Suggestions pls! Alternative Xmas day recipes...
Discussion
Can't be done with Turkey, but whatever I cook for myself always attracts the usual "oh I'll try a slice of that!" scavengers so it'll need to be of decent size.
I'm thinking some kind of hay-smoked leg of lamb, there was a recipe in The Times a few weeks back that I forgot to keep so if you have any good ideas for that I'd be more than welcome.
Two conditions, must be meaty and provide good gravy! Otherwise, suggestions and recipes please!
I'm thinking some kind of hay-smoked leg of lamb, there was a recipe in The Times a few weeks back that I forgot to keep so if you have any good ideas for that I'd be more than welcome.
Two conditions, must be meaty and provide good gravy! Otherwise, suggestions and recipes please!
I did belly pork last year.
I was feeding 10 or so at lunch, some of whom were then going on to other relatives for yet more Xmas dinner. So I did something fairly posh, but not traditional Xmas and there wasn't too much on the plate.
The day before I bought a couple of pork bellies from the butcher (dead cheap compared to traditional Xmas meat), braised them very slowly in stock and then flattened them with weighted trays overnight. Then you cut them into neat little rectangles and roast them really hot to get the skin crispy. Meanwhile I did some little breaded deep fried risotto balls, some dauphenoise spuds, peas cooked with some spinach & white wine and some meaty gravy. It was all plated up to look swish.
Lovely sticky, crispy, salty pork belly presented to look like restaurant food. People were suitably impressed and it and cost pennies compared to traditional Xmas spread.
I was feeding 10 or so at lunch, some of whom were then going on to other relatives for yet more Xmas dinner. So I did something fairly posh, but not traditional Xmas and there wasn't too much on the plate.
The day before I bought a couple of pork bellies from the butcher (dead cheap compared to traditional Xmas meat), braised them very slowly in stock and then flattened them with weighted trays overnight. Then you cut them into neat little rectangles and roast them really hot to get the skin crispy. Meanwhile I did some little breaded deep fried risotto balls, some dauphenoise spuds, peas cooked with some spinach & white wine and some meaty gravy. It was all plated up to look swish.
Lovely sticky, crispy, salty pork belly presented to look like restaurant food. People were suitably impressed and it and cost pennies compared to traditional Xmas spread.
captainzep said:
The day before I bought a couple of pork bellies from the butcher (dead cheap compared to traditional Xmas meat), braised them very slowly in stock and then flattened them with weighted trays overnight. Then you cut them into neat little rectangles and roast them really hot to get the skin crispy. Meanwhile I did some little breaded deep fried risotto balls, some dauphenoise spuds, peas cooked with some spinach & white wine and some meaty gravy. It was all plated up to look swish.
Lovely sticky, crispy, salty pork belly presented to look like restaurant food. People were suitably impressed and it and cost pennies compared to traditional Xmas spread.
Lovely sticky, crispy, salty pork belly presented to look like restaurant food. People were suitably impressed and it and cost pennies compared to traditional Xmas spread.
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