What are you eating for Christmas dinner?

Latest Articles

What are you eating for Christmas dinner?
Page 1, 2, 3 Next

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Wed Dec 08, 04 12:34 pm Post subject: What are you eating for Christmas dinner?

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: 23956
Location: under some rain.

Posted: Wed Dec 08, 04 12:40 pm Post subject:
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

Posted: Wed Dec 08, 04 12:43 pm Post subject:
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: 28239
Location: escaped from Swindon

Posted: Wed Dec 08, 04 12:48 pm Post subject:
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: 23956
Location: under some rain.

Posted: Wed Dec 08, 04 12:49 pm Post subject:
How are you doing the terrine?

tahir

Joined: 28 Oct 2004
Posts: 45676
Location: Essex

Posted: Wed Dec 08, 04 12:54 pm Post subject:

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: 28239
Location: escaped from Swindon

Posted: Wed Dec 08, 04 12:55 pm Post subject:

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: 15051
Location: East Midlands

Posted: Wed Dec 08, 04 12:57 pm Post subject:
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: 42219
Location: North Devon

Posted: Wed Dec 08, 04 12:58 pm Post subject:
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: 28239
Location: escaped from Swindon

Posted: Wed Dec 08, 04 12:59 pm Post subject:

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

Posted: Wed Dec 08, 04 1:44 pm Post subject:
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: 28239
Location: escaped from Swindon

Posted: Wed Dec 08, 04 1:46 pm Post subject:

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: 45676
Location: Essex

Posted: Wed Dec 08, 04 1:46 pm Post subject:
What about turkey liver?

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Wed Dec 08, 04 1:47 pm Post subject:
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: 23956
Location: under some rain.

Posted: Wed Dec 08, 04 1:49 pm Post subject:

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.

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT Page 1, 2, 3 Next
Page 1 of 3

View Latest Posts