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What sort of bird are you having.....
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By (user no longer on site)
over a year ago
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A duck, currently sitting in the spare fridge in the garage.
I shall take it out of its wrapper today, prick its skin allover, before brushing a marinade made out of Chinese 5-spice powder, vodka, garlic, light soya sauce and freshly ground pepper, before returning it to the fridge to dry out until 25 Dec.
A playmate gave me his recipe for a pink peppercorn sauce which I shall attempt to make to go with the duck.
I shall have it with pigs in blankets, roasted potato and parsnip, and stir-fried vegetables.
Snails in garlic butter as a starter, my own Tiramisu as dessert.
Plus plenty of alcohol and snacks throughout the day the moment I crawl out of bed.
Can't wait! 
I don't like turkey. For freebie Christmas lunches provided at my previous places of work, I would request for the veggie option, and asked for the pig in blanket as they dished out my plate. |
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Our two birds for Xmas Day used to moo and oink...not had turkey for about 20 years and have no intention of rectifying that !
Did find out from Mrs JFL the other day that before turkey, one of the traditional Christmas meals was hog's head smothered in mustard, might have to try that next year  |
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By *ezebelWoman
over a year ago
North of The Wall - youll need your vest |
Turkey on Xmas Day as someone else is kindly doing the cooking.
Duck on Boxing Day when Im doing the cooking...
Will do it the Nigella way - poach it on Xmas Eve so that the meat stays moist, wrap it in foil and bung it in the fridge until Boxing Day, then whack it in a hot oven to crisp the skin and finish it off at the same time as the roasties. Never fails and no faff on the day. |
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By (user no longer on site)
over a year ago
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"
Did find out from Mrs JFL the other day that before turkey, one of the traditional Christmas meals was hog's head smothered in mustard, might have to try that next year "
The cheeks are the best bit. |
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By (user no longer on site)
over a year ago
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"A duck, currently sitting in the spare fridge in the garage.
I shall take it out of its wrapper today, prick its skin allover, before brushing a marinade made out of Chinese 5-spice powder, vodka, garlic, light soya sauce and freshly ground pepper, before returning it to the fridge to dry out until 25 Dec.
A playmate gave me his recipe for a pink peppercorn sauce which I shall attempt to make to go with the duck.
I shall have it with pigs in blankets, roasted potato and parsnip, and stir-fried vegetables.
Snails in garlic butter as a starter, my own Tiramisu as dessert.
Plus plenty of alcohol and snacks throughout the day the moment I crawl out of bed.
Can't wait!
I don't like turkey. For freebie Christmas lunches provided at my previous places of work, I would request for the veggie option, and asked for the pig in blanket as they dished out my plate. "
I always feel hungry after your posts. |
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I'm doing a four bird roast for the first time.
Wish me luck.
I will need to bone and stuff. I small turkey, 1 goose, 1 duck and 1 chicken. I have some partridge pieces in the freezer brought to me by the wife of the man that shot it..... Might make it a five bird roast but doubt it.
I will serve it with a buttery celariac mash, roast parsnips , carrot and cumin and simple strips of tenderheart cabbage all drizzled with juices from the roast.
It will be a first and a last.
Anyone think of a good light starter .... festive like? |
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"I'm doing a four bird roast for the first time.
Wish me luck.
I will need to bone and stuff. I small turkey, 1 goose, 1 duck and 1 chicken. I have some partridge pieces in the freezer brought to me by the wife of the man that shot it..... Might make it a five bird roast but doubt it.
I will serve it with a buttery celariac mash, roast parsnips , carrot and cumin and simple strips of tenderheart cabbage all drizzled with juices from the roast.
It will be a first and a last.
Anyone think of a good light starter .... festive like?"
Smoked salmon?? |
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By *Ryan-Man
over a year ago
In Your Bush |
"I'm doing a four bird roast for the first time.
Wish me luck.
I will need to bone and stuff. I small turkey, 1 goose, 1 duck and 1 chicken. I have some partridge pieces in the freezer brought to me by the wife of the man that shot it..... Might make it a five bird roast but doubt it.
I will serve it with a buttery celariac mash, roast parsnips , carrot and cumin and simple strips of tenderheart cabbage all drizzled with juices from the roast.
It will be a first and a last.
Anyone think of a good light starter .... festive like?"
Robin Red Breast? |
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"ermmmm prawn cocktail??
See........ I've done that every year since I got married..... It's a joke in our house now but that's why I still do it.
I'm looking for inspiration"
I am trying... Ok what about chicken liver pate with cranberry compote and melba toast?? |
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By (user no longer on site)
over a year ago
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Good luck to Granny for your 4-bird roast!
When I was with my ex-hubby, we would have a goose on Christmas Day, and then turn the leftover meat into rillette, and continued to eat it well into the New Year.
A goose is too big for just me and the pets nowadays, hence I shall have a duck instead.
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"ermmmm prawn cocktail??
See........ I've done that every year since I got married..... It's a joke in our house now but that's why I still do it.
I'm looking for inspiration
I am trying... Ok what about chicken liver pate with cranberry compote and melba toast?? "
Im trying for a fish based or veggie based one.....
I have pate in the fridge ... Guess w hat ...... I like it - ONE daughter likes it every body else ..yada yada yada .....
It's gonna be Heinz Tom soup again at this rate |
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By *ezebelWoman
over a year ago
North of The Wall - youll need your vest |
"ermmmm prawn cocktail??
See........ I've done that every year since I got married..... It's a joke in our house now but that's why I still do it.
I'm looking for inspiration"
A fresh fig cut in quarters at the top and then popped open, wrapped in parma ham on a slice of mozzarella with pomegranate sprinkled over the top |
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"ermmmm prawn cocktail??
See........ I've done that every year since I got married..... It's a joke in our house now but that's why I still do it.
I'm looking for inspiration
A fresh fig cut in quarters at the top and then popped open, wrapped in parma ham on a slice of mozzarella with pomegranate sprinkled over the top"
Sounds delicious .... is it all raw ? |
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By (user no longer on site)
over a year ago
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Granny,
How about smoked mackerel "pate", made with smoked mackerel, Philly cheese, lemon juice, salt and pepper to taste?
Or a similar version with smoked salmon?
You can jazz it up and present it pipped out in emptied out lemon shell, and make well in advance.
|
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By *ezebelWoman
over a year ago
North of The Wall - youll need your vest |
"ermmmm prawn cocktail??
See........ I've done that every year since I got married..... It's a joke in our house now but that's why I still do it.
I'm looking for inspiration
A fresh fig cut in quarters at the top and then popped open, wrapped in parma ham on a slice of mozzarella with pomegranate sprinkled over the top
Sounds delicious .... is it all raw ?"
Yes and you can do them day before if you want and just put in tupperware in fridge, then put onto the mozzarella and sprinle the pomegranate just before you serve.
I love them drizzled with that balsalmic syrup you can buy. |
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"Granny,
How about smoked mackerel "pate", made with smoked mackerel, Philly cheese, lemon juice, salt and pepper to taste?
Or a similar version with smoked salmon?
You can jazz it up and present it pipped out in emptied out lemon shell, and make well in advance.
"
Sounds delicious. I like it ONE daughter likes it.....the rest of the family .... an so on and so forth.
Think I'll have a go at the fig lark with goats cheese I found a recipe |
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By (user no longer on site)
over a year ago
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For a veggie version, how about a warm mushroom tartlet on short crust pastry base?
Cook coarsely chopped mushroom in garlic and olive oil until very dry, add a dash of alcohol such as brandy or Madeira wine or sweet sherry, cook until most of the liquid has been evaporated, adjust seasoning to taste, spoon into short crust pastry bases, and baked until the pastry is done. Allow to cool slightly, before adding a small dollop of creme fraiche just before serving.
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"fish fingers... "
Im kiddin' you not...
I have fish fingers , chick nuggets and burgers in the freezer for when the grand children go ... I don't like that ...... etc etc .....
I might just do a fish finger starter for them.... great idea !!!! I'll ponce it up a bit ....... be a laugh |
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"For a veggie version, how about a warm mushroom tartlet on short crust pastry base?
Cook coarsely chopped mushroom in garlic and olive oil until very dry, add a dash of alcohol such as brandy or Madeira wine or sweet sherry, cook until most of the liquid has been evaporated, adjust seasoning to taste, spoon into short crust pastry bases, and baked until the pastry is done. Allow to cool slightly, before adding a small dollop of creme fraiche just before serving.
"
Oh ..... now I have to choose 
Figgy stuff or tartlette....... hmmmm |
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By (user no longer on site)
over a year ago
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"Dont care what anyone says about Aldi....
Their 4 bird roast is fab and i will be having that "
Tried their three bird roast a year or so ago. Wasn't impressed tbh. Far too much black pepper and the thing fell apart on carving. Shame on ALDI, for whom I normally have a soft spot..
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By (user no longer on site)
over a year ago
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"Im having venison this year for a change
Keep trying to persuade Crackling Perky to try that, but to no avail... Oh well.....
"
my friend im having round for dinner says she cant see past bambi lol...honestly if given the chance nip into the butchers and grab a joint...i love my meat its wholesome..im skipping the usual christmas dinner and doing the venison with carrot and turnip mix cooked red onions parsnips and roast potatoes cooked to death in olive oil and garlic....why toe the line lol  |
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"Dont care what anyone says about Aldi....
Their 4 bird roast is fab and i will be having that "
So are we...my son saw the advert and said "mummy...can we have the thing in the thing in the thing in the thing instead of a turkey this year?" I was like wtf is he on about...LOL |
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"Granny, are the birds in the roast boned..(assuming the outer one is with bones)..?"
I will bone them all and just leave the legbones in the outer bird for shape.
Season all flesh. Roll the smallest but one around the smallest. Then the middle sized around that one and then the biggy around them all ...... close with string n needle.
Oh ....in between each bird im putting sausage meat stuffing |
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By (user no longer on site)
over a year ago
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Already cooked the big turkey dinner single-handed for parents, 2 kids and grandson last weekend. So on Christmas day No1 son will here to assist and we are doing a roast rib of sirloin with all the trimmings.
We'll be starting with a brown onion soup which I'm cooking tomorrow and finish with figs, pears, quince jelly and cheeses..... or anything else the cheffy son thinks of. |
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By (user no longer on site)
over a year ago
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"ermmmm prawn cocktail??
See........ I've done that every year since I got married..... It's a joke in our house now but that's why I still do it.
I'm looking for inspiration
I am trying... Ok what about chicken liver pate with cranberry compote and melba toast?? "
Lol we have prawn cocktail and pate every year... Some things always stay the samem
As for the bird.. As long as its moist with its legs tucked back I'm happy |
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"for xmas ore are you a deviant and having an alternative? "
I have no idea.... for the first Christmas in a long time I'm not doing the cooking.... I'm being a guest this year. This means I can go down the pub with the lads and turn up and the dinner table when it's all done |
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