The Christmas Dinner Thread
Discussion
So I'm in charge of Christmas dinner this year (4 adults, 2 kids) and I'm starting to wonder what I might cook and more importantly how, eg any tricks to make dinner a real special occasion.
Hence I'd be really interested to know what you are cooking and any tips you might have. For example I saw on another thread that someone was cooking a Braai chicken - I don't even know what that is but I gather that it has a beer can shoved up it's arse??!!
I'm going traditional:-
Free range bronze Turkey (should I brine it, and if so, how long for?)
Sauteed sprouts (cut in half with bacon, shallow fried with olive oil then finished to soften with a pint of vegetable stock which I leave to steam off)
Sage and onion stuffing (Paxo I'm afraid, unless there are any tips on here)
Pigs in blankets
Yorkshire puddings (go with everything)
Roasties
And not sure on other veggies yet.
Over to you..........
Hence I'd be really interested to know what you are cooking and any tips you might have. For example I saw on another thread that someone was cooking a Braai chicken - I don't even know what that is but I gather that it has a beer can shoved up it's arse??!!
I'm going traditional:-
Free range bronze Turkey (should I brine it, and if so, how long for?)
Sauteed sprouts (cut in half with bacon, shallow fried with olive oil then finished to soften with a pint of vegetable stock which I leave to steam off)
Sage and onion stuffing (Paxo I'm afraid, unless there are any tips on here)
Pigs in blankets
Yorkshire puddings (go with everything)
Roasties
And not sure on other veggies yet.
Over to you..........
Balmoral Green said:
Big rib of beef, going to bung it in the oven Christmas eve before turning in, leave it on low overnight, ready for early afternoon on Christmas day. Usual trimmings for everything else, veg, tats in goose fat etc, trad pud. Simples.
What temp will this be at? Won't it be a tad dry?A variation on this.
http://h2g2.com/dna/h2g2/A36869494
I just put it on max for about half an hour rather than torch/fry it, then as low as it goes and forget.
I like steaks rare, but I prefer roast done through and a bit crusty/charred outside.
http://h2g2.com/dna/h2g2/A36869494
I just put it on max for about half an hour rather than torch/fry it, then as low as it goes and forget.
I like steaks rare, but I prefer roast done through and a bit crusty/charred outside.
Balmoral Green said:
A variation on this.
http://h2g2.com/dna/h2g2/A36869494
I just put it on max for about half an hour rather than torch/fry it, then as low as it goes and forget.
I like steaks rare, but I prefer roast done through and a bit crusty/charred outside.
Interesting. Must be a fare old lump of meathttp://h2g2.com/dna/h2g2/A36869494
I just put it on max for about half an hour rather than torch/fry it, then as low as it goes and forget.
I like steaks rare, but I prefer roast done through and a bit crusty/charred outside.
Balmoral Green said:
A variation on this.
http://h2g2.com/dna/h2g2/A36869494
I just put it on max for about half an hour rather than torch/fry it, then as low as it goes and forget.
I like steaks rare, but I prefer roast done through and a bit crusty/charred outside.
That sounds very interesting and may give that ago myself this weekend as I've never heard of that before.http://h2g2.com/dna/h2g2/A36869494
I just put it on max for about half an hour rather than torch/fry it, then as low as it goes and forget.
I like steaks rare, but I prefer roast done through and a bit crusty/charred outside.
I also cook my beef joints pink
I assume its really tender? Definately not dry?
How many hours is "overnight"?
It's the best you can do in a regular oven/kitchen without an AGA. This will be the first time I've done it for that long, overnight being probably from midnight (I reckon I'll get up and check it in the early hours though) with a view to taking it out about 1pm so the oven is free for the 'garnish'. Serving between 2-3pm. I've cooked smaller ribs all day, for evening dinner, they aren't dry, as there's lots of fat, and it's been covered in foil for the bulk of the cooking time too.
Balmoral Green said:
It's the best you can do in a regular oven/kitchen without an AGA. This will be the first time I've done it for that long, overnight being probably from midnight (I reckon I'll get up and check it in the early hours though) with a view to taking it out about 1pm so the oven is free for the 'garnish'. Serving between 2-3pm. I've cooked smaller ribs all day, for evening dinner, they aren't dry, as there's lots of fat, and it's been covered in foil for the bulk of the cooking time too.
On your recommendation (and the fact that I'm bored at the moment waiting to go into hospital this afternoon) I have just been down the butchers to buy a 3 rib joint of beef. Ummmmmm, I hadn't actually realised how big that was. Pic below with mug just in background for scale. I will be cooking it overnight tonight as an experiement!
flyingjase said:
Balmoral Green said:
It's the best you can do in a regular oven/kitchen without an AGA. This will be the first time I've done it for that long, overnight being probably from midnight (I reckon I'll get up and check it in the early hours though) with a view to taking it out about 1pm so the oven is free for the 'garnish'. Serving between 2-3pm. I've cooked smaller ribs all day, for evening dinner, they aren't dry, as there's lots of fat, and it's been covered in foil for the bulk of the cooking time too.
On your recommendation (and the fact that I'm bored at the moment waiting to go into hospital this afternoon) I have just been down the butchers to buy a 3 rib joint of beef. Ummmmmm, I hadn't actually realised how big that was. Pic below with mug just in background for scale. I will be cooking it overnight tonight as an experiement!
ehonda said:
I'm currently thinking about smoking a ham in the Weber Bullet doodad. This will probably mean an interrupted night's sleep on xmas eve though. It's also a bit much for 2 adults and a toddler, but i'm sure it'll get used. Must get my finger out and sort out what I'm going to do.
Is that the BBQ? If so, how do you get the smoking right? I have tried so many times with my (gas) BBQ with soaked wood chips and just can't get the smoked flavourflyingjase said:
Sage and onion stuffing (Paxo I'm afraid, unless there are any tips on here)
.
Sausage meat and tinned chestnuts blitzed together in a food processor. 1lb sausage to a tin of chestnuts. Ish... .
Grated carrot and onion, bit of garlic and some chopped sage, bread crumbs (or torn up white bread), S&P and moisten with white wine and/or some chicken stock (don't add salt if you're using a stock cube.) No quantities because I play it by ear...
I tend to bake them separately in a loaf tin so I cook the bird relatively quickly so it doesn't dry out, and I also remove and bone the legs, stuff with chestnut stuffing, roll in foil and cook for 45 minutes. Remove the foil after 20 mins and they should stay in shape unless you've used too much stuffing.
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