Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
What are you eating for Christmas dinner?
Page 1, 2, 3  Next
 
Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing
Author 
 Message
sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Wed Dec 08, 04 12:34 pm    Post subject: What are you eating for Christmas dinner?  Reply with quote    

I thought this could be a separate thread from the other one, which is more about cooking tips.
We're having goose. Thought about going back to turkey this year, but the price difference is negligible if you want a happy turkey. I might try stuffing it with mashed potato, which is supposed to be good. Otherwise, roast spuds and parsnips, chestnut stuffing, sprouts with glazed chestnuts, bread sauce, probably carrots because Ben likes them. Then Christmas pudding with rum sauce.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Wed Dec 08, 04 12:40 pm    Post subject: Reply with quote    

There's a goose with my name on it. I have relatives coming over on the 27th so not sure what it will be like cold.

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Wed Dec 08, 04 12:43 pm    Post subject: Reply with quote    

Am going to my parents' house, and will be taking a goose which I will cook on the 24th. I hope it re-heats ok. Will also be cooking one for mysel to eat over the holiday period.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Wed Dec 08, 04 12:48 pm    Post subject: Reply with quote    

A Goose, A Terrine, lot of other trimmings and if we have 9-10 to feed instead of 4-5, then I may well do a joint of beef as well.

jema

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Wed Dec 08, 04 12:49 pm    Post subject: Reply with quote    

How are you doing the terrine?

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Wed Dec 08, 04 12:54 pm    Post subject: Reply with quote    

I'll be getting up early to do my mince pies (my own special formula mince, based on Tiptree Christmas Preseve, russett apples, ginger cordial, tangerine peel and sultanas, which reminds me I better get it done at the weekend)

Toikey with my herb butter applied liberally. Will also be doing rib of beef this year (any tips?). We'll have parmesan and mustard parsnips, brussells with flaked almonds, cauliflower cheese, and a veggie bake at the very least but we usually end up with at least 6 or 7 veggie dishes. MIL does a gateau and a couple cakes as well as a christmas cake.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Wed Dec 08, 04 12:55 pm    Post subject: Reply with quote    

Jonnyboy wrote:
How are you doing the terrine?


TBH the OH does the terrine, chicken livers, belly pork,dried fruit, wrapped in streaky bacon... but i'm sure there is more to it than that, i will get her to post.

jema

wellington womble



Joined: 08 Nov 2004
Posts: 14964
Location: East Midlands
PostPosted: Wed Dec 08, 04 12:57 pm    Post subject: Reply with quote    

chocolate, probably. I on holiday in spain. Don't know what they have over there (we'll be self catering, so don't what will be available) I'm taking christmas pud and crackers though!

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Wed Dec 08, 04 12:58 pm    Post subject: Reply with quote    

Tips for beef: Give it a good initial blast with the oven as hot as you can get it, DONT be too generous with the cooking time, give it a really good rest before carving. Better a bit cool but relaxed. Which is true for all of us come to think of it.

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Wed Dec 08, 04 12:59 pm    Post subject: Reply with quote    

sean wrote:
Tips for beef: Give it a good initial blast with the oven as hot as you can get it, DONT be too generous with the cooking time, give it a really good rest before carving. Better a bit cool but relaxed. Which is true for all of us come to think of it.


This is one area where I am definately a big Hugh fan, i think his roasting tips are excellent, and are of course much as you say.

jema

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Wed Dec 08, 04 1:44 pm    Post subject: Reply with quote    

Don't you find it difficult to get free-range chicken livers for your terrine? I guess you could use pig's instead..?

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 26621
Location: escaped from Swindon
PostPosted: Wed Dec 08, 04 1:46 pm    Post subject: Reply with quote    

Twoscoops wrote:
Don't you find it difficult to get free-range chicken livers for your terrine? I guess you could use pig's instead..?




jema

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Wed Dec 08, 04 1:46 pm    Post subject: Reply with quote    

What about turkey liver?

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Wed Dec 08, 04 1:47 pm    Post subject: Reply with quote    

I reckon that might be just as difficult to get hold of. Unless you know a free range turkey farmer, perhaps.

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Wed Dec 08, 04 1:49 pm    Post subject: Reply with quote    

Twoscoops wrote:
Don't you find it difficult to get free-range chicken livers for your terrine? I guess you could use pig's instead..?


Jema's speaks volumes!

I would love to make pate and this is the main reason I don't.

Post new topic   Reply to topic    Downsizer Forum Index -> Recipes, Preserving, Homebrewing All times are GMT
Page 1, 2, 3  Next
Page 1 of 3
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright 2004 marsjupiter.com