Moon bunny
Judging your grammar
- Location
- Basking in my own brilliance.
Pork.
same as any other day![]()
VERY slow roasted leg of mutton. Haven't had turkey in many, many years.![]()
It's been a while since we had goose - it's not great for weight watchers, and leaves too many leftovers (which don't freeze well because the fat goes rancid) for two people. Eventually I found a decent way of dealing with the fat. First pull as much of it as possible out of the cavity. Then prick the skin all over with a roasting fork and gently poach the bird - a wok is about the right side. That loosens a fair bit more fat. Finally roast with the spuds, parsnips and carrots in a hot oven, which crisps the skin very nicely. I forget whether it was a recipe book recipe (?Nigella's How to Eat) or a Guardian recipe.Good shout, though I do find it a bit of a PITA to cook, with all the tipping out of the fat...
I'll be cooking whatever I can find in the back of the freezer and I think I'm due a meat box delivery this week too so will probably have a joint of some sort. I got a hard time on another forum for posting that I'd be making mince and potatoes or similar but there's only two of us and I don't see the point of making a huge roast just because it happens to be a specific day of the year. I might be even lazier and buy loads of cheese and picky things and be done with it.
And is the hound then evicted to the garden until new year?!No one likes sprouts but we all have an honorary sprout which the dog gets with the leftovers!
Where do you live and yes I can bring my own chairI'm cooking this year, so I get to decide.
Starter: I shall be digging out the smoker this weekend to do my own smoked salmon blini. I'm going for a mix of apple wood and oak chips (pre-soaked), with a 75:25 ratio of salt to sugar. Serve with buckwheat pancakes, creme fraiche and dill. And a glass of champagne. Non-vintage this year - money's tight...
Main: haunch of venison, boned, rolled and wrapped with unsmoked streaky bacon. I'll tuck some herbs under the bacon, and roast it rare.. I'll make a gravy with some stock, meat juices, juniper, port and Cumberland sauce. Served with pomme dauphinois (made in advance). A good, fruity pinot noir will work well here.
Pudding: Christmas pudding made by my mother-in-law. Proper custard, and some more champagne - sweet wines don't work with Christmas pud in my opinion.
Cheese and Port if anyone can manage it.
I then intend to get hideously drunk whilst everyone else is clearing up.