UKBouldering.com
the shizzle => shootin' the shit => food & drink => Topic started by: Houdini on December 17, 2008, 10:34:16 pm
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Well?
'Tis almost the season to be jolly.
What will be cooked / poached / foraged? And served this Xmas in your home?
The kraut-side will be roasting goose this weinachts! I am pleased for them (apparently I have tofu :thumbsdown: think I'll try the goose...)
Myself? I shall be serving MDMA to a select group of diners. 8)
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An aquaintance informs me I offered to roast a duck for him soon... Ah...
I've roasted nothing of worth before, so, tips welcome vis-a-vis trimmings, sauces, wine, strippers.
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Get a really nice bottle of wine.
Drink it while the misses roasts your dinner.
Sorted.
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strippers.
I tend to use a hot air gun , but people of my acqaintance swear by nitromors .....
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Wine idea good, Gareth...
The Frau is a shit cook, like...
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duck = loads of fat, so roast it on a rack above a dish or empty the dish regularly and baste often
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roasting, basting, roasting, basting
*reaches for recipe book
(http://regmedia.co.uk/2008/12/12/natural_harvest.jpg)
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*Cough* (http://ukbouldering.com/board/index.php/topic,10346.msg174210.html#msg174210) (fourth pic)
You might gain some inspiration from...
(http://www.lulu.com/author/display_thumbnail.php?fCID=77826&fSize=320_&1229092928) (http://www.lulu.com/content/77826)
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i am eating out on xmas day.
on boxing day i am going to cook an enormous pot-au-feu. (well, i will actually prob start it off the day before)
a huge piece of brisket
some shin of beef too
lots of oxtail
marrow bones
onion
leeks
turnips
various herby delights
a double magnum of a rather obscure but really fucking heavenly 82 barolo.
then hopefully a blowjob followed by a bond film.
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Sounds outrageous Yoss, especially the double magnum. [envy][/envy] Photo's? Mode of aquisition.
We're prepping the goose now: it's soaking in saltwater in the cellar as I speak. Though I've just watched HFW and his River Cottage 10 bird roast, which is just bonkers in the prep dept..
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Had some of this for the 1st time today, a seasonal plant here on the mainland.
http://en.wikipedia.org/wiki/Black_salsify (http://en.wikipedia.org/wiki/Black_salsify)
Does this grow in the UK? Had some boiled, some roasted. The roast won hands down. Astonishingly, incredibly gufftacular.
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To resurrect a typically off topic topic.
Any good Christmas Pud recipes?
Just steaming a couple of these:
6oz caster sugar
2oz fine brown sugar
8oz suet
12oz sultanas
12oz raisins
8oz currants
4oz candied peel
4oz plain flour
4oz breadcrumbs
2oz flaked almonds
1 lemon zest
5 eggs
1 tsp ground cinnamon
1 tsp mixed spice
1 level tsp nutmeg
pinch of salt
5fl oz brandy
Any classic recipes? I tried Delia's one a couple of years back but wasn't impressed.
And no semen based recipes thanks.
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duck = loads of fat, so roast it on a rack above a dish or empty the dish regularly and baste often
I disagree,
The ONLY recipe that Nigela has impressed me with ( alas nor persoanlly) is the duck recipe in her tome *how to cook*
Boil it for 30 mins submerged in water.
then take 1/3 off the oven time.. sauces dressings etc.. up to you.
really makes it simple, the meat goes soft and the skin all crunchy with far less fat one the bird.
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duck = loads of fat, so roast it on a rack above a dish or empty the dish regularly and baste often
I disagree,
The ONLY recipe that Nigela has impressed me with ( alas nor persoanlly) is the duck recipe in her tome *how to cook*
Boil it for 30 mins submerged in water.
then take 1/3 off the oven time.. sauces dressings etc.. up to you.
really makes it simple, the meat goes soft and the skin all crunchy with far less fat one the bird.
Shit that's clever, wonder where the Tory's mother / whore substitute of choice got it from?
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Shit that's clever, wonder where the Tory's mother / whore substitute of choice got it from?
standard Cantonese recipe
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Shit that's clever, wonder where the Tory's mother / whore substitute of choice got it from?
Standard Chinese recipe
Ahhh, I was going to ask Echo if she'd heard about this but as ever Lager's is a good cute Chinese girl substitute
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The only Echo I know is a very cute half grown husky. I could probably function as a substitute for her too.
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This year, as with most years we'll be having game.
I'm going to try and get some Woodcock and Snipe again, if not it will be Grouse
For the medics a =>3 bird roast should be a piece of piss, even I can knock one up in under 30 minutes.
Take 1 partridge, I mallard, 1 pheasant and 300g of belly pork, 100g breadcrumbs, 1 onion, garlic, seasoning eg nutmeg, juniper, pepper, herbs.
Turn teach bird over and cut down the spineand work the meat from the bone, except for the pheasant snip off the legs and wings.
Take the meat from the legs of the two small birds and chop roughly with the belly pork, breadcrumbs etc.
then stuff the boned partridge with a bit of the stuffing, then stuff the duck with thin layer of the mixture and the partridge, then use the remainder of the mixture to stuff the pheasant and the two other birds.
Make stock with the bones, some root veg, cellery and then use this to make a bread sauce finished with brandy.
Roast the bird for about 90 mins in a hot ove and test by running a metal skewer into the depth of the roast and test on the back of your hand.
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To resurrect a typically off topic topic.
Any good Christmas Pud recipes?
Just steaming a couple of these:
Right, admittedly without maturing and being fed brandy- those were nice but not superb. Having made a second set I feel the new ones are far superior- richer, moist, and full of flavour. This is great:
3oz plain flour
5oz breadcrumbs
5oz suet
1 1/4lb mixed dried fruit
1 orange- zest and juice
1 lemon- zest and juice
1 cooking apple- grated
2 eggs
1 tbsp treacle
1/2 tsp mixed spice
1 tbsp whisky/brandy (I used the latter)
1/2 tsp cinnamon
1/2 tsp nutmeg
1 carrot
6oz sugar (I used fine brown)
4oz candied peel
pinch salt
Mix it all up, let it rest for 24 hours then steam for 6 hours. Leave to mture (add your spirit every now and then), then steam for 2 hours (or microwave) on Christmas Day. :thumbsup:
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It's nearly Xmas again, and I'm mightily impressed w/ Slopers 3 bird roast.
Despite not digging flesh, I'm up for getting the ingredients together and persuading the father-in-law to get it on.
What do Woodcock & Snipe taste like? Anything like Partridge? I enjoyed Partridge, if I remember correctly.
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Not had snipe, but I've had Woodcock but I believe it is very dependant on cooking method to avoid it tasting awful and having the texture of old boots. I didn't think it was that great, very iron in taste and a bit stringy in the legs.
I'm not sure how you'd do the traditional whole bird on toast and suck out the brains method using a 3 bird technique though.
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This looks well-Henry VIII
(http://img.dailymail.co.uk/i/pix/2007/12_02/turkeysMS1512_468x307.jpg)
But I see no Hummingbird. Surely one can squeeze more in a Turkey? And that into an Emu and that into an Ostrich?
The technique for making roast birds golden was favoured by Henry VIII and was the ultimate sign of wealth and opulence in the 16th Century.
Real gold leaf was occasionally used for the task. It made little difference to the taste but showed off the host's wealth - and fortunately it is non-toxic.
But more frequently, the gilding would be made from a saffron butter, spread over the roasting chicken or turkey for the last 30 minutes of cooking.
It gave the bird a beautiful colour as well as a subtle flavour. Saffron was the most expensive spice available - it costs up to £500 a pound today - so using it still gave an indication of the host's affluence.
Last week, Asda* launched £1 pots of gilding glaze containing saffron.
*Get in there Jasper!
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I would have thought that Saffron would be more valuable than gold in Henry VIII's day.
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Roast potatoes..
I seem to have converted out family to following Heston Von Blumenthals (or whatever his name is) way of cooking them...
First par boil your peeled spuds for c.15 min in really salty water ( ~ tablespoon of salt)
Then when drained shake them about in the pan for a few seconds to rough up the outside...
Drizzle with copious amounts of olive oil and season.
Place in baking tray with the roast for 45min - 1 hour.
Lovely.
parboiling in salty water and roughing the outside gives them a really nice crispy outside - whilst retaining the light fluffy (and not sodden/vapourised) centre...
You can of course put them in with the turkey/goose/beef so you get all the animal fat in them, but I really like them done separately...
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i was with you up to the coating of cold olive oil :thumbsdown:
when you have roughed up the par boiled spuds, have a mixture of plain flour, mustard powder, black pepper and some ground saffron and chuck that in and give the spuds another good shake round. in the meantime have some beef dripping getting really hot in the oven in a roasting try, get this out and put on to the hob with the hob on full to make sure the fat is hotter than the sun. then add the spuds and give them a good coating of the hot oil before putting back into the oven on the top shelf (never attempt this naked).
never under any circumstances buy frozen roast potatoes - are you listening mother!
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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.
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as i mentioned in my last post.
dripping gives a better flavour than anything else imo
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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...
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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:
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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.
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it was invented by the french. - Savages!
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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.
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My sister does 'em in goose fat, makes a nice roastie but not as fine as the buttery goodness served at my house.
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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?
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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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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...
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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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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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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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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 this one (http://maps.google.co.uk/maps?q=abbey+lane+sheffield&oe=utf-8&client=firefox-a&ie=UTF8&hl=en&hq=&hnear=Abbey+Ln,+Sheffield,+South+Yorkshire+S8,+United+Kingdom&t=h&z=14), or even more specifically hit A (http://maps.google.co.uk/maps?f=q&source=s_q&hl=en&geocode=&q=butchers+abbey+lane+sheffield&sll=53.335441,-1.499862&sspn=0.032904,0.077162&g=abbey+lane+sheffield&ie=UTF8&hq=butchers&hnear=Abbey+Ln,+Sheffield,+S8,+UK&t=h&z=15).
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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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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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How about a turducken?
http://en.wikipedia.org/wiki/Turducken (http://en.wikipedia.org/wiki/Turducken)
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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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You miserable bastard slackers!
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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!
(http://imgs.xkcd.com/comics/christmas_back_home.png)
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:lol:
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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 (http://www.nigelslater.com/recipes_view.asp?nRecipe_ID={C031A372-707A-4883-B1F4-6653B35EBC6C}&nRecipeCat_ID={ACCFD0C0-6F59-4487-8C1B-B35A8DACDA8F}&sSrc=) 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.
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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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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]
(http://www.britmovie.co.uk/wp-content/images/films/films-1968-witchfinder-general.jpg)
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Christmas Pudding rocks, ye Heathen. Burn him at the stake by dousing him in brandy (and a sprig of holly)!!
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(http://imgs.xkcd.com/comics/christmas_back_home.png)
:lol:
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]
I'll probably have some chilli sauce to go on my roast (too bland otherwise ;) ).
Wife and I make curry on xmas day, mmmmmm curry!
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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
I would do a shoulder of lamb, whack it in the oven with a bit of water in the roasting tray, stops it drying out, for about 4 hours, I think, at about 150, don't know the gas mark. The meat will fall off the bone.
Skim off the fat from the juices for your roasties. Take the remaining juices and make gravy with that.
That should do for your lamb, although some may find that a bit too basic. Serve with red cabbage etc.
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I would counsel against taking the fat from a roast for making roast potatoes as it usually has a lat of water in it and will smoke like fuck.
For an easy 'posh' Christmast dinner Ii'd suggest roast pheasant with chestnuts and truffles.
Cost <£25 for four or £35 for 6 so more than reasonable.
Time to cook and prepare <2 hours,
Knowledge and skills, basic.
Menu
Smoked fish
Roast Pheasant with chestnuts and truffle
Christmas pud.
TIPS
You should be able to get a breast of pheasants for around £7.50 from a butcher don't buy supermarket birds they're usuall smaller, less well shot (eg the beater stands on their head and rich twat shoots them up the arse) which means the breast can be bruised and damaged.
Buy ready roasted and pealed chestnuts from a supermarket for around £2 life's too short to roast and peel your own.
Truffle oil is available in many supermarkets for around £4 and keeps reasonably well in the fridge.
For a starter KISS, get some smoked eel and smoked salmon and serve with finely grated onion and lemon horseradish mascapone. (get pure horseradish not stuff mixed with turnip and mayo) and good brown bread.
Wine anything white and crisp.
For the main, Take the breasts of the pheasants (easy really, be confident, take a sharp knife and turn the pheasant on its back, now run your finger nail down the side of the breastbone and run the knife along side the breast from front to back, this will give you a good view of removing the reast around the collar bone. Use scisors to cut throught the wing joint (try and leave the stump it looks better). Marinade with a little truffle oil and fersh herbs.
Take of the thighs (save these for a casserole) then chop the carcass and legs and fry with onion, carrots, parsnip cores a bit of garlic and herbs, when browning nicely add a tablespoon of cornflower and shortly afterwars 1 pint of water and allow to simmer nicely for about 40 minutes. Add some brandy and strain, season and reduce to the right consistency.
To roast the breasts brown them off in a hot frying pan with the chestnuts then place in a hot oven for about 20 minutes, test how done they are an then leave to rest for 5 minutes.
While the breasts are restsing deglaze the pan with the sauce and add a good drop of truffle oil.
Serve the breasts with hearts of spring greens and roasted carrots, parsnips and other root veg eg swede, celleriac, jurasalem artichokes (no turnip) and of course roast potatoes.
Wine, don't go over board a decent burgundy would suit, not a heavy rhone.
Christmas pud with mascapone.
Buy the best christmas pudding you can afford, those in ceramic bowls really are worth it. Steam it slowly and if desired flame it (tip put the plate in the microwave on full power for 3 minutes before you put the pud on it, most brandy needs to be warm to burn) and serve with mascapone, which is really easy to flavour if you like
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Posted by: Graeme78
Insert Quote
Quote from: saintlade on Today at 06:32:54 am
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
I would do a shoulder of lamb, whack it in the oven with a bit of water in the roasting tray, stops it drying out, for about 4 hours, I think, at about 150, don't know the gas mark. The meat will fall off the bone.
Skim off the fat from the juices for your roasties. Take the remaining juices and make gravy with that.
That should do for your lamb, although some may find that a bit too basic. Serve with red cabbage etc.
Cheers for that, slow cooking should be a good way of going, have 2 ovens to play with if I remember correctly so can do the roasties separately. Quite keen to roast the spuds twice to get them really crispy, once the day before and then again with the separated fat, so should be able to leave the meat to stand, whack the oven up, drain off the juices, let them separate and then chuck the fat over the roasties 20 mins of reheating and getting crispy and shit.
Anybody have any experience off this premade sausagemeat stuffing (http://www.ocado.com/webshop/product/Apricot--Almond-Sausagemeat-Stuffing-Waitrose/15531011?parentContainer=SEARCHstuffing)? Worth a punt? Don't think I'll bother doing stuffing otherwise as it's more to worry about.
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I would counsel against taking the fat from a roast for making roast potatoes as it usually has a lat of water in it and will smoke like fuck.
For an easy 'posh' Christmast dinner Ii'd suggest roast pheasant with chestnuts and truffles.
Cost <£25 for four or £35 for 6 so more than reasonable.
Time to cook and prepare <2 hours,
Knowledge and skills, basic.
Menu
Smoked fish
Roast Pheasant with chestnuts and truffle
Christmas pud.
TIPS
You should be able to get a breast of pheasants for around £7.50 from a butcher don't buy supermarket birds they're usuall smaller, less well shot (eg the beater stands on their head and rich twat shoots them up the arse) which means the breast can be bruised and damaged.
Buy ready roasted and pealed chestnuts from a supermarket for around £2 life's too short to roast and peel your own.
Truffle oil is available in many supermarkets for around £4 and keeps reasonably well in the fridge.
For a starter KISS, get some smoked eel and smoked salmon and serve with finely grated onion and lemon horseradish mascapone. (get pure horseradish not stuff mixed with turnip and mayo) and good brown bread.
Wine anything white and crisp.
For the main, Take the breasts of the pheasants (easy really, be confident, take a sharp knife and turn the pheasant on its back, now run your finger nail down the side of the breastbone and run the knife along side the breast from front to back, this will give you a good view of removing the reast around the collar bone. Use scisors to cut throught the wing joint (try and leave the stump it looks better). Marinade with a little truffle oil and fersh herbs.
Take of the thighs (save these for a casserole) then chop the carcass and legs and fry with onion, carrots, parsnip cores a bit of garlic and herbs, when browning nicely add a tablespoon of cornflower and shortly afterwars 1 pint of water and allow to simmer nicely for about 40 minutes. Add some brandy and strain, season and reduce to the right consistency.
To roast the breasts brown them off in a hot frying pan with the chestnuts then place in a hot oven for about 20 minutes, test how done they are an then leave to rest for 5 minutes.
While the breasts are restsing deglaze the pan with the sauce and add a good drop of truffle oil.
Serve the breasts with hearts of spring greens and roasted carrots, parsnips and other root veg eg swede, celleriac, jurasalem artichokes (no turnip) and of course roast potatoes.
Wine, don't go over board a decent burgundy would suit, not a heavy rhone.
Christmas pud with mascapone.
Buy the best christmas pudding you can afford, those in ceramic bowls really are worth it. Steam it slowly and if desired flame it (tip put the plate in the microwave on full power for 3 minutes before you put the pud on it, most brandy needs to be warm to burn) and serve with mascapone, which is really easy to flavour if you like
you can really cook mate, nice one
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Yeah I'm a better cook than I am a climber and I'm an even better cook when I don't :beer2: when cooking. The thing is though that's a theory that has yet to be proven!
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Isn't truffle oil much more expensive than €5 a bottle?
Father-in-Law always asks for truffle oil from his daughter when she goes to Italy, but they never buy him any as it's 50 or €60 a bottle (they say).
On a similar note, is it really worth paying top dollar for Balsamico Modena? I've never coughed up more than €10 a bottle.
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Isn't truffle oil much more expensive than €5 a bottle?
I thought it was too - when I wanted some recently I couldn't find any in any of the local Sheffield supermarkets and it was too late at night for the delis - where do you get yours Sloper?
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Waitrose have it for about £5 and I'm sure I saw some in tesco's on a nappy buying / prole spotting trip.
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Waitrose have it for about £5 and I'm sure I saw some in tesco's on a nappy buying / prole spotting trip.
Yep = they do it for £7 at Waitrose, but it's like all things trendy in cooking you can pay huge sums of money for it - just like olive oil.
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Isn't truffle oil much more expensive than €5 a bottle?
Father-in-Law always asks for truffle oil from his daughter when she goes to Italy, but they never buy him any as it's 50 or €60 a bottle (they say).
On a similar note, is it really worth paying top dollar for Balsamico Modena? I've never coughed up more than €10 a bottle.
Truffle oil is worth the amount of truffle in the oil + the price of the olive oil: if its being bought in Piemonte from near Alba white truffles may well be involved and that's God's money. As for well aged balsamic that has been through the full barrel change processing its worth it if you have a taste and appreciate the difference I generally pay £15 250ml for general use, I have had a bottle of 100ml which cost £85 and this ain't vinegar in the traditional sense. I used it for sweetening and adding , well, an indescribable flavour to red fruits including tomatoes and nothing else. I wept when it ended.
Hope this answers your questions houds.
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It does, I wouldn't cook w/ it though; simpler stuff like mozzarella salads.
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Further to the how to cook roast spuds discussion here, the Grauniad has tested a load of methods...
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/dec/17/best-roast-potato-recipe (http://www.guardian.co.uk/lifeandstyle/wordofmouth/2009/dec/17/best-roast-potato-recipe)
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We just prepped 3 hampers for presents as we didn't want to buy the same old sh*t.
They include:
Aple and cranberry chutney
Spiced beetroot and orange relish
Large jar of smokey paprika peppers in oil
Large jar of spiced pickled pears
Home-made cherry, almond and coconut flapjack
Mulled wine kit i.e. bottle and a bag of spices in Muslin
A truckle of cheese bought from the farmers market
chocolate
and an alcohol of choice.
decorated brilliantly by Nat
all recipes from BBC good food site, I might get round to sticking a snap up as we're really quite proud.
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RE: Spuds
Best I've tasted come courtesy of an old relative.
Desiree.
Peel and slice in half along the length (only quartering the largest) par-boil in salted water.
Half inch of oil (vegetable or sunflower) in a roasting dish and the dish on an Aga hotplate.
Add the potato when the oil is rather hot, no roughing up the outside, the boiling is enough, occassionally spooning over the oil and maybe a turn half way through cooking. .
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Roast Goose for me (naturally) and goose fat roast potatoes. I don't see any reason why fat from a roast would smoke, so long as you only pour off the fat, taking care not to include any juices underneath.
Xmas cake has been maturing for about 6 weeks now and being regularly fed on Brandy. The homemade marzipan (and not homemade icing) will be added next week.
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Can anyone give me some inspiration for xmas eve. Needs to be fairly easy - as we've got pressies to sort, have a christmas feel/taste - but not be rehearsal for the full chrismas experience on the day itself.
Cheers Rich
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Venison.
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Can anyone give me some inspiration for xmas eve. Needs to be fairly easy - as we've got pressies to sort, have a christmas feel/taste - but not be rehearsal for the full chrismas experience on the day itself.
Cheers Rich
Leg of pork with saute cabbage.
Make sure the leg of pork has a good thick layer of fat and has been at room temperature for at least 6 hours before roasting.
Deeply score the fat and rub in salt.
Then un roll it and stuff in some d'agen prunes, rosemary and plenty of chopped garlic, salt pepper etc.
Roast for about 3 hours on a very low heat before turning up to a very high oven for about 10 mins per lb.
Saute cabbage, use january king or similar, to a pan put in a good splot of olive oil and a good knob of butter, thinly slice the cabbage (thinner than coleslaw) and saute add some freshly grated nutmeg and season.
To drink, samur or any light red
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Leg of Pork sounds very good. Venison possible. Cheers Guys
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Venison is tricky to get right, particularly roasting joints and not exactly cheap; if you're going to do it insist on getting a rack, I got one from Chatsworth last year and I think it was about £30 to feed 4.
A good leg of pork will be around £10 to feed 8.
Which leaves £20 for some wine.
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Can anyone give me some inspiration for xmas eve. Needs to be fairly easy - have a christmas feel/taste, Cheers Rich
Venison is tricky to get right and not exactly cheap
On Christmas Eve? You just need to stay up late enough...
(http://www.szworld.net/Janura/SniperOnRoof.jpg)
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Got Venison from the farm near Barnsley on the M1 - always found it to be fantastic, but not cheap. My favourite is as a carpaccio, rolled in crushed pepper and herbs and some berries, with a horseraddish cream - very good.
Don't know if my daughters would forgive me if I caught the venison on the roof.
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Mince Pie Flackjacks
Day off + rain + boredom = this.
Bit of an experiment with the amounts as I combined a few recipes, but they turned out first class. Good for the bait box over the festive season. Enjoy.
Shizzle:
100g butter/magarine
100g brown sugar
125g clear honey
300g mincemeat
400g oats
1tsp mixed spice
1tsp cinnamon
cap of brandy (optional, but not really)
icing sugar to dust
Bizzle:
Oven at 180C. Get your butter, brown sugar and honey in a big pan on a low heat, stirring occasionally. Don't let it boil or it'll be rubbish. When the sugar has dissolved (about 5 mins) add the mincemeat, spices and brandy for a couple of minutes, until it's all liquid like. Lash the oats in the pan and mix thoroughly. Tip into a lined baking tray, press down firmly and cook for 15-20 mins.
Let it cool in the baking tray before lifting out, but take the baking paper off before it goes cold. Make sure it's cold before cutting or it'll fall to bits.
Sift loads of icing sugar on top when it's cut, it makes it look well good.
(http://2.bp.blogspot.com/-UBezrU-_Rpw/TuCvMygPicI/AAAAAAAAEpU/m7TfB7YsgkU/s1600/festive+flapjack.jpg)
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wow, that sounds amazing!!
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anyone got some good starter idea's?
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anyone got some good starter idea's?
gravalax, beet salad, rye bread?
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anyone got some good starter idea's?
gravalax, beet salad, rye bread?
Actually...
They sound like typical Romanian xmas starters.
Surprisingly tasty, done right and followed by a meal that reads like a "Greys anatomy" for Pigs...
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anyone got some good starter idea's?
gravalax, beet salad, rye bread?
They sound like typical Romanian xmas starters.
I was thinking more in the Scandanavian style, but I can imagine what you mean.
Bread and fish curing easily achievable at home, in advance, and (depending on where you can get fish from) pretty inexpensive. And, as you say, a reasonable counterpoint to heavier Christmas food.
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For good starter nibbles or a side try roasting dates wrapped in pancetta. An amazing salty/sweet combination. Simply wrap each date in half a side of pancetta and roast at 200'C for about 10 minutes. The sugars in the dates caramelise slightly and the pancetta goes all cripsy!
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or slit the date open and fill with roquefort before a quick roasting. Nom nom nom.
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Plumping for a traditional Indian curry this xmas, not decided on recipe yet though, but will likely involve lots of chilli. :P
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I know the season just ended but what do people think the chances are of there being any grouse about in the markets? Would pheasant or partridge make a worthy substitute?
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I'm sure very few people would know the difference.
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Sounds good to me!
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Will you hunt it........?
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I've been roped into doin the starter for Xmas dinner. Main will be the standard turkey.
Any thoughts? I was thinking something like salmon tartare? Or, I remember once doing a layered king prawn cocktail which was pretty tasty.
Any other ideas? Salmon filo parcels?
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I've been roped into doin the starter for Xmas dinner. Main will be the standard turkey.
Any thoughts? I was thinking something like salmon tartare? Or, I remember once doing a layered king prawn cocktail which was pretty tasty.
Any other ideas? Salmon filo parcels?
I'm a less is more type person food wise - so I favour a very simple starter of smoked salmon with some lemon and a slice of rye/wholemeal bread... save the time on the starter and spend some £££ on some decent salmon.. With a glass of prosecco or cava and bobs yer whatever..
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Just tried out our starter last night to make sure it works. (Did home made rye bread with salmon last year so needed something different) finely chopped celery, carrot and shallots with crab meat all fried in a bit of butter together served on champagne and grapefruit jelly. Mad the jelly the night before (heat champagne and squeeze in grapefruit plus about half a lemon) pour onto plates to set. Cut a hole out of the jelly (I used my chef ring - otherwise known as an empty baked bean tin with both ends opened). After the crab mixture has been cooked spoon into the space and season. Was very nice and the jelly slowly melts to provide a sauce.
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The pheasant is bought :bounce:
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The pheasant is bought :bounce:
I'm disappointed!
Bought?
Pah!
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The pheasant is bought :bounce:
I take it the Cap'n isn't fattening up too well?
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OK, slow roast leg of Lamb is what I have to cook for the Extended family TT. A leg has been sourced from a very good butcher.. I just need to not screw up its cooking. I had hoped to pot roast (casserole?) it very slowly, but it looks like there wont be a pot large enough.. so its going to have to be a roasting tin and some foil.. any tips on temps/timing? I have hours to cook it and tender as possible would be winning...
Flavour wise I'm planning to keep it simple with a load of rosemary and red wine....
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Put your lamb on the foil (in the baking dish) add your herbs + insert some garlic bits into cuts in the lamb. add 1/2L of water, then seal the foil.
Keep a check to make sure the water hasn't all evaporated. Cook for 4h at 140°. You can open the tin foil for the last half-hour and brown in off.
Never tried it with wine but it should work.
This is the missus' family's secret recipe (turkish) so don't tell anyone! The lamb melts when you put it in your mouth.
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Put your lamb on the foil (in the baking dish) add your herbs + insert some garlic bits into cuts in the lamb. add 1/2L of water, then seal the foil.
Keep a check to make sure the water hasn't all evaporated. Cook for 4h at 140°. You can open the tin foil for the last half-hour and brown in off.
Never tried it with wine but it should work.
This is the missus' family's secret recipe (turkish) so don't tell anyone! The lamb melts when you put it in your mouth.
Great! so its completely surrounded/sealed in foil... nice one... just been reading Nigel Slaters numbers on this, and its about the same (160 and 4 hours) and in an open tin but covered in foil... I think some sort of hydrid will evolve!
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Just tried out our starter last night to make sure it works. (Did home made rye bread with salmon last year so needed something different) finely chopped celery, carrot and shallots with crab meat all fried in a bit of butter together served on champagne and grapefruit jelly. Mad the jelly the night before (heat champagne and squeeze in grapefruit plus about half a lemon) pour onto plates to set. Cut a hole out of the jelly (I used my chef ring - otherwise known as an empty baked bean tin with both ends opened). After the crab mixture has been cooked spoon into the space and season. Was very nice and the jelly slowly melts to provide a sauce.
I won't be doing any cooking this Christmas, but I do like the sound of Champagne jelly not being used as a dessert. Do you have any other savoury jelly recipes? ( I have a me vs. the wife cook off in January)
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You're in trouble if she ever sees this thread. Divulging family secrets and looking for beta with which to win the cometition against her!
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One of the joys of having a missus that doesn't speak English :thumbsup:
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Not sure its in the jelly category, but I had some pumpkin and ginger jam cooked by brother in laws Mrs last weekend... was sensational.. despite looking like slightly stringy orange lemon curd!
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[/quote]
I won't be doing any cooking this Christmas, but I do like the sound of Champagne jelly not being used as a dessert. Do you have any other savoury jelly recipes? ( I have a me vs. the wife cook off in January)
[/quote]
done mint jelly, also red wine jelly, but the best i've done was a lobster jelly which was fantastic. Basically any thin sauce - pop some gelatine sheets in and there you go
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OK, slow roast leg of Lamb is what I have to cook for the Extended family TT. A leg has been sourced from a very good butcher.. I just need to not screw up its cooking. I had hoped to pot roast (casserole?) it very slowly, but it looks like there wont be a pot large enough.. so its going to have to be a roasting tin and some foil.. any tips on temps/timing? I have hours to cook it and tender as possible would be winning...
Flavour wise I'm planning to keep it simple with a load of rosemary and red wine....
now... thats got the making of a classic meal
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Thanks forall the Jelly/ jam ideas. I'll investigate in the new year.
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I am stuffed full of pheasant, spuds, parsnips, sprouts (yum), and all the trimmings. And homemade sticky toffee pudding.
2 Xmas dinners down, only the real deal to go now.
Pheasant with a glug of Laphroig along with the butter and seasoning. F-ing delish.
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Roast potatoes are all about cutting them unevenly, so that you get some small ones that go crispy and a few big ones that stay soft and fluffy. Parboil yes (in salty water), but not too much, most of the cooking is best done in a hot oven. After taking them out of the water, let them steam dry for a while, this will increase their fat absorbtion making them dead nice. A quick roll around in a colander before putting into a hot tray on the stove is good too. Roasting fat should be high quality, a good goose fat, lard or dripping. Sprouts..... boiled for a bit, then throw into a pan with some sliced bacon, garlic and loads of butter, YES.
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Well, just reading through the recent posts and something really struck me - and only now I have noticed and become really disappointed - there were no parsnips! I also never really got into Bread Sauce which was a new on on me from my wife, but this year I made it and (although I do say it mysen) it was really, really nice.
Personally, when it comes to sprouts, they need about 8 mins of full on steam and then getting on the plate - nice and firm - I don't fuck about with putting a cross in the bottom either. All the bacon / pancetta / chestnuts / cream gets in the way of a good sprout IMHO ;D
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So it's that time of year again. Any genius ideas for inspiration? We're cooking this year, got the parents bringing one of those birds within a bird within a bird - so it'll be the usual trimmings with it, and the only deviation is wrapping the stuffing in bacon (almost like a hot crispy terrine).
Starter so far is venison rolled in pepper and rosemary - quickly charred on the outside - with roasted beetroots, watercress, horseradish cream and parmesan. - going to be tried out this Saturday to make sure it's up to standard and I also fancy serving it cold like a carpaccio.
Dessert is Christmas pudding, but also doing a baileys cheesecake.
Bit stuck for breakfast at the moment, as this year we've got people staying over Christmas eve - so bit of inspiration would be good. we eat around 3 - so breakfast doesn't have to be all dainty.
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I know it's nothing exotic, but we traditionally have smoked salmon with cream cheese and scramble egg for Xmas brekkie. Well we have both, the kids have scrambled egg and turn their nose up at the "pink stuff".
You could try this?
http://www.thedailymash.co.uk/news/business/waitrose-unveils-23-bird-roast-2013121782121 (http://www.thedailymash.co.uk/news/business/waitrose-unveils-23-bird-roast-2013121782121)
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Did anybody else see that three fish roast thing from Morridogs?
:sick:
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Did anybody else see that three fish roast thing from Morridogs?
:sick:
doesn't look the best does it.
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OK, slow roast leg of Lamb is what I have to cook for the Extended family TT. A leg has been sourced from a very good butcher.. I just need to not screw up its cooking. I had hoped to pot roast (casserole?) it very slowly, but it looks like there wont be a pot large enough.. so its going to have to be a roasting tin and some foil.. any tips on temps/timing? I have hours to cook it and tender as possible would be winning...
Flavour wise I'm planning to keep it simple with a load of rosemary and red wine....
I got a meat thermometer a few years back and it is really useful. I've never overcooked a joint since. I spoke to a chef mate of mine ages ago and asked him what the secret was to cooking a perfect joint of meat and he just replied 'a good thermometer'. The one I got has all the different types of meat and rare to well done on it.
Cooking wise all the other suggestions sound great. Lamb beats the shit out of turkey any day.
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I've found a digital cooking thermometer to be more useful than the mechanical kind - quicker to react and more accurate
plus, you can use it to check the temp of your DIY sous vide setup
got mine from Maplins - not too late to ask Santa...
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this should probably go under the bread pr0n, but it's Christmas Eve. My pain d'epi wreath for Xmas Eve lunch.
(https://pbs.twimg.com/media/BcQB8tUIgAAfakR.jpg)
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encroyable.
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Impressive!
Sage and onion stuffing, chestnut stuffing, nut roast, stewed red cabbage, cranberry sauce and bread sauce all made,. Just some veg to peel in the morning.
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That's brilliant Rich. Hung up like a loop for the cat to dive through as part of some bizarre festive feline agility course :)
(I am probably quite unhinged today!)
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So, what are people cooking this year?
after last year's barbecued rib of beef, it has been decided that I should do it again
ordered 3 big ribs worth from Mr Pickles Yorkshire Food Emporium (http://www.sheffieldunchained.co.uk/sheffields-independent-yorkshire-food-emporium-supports-local-producers/) - happy cows from Firs Farm on Ringinglow Road - 2.5 miles from our house, but no doubt it'll rack up some miles getting killed an taken to the shop. If I'd been more organised, I'd have liked to have met the cow. Maybe next year?
I've eyed up their rib before - bigger than most places and always a nice layout of fat. 1.5 to 2 kilos per rib instead of around 1 kilo for other places I've been. I was surprised by the price - only £14.99 per kilo. Good price for happy, local meat.
I'd previously assumed that it was a trendy, hipster type shop, but have come to appreciate Mr Pickles
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I've been promised and hopefully will get my hands on my first great big chunk of sanglier. I've been dreaming of this moment...and some venison too..oh and free apparently 'cos everyone loves les Anglais in the country.
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I've been promised and hopefully will get my hands on my first great big chunk of sanglier.
ooooh, fucking hell, what a great idea :dance1:
I know nothing about cooking such a chunk, but like the idea of being Obelix for a day
I assume a low and slow roast? plenty of time for preparing other dishes and testing the wines
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My bro-in-laws mate,who's a chef is also giving me his secret family recipe for cooking it, I don't remember all the details, but it's cooked in gewurztraminer.
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but how do you decide what to drink with that?
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but how do you decide what to drink with that?
looks like a northern french red to me..
(http://www.clydefitchreport.com/wp-content/uploads/2013/01/asterix144.jpg)
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(http://i1050.photobucket.com/albums/s404/fried71/lidl_zpsjixgv3dx.jpg) (http://s1050.photobucket.com/user/fried71/media/lidl_zpsjixgv3dx.jpg.html)
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it's cooked in gewurztraminer.
Of course it is. I keep mine handy especially for occasions like this.
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I'm trying to find a good, simple recipe for roast pheasant but struggling to find what I'm after. I have a rough idea about what I want to do so perhaps someone can correct/pass comment on a recipe that I've cobbled together from various different methods below?
Preheat oven to 200 degrees (too hot?)
Season liberally with salt and pepper. Stuff cavity with rosemary and thyme and maybe some excess bacon.
Heat some good quality oil over a medium heat in a frying pan and colour the bird. About 5 mins on each leg and on the breast (maybe a little longer on the legs).
Coat the bird liberally in finely sliced streaky bacon. Pour over a glug of whisky.
Into the oven for 20 minutes, basting every 10 mins or so. After 20 mins, remove bacon and leave to crisp up in the pan for a final 10 mins of cooking (30 mins total).
Leave to rest upside down for 20 mins.
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If I was doing the recipe I'd brown the bird (wrapped in bacon) in a little olive oil in a heavy pan with a lid (suitable for puttng in the oven) on the stove, then remove the bird, brown some onion, garlic?, put back the bird plus a little liquid (stock/ white wine) add half a glass of alcohol of your choice. Close lid and cook at 180° til done (45mins/1h). Then remove bird and make a bit of sauce by adding a little cream and reducing the liquid down on the stove.
The pheasant might come up a bit tough if you just roast it.
I'd go for cognac over whisky,but that's my preference.
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Its a good suggestion but I think the logistics might shut me down on that one. Due to the number of people coming over, and the fact that there are vegetarians amongst them, I need to do three birds plus a nut roast - so the cooking method needs to be quite space efficient. Don't think I've acquired a Le Creuset type pan that big yet either!
I've petitioned a foodie friend for advice as well and on his recommendation I'm going to brown less, turn down to 180 and probably cook for 40/45 mins - probably with a small knob of butter in each cavity as well.
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We have only 3 for Xmas dinner this year (it will be a slightly sad affair, but hopefully not too bad) so we're (thankfully) ditching the turkey. My suggestion of duck seemed to go down well, so any good thoughts on a duck themed dinner?
Sent from my XT1039 using Tapatalk
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so any good thoughts on a duck themed dinner?
make your guests stand in a paddling-pool and throw bits of stale bread at them?
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so any good thoughts on a duck themed dinner?
make your guests stand in a paddling-pool and throw bits of stale bread at them?
:D construct a large wooden beam with a vertical pivot - so it periodically rotates horizontally - sweeping about 20-30 cm over the height of the table.
Who needs party games!
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so any good thoughts on a duck themed dinner?
make your guests stand in a paddling-pool and throw bits of stale bread at them?
:lol: :lol: :bow:
:D construct a large wooden beam with a vertical pivot - so it periodically rotates horizontally - sweeping about 20-30 cm over the height of the table.
What sauce should I serve that with, and what wine would match best? :-\
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We have only 3 for Xmas dinner this year (it will be a slightly sad affair, but hopefully not too bad) so we're (thankfully) ditching the turkey. My suggestion of duck seemed to go down well, so any good thoughts on a duck themed dinner?
Sent from my XT1039 using Tapatalk
I'm interested in this, I'm cooking for the first time this year and am going with duck instead of turkey. Any recommendations for somewhere Sheffside that sells good free range ducks (not wild) with giblets
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try Firs Farm on Ringinglow Road - not sure if they are doing ducks this year
otherwise give Mr Pickles (http://www.mrpicklesfoodstore.co.uk/) a call for local duck
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I'm planning to do a ham hock terrine for a starter on Christmas Day. Wife was despatched to the butchers to get the ham hock and he's given her ham shank instead, saying they're the same thing.
I'm fairly sure that anatomically they're not the same thing (happy to be corrected), but I wonder whether anyone can advise on whether I can use the two interchangeably?
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they cook the same
fuck the terrine, slow cook it on low in cider/coke/lemonade/fruit juice for 12 hours (string around it in several places), transfer to a roasting dish (by lifting the previously tied strings), remove string, cover in brown sugar and whack it in a hot oven basting gently so as not to dislodge the sugar until it looks ace
shred the meat
bask in glory/food lust
*edit
on reflection, if it is heavily smoked, this may not be the best course of action - in that situation, use plenty of water to cook it in and maybe soak overnight/days first
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What lagers said.
I slow cooked one for 12 hours with a few cloves and water and honey.
Didn’t bother glazing etc.. but was still ace for 3 days at breakfast. Superb with some mustard and a poached egg. And crusty bread.
I’m now salivating.
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oooh, poached egg and slow cooked pig, yes! - maybe maple syrup added after shredding instead of using all that dirty suagar?
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You always know what to do with food, lagers. Thanks for the knowledge.
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oooh, poached egg and slow cooked pig, yes! - maybe maple syrup added after shredding instead of using all that dirty suagar?
That's what I use mixed with whole grain mustard.
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Went for the terrine in the end. I now have a huge quantity of ham stock left over. I'll chuck it in the freezer. Any ideas what I should be doing with it?
Pea and ham soup?
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Keep it for making ANY gravy (sans vegetarian of course). As the saying goes ‘everything tastes better with pig fat’...