directors Sausages

(Click title for recipe)



Meatloaf -  by Sophie Thompson
This Meatloaf recipe from actress and Celebrity Masterchef winner Sophie Thompson is a real crowd pleaser. Made with Minced Beef and Pork Mince, it is moist, spicy and completely delicious hot or cold.
Preparation/Cooking time 2hrs 20 mins. Click here for
 Steak Mince, Pork Mince, Smoked Streaky Bacon

(Click title for recipe)



Slow-braised Pork Shoulder with Cider & Parsnips
 Shoulder is the ideal cut for this warming one-pot, which is packed with autumnal flavours and perfect served with a side of Mash
Preparation time 20 mins : Cooking time 2 hrs 30 mins. Click here for
 Hand Diced Pork

(Click title for recipe)



One-Pot Roast Pork Chops with Fennel & Potatoes
 Throw your meat and veg into a pan with Italian-style flavourings and simply roast, for a no-fuss dinner
Preparation time 10 mins : Cooking time 50 mins. Click here for
 Pork Loin Chops, Fresh Chicken Stock

(Click title for recipe)



Guinea Fowl Tagine - by John Torode
This is wonderful, honest, one-pot food - stick it in the middle of the table and let everyone help themselves
Preparation time 30 mins : Cooking time 1 hr 30 mins - plus marinating. Click here for
 Guinea Fowl

(Click title for recipe)



Chicken Caesar Salad
Four easy steps to main-meal salad perfection
Preparation/Cooking time 25 mins. Click here for
 Chicken Fillets

(Click title for recipe)



Spicy Chicken Salad with Broccoli
This Chicken salad recipe is perfect with a fluffy Jacket Potato or some Egg Noodles - and low-fat too. Easily doubled / halved
Preparation time 15 mins : Cooking time 10 mins - plus roasting the Chicken Breasts. Click here for
 Chicken Breasts

(Click title for recipe)



Salt crust Sirloin with Roasted Beetroot & Horseradish Cream
Mary Cadogan
Try this flavourful recipe for a new take on Roast Beef
Preparation/Cooking time 3 hrs 30 mins. Click here for
 Rolled Sirloin

(Click title for recipe)

So there you have it - Wild Mallard Duck, Whole Duck, Grouse, Spring Lamb, Beef and Chicken and other seasonal meat Recipe ideas for September using seasonal ingredients - with sometimes a delightful symbiosis of seasonal meats, fruits and vegetables - all on the same plate - just as nature intended

Enjoying all the benefits
Now armed with all that information - what is stopping you to start eating seasonally and enjoying all the benefits that come with the healthier approach that each month has to offer?

So whether you choose one of the recipes above - or are just inspired to explore further recipes we hope we have given you much food for thought for your September meals

Give it a Click 
So why not give it a Click - and experience a whole new way to enjoy Godfreys Seasonal Free Range Premium Meats and Poultry by ordering from the comfort of you own home - or office - at a time that is convenient to you 


We do the rest - be it if you would prefer delivery direct to your door Nationwide - or at our Click and Collect Points in Highbury or Finsbury Park.  

Bon Appétit!
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