Christmas food thread...
Discussion
Kicking off with mince and frangipane pies....
These are 12.5cm round... EACH!!!
I used Ronnies pastry recipe from here... (1/2 quantities for 6x12.5cm) and made a basic frangipane, layer in the bottom, shop bought mincemeat and a couple of blobs of frangipane under the lid.
https://www.jamesmartinchef.co.uk/recipes/ronnies-...
Serivng warm with vanilla ice cream later.
These are 12.5cm round... EACH!!!
I used Ronnies pastry recipe from here... (1/2 quantities for 6x12.5cm) and made a basic frangipane, layer in the bottom, shop bought mincemeat and a couple of blobs of frangipane under the lid.
https://www.jamesmartinchef.co.uk/recipes/ronnies-...
Serivng warm with vanilla ice cream later.
anonymous said:
[redacted]
Wow, I have never seen season pudding referred to anywhere else - but it has been a favourite in our family for generations as well. We also always have it for a starter on xmas day. No-one I have ever served it to has had any idea what it was (except for family!).My recipe is on a cutting from the Yorkshire Evening Post dating from, I am told, the 1920s, at which time my grandmother was living in Leeds. The cutting has been used every year, including during WW2 and it is now mine.
Only real difference is that my recipe uses breadcrumbs not cubes and does not have the sage and onion stuffing!
Sticking this in here as well...
Then cook on a rack over a roasting tin of water. First into a red hot oven to get the desired colour (about 10-15 mins at 250C), remove and let the oven cool down to about 125 and cook until a core temp of 70C is reached.
Perfectly cooked, moist turkey.
This is the only reliable way I've found to avoid dry breast meat on larger turkeys/crowns.
I've done basting, butter under the skin, fruit in the cavity, tightly-wrapped, cooking over water - nothing gets close to a properly brined turkey.To add, I would never cook a turkey whole. I normally only buy a crown or a butterfly but in the past I would take the legs off, bone and stuff them and slow roast seperately to break down the tendons etc.
On the brine front don't add too much sugar if following a recipe as this will result in a very dark skin using the high-low oven method.
C70R said:
21TonyK said:
scoey1001 said:
Hi, any tips for cooking a Turkey and it not being horribly dry? Looking for something that's very easy to do. I was considering just buying a 'cook in the bag' one that is already seasoned/wrapped with bacon etc. would this be a good idea?
Brine it. 24 hours in a bucket of 5% salt water as a starting point. Plenty of brine recipes around. Then cook on a rack over a roasting tin of water. First into a red hot oven to get the desired colour (about 10-15 mins at 250C), remove and let the oven cool down to about 125 and cook until a core temp of 70C is reached.
Perfectly cooked, moist turkey.
Edited by 21TonyK on Tuesday 21st December 11:08
I've done basting, butter under the skin, fruit in the cavity, tightly-wrapped, cooking over water - nothing gets close to a properly brined turkey.
On the brine front don't add too much sugar if following a recipe as this will result in a very dark skin using the high-low oven method.
. Late dinner tomorrow for 8 people so basically all day to prep and cook the Turkey etc, will be fun.
Christmas was a small affair this year. Instead of buying a turkey crown I bought some turkey breast steaks and made a roulade. Cost less than a fiver to make as opposed to £15 for a crown...not that money is an issue at Christmas, but I hate wasting food.
Was amazing and took only 1 hour to cook and was beautifully tender...
Was amazing and took only 1 hour to cook and was beautifully tender...
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff