Christmas Dinner
- Ben
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Christmas Dinner
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
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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- Zander
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- fergie68
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Re: Christmas Dinner
Amazing the difference brining makes to poultry.
And stovies
And stovies
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- Barbel
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Re: Christmas Dinner
Pray tell, what is this brining you speak of?
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- ChrisWales
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Re: Christmas Dinner
Aunt Bessie's everything is the way to go
- fergie68
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Re: Christmas Dinner
ALL FEROX ARE BROWN TROUT BUT NOT ALL BROWN TROUT ARE FEROX "
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- Perch
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Re: Christmas Dinner
Local curry house for us lot.
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- Barbel
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Re: Christmas Dinner
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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- Mike J
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Re: Christmas Dinner
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?
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
zodiac wrote: ↑Wed Dec 11 2019 11:13 -I’d say brining enhances the flavour of chicken whatever method of cooking you’re using.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?
Roast pork works well with a cider brine, plenty of recipes online
Re: Christmas Dinner
Most supermarket chickens come pumped full of liquid anyway--don't know if its brine
- Monts
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Re: Christmas Dinner
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 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.
If you wanna go fishing go fishing.- John Gierach
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- Barbel
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Re: Christmas Dinner
Monts wrote: ↑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.
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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- Barbel
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Re: Christmas Dinner
My wife is cooking Venison casserole, simple but grand to the taste buds.
Regards
Martin
Regards
Martin
Martin Alexander aka Alex, Spic.