Christmas dinner basics.
Discussion
That'll learn ya!
tractorguy said:
I'm not sure at the moment, I may cook goose instead of turkey but I'm still torn between them. But apart from that and a jar of cranberry sauce the menu is a blank slate.
Four Bird Roast from Aldi looks like a good bet.The trickiest bit I found was getting everything synchronised. The only time I ever tried it was at University, cooking for 8 people, all of who had different things with their Christmas dinner.
We had Turkey, Lamb, and Nut Roast, Roast Potatoes, Roast Parsnips, Roasted and boiled Carrots, Peas, Sprouts, Boiled Potatoes, Cranberry, Mint and Bread Sauce, Christmas Pudding, Christmas Cake and Yule Log, and some other stuff I've forgotten. I used next door's oven too.
davepoth said:
Four Bird Roast from Aldi looks like a good bet.
The trickiest bit I found was getting everything synchronised. The only time I ever tried it was at University, cooking for 8 people, all of who had different things with their Christmas dinner.
We had Turkey, Lamb, and Nut Roast, Roast Potatoes, Roast Parsnips, Roasted and boiled Carrots, Peas, Sprouts, Boiled Potatoes, Cranberry, Mint and Bread Sauce, Christmas Pudding, Christmas Cake and Yule Log, and some other stuff I've forgotten. I used next door's oven too.
The trickiest bit I found was getting everything synchronised. The only time I ever tried it was at University, cooking for 8 people, all of who had different things with their Christmas dinner.
We had Turkey, Lamb, and Nut Roast, Roast Potatoes, Roast Parsnips, Roasted and boiled Carrots, Peas, Sprouts, Boiled Potatoes, Cranberry, Mint and Bread Sauce, Christmas Pudding, Christmas Cake and Yule Log, and some other stuff I've forgotten. I used next door's oven too.
But at least you've gave me a idea of things I may need. Getting it all synchronised is the bit I'm a bit worried about now. If I get a spare moment tomorrow I'm going to have a look round the butchers, farm shoops etc. The four bird roast sounds like a good idea, I don't want to be stuck with turkey sandwiches for a week afterwards again! The pigs-in-blankets will be a good one to make.I've got one of the food channels on now so I may get a few good ideas from Heston and the Hairy Bikers.
davepoth said:
The only time I ever tried it was at University, cooking for 8 people, all of who had different things with their Christmas dinner.
We had Turkey, Lamb, and Nut Roast, Roast Potatoes, Roast Parsnips, Roasted and boiled Carrots, Peas, Sprouts, Boiled Potatoes, Cranberry, Mint and Bread Sauce, Christmas Pudding, Christmas Cake and Yule Log, and some other stuff I've forgotten. I used next door's oven too.
We had Turkey, Lamb, and Nut Roast, Roast Potatoes, Roast Parsnips, Roasted and boiled Carrots, Peas, Sprouts, Boiled Potatoes, Cranberry, Mint and Bread Sauce, Christmas Pudding, Christmas Cake and Yule Log, and some other stuff I've forgotten. I used next door's oven too.
We did a similar thing but as were all blokes everyone ate everything and we had to have anyything any of us had ever had for Christmas dinner. I remember having to have the veg on side plates as there was no room on the main plate.These days it is expected that there will be too much of everything to enable grazing to take place until at least the 27th.
the more you can have ready the day before, the better. things like:
a starter (e.g. a soup, or a cold dish, anything you dont have to fuss over)
stuffing (i.e. if its not in the bird. tastes better too)
stock (use the neck and giblets, then use for the gravy on the day)
desserts (if they are hot e.g. a pie, obv. a christmas pud doesnt need much prep)
a starter (e.g. a soup, or a cold dish, anything you dont have to fuss over)
stuffing (i.e. if its not in the bird. tastes better too)
stock (use the neck and giblets, then use for the gravy on the day)
desserts (if they are hot e.g. a pie, obv. a christmas pud doesnt need much prep)
We cook the turkey on Christmas Eve evening, and then carve it up and put it in the gravy on Christmas Day to warm it up (also if its a bit dry, you dont notice). That way all you have to do on the day are the vegetables and it make it much easier to time it well. For cooking the bird, we cover the thing in loads of streaky bacon, then wrap foil around the legs as these cook first and then cover the whole thing in foil. This foil comes off 30mins from the end to brown the breast and make it crispy.
Lidl have frozen goose in at the moment, and according to M-i-L (the fount of all knowledge) Good Housekeeping have rated the Lidl goose as the best supermarket offering.
Goose lends itself to the make-ahead treatment, since good accompaniments are things like spiced red cabbage which can be made a day (or two) before.
Goose also doesn't dry out and as such is much more forgiving than turkey if you accidentally overdo it while juggling other things.
Goose lends itself to the make-ahead treatment, since good accompaniments are things like spiced red cabbage which can be made a day (or two) before.
Goose also doesn't dry out and as such is much more forgiving than turkey if you accidentally overdo it while juggling other things.
Some very good advice already.
Might I suggest that you pay plenty of attention to 'the logistics'?
'Manage' your kitchen by having a plan and keeping busy -get plates, glasses and cutlery sorted early. Think about how you're going to serve it all up. Write the plan and timings down. Have a run through in your head. Wash up pans as you use them. Don't let the washing-up stack up too much. -Make sure there's space free on worktops when its time to serve up. Concentrate on important things. Hot plates, great gravy and perfect roast potatoes go a surprisingly long way towards making the dish memorable. Etc etc.
Preparation.
Might I suggest that you pay plenty of attention to 'the logistics'?
'Manage' your kitchen by having a plan and keeping busy -get plates, glasses and cutlery sorted early. Think about how you're going to serve it all up. Write the plan and timings down. Have a run through in your head. Wash up pans as you use them. Don't let the washing-up stack up too much. -Make sure there's space free on worktops when its time to serve up. Concentrate on important things. Hot plates, great gravy and perfect roast potatoes go a surprisingly long way towards making the dish memorable. Etc etc.
Preparation.
Thanks for the advice so far chaps, I may get though it in one piece yet!
But I've got two questions so far.
1. Which meat should I serve?
I have tried goose, I can live with turkey but I'm not that keen on it and chicken may be a bit boring.
2. What type of sausage is better for pigs-in-blankets, normal sized or the chipalarter ones?
But I've got two questions so far.
1. Which meat should I serve?
I have tried goose, I can live with turkey but I'm not that keen on it and chicken may be a bit boring.
2. What type of sausage is better for pigs-in-blankets, normal sized or the chipalarter ones?
tractorguy said:
Thanks for the advice so far chaps, I may get though it in one piece yet!
But I've got two questions so far.
1. Which meat should I serve?
I have tried goose, I can live with turkey but I'm not that keen on it and chicken may be a bit boring.
2. What type of sausage is better for pigs-in-blankets, normal sized or the chipalarter ones?
Goose is nice, fatty, and expensive. Go for it if you fancy.But I've got two questions so far.
1. Which meat should I serve?
I have tried goose, I can live with turkey but I'm not that keen on it and chicken may be a bit boring.
2. What type of sausage is better for pigs-in-blankets, normal sized or the chipalarter ones?
Chipolatas are the only way to go for pigs-in-blankets.
http://www.bbcgoodfood.com/ is your friend. Free online resource with millions of users reviews for the good recipes. Invaluable resource.
Oh and start drinking early on the day, makes the cookery so much more fun.
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff