Christmas Dinner.

Craig1981 said:
I will have to hunt my cupboards to see if I have any left from last year that might still be useable. Otherwise my turkey will be dry this year :(
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Or you know, you could make your own from the turkey juices etc.

Edit: Very basic recipe to follow.
www.bbc.co.uk

Christmas turkey gravy recipe

Make your Christmas turkey gravy a thing of beauty with this simple recipe. Prepare the turkey stock in advance to make life easier on the day.
www.bbc.co.uk www.bbc.co.uk
 
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Craig1981 said:
Thanks. I'm only missing like half the ingredients... :(
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How?

Assume you don't have any herbs or spices in your cupboard? There are other recipes, and if you go to as much effort to find and prepare for it as your did buy it from three separate places you'll be fine. Less sad face, more determination required.
 
Craig1981 said:
I am so cheesed off right now. My turkey joint came on the 21st with my Tesco order. But the turkey gravy I ordered was out of stock. No problem I thought, I had a backup order saved in case for Asda for the 23rd so I added it to that one. It was marked as available for the delivery, but when it came it was the only item missing from the order! Phoned and got refund. I was lucky enough to get a delivery slot from Iceland today and again ordered some. Order was an hour late coming, and to top it off..... THE GRAVY WAS THE ONLY ITEM MISSING!!! I even tried to order a Whoosh order from Tesco to get their own Tesco Finest gravy for this evening and Tesco immediately cancelled the order, despite it being marked in stock.

I will have to hunt my cupboards to see if I have any left from last year that might still be useable. Otherwise my turkey will be dry this year :(
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Just use chicken stock with a bechemal sauce to thicken, then add turkey juices and some veg to flavour.
 
Craig1981 said:
I am so cheesed off right now. My turkey joint came on the 21st with my Tesco order. But the turkey gravy I ordered was out of stock. No problem I thought, I had a backup order saved in case for Asda for the 23rd so I added it to that one. It was marked as available for the delivery, but when it came it was the only item missing from the order! Phoned and got refund. I was lucky enough to get a delivery slot from Iceland today and again ordered some. Order was an hour late coming, and to top it off..... THE GRAVY WAS THE ONLY ITEM MISSING!!! I even tried to order a Whoosh order from Tesco to get their own Tesco Finest gravy for this evening and Tesco immediately cancelled the order, despite it being marked in stock.

I will have to hunt my cupboards to see if I have any left from last year that might still be useable. Otherwise my turkey will be dry this year :(
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Gravy is easy.. you can make most it when roasting the meat and it'll be better than anything you were going to buy from err... Iceland or Asda..
 
Craig1981 said:
I am so cheesed off right now. My turkey joint came on the 21st with my Tesco order. But the turkey gravy I ordered was out of stock. No problem I thought, I had a backup order saved in case for Asda for the 23rd so I added it to that one. It was marked as available for the delivery, but when it came it was the only item missing from the order! Phoned and got refund. I was lucky enough to get a delivery slot from Iceland today and again ordered some. Order was an hour late coming, and to top it off..... THE GRAVY WAS THE ONLY ITEM MISSING!!! I even tried to order a Whoosh order from Tesco to get their own Tesco Finest gravy for this evening and Tesco immediately cancelled the order, despite it being marked in stock.

I will have to hunt my cupboards to see if I have any left from last year that might still be useable. Otherwise my turkey will be dry this year :(
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I'm guessing popping to the shops and finding some wasn't/isn't possible, though it might be too late now, as they're shut early today. Might have had a better chance than only relying on home deliveries.

I'd try what @Begbie suggested though. I did something similar a year ago and it worked quite well with the turkey crown. Personally thought it tasted even better than the pre-made gravy stuff from the supermarket.
 
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Found this stuffed back in the back of one of my kitchen cupboards. Its a little past its best by date, but it looks and smells fine. Gonna risk it. Obviously ill do a quick taste taste before I pour it into the dinner and if its iffy at all ill toss it.
 
First ham Christmas nordic style done and dusted.

Now to make room for British Christmas turkey tomorrow seeing as we're stuck here this year.

I'm going to be rolling into the new year
 
Groan, I'm cooking a half leg of lamb tomorrow but I didn't think of asking it to get taken out the freezer before we got here so it's still frozen. I don't think my original plan to sous vide at 58 for 6 hours will work. 1.8kg.
Any alternative suggestions? Maybe skip the dry and slow roast to pulled texture instead?. It'll probably be defrosted first thing.

We're also having guinea fowl which was a surprise, never cooked that before, seems a tricky very lean thing.


fGi2fiF.md.jpg
 
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Just had to commit a war crime to a poor slab of Topside so that my dad will eat it. Thankfully slow cooker jobby so it's still tender but sufficiently 'grey' through to the middle for the old man. Ready for warming up tomorrow. So just the veg to do in the morning. See if I can ruin the yorkies for the 3rd year in a row.
 
shroomz said:
Groan, I'm cooking a half leg of lamb tomorrow but I didn't think of asking it to get taken out the freezer before we got here so it's still frozen. I don't think my original plan to sous vide at 58 for 6 hours will work. 1.8kg.
Any alternative suggestions? Maybe skip the dry and slow roast to pulled texture instead?. It'll probably be defrosted first thing.

We're also having guinea fowl which was a surprise, never cooked that before, seems a tricky very lean thing.


fGi2fiF.md.jpg
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A half leg I'd just salt pepper oven 200c for not long until its medium. 200c will get a lovely crispy skin.
 
Nabinium said:
I'm guessing popping to the shops and finding some wasn't/isn't possible, though it might be too late now, as they're shut early today. Might have had a better chance than only relying on home deliveries.

I'd try what @Begbie suggested though. I did something similar a year ago and it worked quite well with the turkey crown. Personally thought it tasted even better than the pre-made gravy stuff from the supermarket.
Click to expand...
Craig1981 said:
X30A7d.jpg


Found this stuffed back in the back of one of my kitchen cupboards. Its a little past its best by date, but it looks and smells fine. Gonna risk it. Obviously ill do a quick taste taste before I pour it into the dinner and if its iffy at all ill toss it.
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Or just make gravy. Flour, stock, suitable booze etc. A whisk. 10 minutes effort.

Edit: quoted wrong post.
 
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Last year I bought prime beef rib, 2 bone, for our little family. Very enjoyable. L

This year so far I've done two Xmas dinners already. I did roast pork belly both times.

First at the end of November for my family was a 6kg pork belly, spare ribs removed, I did it in two halves, dry brined over night, pierced skin rather than cut, low and slow at 140C, wrapped in foil with skin exposed, finished at 240C to puff up the skin.
Was good.

Second Xmas dinner was Saturday for my wife's side, I bought another full pork belly, 8kg this time, but this was a smaller meal so I removed the ribs and cut the belly into 4 portions, vac sealed 3 belly and the ribs seperately.
Cooked this one the same, but given I didn't have to swap the portions between shelves during the high temp stage, this came out better than the first one. Was superb actually!

Tomorrow it will just be our little family, I have a rack of beef short ribs, going to braise them in reduced red wine, stock etc. Should be epic, can't wait!
 
BAcon said:
Last year I bought prime beef rib, 2 bone, for our little family. Very enjoyable. L

This year so far I've done two Xmas dinners already. I did roast pork belly both times.

First at the end of November for my family was a 6kg pork belly, spare ribs removed, I did it in two halves, dry brined over night, pierced skin rather than cut, low and slow at 140C, wrapped in foil with skin exposed, finished at 240C to puff up the skin.
Was good.

Second Xmas dinner was Saturday for my wife's side, I bought another full pork belly, 8kg this time, but this was a smaller meal so I removed the ribs and cut the belly into 4 portions, vac sealed 3 belly and the ribs seperately.
Cooked this one the same, but given I didn't have to swap the portions between shelves during the high temp stage, this came out better than the first one. Was superb actually!

Tomorrow it will just be our little family, I have a rack of beef short ribs, going to braise them in reduced red wine, stock etc. Should be epic, can't wait!
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A smaller meal... 8kg pork belly.

I'm really bad at portion control too.
 
Roast leg of lamb, free-from Yorkshires (shop bought due to effort), tenderstem brocolli, carrots, roast potatoes and roast parsnips. No honey glaze as I am the only one that likes it, so a drizzle of olive oil gets a nice flavour and still get the natural sweetness.

Sprouts are sliced and pan fried with diced pancetta and chopped chestnuts.

Got a joint of beef for boxing day to have sliced in freshly baked sour dough bagettes with what ever takes our fancy.

Left over lamb will go in a curry on Saturday evening.
 
Both sets of meat went ok in the end: guinea fowl was reverse seared in the oven with bacon on top to protect the breasts. The lamb got sous vide at 58C for 6 hours then seared in a skillet so I could make a pan sauce with the butter.
 
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