Photo of your dinner (vol 2)

[Pixel-Snapper]

Pferdestarke said:

Was that the one where they opened up the pores of the meat to infuse? It was on in the background but I wasn't really concentrating.

Curried cauli is always good!

Sorry chaps been away for the weekend.

Much as 13aines remarked they infused the blue cheese flavour into the meat by cooking it in the bath and then coloured it on a charcoal fire.

I didn't really understand what the hell they did to that tomato though.

[DoubleSix]

Glazed Ham

[Pferdestarke]

In stark contrast to that delicious looking ham above, here's why I've vowed to never shop at Tesco again.



Basically a bone from what looks like a rib section of a pig has been inserted into some cheap reformed ham which has then been sold as "ham on the bone". Okay, I should know better but I saw it and thought it looked like a decent product and due to it being "on the bone" threw caution to the wind and put it in the trolley.

Horrendous.

[hacksaw]

Christmas dinner has been collected, looking forward to this. 11 and a bit lbs of fore-rib of beef, 3 ribs worth, collected from our village butchers this morning.

Edited by hacksaw on Wednesday 24th December 14:30

[zygalski]

Can't go wrong. A million times better than boring turkey.

[Blown2CV]

turkey is rather st. Anyone doing a goose this year? If so, post!

[Pferdestarke]

Blown2CV said:

turkey is rather st. Anyone doing a goose this year? If so, post!

I am. But not Christmas day. I'll post.

That rib looks very good indeed.

[shocks]

Lovely rib eye bone in med / rare with fresh fries and salt ! Washed down with a very agreeable 2010 Rocche Dell'Annunziata Barolo - not bad wine needs a few more years really but it did the job ! Daughter was adding ketchup to her rib eye !!! Arghgggggg

[mattdaniels]

Blown2CV said:

Anyone doing a goose this year? If so, post!

5kg, too big for just the two of us so just doing the crown today.

[JonRB]

Roast beef dinner from a few days ago





And Christmas dinner for one today, using the rest of the sprouts and broccoli.

[soad]

shocks said:

Daughter was adding ketchup to her rib eye !!! Arghgggggg

She'll grow out of it.

[soad]

JonRB, where's your pigs in blankets?
Glad there's no pesky carrots or cauliflower.

[JonRB]

soad said:

JonRB, where's your pigs in blankets?
Glad there's no pesky carrots or cauliflower.

Sadly I forgot to buy Pigs in Spaaaaaaaaaace blankets.

I can't stand carrots and just about tolerate cauliflower. Broccoli and sprouts is where it's at for me.

[jfbrin]

As this was fresh and delivered yesterday, we decided to have it today and theave the traditional roast duck until tomorrow.
My mayonaise concoction topped it off. Delicious if not a little left field.

[Du1point8]

First simple but effective meal to introduce us to Saareselka in Lapland.

Reindeer, mash, tonnes of butter and lingonberry jam



Was awesome.

[miniman]

Du1point8 said:

First simple but effective meal to introduce us to Saareselka in Lapland.

Reindeer, mash, tonnes of butter and lingonberry jam



Was awesome.

Is the reindeer just sliced thinly and fried off, or is it like a crispy chilli beef type thing?

[Du1point8]

miniman said:

Du1point8 said:

First simple but effective meal to introduce us to Saareselka in Lapland.

Reindeer, mash, tonnes of butter and lingonberry jam



Was awesome.

Is the reindeer just sliced thinly and fried off, or is it like a crispy chilli beef type thing?

Stewed/slow cooked and basically pulled apart.

One of my favourite meats, just behind steak.

[I Am Milk]

DoubleSix said:

Glazed Ham

That looks fantastic.

Recipe?

[J4CKO]

No photo but it was awesome.

Home made chips (made with Rooster Potatoes) and crispy duck pancakes, my god what a combination !

[DoubleSix]

I Am Milk said:

DoubleSix said:

Glazed Ham

That looks fantastic.

Recipe?

Sure, i cooked the ham in coke for 6 hrs on a low temp, 140c, covered. Remove bulk of the fat before hand.

Made a simple glaze using muscavado, marmalade, honey, wholegrain mustard.

Cover ham in glaze and roast at slightly higher temp 160c for up to 45mins ensuring sugar in glaze doesnt burn. I like to break a bit off with a fork near the end to create some nice scrags!