Home-made food for the festive season
Discussion
Great thread idea. I've got 15 guests over on Xmas day and more the rest of the week so could do with some ideas.
On top of turkey I'm planning on smoking my own ham (7kg ish with bone in) on my new Smokey Mountain smoker, and make a tonne of devils on horseback (soak prunes in brandy & brown sugar overnight, wrapped in bacon), which I was also thinking of doing on the smoker.
I quite like the look of a bottle of Hine Rare as recommended elsewhere.
On top of turkey I'm planning on smoking my own ham (7kg ish with bone in) on my new Smokey Mountain smoker, and make a tonne of devils on horseback (soak prunes in brandy & brown sugar overnight, wrapped in bacon), which I was also thinking of doing on the smoker.
I quite like the look of a bottle of Hine Rare as recommended elsewhere.
Edited by prand on Wednesday 19th November 16:18
prand said:
On top of turkey I'm planning on smoking my own ham (7kg ish with bone in) on my new Smokey Mountain smoker, and make a tonne of devils on horseback (soak prunes in brandy & brown sugar overnight, wrapped in bacon), which I was also thinking of doing on the smoker.
I quite like the look of a bottle of Hine Rare as recommended elsewhere.
Some great ideas there, I'd heard of devils on horseback but didn't know they were made like that. I like prunes, and brandy, and bacon.I quite like the look of a bottle of Hine Rare as recommended elsewhere.
Plus I can see us getting one of those smokers too.
We have our chritsmas cake maturing just now. Made it in October.
Mince pies will be made soon.
Turkey got ordered from the local butcher today
Will collect the spuds and sprouts from my dads allotment in the next few weeks and we will be roasting a big bit of gamon for for quiches and sandwiches and turkey and gammon pies in the next few weeks too.
Mince pies will be made soon.
Turkey got ordered from the local butcher today
Will collect the spuds and sprouts from my dads allotment in the next few weeks and we will be roasting a big bit of gamon for for quiches and sandwiches and turkey and gammon pies in the next few weeks too.
I have done my Christmas pudding already. The cake hopefully will be done this week, and made some apple, opinion and cranberry spiced churptney too but these will be gifts.
Made 4 different batches of pickled onions using two methods and two pickling recipes. These are all gifts and I'm very excited about them as it's the first year doing them. We will also be entering a jar into the local pub pickling competition too.
Made 4 different batches of pickled onions using two methods and two pickling recipes. These are all gifts and I'm very excited about them as it's the first year doing them. We will also be entering a jar into the local pub pickling competition too.
I know he's a bit of a twonk, but I really want to make Jamie Oliver's gravadlax recipe
HarryFlatters said:
I know he's a bit of a twonk, but I really want to make Jamie Oliver's gravadlax recipe
Personally I prefer Hugh's recipe. Not as fussy with all the beetroot and horse radish. Very easy to do and very yum!http://www.bbc.co.uk/food/recipes/gravadlaxandgrav...
Made my cake that's maturing last week was a bit later than i intended but still should be fine, making my Christmas pud next weekend. My uncle is a butcher so need to call him and order our Christmas meat, still not sure if we are having beef or turkey this year though. Then it'll be down to the green grocers in a week or so for the veg and then a week or so after that knocking up some mince pies. Christmas day this year is for 8 i think so a fair bit of prep and cook to do...
Also we are knocking up a PH Christmas Cooking Comp if anyone is interested?
Also we are knocking up a PH Christmas Cooking Comp if anyone is interested?
vournikas said:
singlecoil said:
They are meant to be like that, it improves the mince/pastry ratio 
May I ask what recipe you use for the case?110gm plain flour
25 gms hard margarine (Stork is good)
25 gms hard fat (Trex is good)
ice cold water
small pinch of salt if wished
brush with beaten egg
That's enough for 12 mince pies
The mincemeat was also home made, I can get the recipe for that if anyone wants it. It's less sweet than the stuff that you buy in jars.
warp9 said:
HarryFlatters said:
I know he's a bit of a twonk, but I really want to make Jamie Oliver's gravadlax recipe
Personally I prefer Hugh's recipe. Not as fussy with all the beetroot and horse radish. Very easy to do and very yum!http://www.bbc.co.uk/food/recipes/gravadlaxandgrav...
The wife always takes the piss about this but we always used to have home made sausage rolls at home made with shortcrust pastry (not puff/flaky).
Dead easy to make, just roll out some shortcrust pastry into a rectangle, lay a sausage of decent sausage meat along it and roll the pastry over sealing the join with egg wash. Egg wash the whole thing and slice into sausage roll sized pieces, bake in the oven until golden. Yummy with some brown sauce.
Dead easy to make, just roll out some shortcrust pastry into a rectangle, lay a sausage of decent sausage meat along it and roll the pastry over sealing the join with egg wash. Egg wash the whole thing and slice into sausage roll sized pieces, bake in the oven until golden. Yummy with some brown sauce.
singlecoil said:
vournikas said:
singlecoil said:
They are meant to be like that, it improves the mince/pastry ratio
May I ask what recipe you use for the case?110gm plain flour
25 gms hard margarine (Stork is good)
25 gms hard fat (Trex is good)
ice cold water
small pinch of salt if wished
brush with beaten egg
That's enough for 12 mince pies
The mincemeat was also home made, I can get the recipe for that if anyone wants it. It's less sweet than the stuff that you buy in jars.
One more question : how much water? I tried shortcrust for the first time last weekend, and added 1.5 tablespoons of water to a mix of 400g of flour and 200g of fat (half and half lard / butter). It was impossible to roll, and just broke apart.
TIA!
warp9 said:
HarryFlatters said:
I know he's a bit of a twonk, but I really want to make Jamie Oliver's gravadlax recipe
Personally I prefer Hugh's recipe. Not as fussy with all the beetroot and horse radish. Very easy to do and very yum!http://www.bbc.co.uk/food/recipes/gravadlaxandgrav...
http://www.nigella.com/recipes/view/gravlax-2463
warp9 said:
HarryFlatters said:
I know he's a bit of a twonk, but I really want to make Jamie Oliver's gravadlax recipe
Personally I prefer Hugh's recipe. Not as fussy with all the beetroot and horse radish. Very easy to do and very yum!http://www.bbc.co.uk/food/recipes/gravadlaxandgrav...
http://www.nigella.com/recipes/view/gravlax-2463
sherman said:
You need enough water that it binds everything in the bowl together. You shouldnt have any crumbs in the bottom of your bowl after you have formed your dough. It shouldnt be sticky though. Maybe very slightly tacky.
My wife will add that he should not have used butter, and that having made the dough he needs to let it rest 30 minutes minimum, in the fridge, wrapped in cling film.Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff