froggg Posted November 12, 2018 Share Posted November 12, 2018 1 hour ago, froggg said: ?? Link to comment Share on other sites More sharing options...
sage Posted November 12, 2018 Share Posted November 12, 2018 27 minutes ago, RamNut said: You said that last year. at least have a mince pie. I only said no decorations and cards last year. Link to comment Share on other sites More sharing options...
Parsnip Posted November 12, 2018 Share Posted November 12, 2018 Based on what I've already seen from the quality of food in @David's kitchen... I'm guessing something like this will be on your table this Christmas... Or maybe this... Either way I'll stick to my dry tasteless bird thanks. (She cooks a mean turkey). Link to comment Share on other sites More sharing options...
Boycie Posted November 12, 2018 Share Posted November 12, 2018 I think I’ve cooked the last 24 Xmas dinners in our house. I’m due a rest. Link to comment Share on other sites More sharing options...
froggg Posted November 12, 2018 Share Posted November 12, 2018 8 minutes ago, Parsnip said: Based on what I've already seen from the quality of food in @David's kitchen... I'm guessing something like this will be on your table this Christmas... Or maybe this... Either way I'll stick to my dry tasteless bird thanks. (She cooks a mean turkey). He’s done his research to be fair ? Link to comment Share on other sites More sharing options...
Rev Posted November 12, 2018 Share Posted November 12, 2018 Quick tip, remove the legs and wings from the turkey, and cook separate, otherwise get a turkey crown. Gently peel back the skin from the back to the top of the breast, as far as you can without tearing, pack with butter, and I mean really pack, then fold the skin back over, securing with cocktail sticks as necessary. A couple of bastes, but don't over do it, and you'll have the perfect Xmas dinner. Don't bother with a bacon lattace either, it will only draw moisture from the meat. Link to comment Share on other sites More sharing options...
Van der MoodHoover Posted November 12, 2018 Share Posted November 12, 2018 55 minutes ago, reveldevil said: Quick tip, remove the legs and wings from the turkey, and cook separate, otherwise get a turkey crown. Gently peel back the skin from the back to the top of the breast, as far as you can without tearing, pack with butter, and I mean really pack, then fold the skin back over, securing with cocktail sticks as necessary. A couple of bastes, but don't over do it, and you'll have the perfect Xmas dinner. Don't bother with a bacon lattace either, it will only draw moisture from the meat. 250g butter pat does the job. Lovely moist turkey. Wash it down with a nice glass of Fernox to clear the old arteries ? And bacon is purely for blanketing pigs - nowt else ? Link to comment Share on other sites More sharing options...
AmericanRam Posted November 12, 2018 Share Posted November 12, 2018 This will be me and Toya's first Christmas so trying to make it special, dinner will be at my house with members of both our families there. Turkey for sure, also planning on having some duck and ham as well. Lots of alcohol of course as well.?? Link to comment Share on other sites More sharing options...
Zag zig Posted November 12, 2018 Share Posted November 12, 2018 3 hours ago, philmycock said: Anyone else traditionally have mushy peas on their Xmas Dinner or is it just my strange family upbringing? ? Yep another here too. My missus serves up with the Turkey, plus usual explosive Brussels, kids somehow wangle baked beans on their plates. Add fizzy wine, rich stuffing and usual combo of carrots, parsnips, cabbage or cauliflower cheese, pigs in blankets, baked potatoes and washed down with Xmas pud and brandy sauce, with added lagers, ciders or any other alcohol in house. Probably missed something but I do the serving up and washing up (we’ll load and empty dishwasher). Every year, her and mother in law complains about the after dinner shenanigans, needing gas masks but I ask you, who does the ruddy menu! Women eh. Link to comment Share on other sites More sharing options...
bigbadbob Posted November 12, 2018 Share Posted November 12, 2018 I'm cooking for 10. Goose, rib or beef and boiling a big ham. And now also, mushy peas Link to comment Share on other sites More sharing options...
froggg Posted November 12, 2018 Share Posted November 12, 2018 5 minutes ago, bigbadbob said: I'm cooking for 10. Goose, rib or beef and boiling a big ham. And now also, mushy peas Obviously with garlic chilli and mint.? Link to comment Share on other sites More sharing options...
bigbadbob Posted November 12, 2018 Share Posted November 12, 2018 1 minute ago, froggg said: Obviously with garlic chilli and mint.? Nah. Maybe a bit of mint. I'd forgotten, when I was a nipper, mum used to make her own mushy peas for Sunday dinner. Think I'll do the same now previous poster reminded me Link to comment Share on other sites More sharing options...
McRainy Posted November 13, 2018 Share Posted November 13, 2018 Had my first Christmas dinner over a week ago. The ladies' night one is at the end of November. Glad I'm not still teaching, the work one used to be insane. Three bottles of wine and pelting everyone with sprouts. No firm plans this year yet, except I'm in my own house and I'm going to get all my childhood decorations out; naff 70s paper chains and lanterns. May go up to the ex son in law's for the day, or might join the saddos in the pub. Or both. Not doing presents or cards. Actually prefer Burn's night as a culinary thing. Link to comment Share on other sites More sharing options...
ColonelBlimp Posted November 13, 2018 Share Posted November 13, 2018 If you're fed up with Turkey I would thoroughly recommend trying a Capon. Like a dinosaur chicken, succulent and tasty. I would imagine you'd have to go to the butcher's to get one and not a supermarket though. Was hoping for Xmas in Derby but house we're buying is delayed so Worthing it is. Link to comment Share on other sites More sharing options...
Wolfie Posted November 13, 2018 Share Posted November 13, 2018 Only 5 of us this year (11 last time) but I'll be doing turkey & all the trimmings, plus my bloody gorgeous signature dish of dauphinoise potatoes (even if I do say so myself). Also serving my homemade chicken liver pate to start & my mum's homemade christmas pud to follow. Agree with all the comments that turkey isn't dry or tasteless if you cook it right. It's not a bird I cook any other time of the year but I can't have Christmas day without it. Current tradition is to go for a walk after lunch & come back for a drink in the hot tub. Link to comment Share on other sites More sharing options...
mozza Posted November 13, 2018 Share Posted November 13, 2018 Where and when is anyone one having their 'works' do? I'm joining my missus on hers at the Bass Museum early December, at least i'm guaranteed a decent pint ? Link to comment Share on other sites More sharing options...
sage Posted November 13, 2018 Share Posted November 13, 2018 24 minutes ago, ColonelBlimp said: If you're fed up with Turkey I would thoroughly recommend trying a Capon. Like a dinosaur chicken, succulent and tasty. I would imagine you'd have to go to the butcher's to get one and not a supermarket though. Was hoping for Xmas in Derby but house we're buying is delayed so Worthing it is. A Capon is a castrated cockerel who deprived of sex eats and eats into oblivion. It would be like cannabilism to me. Link to comment Share on other sites More sharing options...
Parsnip Posted November 13, 2018 Share Posted November 13, 2018 8 hours ago, Lambchop said: Actually prefer Burn's night Of course you bloody do. Link to comment Share on other sites More sharing options...
Van der MoodHoover Posted November 13, 2018 Share Posted November 13, 2018 1 minute ago, Parsnip said: Of course you bloody do. Thought you might anorl - safer init? Link to comment Share on other sites More sharing options...
David Posted November 13, 2018 Author Share Posted November 13, 2018 11 hours ago, Parsnip said: Based on what I've already seen from the quality of food in @David's kitchen... I'm guessing something like this will be on your table this Christmas... Or maybe this... Either way I'll stick to my dry tasteless bird thanks. (She cooks a mean turkey). That pot noeldle will have flavour and taste better than a turkey without adding water, I bet you stick a cracker on the table as well because the TV adverts tell you to. Link to comment Share on other sites More sharing options...
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