Eddie Posted December 23, 2021 Share Posted December 23, 2021 40 minutes ago, Dean (hick) Saunders said: I am going for beef Wellington also (Jamie Oliver recipe) Not told the kids it’s got chicken livers in the inter layer between meat and pastry. Thinking of making it early (tonight) and fridging it. Any experiences of this is in DCFCFans world? The rubber's a bit chewy, and it's difficult to get the 'Barbour' letters off. Dean (hick) Saunders and Steve How Hard? 2 Link to comment Share on other sites More sharing options...
Boycie Posted December 23, 2021 Share Posted December 23, 2021 17 hours ago, sage said: My morrisons order comea tonight. They've just emailed me 5weird substitutions and no Turkey MERRY CHRISTMAS Loads of turkey crowns in Aldi last night. Link to comment Share on other sites More sharing options...
Malagaram Posted December 23, 2021 Share Posted December 23, 2021 With all the talk of yorkshire puddings reminds me of being a young teenager and living with my parents always on a sunday before the roast beef my mum used to make a large yorkshire pudding with herbs added before it was put in the oven,can remember sage and a sliced onion.It was always served as a starter with plenty of gravy,yummy.Does anyone else remember eating yorkshire puddings like this.My mother was raised in Dublin,but lived part of her early wedded life in Sheffield. angieram 1 Link to comment Share on other sites More sharing options...
GboroRam Posted December 23, 2021 Share Posted December 23, 2021 5 hours ago, Dean (hick) Saunders said: Thinking of making it early (tonight) and fridging it. Any experiences of this is in DCFCFans world? I was considering doing the same, but I imagine the wetness from the beef will spoil the pastry. I'm not taking any chances and will be doing it Saturday morning. Link to comment Share on other sites More sharing options...
Dean (hick) Saunders Posted December 23, 2021 Share Posted December 23, 2021 5 minutes ago, GboroRam said: I was considering doing the same, but I imagine the wetness from the beef will spoil the pastry. I'm not taking any chances and will be doing it Saturday morning. Come to same conclusion. Might make the content of the intermediate layer early though. Will report back post the big day… GboroRam 1 Link to comment Share on other sites More sharing options...
GboroRam Posted December 25, 2021 Share Posted December 25, 2021 On 23/12/2021 at 13:43, Dean (hick) Saunders said: Come to same conclusion. Might make the content of the intermediate layer early though. Will report back post the big day… Well mine were a triumph. Portobello mushroom filling on top of fillet steak. Sorry no photos. Skipped the red wine jus, went for the posh alternative (Bisto). Dean (hick) Saunders 1 Link to comment Share on other sites More sharing options...
Dean (hick) Saunders Posted December 25, 2021 Share Posted December 25, 2021 On 23/12/2021 at 13:37, GboroRam said: I was considering doing the same, but I imagine the wetness from the beef will spoil the pastry. I'm not taking any chances and will be doing it Saturday morning. Had a bit of a soggy bottom but meat was cooked spot on. This is my wife’s plate with token sprout. Steve How Hard?, Eddie and GboroRam 3 Link to comment Share on other sites More sharing options...
GboroRam Posted December 25, 2021 Share Posted December 25, 2021 1 hour ago, Dean (hick) Saunders said: Had a bit of a soggy bottom but meat was cooked spot on. This is my wife’s plate with token sprout. To be fair, they look better than mine. Pastry was a bit thin so was some leaking. Link to comment Share on other sites More sharing options...
Dean (hick) Saunders Posted December 25, 2021 Share Posted December 25, 2021 (edited) 22 minutes ago, GboroRam said: To be fair, they look better than mine. Pastry was a bit thin so was some leaking. Had a bit of seepage too and was a nightmare to carve as the pastry had a lot less strength than the beef. Had to kind of rebuild it on the plate but having done so it looked ok. Main thing is the beef at the end of the day. (Bloody cat has turned her nose up at the left overs though ?♂️. Must prefer horse meat). Edited December 25, 2021 by Dean (hick) Saunders Link to comment Share on other sites More sharing options...
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