Saintsman
Established Member
Christoph
Beef Wellington should go down well in France.....................
Paul
Beef Wellington should go down well in France.....................
Paul
What can I cook for a Christmas meal. ?
- Thread starter christoph clark
- Start date
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gardenshed
Established Member
christoph clark":14ohg7by said:
The Lamb with chesnut & tomato relish sounds good to me, let us know how it went Christoph.
Might try that myself
Don't forget the "puppies in blankets".....could just eat a couple of those now.
T
T
Steve Maskery
Established Member
Well we had our meal last night and it was worth every minute of prep.
After a night marinating, the beef was almost black. I cooked some smoked streaky bacon in a pan, added some shallots, whole, and browned them. Then I browned the meat and the whole lot went into a casserole with the marinade, some fresh stock, a couple more bay leaves. Into the oven on low for 5 hours.
I cooked some chestnut mushrooms in butter and oil, cut them with brandy and added them for the last hour or so.
Served with broccoli and mash made from potatoes, celeriac, spring onions, olive oil and Dijon mustard.
Seigneur d'Albret Medoc.
Long Clawson Stilton and home-made walnut bread to finish, with a drop of LBV.
Cardew's Italian Blend coffee.
Ab Fab. Just the tinsiest winsiest hangover this morning.
S
After a night marinating, the beef was almost black. I cooked some smoked streaky bacon in a pan, added some shallots, whole, and browned them. Then I browned the meat and the whole lot went into a casserole with the marinade, some fresh stock, a couple more bay leaves. Into the oven on low for 5 hours.
I cooked some chestnut mushrooms in butter and oil, cut them with brandy and added them for the last hour or so.
Served with broccoli and mash made from potatoes, celeriac, spring onions, olive oil and Dijon mustard.
Seigneur d'Albret Medoc.
Long Clawson Stilton and home-made walnut bread to finish, with a drop of LBV.
Cardew's Italian Blend coffee.
Ab Fab. Just the tinsiest winsiest hangover this morning.
S
Any food will do , after all its just another day :?
cant see what all the fuss is about
I can fit my Xmas shopping in a basket at the super market
other people have trolleys as high as big Ben costing £250 + :shock:
all destined to go in the bin after the sell by date has gone
SAVE THE PLANET only buy what you need food wise :lol:
Most shops are open Xmas day and boxing day so no need to go mad :lol:
cant see what all the fuss is about
I can fit my Xmas shopping in a basket at the super market
other people have trolleys as high as big Ben costing £250 + :shock:
all destined to go in the bin after the sell by date has gone
SAVE THE PLANET only buy what you need food wise :lol:
Most shops are open Xmas day and boxing day so no need to go mad :lol:
Benchwayze
Established Member
Leg of pork, covered in honey and sprinkled with or rolled in mixed herbs.
Served with Calabrese, carrots and sage and onion stuffing. Potatoes as you like them and apple sauce.
Served with Calabrese, carrots and sage and onion stuffing. Potatoes as you like them and apple sauce.
Benchwayze
Established Member
They do a Turkey Bolognese in Italy I believe!
SWIMBO gave them the recipe! :lol:
SWIMBO gave them the recipe! :lol:
christoph clark
Established Member
Well, last night I made the Beef Wellington as a first test. Was very nice but at £20 for the fillet beef for 4 people works out too much for a party.
Also when I was cutting it all the pastry broke making the serving on the plate look a squashed hedgehog.
tonight i will try the The Lamb with chesnut & tomato relish but getting the lamb ribs wasn't so easy and there doesn't see to be much meat on them.
Next I would like to try The Real Paella Recipe ,not using seafood but the original way using rabbit and chicken.. Yum Yum>
Also when I was cutting it all the pastry broke making the serving on the plate look a squashed hedgehog.
tonight i will try the The Lamb with chesnut & tomato relish but getting the lamb ribs wasn't so easy and there doesn't see to be much meat on them.
Next I would like to try The Real Paella Recipe ,not using seafood but the original way using rabbit and chicken.. Yum Yum>
filsgreen
Established Member
Blister":2s26irn0 said:Any food will do , after all its just another day :?
cant see what all the fuss is about
I can fit my Xmas shopping in a basket at the super market
other people have trolleys as high as big Ben costing £250 + :shock:
all destined to go in the bin after the sell by date has gone
SAVE THE PLANET only buy what you need food wise :lol:
Most shops are open Xmas day and boxing day so no need to go mad :lol:
Think I'm with Blister on this one, I eat to live not live to eat, but each to their own. Anyway it doesn't help when your working all Christmas day.
The days of buying groceries for three or four days are well over, but people still buy to feed a small army. Phil
gatesmr2
Established Member
Christof if your up for something different try ballentine de lapin
Sounds a real faff but easy as all the prep is done way in advance
You can get fillets of rabbit in any french supermarket you want nice large ones.
Chicken breast but only to make a moose with so don't go to mad.
Smoked bacon, your choice if you want it lean streaky etc etc.
Put chicken in a food blender with some salt and pepper(white) and blend a little then add a very small amount of cream to bind. You add the cream near the end as you don't want to whip it etc just bind. If you would like add mushrooms but chop them to a medium size and i would surggest wild but nothing to over powering.
Ok lay out your fillets of rabbit cover with cling film bat out to make thinner then add your moose so you can roll them and finish by wrapping in your choice of bacon.
Now wrap in cling film making sure you wrap twice as they now need poaching for about 30 to 40 mins in water. Once cooked take out leave to stand for a short time then place in fridge until needed more than likely the next day.
Thats it when you want to use them take out of fridge remove cling film seal in a hot pan then put in oven for about 20-30 mins. Can be served with a nice jus and what ever veg and pots you fancy.
Please not cooking times may be a little out i'm used to industrial not home ovens.
Martin
Sounds a real faff but easy as all the prep is done way in advance
You can get fillets of rabbit in any french supermarket you want nice large ones.
Chicken breast but only to make a moose with so don't go to mad.
Smoked bacon, your choice if you want it lean streaky etc etc.
Put chicken in a food blender with some salt and pepper(white) and blend a little then add a very small amount of cream to bind. You add the cream near the end as you don't want to whip it etc just bind. If you would like add mushrooms but chop them to a medium size and i would surggest wild but nothing to over powering.
Ok lay out your fillets of rabbit cover with cling film bat out to make thinner then add your moose so you can roll them and finish by wrapping in your choice of bacon.
Now wrap in cling film making sure you wrap twice as they now need poaching for about 30 to 40 mins in water. Once cooked take out leave to stand for a short time then place in fridge until needed more than likely the next day.
Thats it when you want to use them take out of fridge remove cling film seal in a hot pan then put in oven for about 20-30 mins. Can be served with a nice jus and what ever veg and pots you fancy.
Please not cooking times may be a little out i'm used to industrial not home ovens.
Martin
woodbloke
Established Member
It's been unilaterally decided by powers far greater than moi :roll: that a goose will be on the table this year, but SWIMBO and I were having a ponder as to the sort of sauce that goes with it (apple with pork, cranberries with turkey, orange with duck etc) I've found out how to cook it...any ideas on a suitable sauce? - Rob
paulm
IG paulm_outdoors
Never tried goose Rob, though must get round to it one day, but imagine that being quite dark meat and rich and a bit fatty, a variant of one of the usual fruit based sauces such as for duck would suit well......?
Cheers, Paul
Cheers, Paul
paulm
IG paulm_outdoors
Jake":1nlgwrpq said:
:lol: :lol: :lol:
christoph clark
Established Member
After several different nights of tests tomorrow i will be cooking this.
My own version taken from 3 or 4 different recipies and now it's called
"Christoph clark VALENCIAN PAELLA supprise" :lol: :lol: :lol:
Ingredients
400g grained rice
100ml olive oil
1 litre water
200 ml white wine
800g chicken, cut into bite size pieces
600g rabbit meat, cut into bite size pieces
5 large slices of chorizo chopped in quarters
250g Ferradura beans (wide green beans)
200g Garrofon beans
1 ripe tomato, peeled
1 onion choppped
1 clove of garlic, peeled and chopped
1/2 tablespoon of paprika
Saffron threads
Salt
Rosemary (optional)
Lemon wedges to garnish
Heat the oil in a paella dish or large shallow frying pan.
Add onion and cook for a few minutes
Salt the chicken and rabbit and brown in pan for 5 mins.
Add beans, garlic and chorizo and brown for another 5 mins.
Add wine and allow to evaporate
Add the paprika and tomato.
Add water Boil for 10 mins.
Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 10 mins.
Add rosemary and salt to taste.
Turn heat on low and cook for a further 10 mins. so the bottom layers of rice are crispy ("socarrat")
Garnish with lemon and serve immediately.
My own version taken from 3 or 4 different recipies and now it's called
"Christoph clark VALENCIAN PAELLA supprise" :lol: :lol: :lol:
Ingredients
400g grained rice
100ml olive oil
1 litre water
200 ml white wine
800g chicken, cut into bite size pieces
600g rabbit meat, cut into bite size pieces
5 large slices of chorizo chopped in quarters
250g Ferradura beans (wide green beans)
200g Garrofon beans
1 ripe tomato, peeled
1 onion choppped
1 clove of garlic, peeled and chopped
1/2 tablespoon of paprika
Saffron threads
Salt
Rosemary (optional)
Lemon wedges to garnish
Heat the oil in a paella dish or large shallow frying pan.
Add onion and cook for a few minutes
Salt the chicken and rabbit and brown in pan for 5 mins.
Add beans, garlic and chorizo and brown for another 5 mins.
Add wine and allow to evaporate
Add the paprika and tomato.
Add water Boil for 10 mins.
Add the saffron and rice, distributing it evenly over the surface of the pan. Boil on a high heat for 10 mins.
Add rosemary and salt to taste.
Turn heat on low and cook for a further 10 mins. so the bottom layers of rice are crispy ("socarrat")
Garnish with lemon and serve immediately.
