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Christmas Dinner 2019

Kieran

By Kieran,
in Food & Drink

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Davros sock drawer

Davros sock drawer

Posted
Posted

:lol:

 

Despite what you said earlier btw, sausage and bacon together is pretty much only ever a breakfast combo. I don't mind sausage meat in my stuffing. Or even bacon on top of the turkey (although that gets picked off and eaten as a chef's treat), but I really do consider bacon and sausage together to be the main flavours of a Full English Breakfast. And I don't think they have a place on a Roast Dinner!

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stephen129

stephen129

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On 12/11/2019 at 20:08, Horribleman said:

What's the best cheese board ever.

 

Best four cheeses to eat with some nice red. 

 

 

Hard

Comte

Lincolnshire Poacher

Very mature cheddar (the kind with salt crystals inside)

 

Soft

Taleggio

St Felicien/St Marcellin (pretty much the same cheese)

Brie De Meaux

 

Blue

Gorgonzola DOP

Roquefort AOC

Stichelton (unpastuerised stilton, very strong)

 

Goat

Ragstone

 

Get some decent honey, chutney, grapes, pear, crackers, nuts and bread too, maybe even charcuterie too.

 

Make sure the cheeses are at room temperature. Nothing worse than eating cheese straight out of the fridge.

 

A good way to try a load of cheeses is just go to a good cheese store like Neal's Yard Dairy or Mon's in London and just ask to taste a load and then buy the ones you like. I've even been before and not bought anything and they still try and feed me loads of cheese. 

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stephen129

stephen129

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On 13/11/2019 at 20:45, MarkN said:

I've not tried Burrata, but if I was going for an ultimate cheeseboard I'd probably have a crack at it to see if it would work.

 

Personally I wouldn't put burrata in a cheeseboard, but then I wouldn't put mozzarella on a cheeseboard either. 

 

Burrata is very similar, except the middle is filled with cream. Bit overrated imo, one of those things that has become extremely popular because of Instagram. Stracciatella di bufala is better, but I've not really seen it in the UK.

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MarkN

MarkN

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I'm not sure what I'm doing this year, but it will almost certainly feature chestnuts. Tesco currently have the packs of Merchant Gourmet prepped ones half price (£1.20), so I bought a load earlier today. Might go back and nab a few more actually - they'll keep for ages.

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Davros sock drawer

Davros sock drawer

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On 21/11/2019 at 16:52, MarkN said:

I'm not sure what I'm doing this year, but it will almost certainly feature chestnuts. Tesco currently have the packs of Merchant Gourmet prepped ones half price (£1.20), so I bought a load earlier today. Might go back and nab a few more actually - they'll keep for ages.

 

Also they're the sort of thing that suddenly go out of stock if you buy them last minute. 

 

Likewise fresh Sage!

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glb

glb

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Posted

For Christmas we'll order in a turkey (a fairly common thing here in Dubai) The day is always slightly 'unChristmassy' what with it being around 25C and sunny, and neither of us have yet acquired the skills to attempt a full Christmas dinner. That said, will add some extra trimmings like pigs and blankets and sprouts, and cook up a pudding. I'm better at baking so might do some cookies or something else rather than buying a load of chocolate. If I can find mincemeat then I'll give homemade mince pies a whirl. Failing that, love a Yule log, so a few options to get my apron on!

 

Otherwise, will probably do some slow-cooked tenderloin for Boxing Day or whack the barbecue on if we have a few people over.

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Lovelyman

Lovelyman

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Finished it. I think I put too many hazelnuts in, and as a result it was a little too sweet and rich.

 

I put 200g instead of 150g because I had 200g! Didn't expect it to make too much of a difference.

 

It is delicious though, but I don't think I could serve it as the main component of the meal. Still planning on making it as a side though.

 

:D

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Lovelyman

Lovelyman

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On 14/11/2019 at 21:32, Davros sock drawer said:

As with anything though, and especially at Xmas, I’d do a test of it first 

Hey. I took some ideas from that roast and invented my own. 

 

I made it last week and it's the best vegetarian wellington I've ever had. 

 

Here's the recipe if you're interested. 

 

Big punnet mushrooms
100g Stilton
4 fancy shallots
4 garlic
Toast small pan of pine nuts
Toast small pan of pistachios
1/4 celeriac, roasted and chopped
Spinach
Kale
Couple eggs
Balsamic in both mixes
Black pepper
Sage

 

Colour the shallots and garlic and then add the kale and spinach. 

 

Fry the roughly chopped mushrooms in a separate pan.

 

Toast pine nuts and pistachios separately. 

 

Chop the celeriac into small pieces and roast in the oven with some olive oil and salt. 

 

Make a paste with about 1/4 of the mushrooms and pistachios. 

 

Roll out some puff pastry and spread the paste in it. 

 

Mix everything else together and taste for seasoning. 

 

Wrap the filing with the puff pastry and cook.

 

I was so happy. When I sliced it or smelled incredible. Then my wife said it was delicious. 

 

It has a lot of umami and you would be forgiven for thinking it was meat based.

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Davros sock drawer

Davros sock drawer

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Sounds amazing, nice one!

 

I love Celeriac. And my Dad blew my mind yesterday chopping Celery sticks for dips, by passing my the root of the celery and saying "Try this - best part". And by golly he was right! How did I get to 45 years old and not know you could a) Eat the root raw and b) That it's so tasty and tender!

 

 

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Chooch

Chooch

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I’m going to follow this recipe for my ham. Can I do the boiling part on Christmas Eve then finish it off in oven on Christmas Day?  

https://www.bbcgoodfood.com/user/4767446/recipe/honey-and-mustard-glazed-ham

 

Temperature wise the internet is telling it should be 60 degrees for it to be safely cooked. Should it be this temp after the boil or after being in the oven :unsure:

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bear

bear

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Make sure it hits the safe temp after the boil, especially if you are planning on letting it go cold before putting it in the oven. 

 

If you are boiling it today and finishing it tomorrow I'd suggest giving it 10-15 minutes in the oven before applying the glaze and then follow the recipe as normal from that point on. 

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Chooch

Chooch

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2 minutes ago, bear said:

Make sure it hits the safe temp after the boil, especially if you are planning on letting it go cold before putting it in the oven. 

 

If you are boiling it today and finishing it tomorrow I'd suggest giving it 10-15 minutes in the oven before applying the glaze and then follow the recipe as normal from that point on. 

Awesome. Thanks! 

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