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Christmas dishes/cooking (Read 61321 times)

GCW

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#25 Re: Christmas dishes/cooking
December 06, 2009, 12:39:51 pm
I have to say that lard is the only medium to get decent roast pots.
But the key is to keep everything really hot when basting/turning.  I tend to put the tray over a gas ring whilst I do this.

Jim

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#26 Re: Christmas dishes/cooking
December 06, 2009, 12:52:10 pm
as i mentioned in my last post.
dripping gives a better flavour than anything else imo

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#27 Re: Christmas dishes/cooking
December 06, 2009, 01:31:15 pm
Have either of you Actually tried them done in olive oil instead?

I used to slather them in whatever animal fat that was being cooked but their much lighter and tastier done in olive oil IMHO...

Anyway you say potato...

GCW

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#28 Re: Christmas dishes/cooking
December 06, 2009, 01:35:29 pm
Have either of you Actually tried them done in olive oil instead?

Yes, but you don't get the same crispiness as animal fats.

as i mentioned in my last post.

Jim, how do you manage to sound aggreived when you're agreed with?  :lol:

nik at work

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#29 Re: Christmas dishes/cooking
December 06, 2009, 02:14:16 pm
Cooking advice from someone who doesn't like Hendersons? Not on my watch.

I do my roasties in butter*, controversial but delicious. The beauty of this technique is you don't need your oven as hot as the sun so can cook other items in the same oven without being forced to serve charcoal with your spuds. You need salt, lots of salt, yum.

*and by butter I mean real proper butter, not some random concoction of trans-fats and grease scrapings pushed into a plastic tub and sold to idiots.

Jim

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#30 Re: Christmas dishes/cooking
December 06, 2009, 02:16:26 pm
it was invented by the french. - Savages!

GCW

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#31 Re: Christmas dishes/cooking
December 06, 2009, 02:32:43 pm
Cooking advice from someone who doesn't like Hendersons? Not on my watch.


Arse, stop the Henderson's nonsense.

Has anyone tried Goose fat?  It's often portrayed as the dog's but I've never known anyone that actually tried it.

nik at work

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#32 Re: Christmas dishes/cooking
December 06, 2009, 02:35:10 pm
My sister does 'em in goose fat, makes a nice roastie but not as fine as the buttery goodness served at my house.

Sloper

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#33 Re: Christmas dishes/cooking
December 06, 2009, 08:30:47 pm
Cooking advice from someone who doesn't like Hendersons? Not on my watch.


Arse, stop the Henderson's nonsense.

Has anyone tried Goose fat?  It's often portrayed as the dog's but I've never known anyone that actually tried it.

Goose fat has a very high smoke point, I think a bit higher than lard, so in short you can get the fat reall hot without the acrid flavours associated with burning.

I do use goose fat quite a bit and can recommend it. 

Beef dripping is also good (and a lot cheaper) and makes the best chips going.

Does anyone want a few festive suggestions?

Jim

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#34 Re: Christmas dishes/cooking
December 06, 2009, 08:32:59 pm
Have either of you Actually tried them done in olive oil instead?
yes and I don't like my roast potatoes tasting of olive oil, same reason I don't use it to fry eggs in

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#35 Re: Christmas dishes/cooking
December 06, 2009, 08:47:20 pm
I have now ordered form Paul the butcher... Abbey Lane emporium.

Included is a large vat of lard for the above roastie heaven.

5 rib rack of 6 week old beef, from a herd that I have eaten from before.

I intend to do 15 mins per pound, with no time for the oven... let it bleed in my mouth... and down my chin...

Sloper

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#36 Re: Christmas dishes/cooking
December 06, 2009, 08:58:15 pm
You've either got a bitg family, a lot of guests or a very healthy appetite, I hope you've got a serious red to go with it?

I'm struggling to find a butcher that does more than a 28 day dry hang, what's this breed, I love a bit of Dexter.

Anyway this year we'll be having grouse.

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#37 Re: Christmas dishes/cooking
December 06, 2009, 09:37:33 pm
good catholic breeding stock combined with a reputation of * just stay for dinner* hence the size..

my butcher all year long can get you 42 day dry cured beef... I've seen his stock.. and it's cheaper than any supermarket. He wants this slice of the market and so will do exactly what you want.. (BTW his pork pies are awesome)

I have yet to ask for the breed, but it's damn good... honest.


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#38 Re: Christmas dishes/cooking
December 07, 2009, 09:29:33 am
The only Abbey Lane I can think of is the one off the castleton road and I can't remember seeing a butchers there, can you give me the full details please as I need to find this chap.

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#39 Re: Christmas dishes/cooking
December 07, 2009, 09:39:31 am
The only Abbey Lane I can think of is the one off the castleton road and I can't remember seeing a butchers there, can you give me the full details please as I need to find this chap.

Could be , or even more specifically .

fatdoc

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#40 Re: Christmas dishes/cooking
December 07, 2009, 12:23:27 pm
close...

where Abbey lane meets the A61 on Woodseats... 10 shops or so before the junction.

*Ryalls* butchers. It's owned by Terry Ryall, Paul is the lease holder. Highlights include his rindless smoked back bacon, brilliant black pudding, pork pies and really good high meat yield norfolk chickens.

Don't get me wrong, it's no fancy pants *oh look at that dear* sort of shop. Simple display, cash only. But he can source / hang and cut want you want with no fuss. It's what a butchers should be. He flexes his stock to national price - so don't expect much lamb, £17 to £20 for a leg aint gonna sell too well.

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#41 Re: Christmas dishes/cooking
December 07, 2009, 12:39:00 pm
Only been to Ryalls once due to not knowing about it less than 14 days ago but I was very impressed when I went and I will certainly be using them again. The fact that they are prepared to do a 42 day hang on beef is to be commended.

Got to say that I have had better pork pies than his though - need a bit more spice in them IMO.

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#42 Re: Christmas dishes/cooking
December 07, 2009, 02:56:40 pm

slackline

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#43 Re: Christmas dishes/cooking
December 07, 2009, 03:07:03 pm
My neighbour is knocking up some sort of three bird roast next Sunday.  No idea what three birds he's doing, but I don't like roasts of any sort (with one minor exception : roast potatoes with mint sauce, mmm yummy), and can't stand the pretense of "xmas meals" (even with mates).  I shall likely be sat in the corner with a computer, beer and spliff avoiding ruining the evening for everyone else, Bah Humbug!

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#44 Re: Christmas dishes/cooking
December 07, 2009, 03:09:30 pm
You miserable bastard slackers!

tomtom

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#45 Re: Christmas dishes/cooking
December 07, 2009, 05:30:52 pm
My neighbour is knocking up some sort of three bird roast next Sunday.  No idea what three birds he's doing, but I don't like roasts of any sort (with one minor exception : roast potatoes with mint sauce, mmm yummy), and can't stand the pretense of "xmas meals" (even with mates).  I shall likely be sat in the corner with a computer, beer and spliff avoiding ruining the evening for everyone else, Bah Humbug!


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#46 Re: Christmas dishes/cooking
December 07, 2009, 05:37:06 pm
 :lol:

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#47 Re: Christmas dishes/cooking
December 08, 2009, 12:32:54 am
Some good beta on the roasties here guys. Not sure whether to go down the goose fat path or lard.

I'm spending xmas with the gf's family :o (we've not being going out for that long really) and further more have agreed to cook xmas dinner as her mum get's a bit stressed out with the whole thing. Cooking for seven peeps, of which three will only eat roast chicken (not sure why). Gf's mum is going to do the shopping for me so need to assemble a list, want to keep the spend fairly sensible so no goose stuffed with caviar stuffed with lobster with a side of duckbilled platypus nonsense. Good food, relatively straightforward to prepare (I've cooked roasts for this number quite a few times now but don't want to chance too much). What I'm most worried about is putting stuff together carefully so everything complements. As such some advice on spices and flavours for the roast meat and veg (typically I roast carrots and parsnips with honey but maybe too rich with everything else going on).

So far I'm thinking something along the lines of;

Roast Chicken - for the fussy ones
Roast Lamb - for us normal people; what's a really good cut? Was thinking rosemary/garlic to flavour (xmassy enough?) and use some of the fat with some Red Vino for the gravy
Pigs in Blankets - need some nice chipolatas that'll stay moist, thinking sweetcure bacon to wrap
Roast Potatoes - obviously, but to goose fat or flour dust, that is the question done in the pan with the lamb
Roast Carrots - with honey perhaps (maybe too much rich food?) and cumin?, what other spices?
Roast Parsnips - seasoned as per the carrots?
Mashed Swede - got to have something mashed, again what seasoning, mashed with butter/milk/both to moisten?
Red Cabbage - cooked with onions and cider (her family are from Somerset)
Broccoli - done nice and plain and fresh
Brussel Sprouts - not a fan but GF insists
Maybe another green, suggestions anyone?

Will make a gravy from the lamb juices. Am I missing any essentials here do you reckon, maybe a fruity sauce for the chicken??

Xmas Pudding is shite so for dessert I'm thinking some of these hot chocolate puddings which I made on our first date and went down a treat and are pretty easy to prepare. Was thinking of doing another slightly more fruity dessert, something simple like a crumble.

Keen to make a good impression, quite like the Gf  :-[ so any advice from the great gastronomical minds on here would be appreciated.

tomtom

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#48 Re: Christmas dishes/cooking
December 08, 2009, 05:09:59 am
F*ck that for a game of soldiers.... I'm off to Iceland, Kerry Katona's going to do me a great deal on Mini Chicken Kevins..

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#49 Re: Christmas dishes/cooking
December 08, 2009, 05:25:02 am
Ye Gods!   The Boffinator kills his tastebuds w/ smoke and smothers everything in chilli... 

[points finger]So his taste itself is in question![/points finger]



 

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