Soldato
- Joined
- 8 Dec 2002
- Posts
- 20,823
- Location
- North Yorkshire
Looks a bit undercooked to me
Christmas bird/meat thread
- Thread starter Danthus
- Start date
I need to grow some nuts to be honest. I wanted beef but my wife, who is a veggie, has decided that I must have turkey as its tradition, wut? Either way she's probably right I went into the butchers today for a small turkey breast and the price of the bone in ribs of beef they had made me want to cry 
....one day!
....one day!
I will photograph my meat for you this morning.
Started Christmas Eve for me. Christmas Day will be at my parents with a supermarket turkey and all the bits. Will post pics and what we do tomorrow.
Doing pulled pork in Dr Pepper for tonight (http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/)
Using pork shoulder craclking joint from Tesco (half price). Seasoned with salt and pepper all over.
Bed of red and white onions.
Used a tin of chopped tomatoes and seasoned with tabasco, paprika and sage.
About 1/2 a litre of Dr Pepper.
Now it is in the oven at 150C for the next 6hrs..
Bit late now but I think it might have been better if I had trimmed the meat a bit or at least taken the skin off. Oh well.
Doing pulled pork in Dr Pepper for tonight (http://thepioneerwoman.com/cooking/2011/03/spicy-dr-pepper-shredded-pork/)
Using pork shoulder craclking joint from Tesco (half price). Seasoned with salt and pepper all over.
Bed of red and white onions.
Used a tin of chopped tomatoes and seasoned with tabasco, paprika and sage.
About 1/2 a litre of Dr Pepper.
Now it is in the oven at 150C for the next 6hrs..
Bit late now but I think it might have been better if I had trimmed the meat a bit or at least taken the skin off. Oh well.
Last edited:
Soldato
- Joined
- 19 Apr 2004
- Posts
- 4,793
- Location
- London
I ended up doing a dinner party last night which was:
Ham Pea and 62C Duck Egg starter (Sat Bains recipe)
Salt baked celeriac with truffle butter
Pork belly, cheek, celeriac and apple
Parsnip treacle sponge
The pork belly was prepared as follows:
Brined in an equilibrium brine for 3 days with citrus/spice/herb mixture as per this recipe:
http://www.chefsteps.com/activities/braised-pork-belly
Then vac-packed with the skin removed and bones separated and cooked for 36hrs @65C with 200g brown chicken stock
Chilled and pressed in the fridge
Took the skin off, removed the chicken stock and other cooking liquid and reserved, then dehydrated the skin overnight before deep frying it
Portioned and then finished the pork in a hot pan
The stock was simmered down with a red wine reduction and added to the cheeks which i cooked separately.
Was pretty good - I didn't get decent photos of the pork last night but i've got more leftover so I'll try and get some later
Ham Pea and 62C Duck Egg starter (Sat Bains recipe)
Salt baked celeriac with truffle butter
Pork belly, cheek, celeriac and apple
Parsnip treacle sponge
The pork belly was prepared as follows:
Brined in an equilibrium brine for 3 days with citrus/spice/herb mixture as per this recipe:
http://www.chefsteps.com/activities/braised-pork-belly
Then vac-packed with the skin removed and bones separated and cooked for 36hrs @65C with 200g brown chicken stock
Chilled and pressed in the fridge
Took the skin off, removed the chicken stock and other cooking liquid and reserved, then dehydrated the skin overnight before deep frying it
Portioned and then finished the pork in a hot pan
The stock was simmered down with a red wine reduction and added to the cheeks which i cooked separately.
Was pretty good - I didn't get decent photos of the pork last night but i've got more leftover so I'll try and get some later
Soldato
- Joined
- 11 Sep 2009
- Posts
- 14,064
- Location
- France, Alsace
I started mine a few days ago. Ham is all done (mrs and I both did one each)
Mine; Ginger ale and orange glazed ham
Got tonights pork belly marinating, which is now in the oven. (Fennel and garlic)
This braised red cabbage all done ready for the pork
And the big day meat; fillet of beef with rosemary, thyme, garlic, salt, pepper and olive oil. All ready.
MIGHT have overdone the amount of beef. Since we have a stuffing roll too, as well as like a boat load of other bits, but you can never have too much.
Mine; Ginger ale and orange glazed ham
Got tonights pork belly marinating, which is now in the oven. (Fennel and garlic)
This braised red cabbage all done ready for the pork
And the big day meat; fillet of beef with rosemary, thyme, garlic, salt, pepper and olive oil. All ready.
MIGHT have overdone the amount of beef. Since we have a stuffing roll too, as well as like a boat load of other bits, but you can never have too much.
Associate
- Joined
- 17 Aug 2011
- Posts
- 256
- Location
- Leeds, Leeds, Leeds
This year we're having some turkey - just the breast I think, and a 4+kg ham (£38 worth from the butchers apparently!!) - then I'm going to do a couple of ribs of beef for the new year. Oh, and dozens of pigs in blankets.
Yum yum!
Yum yum!
Associate
- Joined
- 7 Dec 2004
- Posts
- 1,105
- Location
- England
This thread inspired me to make the bacon/fig things. Took me two hours to pit, stuff and wrap them.
