Come on then, who's cooking Xmas dinner this year?

Rich_L said:
I used this recipe as the base with sourdough bread and also modified to make it vegetarian for one of our guests (the things you do...)

Made a veggie stock a few days beforehand using Kenji's vegan broth recipe, subbing out the mushrooms because of another guest being allergic and threw some miso paste into the mix instead.

Then instead of sage sausage I used a bit more sage and added maybe 2 cups of roughly chopped chestnuts which I'd roasted the day before. In total it made 18 stuffins and they were pretty much the best stuffing I think I've had :p
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I was going to ask if you had been reading Serious Eats...now I know my answer :p Lots if great recipes and tips on that site.
 
I shall be preparing Christmas dinner for around 8.

Will do the Turkey on the BBQ like last year then probably also have the 72hr cooked beef short ribs as well. Then all the trimmings pigs in blankets etc. etc.

As is the rule with BBQ. As soon as you light it then you need to have a beer (even if this is 09:00am !)
 
oneilldo said:
I shall be preparing Christmas dinner for around 8.

Will do the Turkey on the BBQ like last year then probably also have the 72hr cooked beef short ribs as well. Then all the trimmings pigs in blankets etc. etc.

As is the rule with BBQ. As soon as you light it then you need to have a beer (even if this is 09:00am !)
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Dedication my friend. Salutations!
 
Fillet I wouldn't mess too much with. I would probably slightly cook a bit of Rosemary and garlic. Season the beef then wack the rosemary and garlic all over it. Clingfilm the lot very tightly and put it in the oven at 58c or so (60c for medium rare). Take it out after an hour and then really hot pan to caramelise the outside. Could do the same before as well (but let it cool before clinging film step)
 
Made for four:
Starter: Bought soup and made croutons for starter.
Main: Roast rib of beef, roast potatoes, mash potatoes, Yorkshire pudding, roast carrots, braised red cabbage, roast maple glazed parsnips, steamed sprouts tossed in bacon and sherry, pigs in blankets, two types of sausage meat stuffing, proper gravy.
Dessert: warmed bought mince pies with brandy cream.

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sh33pst3r said:
:) - My first time, looking forward to the pressure!

Not a big fan of turkey in our family so we're going for a large leg of lamb with all the trimmings.

Interested to see what others have got planned.
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We don't normally do turkey either, but Lamb should be for Easter in my eyes - but there are no "rules" :) Just don't over cook it! :p

We'll be having Christmas in the sunshine of Oz, so may help with the BBQ which I hope we have.

I like beef and/or salmon for Christmas lunch/dinner.

Good luck with cooking and look forward to seeing how you get on!
 
Not had turkey for over 10yrs never liked it at home so once i moved out it was gone for good i will be cooking rib of beef again this year and i am looking forward to it and with all the extra guests here i will have some company while I am peeling my veggies
 
Mrs Seabiscuit said:
Ok I am doing a fillet of beef. so tell me how to cook it? :) :D
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Simply don't.
Fillet is good for two things steak tartare and steak carpachio. Bit of a waste as anything else as it's all about tenderness and not about flavour. Never unspderstand people who go to a steak house and order fillet.

So now that's out the way as rare as you can. Sear in pan and finish in oven for as little time as possible, depends on the guests. And plenty of butter to finish.
 
Ok Glaucus (sorry op not trying to highjack your thread) What is the best cut then for a roast? silverside? topside? I know brisket is nice slow cooked but I want it a bit more special with it being christmas. :)
 
Rib of beef if you want something special. Looks spectacular, nice bit of fat coating which is great for roasting.

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:( god that's made me hungry.
 
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