What's your favourite Christmas food?

fields5069

¡Y Prospero Año Nuevo!

RobDavies

You don't get these at any other time of the year..... I love 'em. 

http://groceries.iceland.co.uk/medias/sys_master/root/h62/h50/8831127060510.jpg

Octafish

Kilgore said:

What's the deal with all this foreign cake at Christmas? Nothing wrong with Mr Kipling.

Yeah exactly, and you've always got Mr Kipling's French Fancy if you're feeling all exotic and continentaaal...

RandallFlagg

Phil_aka_Pip

Fröhliche Weinachten

Ro_S

Kilgore said:

What's the deal with all this foreign cake at Christmas? Nothing wrong with Mr Kipling.

nothing wrong with French Fancies 

munckee

RandallFlagg said:

Thanks for making my mouth water just before I tuck into my low fat mug shot for lunch.  Missus munckee on a diet again so of course I am too!

Axe_meister

For me it's perfect roast potatoes. Start a months in advance gathering roast beef dripping.
Then par boil the potatoes until they are nearly mash ready. Then let them dream off until cold and stick them in the freezer for 24 hours.
The defrost at room temp. Heat the beef dripping in the oven and add the potatoes. After and hour at 180C they are perfect 

slacker

Due to circumstances far to onerous to explain I have a makeshift smokehouse and have barbeques Christmas dinner for a number of years.

Make favourite is a ham joint in honey and paprika glaze cooked for 5 hours with Apple wood for smoke.

Dontgiveupyourdayjob

Not sure if anyone else voted for it already, but my left-field choice is spiced, braised red cabbage. Plenty of grated apple, brown sugar, balsamic vinegar, cinnamon and cloves. Cooked on a low hob for a couple of hours on Xmas eve, then left to cool. Reheat again on Xmas day and it tastes even better than the day before. Also makes the whole house smell of Christmas!

I love all the other stuff too mind you, I don't just sit and eat a bowl of cabbage for dinner! 

munckee

Axe_meister said:

For me it's perfect roast potatoes. Start a months in advance gathering roast beef dripping.
Then par boil the potatoes until they are nearly mash ready. Then let them dream off until cold and stick them in the freezer for 24 hours.
The defrost at room temp. Heat the beef dripping in the oven and add the potatoes. After and hour at 180C they are perfect 

I par boil and then shake them in the drained saucepan with the lid so they get more crispy edges.  I've tried goose fat for potatoes which I didn't like, I prefer groundnut oil. 

What does freezing them do?

Octafish

Dontgiveupyourdayjob said:

Not sure if anyone else voted for it already, but my left-field choice is spiced, braised red cabbage. Plenty of grated apple, brown sugar, balsamic vinegar, cinnamon and cloves. Cooked on a low hob for a couple of hours on Xmas eve, then left to cool. Reheat again on Xmas day and it tastes even better than the day before. Also makes the whole house smell of Christmas!

I love all the other stuff too mind you, I don't just sit and eat a bowl of cabbage for dinner! 

Love braised red cabbage (mind you most things cooked in sugar and butter win) great with slow roast pork shoulder....

Axe_meister

munckee said:8

Axe_meister said:

For me it's perfect roast potatoes. Start a months in advance gathering roast beef dripping.
Then par boil the potatoes until they are nearly mash ready. Then let them dream off until cold and stick them in the freezer for 24 hours.
The defrost at room temp. Heat the beef dripping in the oven and add the potatoes. After and hour at 180C they are perfect 

I par boil and then shake them in the drained saucepan with the lid so they get more crispy edges.  I've tried goose fat for potatoes which I didn't like, I prefer groundnut oil. 

What does freezing them do?

Freezing breaks down the outside even more letting the dripping in to give them an even more beefy crispy crust. Got that tip from Heston Blumenthal.

EricTheWeary

Dontgiveupyourdayjob said:

Not sure if anyone else voted for it already, but my left-field choice is spiced, braised red cabbage. Plenty of grated apple, brown sugar, balsamic vinegar, cinnamon and cloves. Cooked on a low hob for a couple of hours on Xmas eve, then left to cool. Reheat again on Xmas day and it tastes even better than the day before. Also makes the whole house smell of Christmas!

I love all the other stuff too mind you, I don't just sit and eat a bowl of cabbage for dinner! 

Don't think I've ever had it. MrsTheWeary made a load of sauerkraut and I've been adding that to lots of dishes so I'm into cabbage at the moment. She also makes coleslaw sometimes which is just so much better than the shop stuff. 

chillidoggy

Axe_meister said:

For me it's perfect roast potatoes. Start a months in advance gathering roast beef dripping.
Then par boil the potatoes until they are nearly mash ready. Then let them dream off until cold and stick them in the freezer for 24 hours.
The defrost at room temp. Heat the beef dripping in the oven and add the potatoes. After and hour at 180C they are perfect 

Russ Andrews doesn't do roast potatoes, but if he did....................

slacker

Axe_meister said:

munckee said:8

Axe_meister said:

For me it's perfect roast potatoes. Start a months in advance gathering roast beef dripping.
Then par boil the potatoes until they are nearly mash ready. Then let them dream off until cold and stick them in the freezer for 24 hours.
The defrost at room temp. Heat the beef dripping in the oven and add the potatoes. After and hour at 180C they are perfect 

I par boil and then shake them in the drained saucepan with the lid so they get more crispy edges.  I've tried goose fat for potatoes which I didn't like, I prefer groundnut oil. 

What does freezing them do?

Freezing breaks down the outside even more letting the dripping in to give them an even more beefy crispy crust. Got that tip from Heston Blumenthal.

I've seen one of his chip recipes that involves freezing. I'll try the roast tatties this way as I can do a lot of the work Christmas eve.

AlexC

Pigs in blankets. I couldn’t find any ready made last year so did my own with smokey bacon and chipolatas from our local butcher. Cooked in goose fat. Delicious! Although I’ve done it now, as family wants me to make them from scratch from now on.

Octafish

AlexC said:

Pigs in blankets. I couldn’t find any ready made last year so did my own with smokey bacon and chipolatas from our local butcher. Cooked in goose fat. Delicious! Although I’ve done it now, as family wants me to make them from scratch from now on.

They're always better from scratch. I'm a bit fussy, but I always find that either the sausage or bacon isn't quite good enough with ready made ones. I probably be happy with a meal consisting entirely of pigs in blankets...

tone1

My Mum’s Apple pie and Turkish Delight in Talcum powder

duotone

Watched Jamie Oliver making a turkey risotto with a puddle of gravy in the middle. Will be trying that out on Boxing Day but without all the cheese.  https://www.jamieoliver.com/recipes/turkey-recipes/turkey-risotto/