Christmas Tips

[Really Proud Dad]

Hello all!

now is the time where we all start to worry about whether or not the family will like the christmas dinner you have prepared, and which one of the family will be the first to be drunk and fall asleep.

DON'T PANIC, these tips will help you get over all of the panic and then YOU can be the first one drunk and NOT the long lost uncle/auntie who insists on singing and groping other family members and then trying to help you in the kitchen.

Sorry Hedge, but today i am going to talk about the preparation of your Meat,

If you are a tradtional sort of Person and have a Turkey big enough to feed the population of New York, Always ensure that the Bird is Fully Defrosted, if you have a frozen bird, get it out of the freezer on the 22nd and leave in a fridge for 48 hours. Do not "stuff" the bird simply use 2 onions, whole into the cavity, cover the skin in Butter "Unsalted" Place the Bird into a roasting pan "Breast" side DOWN, then cover with a double layer of Foil, on christmas eve about 5pm place the bird into the oven and cook for 14 hours on 110 degrees, Gas 2 in the Morning "Happy Chrimbo" or "Stress day as I call it" get the bird out of the Oven at 7am and leave out, still covered, for 1 hour then, remove from roasting tin and turn it over, set the bird aside and strain the liquid through a sieve, retaining the liquid, carve the bird and place in the roasting tin, and pour over the cooking liquid recover with Foil.

1 hour before needed put in the oven for 45 mins 190 degrees, Gas 5.

This will leave you time to cook the vegetables you prepared the night before, peel the potatoes, 2 pans. 1 for Roasting (tell you about them tomorrow) and get drinking!

Sorry Hedge and all the Veggies, but thats all the meat stuff out of the way and i will do the veggie stuff tomorrow.

Matt

[Jen]

Talking about my meat!!??!!
Is that legal!!??
Hee hee hee.

[angelis]

Yes considering the fact that your meat we all going to be eating HEdge

[missj544]

[Really Proud Dad]

Ha Ha Guys and Hedge I would never eat your meat! (unless you asked me too he he)

Right......Big Build up........Vegetables

Today (one of my faves) Parsnips

Roasted or mashed parsnips are a very versatile vegetable very rich in flavour and make a good side to any meal,

Roasting is the most common and I find a small drizzle of sesame oil will really enhance the flavour, If you prefer to mash them then I find using a small sprinkle of chopped chives and 1tbsp of Extra Virgin Oil to the mash.

Yum Yum

Tomorrow.......wait for it........Perfect Roast Potatoes and Spectacular Mash

[Jen]

PARSNIPS!!
I LOVE 'em!
Roast 'em, mash 'em, stick 'em in a stew ;D

[watershield]

UMMM!
Parsnips or Turnips, mashed with carrots and lots of freash butter.

Any root veggy boiled with a bit of sugar (brings out a sweet freashness)

Sweet Patatoes or Acorn Squash, baked with butter and brown sugar.

Opps...got to go...supper time!

[Really Proud Dad]

During my travels around this planet i have unearthed some wonderful ways of cooking potatoes but for me you can't beat roasting or mashing them.

To make perfect roasts you should use maris piper pots as they are the perfect consistency for roasting,

First peel and cut into desired size, about 2" pieces are ideal

preheat the oven to 230 degrees Gas 9. place your roasting pan in the oven with 250ml of groundnut oil and heat until the oil is smoking hot

boil the potatoes in salted water for 10 mins, drain and replace the lid and shake the saucepan vigourously to "fluff" the edges. turn on 2 front rings and remove the roasting tin from the oven and place on the hob keeping the oil hot (temp is very important).

place the pots into the oil and baste with the hot oil, (be very careful)

place back in the oven and roast for 1 hour, turning after 30 mins.

If you cannot get maris piper, try getting desiree and do not peel them, just scrub them and cut them into wedges and place them directly into hot oil (do not pre-boil) and sprinkle cayenne pepper over the potatoes and roast as boefore.

Mash,

any potato works with this method but cara and maris piper are prefered.

peel and cut 2lb pots into 1" dice and boil for 20 mins or until you can put a sharp knife through them without any resistance, drain the pots and leave to stand (lid Off) for a couple of mins, mash the pots using a masher of a fork, whichever you find easier, i prefer forks, put in 200 ml of double cream and 25g of butter, beat together with a wooden spoon. add a crushed clove of garlic and a tsp of sesame oil (optional) and mix further

serve.....enjoy.

Tomorrow......carrots, peas and beans

Matt

[Really Proud Dad]

Hi Guys, as I promised, Carrots, Peas & Beans

Try to keep these as simple as possible as they are full of flavour in their own right, with carrots put in 1 clove of garlic (peeled) when boiling for more flavour, peas.. use mint when cooking as it really enhances the flavour.

Beans, of all the varieties of beans available i adore broad beans. after cooking refresh in ice water and then pop the bean out of the greyish shell and reheat in boiling water for 2 mins and then serve with butter. For all other beans simply boil and serve with the exception of french beans which should be tossed in olive oil and cayenne pepper for a slightly spicy flavour, yummy......

[Really Proud Dad]

oops sorry guys......tomorrow..... Quick Christmas Cake (very alcoholic)

Matt

[Goth]

magikalmind said:

on christmas eve about 5pm place the bird into the oven and cook for 14 hours on 110 degrees, Gas 2

My mother always used to cook the bird like this...very slowly, overnight, on a low temperature.

However, now they recommend that you cook a turkey or chicken very fast and on a moderate to high temperature (around 160-170 deg C). This ensures that any salmonella bacteria present, is destroyed.

My mother never managed to make us ill through cooking it slowly LOL, but I thought it wise to point that out.

I'm going to try your method of roasting potatoes. I usually just stick 'em in the oven raw, tossed in a little oil. Although very nice...your's sound more yummy!

Another nice way to cook carrots, is to roast them in the oven tossed in oil, honey and a sprinkling of fresh thyme. Either use baby carrots, or cut large ones up into 2" chunks.

[Really Proud Dad]

I do agree with Goth on this point, however, i think Goth meant Centigrade and not Fahrenheit. If you are concerned with samonella, etc when you have carved the turkey of chicken when you have covered the meat in its own juices place the meat back in the oven at 180 degrees C for 20 minutes, this will kill any bacteria contained within the meat

Matt

[Goth]

magikalmind said:

I do agree with Goth on this point, however, i think Goth meant Centigrade and not Fahrenheit.

Thanks MM. Yes, I meant Centigrade....d'oh!

[Really Proud Dad]

Hi Guys, sorry i missed yesterdays tip, but here it is the perfect recipe for a last minute Xmas Cake.

350g Mixed Dried Fruit
100g Margerine
100g Caster Sugar
50 ml Water
1 medium egg
225g Self-Raising Flour
100ml Scotch Whisky
50ml Brandy

Pre-soak Fruit in Brandy for 8 hours
Pre-heat oven to 150 degrees C / Gas 2
Place Fruit, sugar, margarine, water and whisky in a pan and simmer slowly for 20 mins
Allow to cool then add beaten egg and stir in the flour
Pour into greased 8" cake tin and bake for about 1 1/2 hours.
to test if the cake is cooked insert a knife into the middle of the cakeand pull it out if it is clean the cake is cooked

Tomorrow::::: Chocolate Yule Log

Matt
Place Fruit

[Really Proud Dad]

Christmas Cookie Recipe




1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Good Sherry


- Sample the sherry to check quality.



- Take a large bowl, check the sherry again, to be sure it is of the highest quality, pour one level cup and drink.



- Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl.



- Add one teaspoon of sugar...Beat again.



- At this point it's best to make sure the sherry is still OK, try another cup.. Just in case.



- Turn off the mixer thingy.



- Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.



- Pick the frigging fruit off floor...



- Mix on the turner.



- If the fried druit gets stuck in the beaterers just pry it loose with a dewscriver.



- Sample the sherry to check for tonsisticity.



- Next, sift two cups of salt, or something.... Who giveshz a shit.



- Check the sherry.



- Now shift the lemon juice and strain your nuts.



- Add one table.



- Add a spoon of AR, or somefink.... Whatever you can find.



- Greash the oven.



- Turn the cake tin 360 degrees and try not to fall over.



- Don't forget to beat off the turner.



- Finally, throw the bowl through the window.



- Finish the bottle of sherry.



- Make sure to put the stove in the dishwasher.





Cherry Mistmas

PLEASE DON'T TRY THIS AT HOME !!!!