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Christmas dinner ideas and tips

Discussion in 'La Cuisine' started by Mark M, 25 Nov 2019.

  1. Mark M

    Mobster

    Joined: 6 Jan 2006

    Posts: 3,177

    Location: Newcastle upon Tyne

    I’ve made Christmas Dinner for the last few years and while it’s all been good (if I do say so myself) I feel like it’s lacking something...

    I see it as the best meal of the year so looking to smash this years out the park! I make Sunday lunch quite often and want it to be a good step up in quality and variety.

    Has anyone got any tips or ideas to try? I only usually do turkey but thinking of doing a second meat this year.
     
  2. Regy53

    Mobster

    Joined: 11 Jun 2011

    Posts: 3,717

    Location: Northampton

    How do you do your potatoes? sprouts? Gravy?
     
  3. SPG

    Soldato

    Joined: 28 Jul 2010

    Posts: 6,384

    Crown the turkey and roulade the legs.
     
  4. Regy53

    Mobster

    Joined: 11 Jun 2011

    Posts: 3,717

    Location: Northampton

    Religously now and never a unhappy face

    Cook the Jamie oliver's potatoes with garlic and rosemary.
    Jamie olivers get ahead gravy is unreal like the best gravy you will ever have
    Fry sprouts in butter
     
  5. chroniclard

    Capodecina

    Joined: 23 Apr 2014

    Posts: 16,358

    Location: Hertfordshire

    I binned the turkey last few years and did beef Wellington. However its expensive if you cook for loads. So much nicer.

    Jamie oliver site has some good recipes for Christmas even if he is a plum
     
  6. SeatIbiza

    Wise Guy

    Joined: 21 Jan 2008

    Posts: 1,155

    Location: Cotswolds

    I was a bit meh with the gravy when I did it...my plan is this year to do it with the giblets on the day. I'm also going to stump up for one of those Kelly bronze turkeys to see how that is.

    Mine are usually very good anyway, so want to see how this bird performs (I usually go for a waitrose turkey!)
     
  7. Regy53

    Mobster

    Joined: 11 Jun 2011

    Posts: 3,717

    Location: Northampton

    Funny I always find it unreal, very tasty but what was meh about it? interested?
     
  8. SeatIbiza

    Wise Guy

    Joined: 21 Jan 2008

    Posts: 1,155

    Location: Cotswolds

    To be honest, I'm not really sure, it's fine but I didn't find it amazing. I do a roast most weeks and just make the gravy from the meat and that's my plan for this christmas using the giblets
     
  9. Mercenary Keyboard Warrior

    Capodecina

    Joined: 4 Aug 2007

    Posts: 10,779

    Location: Wilds of suffolk

    We do multiple meats
    Turkey obviously.
    Beef and duck.
    Beef is cooked day before in the slow cooker, then recooked on the day to crisp it up. This way its tender from teh slow cook but has that bark outside

    Potatos we use a potato seasoning, so something along the lines of the tesco one. Easy to make yourself and fine tune to your flavours
    (Durum Wheat Semolina (80%), Salt, Onion, Black Pepper, Rosemary, White Pepper, Rosemary Powder, Thyme)
     
  10. Mark M

    Mobster

    Joined: 6 Jan 2006

    Posts: 3,177

    Location: Newcastle upon Tyne

    Potatoes I par boil and then coat in flour, always come out pretty good but as previouly mentioned I want best roaties ever quality this year! Possibly thinking of using Goose fat rather than oil to roast them? Might have a trial run but does cooling the potatoes or even putting them in the fridge for a day make any difference?

    Sprouts just steam them but might try pan frying them with some bacon and some garlic this year.

    Gravy, I used the Jamie Oliver recipe from his Christmas tv show (not the one linked above) and it was pretty good but will try his alternate method.
     
  11. ttaskmaster

    Capodecina

    Joined: 11 Sep 2013

    Posts: 10,025

  12. BUDFORCE

    Wise Guy

    Joined: 3 May 2012

    Posts: 2,245

    Im deep frying my turkey, look it up, its a thing.
     
  13. Mark M

    Mobster

    Joined: 6 Jan 2006

    Posts: 3,177

    Location: Newcastle upon Tyne

    Ive heard of it before actually and Im sure there was a post on these forums where someone crazy was trying to make their own huge deep fryer out of a camping stove!
     
  14. Marvt74

    Capodecina

    Joined: 20 Feb 2004

    Posts: 14,585

    Location: Higher Walton

    Check out "smashed roast potatoes"

    I had some as a side in a deli recently and they were amazing.

    Suppose it all depends on the people, i like roasties with fresh rosemary and thyme but that's not for everyone.

    I don't bother with flour, i think par boiling and then giving a good shake around to break them up a little works brilliantly though for getting lots of lovely crispiness. Goose Fat is good, but i like to roll them around in the tray i've roasted the meat in.
     
  15. Mark M

    Mobster

    Joined: 6 Jan 2006

    Posts: 3,177

    Location: Newcastle upon Tyne

    Will check it out thanks. Whats the best potatoes to use for roasting?
     
  16. Marvt74

    Capodecina

    Joined: 20 Feb 2004

    Posts: 14,585

    Location: Higher Walton

    I just get whatever is on offer! Usually Maris Pipers though.

    I'd like to do more experimentation with potatoes, but i can never be bothered!
     
  17. Regy53

    Mobster

    Joined: 11 Jun 2011

    Posts: 3,717

    Location: Northampton

    With potatoes I would

    Always par boil and beat them up a bit. I prefer smaller sizes that bigger

    Heat oil up in a shallow tray, remove from oven add whole garlic cloves in skin from a couple of bulbs and also add lots of rosmary sprigs (fresh and picked. put over a the hob for a few mins untill siziling and giving the oil the best flavours. spread it about a bit and then tip the potatoes in, turn them a few times to get a bit of nice oil everywhere and add salt and pepper, add a bit more rosmary for the tops and cook in a oven at about 200 degrees for about 1 hour turnings them inbetween at about 40 mins. I dont take or save loads of photos but heres one i found
    [​IMG]Untitled by Ross c, on Flickr

    If you have a deep fat frier or even a air frier wash the potatoe skins under the tap and dry with paper towel. fry for about 10 mins, add salt and pepper. A great side dish while things are underway

    Pigs in blankets, always buy nice chipolatas and add some nice bacon rashers (streakey and smoked) ideally chesnut
     
    Last edited: 26 Nov 2019
  18. joey1211

    Mobster

    Joined: 28 Dec 2003

    Posts: 3,256

    Location: Aberwristwatch

  19. Seearbe

    Gangster

    Joined: 31 Jul 2019

    Posts: 436

    Spuds:

    Par boil, drain and allow to cool
    Preheat the tin in the oven with a good amount of rapeseed oil (not olive oil) or goose fat
    Throw a bit of rapeseed oil or goose fat into the saucepan along with some salt, pepper and rosemary or thyme
    Shake around for a bit with the lid on
    Put into the hot oil and quickly give a gentle toss around
    Into the oven for 30-40 mins at 200C, giving another toss about halfway through
     
  20. Marvt74

    Capodecina

    Joined: 20 Feb 2004

    Posts: 14,585

    Location: Higher Walton

    I love groundnut oil for anything like this generally (oven chips, roasties etc)

    I always hear good stuff about rapeseed oil though so might try that out too.