Aunt Bessies for Christmas dinner
Discussion
Due to being short of time over the weekend we resorted to “Aunt Bessies “ roast spuds , and they were not bad at all , we are already converted to Yorkies ( freezer to plate 4 mins )from same company .the saving on kitchen utensils in using these and other products got me thinking .
So would you consider pre prepared food such as above for Christmas dinner to save time and washing up . Must say I am tempted
So would you consider pre prepared food such as above for Christmas dinner to save time and washing up . Must say I am tempted
13m said:
OP - Council of me to know but the McCain Roasts are better if you must have frozen, and the sainsburys/co-op refrigerated yorkies are miles ahead of frozen ones
Roast Potatoes Three Ways | Jamie Oliver - YouTube
Video for jamie oliver roast potatoes three ways▶ 5:29
https://www.youtube.com/watch?v=Pvb1Pt_
Video for jamie oliver roast potatoes three ways▶ 5:29
https://www.youtube.com/watch?v=Pvb1Pt_
FredAstaire said:
i'm an avowed carnivore, but absolutely the best bit of the dinner is the roast potato.
I'm with 'Fred', roast potatoes and gravy are the best bits of most roast dinners.Also, if we are listing Crimes Against Roast Dinners then I'd rate packet potatoes a lesser crime than the overcooked veg discussed elsewhere on the forum today.
For the last 8 years or so I've done Xmas dinner from Aunt Bessies. 
AB's Roast Potatoes
AB's Honey roast parsnips
AB's Yorkshire puddings
AB's Stuffing
+ 1 big chicken + microwave veggies + Bisto gravy granules + pack of bread sauce + pigs in blankets.
Sorted.
It's just a case of timing everything so it all comes out cripsy and hot.
ETA - the AB's roat potatoes need to go in way, way longer than it says on the pack, about an hour, with regularly turning and basting to get them witha thin crispy shell and not much more than mash inside. Mmmm... getting hungry now.
AB's Roast Potatoes
AB's Honey roast parsnips
AB's Yorkshire puddings
AB's Stuffing
+ 1 big chicken + microwave veggies + Bisto gravy granules + pack of bread sauce + pigs in blankets.
Sorted.
It's just a case of timing everything so it all comes out cripsy and hot.
ETA - the AB's roat potatoes need to go in way, way longer than it says on the pack, about an hour, with regularly turning and basting to get them witha thin crispy shell and not much more than mash inside. Mmmm... getting hungry now.
Edited by Piersman2 on Wednesday 7th December 13:07
I think you get the most out of Xmas day/dinner and different priorities will lead to different options for different people.
No shame in Aunt Bessies. -I've used 'em before.
I do my own now, but the main issues with any roast are heat and timing. You need enough heat for yorkies to rise and you want everything to be ready broadly at the same time. A bit of experience helps but the thing that helped my roasts the most was a range cooker where I could roast meat and spuds in one oven, separate to another hotter oven which does the Yorkshires and is left alone (door kept shut) until they've risen properly.
Personally I often veer away from a roast on Xmas day these days and do something a bit more "chefy", using a cut of meat or dish that is normally too expensive or labour intensive. The proviso is that most of the prep is done the day before as I drink heavily and listen to the radio. If your meat prep then gravy/sauce and/or dauphenoise and accompanying bits are all done then it can be started and served in under an hour on the day.
No shame in Aunt Bessies. -I've used 'em before.
I do my own now, but the main issues with any roast are heat and timing. You need enough heat for yorkies to rise and you want everything to be ready broadly at the same time. A bit of experience helps but the thing that helped my roasts the most was a range cooker where I could roast meat and spuds in one oven, separate to another hotter oven which does the Yorkshires and is left alone (door kept shut) until they've risen properly.
Personally I often veer away from a roast on Xmas day these days and do something a bit more "chefy", using a cut of meat or dish that is normally too expensive or labour intensive. The proviso is that most of the prep is done the day before as I drink heavily and listen to the radio. If your meat prep then gravy/sauce and/or dauphenoise and accompanying bits are all done then it can be started and served in under an hour on the day.
Set Professional Yorkshireman mode.
Aunt Bessie's for Christmas day. Oh dear I feel a bit faint.
Can appreciate the comments about timing and temperatures, not to mention space in the oven and trying to do away with hassle.
To reduce the latter, not just at Christmas but year round, I do batches of YP, use the J Oliver method, 100g plain flour, 100ml milk, add in a tbsp of water, two large eggs, salt and pepper to taste. That's the base recipe quantities and I double or treble it depending on how many going to make. As only doing these no problems in getting temperature right, fat/oil really hot and tinking, can't remember any failures. Let cool, bag up and freeze, then same as AB's to heat up on the day, and imo far better.
Plus doing a big batch allows the cook's sneaky indulgence of checking the quality, a YP with maple syrup.
Aunt Bessie's for Christmas day. Oh dear I feel a bit faint.
Can appreciate the comments about timing and temperatures, not to mention space in the oven and trying to do away with hassle.
To reduce the latter, not just at Christmas but year round, I do batches of YP, use the J Oliver method, 100g plain flour, 100ml milk, add in a tbsp of water, two large eggs, salt and pepper to taste. That's the base recipe quantities and I double or treble it depending on how many going to make. As only doing these no problems in getting temperature right, fat/oil really hot and tinking, can't remember any failures. Let cool, bag up and freeze, then same as AB's to heat up on the day, and imo far better.
Plus doing a big batch allows the cook's sneaky indulgence of checking the quality, a YP with maple syrup.
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