Paid Members I Bent My Wookie Posted December 25, 2025 Paid Members Posted December 25, 2025 Will be stealing that tip for next year @Gus Mears Quote
Tim Healys Chutney Spoon Posted December 25, 2025 Posted December 25, 2025 5 hours ago, I Bent My Wookie said: Pork came out a treat. Decided to use a tip I found online for my bacon sprouts and the last 2 minutes of frying off dashed them in malt vinegar and it actually turned into the low key star of the show. But the potatoes, forever my calling. Crunchy, flakes falling off on the outside, like a warm cloud on the inside. Kept boiling at a risk until they would've been soup if I'd roughed them up at all. Just let the natural part of them break down and the only movement they had was to a colander. But yeah bit of red wine vinegar, garlic, and surprisingly (and cheaply) cooking them in lard and just very glad I have a box of leftovers to get through. Yorkshires were shite though, didn't make enough mixture and they just didn't get to their usual boxing glove size. All in all for 5 hours work, kinda wish someone else was there to enjoy it but I've dinner for the next few days now. Excuse the picture quality, this phone is a potato. If you're near Essex, feel free to share with us next year! That looks immense! Quote
NeverYield Posted December 25, 2025 Posted December 25, 2025 38 minutes ago, Tim Healys Chutney Spoon said: If you're near Essex, feel free to share with us next year! That looks immense! I'll second that Looks a brilliant bit of grub. Quote
Moderators Chest Rockwell Posted December 26, 2025 Moderators Posted December 26, 2025 Didn't take any pictures but the pie came out really well and I made shit loads so we didn't fall short. Great success! I did beef and ale in the end. Quote
Paid Members Carbomb Posted December 26, 2025 Paid Members Posted December 26, 2025 Sadly didn't take any pictures, but for the first time I made fresh rolls to have with Christmas lunch - white rolls with poppyseed, toasted sesame, and caraway. Turned out really well, even if I say so myself (which I do) - as with all bread just out of the oven, they were lovely and hot and crispy, and were delicious with butter. Definitely gonna do them again next year. Quote
Paid Members Thunderplex Posted December 26, 2025 Paid Members Posted December 26, 2025 Use up turkey dinner today was a turkey, emmental and cranberry sauce toastie. Very good indeed Quote
Paid Members Carbomb Posted December 29, 2025 Paid Members Posted December 29, 2025 Been trying to come up with creative ways to finish the turkey. Obviously, stacked toasties are always a good idea, but I also came up with a not-too-shabby curry using tomato sauce, some of the leftover masala my sister and I had made from when we made the mutton pepper fry from her Dishoom cookbook, and some of the leftover roasties (don't @ me, I am also outraged) and carrots. Latest idea: turkey doner kebabs. Refried and crisped up some slices and scraps in chilli oil and gochugaru, stuck some chopped spring onions and tomatoes into pitta with Heinz' Turkish-style garlic sauce. Not bad. The right-hand one decided to collapse out the front the moment I took the picture. Still tasty though. Quote
Paid Members Carbomb Posted December 29, 2025 Paid Members Posted December 29, 2025 Double post wanker, but, following my success on Christmas Day, I just decided to bake again - a loaf this time. Turned out alright - 50/50 strong white flour and plain white flour, poppyseeds, caraway seeds, and toasted sesame. Quote
Paid Members I Bent My Wookie Posted December 30, 2025 Paid Members Posted December 30, 2025 1 hour ago, Carbomb said: Double post wanker, but, following my success on Christmas Day, I just decided to bake again - a loaf this time. Turned out alright - 50/50 strong white flour and plain white flour, poppyseeds, caraway seeds, and toasted sesame. Found my old Paul Hollywood how to learn to bake book (I assume from around the time of season 1 of GBBO) and that combined with this has me looking at bread tins tomorrow now. Quote
Paid Members Carbomb Posted December 30, 2025 Paid Members Posted December 30, 2025 14 minutes ago, I Bent My Wookie said: Found my old Paul Hollywood how to learn to bake book (I assume from around the time of season 1 of GBBO) and that combined with this has me looking at bread tins tomorrow now. Thanks, dude - kind of you to say. It turned out pretty good, texture-wise, though not as light as I'd hoped. I'd knocked it back twice, so it wasn't too cakey, but I'm still not sure what I need to do to get it lighter like a supermarket loaf. Quote
Paid Members Carbomb Posted January 17 Paid Members Posted January 17 DINNER! Lasagnette carbonara using this recipe from Italia Squisita (a channel I highly recommend): (Had to use pancetta instead of guanciale unfortunately, as what they sell in shops round here is expensive and not particularly high quality.) So my sister and I have a list of dishes that we typically collaborate on, and this is one of them. Collabonara. Quote
Members SuperBacon Posted March 25 Members Posted March 25 I mentioned elsewhere, but I've gone right off meat since my food poisoning so am on the lookout for meat free recipes. I do an excellent vegetable curry and lots of pasta dishes I can adapt and to be honest most are meat free anyway but I don't want to eat that all the time. Happy to give most things a go. After recipes as well where I can make a massive batch and freeze as I want to be better with my time. Quote
Members SuperBacon Posted March 25 Members Posted March 25 6 minutes ago, gmoney said: Can you have wafer thin ham? ironically I still have to buy ham for the bloody cat. Quote
Paid Members Carbomb Posted March 25 Paid Members Posted March 25 1 hour ago, SuperBacon said: I mentioned elsewhere, but I've gone right off meat since my food poisoning so am on the lookout for meat free recipes. I do an excellent vegetable curry and lots of pasta dishes I can adapt and to be honest most are meat free anyway but I don't want to eat that all the time. Happy to give most things a go. After recipes as well where I can make a massive batch and freeze as I want to be better with my time. Might as well resurrect this thread. Some good recipes in here. Quote
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