Paid Members I Bent My Wookie Posted December 23, 2018 Paid Members Share Posted December 23, 2018 Pre made the stuffing balls to save myself that time Tuesday morning, looking a little sad for themselves but as long as it tastes good and holds together I really don't mind. Cabbage is currently braising in my oven with garlic, onion, apple, ground cinnamon, nutmeg and cumin seeds and red wine vinegar and my house is smelling incredible. Tomorrow is prepeeling everything for Tuesday morning and into saucepans of water, making the Yorkshire batter mixture and pigs in blankets rolled up snugly. Operation overkill is go. Quote Link to comment Share on other sites More sharing options...
Loki Posted December 23, 2018 Share Posted December 23, 2018 Just pitched up our goose from the butchers - £85 fucking quid!  This bird had better suck me off as well for that money. Out into the garden tomorrow to dig up some parsnips.  I reckon that'll be the best bit of the meal.  Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted December 23, 2018 Paid Members Share Posted December 23, 2018 Veg prepped, root bake made, stuffing made, bread sauce made, cranberry sauce made, I’m now a bit shagged out. Quote Link to comment Share on other sites More sharing options...
Paid Members Chilly McFreeze Posted December 23, 2018 Paid Members Share Posted December 23, 2018 Cooking has started, went with the Ham first. Cooked in Coke and finished in the oven for 30 mins with a Honey & 5 Spice glaze. Will warm it up for the Cheese course in the evening.   Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted December 24, 2018 Paid Members Share Posted December 24, 2018 (edited) Did Biscotti for some Xmas visitors yesterday. A fun, sticky recipe. Cinnamon, nuts and darl chocolate really say Xmas to me. Edited December 24, 2018 by tiger_rick Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted December 24, 2018 Author Paid Members Share Posted December 24, 2018 (edited) Got the ham on for the traditional Christmas Eve buffet. Beef in the background will be heading to the oven in about an hour. One of my favourite festive cocktails there too. St Germain liqueur, vodka, squeezed limes and soda water. Easy as you like and delicious. Edited December 24, 2018 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Paid Members Chilly McFreeze Posted December 24, 2018 Paid Members Share Posted December 24, 2018 44 minutes ago, Ralphy said: i have never eaten goose, what other meat can it be compared to? lot of veg prep on here, i am not quite so good, i just use frozen, the shame  It's like really gamey Duck. It's also incredibly fatty and rich. I like it, but it's almost a bit too sickly to have with all the Christmas trimmings I think. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted December 24, 2018 Moderators Share Posted December 24, 2018 Finished making the soup for the starter tomorrow just now - broccoli and chestnut. First time I've made this and it has come out really nice. Very pleased with the result. Made the brine yesterday and the chickens have been soaking in it today. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted December 24, 2018 Author Paid Members Share Posted December 24, 2018 (edited) Beef browned and ready to go in. Will get a picture of the finished article, along with the marmalade ham. Edited December 24, 2018 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Retro Red Posted December 24, 2018 Share Posted December 24, 2018 Doing a gammon joint along side the usual turkey this year, using the slow cooker and a bottle of cider I'm looking forward to seeing how it turns out. Prep today/tonight is making the Yorkie batter, assembling the pigs in blankets and parboiling the potatoes for roasting tomorrow. Cooking starts at 7am, finished at 1pm, stressful but fulfilling and there's nothing better than that feeling once it's done and you can relax. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted December 24, 2018 Awards Moderator Share Posted December 24, 2018 (edited) The List is done. Lots of pics when you can please gang. And if you're having trouble post a question and I'll try and answer when I can (won't be much good to you at 2.15 though). Prob best to tweet me @BigSpud to get quick response. Edited December 24, 2018 by Onyx2 Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted December 24, 2018 Moderators Share Posted December 24, 2018 (edited) So the turkey will rest for a full couple hours? And it's alright? Not too cold? Where does it go when it's resting? Edited December 24, 2018 by Chest Rockwell Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted December 24, 2018 Awards Moderator Share Posted December 24, 2018 2 minutes ago, Chest Rockwell said: So the turkey will rest for a full couple hours? And it's alright? Not too cold? Where does it go when it's resting? Mine will just sit in the kitchen on the side. 6kg bird will rest happily for 2-3 hours (well done for paying attention) and still be north of 50°. For the first 30 mins if covered it will rise by 5°. I usually cover it in foil + blanket but I'm taking turkeymaster general Paul Kelly's advice and leaving it uncovered for the full time. We'll see - but everything is always rescued by hot gravy 😀 Quote Link to comment Share on other sites More sharing options...
Retro Red Posted December 24, 2018 Share Posted December 24, 2018 cover it in foil and a couple of tea towels a turkey is usually good heat-wise for a couple of hours, with the size of the bird its got a lot of residual heat. Plus the longer you rest the more juices come out for a lovely gravy. Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted December 24, 2018 Moderators Share Posted December 24, 2018 How long can you rest a 1.5-2kg chicken for reasonably? Will help with my planning for tomorrow.. Quote Link to comment Share on other sites More sharing options...
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