Christmas Dinner

A place to discuss your favourite tipple, bank side fodder, BBQ, smokers and anything else that tickles your taste buds
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Ben
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Christmas Dinner

Post by Ben » Tue Dec 10 2019 20:05

What’s everyone having on Christmas day?

Three bird roasts are always popular but I don’t feel the flavour differences are pronounced enough due to them being combined and the juices mixed during the cook.

I’m doing a three bird roast but will have Turkey, Guinea Fowl & Partridge all cooked separately.

The Turkey will of course be brined to make it beautifully moist and flavourful. I’m buying a standard Turkey, for me there is zero difference with Bronze, Organic etc. Brining is the key.

I’m going to keep it simple with the Guinea Fowl & Partridge, lightly seasoned, no stuffing in the cavity, accurately roasted using a digital probe
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Re: Christmas Dinner

Post by RAB-HENDO » Tue Dec 10 2019 21:11

Stovies up this way pal
DANCES WAE PIKE

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fergie68
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Re: Christmas Dinner

Post by fergie68 » Tue Dec 10 2019 21:14

Amazing the difference brining makes to poultry. :thumbs:


And stovies :laughs:
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zodiac
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Re: Christmas Dinner

Post by zodiac » Wed Dec 11 2019 00:24

Pray tell, what is this brining you speak of?
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ChrisWales
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Re: Christmas Dinner

Post by ChrisWales » Wed Dec 11 2019 01:10

Aunt Bessie's everything is the way to go 😂

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Re: Christmas Dinner

Post by fergie68 » Wed Dec 11 2019 01:19

ALL FEROX ARE BROWN TROUT BUT NOT ALL BROWN TROUT ARE FEROX "

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jack
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Re: Christmas Dinner

Post by jack » Wed Dec 11 2019 09:54

Local curry house for us lot.

zodiac
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Re: Christmas Dinner

Post by zodiac » Wed Dec 11 2019 11:13

I cook a chicken in my pressure king so there's no need for brining, I was planning on some roast pork on sunday though, will it be any good for that?
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Re: Christmas Dinner

Post by Mike J » Wed Dec 11 2019 11:25

My friends Chinese restaurant for my good lady and self for freshly made dim-sum and pork ma pao.


Had a seasonal turkey lunch last week and it was bland!
I reckon my tastes are changing?
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Ben
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Re: Christmas Dinner

Post by Ben » Thu Dec 12 2019 09:50

zodiac wrote:
I cook a chicken in my pressure king so there's no need for brining, I was planning on some roast pork on sunday though, will it be any good for that?
I’d say brining enhances the flavour of chicken whatever method of cooking you’re using.

Roast pork works well with a cider brine, plenty of recipes online
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Kev Berry
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Re: Christmas Dinner

Post by Kev Berry » Thu Dec 12 2019 20:01

Most supermarket chickens come pumped full of liquid anyway--don't know if its brine

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Re: Christmas Dinner

Post by Monts » Fri Dec 13 2019 20:51

Nothing flash for us, slow-cooked leg of lamb stuffed with garlic and an anchovy rub and rosemary. It takes about 8 hours to fall off the bone. And jerk chicken, throw into that a mixture of traditional spuds, veg, Yorkshire puds. Then rice&peas, mac&chesse with salad. Thick homemade gravy, using shallots, tomatoes, mushrooms and stock.

I only eat a little bit, when your cooking all day and tasting this and that I don't really fancy it when its served up. I prefer to gorge later on the cheese and biscuits.
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Re: Christmas Dinner

Post by zodiac » Fri Dec 13 2019 23:06

Monts wrote:
Nothing flash for us, slow-cooked leg of lamb stuffed with garlic and an anchovy rub and rosemary. It takes about 8 hours to fall off the bone. And jerk chicken, throw into that a mixture of traditional spuds, veg, Yorkshire puds. Then rice&peas, mac&chesse with salad. Thick homemade gravy, using shallots, tomatoes, mushrooms and stock.

I only eat a little bit, when your cooking all day and tasting this and that I don't really fancy it when its served up. I prefer to gorge later on the cheese and biscuits.

I would take you to task on 2 points there. That sounds delicious,(except for the mention of mushrooms) I would not describe that as 'nothing flash' .
Also, unlike a lot of cooks, by the time I'm serving it up I'm ravenous and eat platefuls of it. I'm amazed when I hear of people who cook all day and eat very little of it. I spend all day looking forward to it. I eat loads, and some one else does the dishes. Magic.
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martin(rockape)
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Re: Christmas Dinner

Post by martin(rockape) » Sat Dec 14 2019 08:59

My wife is cooking Venison casserole, simple but grand to the taste buds.

Regards

Martin

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