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The Christmas Dinner 2014 Thread

245678

Comments

  • #52
    Tarzana2
    Closed Accounts Posts: 3,553 ✭✭✭Tarzana2


    the beer revolu wrote: »
    Also, if stuffing the cavity, you'll need about twice the stuffing you think - that cavity is massive!

    Stuffing a goose cavity? Would that stuffing not be horribly greasy? Goose has way, way more fat than turkey! I thought it was complete no no. Judging by the amount of fat that comes off goose during roasting, it doesn't seem remotely appetising.


  • #53
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Made the turkey stock that will become the gravy this weekend. I got a couple of Turkey drum sticks and chopped them up. Roasted with onion, carrot, celery, thyme, sage and bay leaves for about 90 minutes, then loaded the whole into a stock pot and simmered for two hours. Got a rich, jellied stock from that and froze it until the day. Cooking for 21 again so a gallon of gravy is the only way to get hot plates for everyone.


  • #54
    heldel00
    Registered Users, Registered Users 2 Posts: 1,832 ✭✭✭heldel00


    Heard a funny story once and every Christmas it comes back into my head.
    A girl is making Christmas dinner for the first time and has her mother helping her. They have a long family tradition that the wings, legs, etc are all cut off the turkey and tucked neatly alongside the bird.
    The girl's new husband finds this very strange and when he questions it the girl says "I don't know, mam always did it this way" and asks her Mam. The mam says "eh I don't know, granny always did it like this" and when they turn to ask the little old granny sittin sippin her Baileys why this family tradition started, she says "well I don't know why ye are doin it like that! sure the fecking thing was always too big for my oven!!!"


  • #55
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,166 ✭✭✭✭the beer revolu


    Tarzana2 wrote: »
    Stuffing a goose cavity? Would that stuffing not be horribly greasy? Goose has way, way more fat than turkey! I thought it was complete no no. Judging by the amount of fat that comes off goose during roasting, it doesn't seem remotely appetising.

    No, I remember the stuffing being really good - not greasy at all. But i do remember pouring off 7 or 8 jam jars full of fat while roasting.
    I guess the fat isn't in the cavity.


  • #56
    Tarzana2
    Closed Accounts Posts: 3,553 ✭✭✭Tarzana2


    the beer revolu wrote: »
    No, I remember the stuffing being really good - not greasy at all. But i do remember pouring off 7 or 8 jam jars full of fat while roasting.
    I guess the fat isn't in the cavity.

    Apparently you can, there are loads of recipes. I always thought it couldn't be done. But there does seem to be a lot of fat draining involved. I guess it could be nice if you have a way to drain away the fat. I love goose but was always disappointed at the lack of stuffing when we had it in our house. Or the lack of cavity-made stuffing at least. Stuffing cooked separately just isn't the same to me, nice as it is!


  • #57
    CorkClaire82
    Registered Users Posts: 267 ✭✭CorkClaire82


    Tarzana2 wrote: »
    Apparently you can, there are loads of recipes. I always thought it couldn't be done. But there does seem to be a lot of fat draining involved. I guess it could be nice if you have a way to drain away the fat. I love goose but was always disappointed at the lack of stuffing when we had it in our house. Or the lack of cavity-made stuffing at least. Stuffing cooked separately just isn't the same to me, nice as it is!

    We have had goose a few times and only once did we stuff the cavity with the stuffing as it got so greasy. It tasted blooming delicious but my mother and I have a problem with food that is too fatty, it gives us awful dodgy tummies. If you don't have that then work away as it's gorgeous :cool:


  • #58
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,515 CMod ✭✭✭✭The Black Oil


    Going to try this approach for the brine.

    https://www.youtube.com/watch?v=uW8E1VgjSbc

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



  • #59
    lukesmom
    Registered Users, Registered Users 2 Posts: 4,400 ✭✭✭lukesmom


    So at the grand old age of 35 I will be cooking Christmas dinner at mine for the first time for 4 adults and 3 children. Any hints/tips?


  • #60
    dee_mc
    Registered Users, Registered Users 2 Posts: 7,186 ✭✭✭dee_mc


    Prep your veggies in advance and keep in the fridge.
    Let the turkey rest for up to an hour and a half before carving - it'll keep warm under foil and it'll stay succulent, leaving you time to finish off roast potatoes etc. You can par boil the spuds the day before or even further in advance and freeze them.
    Cook the ham the day before.
    Use more seasoning and herbs than you think you need in the stuffing :)
    If in doubt, lash in more butter. In everything!
    Delegate - put someone in charge of getting drinks for everyone, charge someone with setting the table and making it look fabulous, get someone to make gravy etc, don't try to do it all yourself. If possible get someone else to do dessert or starter! People like to feel involved :P


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  • #61
    greasepalm
    Registered Users, Registered Users 2 Posts: 5,475 ✭✭✭greasepalm


    keep kids out of hazardous area/kitchen as you dont want them running around,have they got an area to play in look at tv/text on phone etc,made a list of things you need and is it only dinner,gravy/cranberry sauce etc,seating,drinks,loo rolls,plenty of veg/spuds as they can be used next day.
    all the best first timer.


  • #62
    Posy
    Moderators, Recreation & Hobbies Moderators Posts: 27,648 Mod ✭✭✭✭Posy


    I've moved this here because this forum is a little goldmine of Christmas dinner info. :)


  • #63
    Rosy Posy
    Closed Accounts Posts: 1,666 ✭✭✭Rosy Posy


    Do as much as you can in advance. Everyone in my family prefers cold ham so I cook and glaze the ham the day before. Make a written schedule of what needs to be done when remembering resting time for the turkey. The hardest thing about a big meal like that is timing so it helps to have it planned out. Make sure you know when you're guests are arriving- nothing worse than a dried out Turkey and everyone p!ssed waiting for stragglers. Also don't be tempted to get stuck into the booze too early! Best of luck!


  • #64
    braddun
    Banned (with Prison Access) Posts: 1,221 ✭✭✭braddun


    have a glass of alcohol,at all times to steady your nerves

    try and get people to help peel the vegetables etc,

    cook your turkey breast down it will taste better,put butter under the skin
    wrap in tin foil,you can boil ham the night before
    potatoes turn yellow after peeling so keep them covered in water before cooking
    I don't stuff turkey due to samonela,put 2 teaspoons of sugar into carrots and brussel sprouts,try and steam them,half boil your roast potatoes serve marrofat peas soak the night before

    having some one help will take a lot of pressure off


  • #65
    toe_knee
    Registered Users, Registered Users 2 Posts: 841 ✭✭✭toe_knee


    I am in the same boat. Have been planning for the last few weeks.


  • #66
    Markcheese
    Registered Users, Registered Users 2 Posts: 8,578 ✭✭✭Markcheese


    Get a sheet of paper - write out your full menu - and plan out cooking and prep times - and be realistic with times people arrive and when you'll eat (yes it's a bit fussy but if you're not used to cooking a big meal and could be stuck for time and oven space it'll help)
    Do prep what you can evening before- and delegate - so laying the table - rounding up diners- looking after drinks -
    If you have room on your table have the veg ect in serving dishes -can speed up service -
    Last thing - warm plates and serving dishes - -

    Slava ukraini 🇺🇦



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  • #67
    vicwatson
    Registered Users, Registered Users 2 Posts: 28,404 ✭✭✭✭vicwatson


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    https://www.aldi.ie/en/specialbuys/sunday-7-december/products-detail-page/ps/p/stainless-steel-buffet-server-1/

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    Warmer has 3 year warranty


  • #68
    nhg
    Registered Users, Registered Users 2 Posts: 1,066 ✭✭✭nhg


    If u put a (scrubbed) knob of coal into the water with the prepared veg & potatoes to stop them discolouring just remember to take it out before cooking!

    Try it on veg before hand to make sure it works (I keep 3 medium sized scrubbed knobs of coal in a plastic bag all ur round ready for the job).

    I really love prawn cocktail, so when preparing the starters (prawns for some & melon for others) for everyone I make an extra large one for myself & have it then when I can relax & enjoy it as when everyone else is having their starter I'm too busy in the kitchen getting the main course ready for serving - it buy me a bit of valuable time when needed. After 14yrs of cooking christmas dinner no need anymore to ask who likes what for starter!


    When carving the turkey I remove the complete breast off one side of the turkey (basically with a sharp knife, cut down along slightly to one side of the breast bone & gently cut & pull the breast away from the carcase) then lay it down on a chopping board & slice through, that way every slice has a bit of the outer, middle & inside so no one has drier meat than anyone else. Same with the other side which I then wrap when cold in grease proof paper & then tinfoil (tinfoil wil just stick to the meat) & it's ready for the next day. Saw Jamie Oliver do it one time on one of his Christmas shows. When collecting the turkey I get the butcher to cut legs off, my mum freezes them & cookes at a later time as my dad loves them. I line the cavity of the turkey with greaseproof paper & stuff it then.

    I bring the ham to the boil (after steeping for a day or more changing the water regularly) & then throw off that water & then cook in Apple juice instead of water with the usual bay leaf, onion & carrots in the pot, when cooked I pour a can of bulmers over the ham & roast for about 20mins - delicious! (Both mum & MIL don't drink but they love the ham :-))) ) I cook bacon in the apple juice as well minus the bulmers.

    We usually have dinner around 3/3.30 & my dad is usually the only one who has desert after the dinner, the rest of us usually have ours around 7/8 watching tv when we have a bit more room to enjoy it.

    And then it's the same all over again for St Stephens Day when my husbands family come for dinner, that day is much easier as its only fresh veg & potatoes to cook & stuffing cooked on a baking tray & sauce as everything else is already cooked just to carve & serve


  • #69
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,166 ✭✭✭✭the beer revolu


    Lots of good advice here.
    One thing: relax, it's just another roast dinner and you're cooking for 4 adults and 3 kids.

    If you ever cook roasts, for a similar number of people, this is no different.


  • #70
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    1st time dinner thread merged.

    tHB


  • #71
    The Black Oil
    Moderators, Category Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 18,515 CMod ✭✭✭✭The Black Oil


    I see in some videos that folks are putting a butter mixture under the turkey's skin. Would doing that, in addition to having done the brine, be overkill?

    Moderator: Television, Psychology and Dublin County North.

    CMod: Entertainment



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  • #72
    Whispered
    Registered Users, Registered Users 2 Posts: 14,772 ✭✭✭✭Whispered


    Question on roasties - if I par boil potatoes in advance I can freeze and save for the dinner right?

    How far in advance can this be done?

    What is the best way to freeze them?
    I'm thinking of cooking and while still warm tossing in melted salted butter and a bit of oil (can't do duck fat as they need to be vegetarian).

    Can they be cooked from frozen?

    How long will they take in the Oven if done this way?

    Thanks!


  • #73
    sharkey 25
    Registered Users Posts: 94 ✭✭sharkey 25


    HI lads,

    I'm looking for some christmas starter ideas. I have done staraters for my family for the last few years, I have done soup and bruschetta and soup. So this year I wanted to do something a bit more impressive this year. All ideas welcome


  • #74
    RasTa
    Closed Accounts Posts: 15,116 ✭✭✭✭RasTa


    Doing a leg of lamb, any idea's? Going to be a massive turkey leg too and probably some ham.


  • #75
    CorkClaire82
    Registered Users Posts: 267 ✭✭CorkClaire82


    nhg wrote: »
    If u put a (scrubbed) knob of coal into the water with the prepared veg & potatoes to stop them discolouring just remember to take it out before cooking!

    Try it on veg before hand to make sure it works (I keep 3 medium sized scrubbed knobs of coal in a plastic bag all ur round ready for the job).

    Your advice is great but i have to ask - coal? How did you discover this? What's the science behind it?

    It's beef wellington for us this year apparently (I say apparently as my mother is cooking) none of us at home like turkey. We've all the usual trimmings though. I might try those Delia Smith parsnips though, they sound delish.


  • #76
    Faith
    Moderators, Society & Culture Moderators Posts: 30,657 Mod ✭✭✭✭Faith


    How do you work out how much of each item you need per person? I'm cooking for 7 this year - is there any rule of thumb for quantity? I reckon we'd be looking at a 2.5-3kg bird? Produce I can judge by eye I'd say.

    /edit: After some research, the idea of getting a turkey under 4kg is laughable. I must try and find somewhere selling a crown :/


  • #77
    TheJackAttack
    Registered Users Posts: 492 ✭✭TheJackAttack


    I'm cooking a Turkey & Ham for 8-10 people. I haven't a clue what size bird to get! Any suggestions?


  • #78
    Mystery Egg
    Moderators, Recreation & Hobbies Moderators Posts: 2,613 Mod ✭✭✭✭Mystery Egg


    I cooked a thanksgiving meal for 8 people recently and used a 14lb (6kg approx) turkey.

    There was plenty for everyone and we split the leftovers between us, which was enough for 8 generous turkey sandwiches. :)

    I don't know if that helps or not.

    I am really looking forward to Christmas this year. We will be with friends and we are splitting the victuals between us.

    Me and the OH are bringing:

    Glazed ham
    Potato dauphinoise
    Brussells sprouts
    Pork and apple stuffing
    Turkey gravy leftover from thanksgiving

    The friends are bringing:

    Turkey
    Green bean casserole
    Sweet potato casserole

    There are also several desserts between us, including my Christmas cake which I have never made before and am nervous about. We have been feeding it for weeks. :)

    Then there's the wine. I off alcohol at the moment and cannot WAIT.


  • #79
    RachelDDD
    Registered Users Posts: 119 ✭✭RachelDDD


    The Black Oil wrote: »
    I see in some videos that folks are putting a butter mixture under the turkey's skin. Would doing that, in addition to having done the brine, be overkill?

    I have never brined turkey before but I always make lots of slits in the turkey skin and insert large chunks of real butter. I massage it into the breasts and legs so when it melts it adds moisture to the meat. I insert a lemon & onion both sliced in half and some fresh thyme, rosemary & sage into the cavity. The juices in the lemon & onion help to keep the meat moist. I have never ever had a dry or flavourless turkey (touch wood!).:)

    Forgot to add that I cover the whole bird with streaky bacon criss-crossed to protect it from burning. Cover with foil and then take off for the last 20 minutes or so until it goes a nice golden brown.


  • #80
    RachelDDD
    Registered Users Posts: 119 ✭✭RachelDDD


    Whispered wrote: »
    Question on roasties - if I par boil potatoes in advance I can freeze and save for the dinner right?

    How far in advance can this be done?

    What is the best way to freeze them?
    I'm thinking of cooking and while still warm tossing in melted salted butter and a bit of oil (can't do duck fat as they need to be vegetarian).

    Can they be cooked from frozen?

    How long will they take in the Oven if done this way?

    Thanks!

    I am not exactly a roastie genius but I wouldn't recommend pre-cooking & freezing. They take a little time to cook from fresh but well worth it. The main thing is to get decent potatoes.. Dunnes are selling Maris Pipers (great for Mash too or chips) for 3.99 for a 5kg bag. They are fairly robust and will withstand par-boiling and roasting. Good tip is to not cut them too small as potatoes lately seem to disintegrate when I boil them if too small. When they are slightly softening, take off the hob and strain.. allow to cool and make sure you only add them to HOT oil from the oven. Spoon oil over each potato and turn as required. The longer you leave them the nicer they get. I also grind fresh seasalt & pepper over them mid way through cooking as it adds to the crunch & flavour. Throw a few sprigs of Rosemary in the oil too for a bit of flavour.


  • #81
    RachelDDD
    Registered Users Posts: 119 ✭✭RachelDDD


    TheJackAttack wrote: »
    I'm cooking a Turkey & Ham for 8-10 people. I haven't a clue what size bird to get! Any suggestions?

    If you hope to get a second day from the turkey then I would suggest a 16kg bird. Be sure to ask for a "Hen" rather than a cock as the meat is much jucier (so I am told! :pac:). Make sure you get a Fresh one rather than frozen - they taste a million times better & worth the cost.


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  • #82
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    Just finished watching Neven Maguire doing Xmas stuff there on RTE...mother of God it was great! They could have made 3 or 4 programs with the content....defo one for the RTE player!


  • #83
    Neyite
    Society & Culture Moderators Posts: 25,947 Mod ✭✭✭✭Neyite


    sharkey 25 wrote: »
    HI lads,

    I'm looking for some christmas starter ideas. I have done staraters for my family for the last few years, I have done soup and bruschetta and soup. So this year I wanted to do something a bit more impressive this year. All ideas welcome

    I did the scallops in coriander pesto last year from this forum and they were a big hit. An easy but tasty and impressive one is steamed asparagus wrapped in parma ham and light brush of olive oil.


  • #84
    Mrs Fox
    Registered Users, Registered Users 2 Posts: 2,292 ✭✭✭Mrs Fox


    sharkey 25 wrote: »
    HI lads,

    I'm looking for some christmas starter ideas. I have done staraters for my family for the last few years, I have done soup and bruschetta and soup. So this year I wanted to do something a bit more impressive this year. All ideas welcome


    Individually potted chicken liver pate with toasted brioche was what I did a couple of times, using Rachel Allen's recipe.

    Another year I did smoked trout pate in smoked salmon parcels, with leafy greens on the side.

    On New Year's eve dinner two years ago I did Gambas al Ajillo served with crusty baguette. This took only minutes, prepped everything in advance, flash cooked them once guests were seated.


  • #85
    ChewChew
    Moderators Posts: 24,367 ✭✭✭✭ChewChew


    I'm cooking on Christmas Day for myself and my mum but St Stephens day then is the big family dinner and I'm cooking that in my house for 7 of us. Not sure of portion sizes but I know nothing will go to waste :)

    I'm a bit lost on starter ideas though! Any suggestions?


  • #86
    beertons
    Hosted Moderators Posts: 23,151 ✭✭✭✭beertons


    ChewChew wrote: »
    I'm a bit lost on starter ideas though! Any suggestions?

    Wine!

    No seriously, I don't bother with a starter any more. I barely have room for a dessert, I've eaten so much of the dinner.


  • #87
    Loire
    Registered Users, Registered Users 2 Posts: 2,034 ✭✭✭Loire


    For the last 2 years I've made a cold seafood starter...smoked salmon, crab meat, king prawns and scallops all placed on a leaf of iceberg lettuce with some Marie Rose sauce to boot.

    Loire .


  • #88
    ChewChew
    Moderators Posts: 24,367 ✭✭✭✭ChewChew


    I think you might be right beertons. I might actually just make some mulled wine! Non alcohol for the pregnant lady :D

    I plan on making a medley of desserts so maybe a good idea to hold off on a starter!


  • #89
    foodaholic
    Registered Users, Registered Users 2 Posts: 1,517 ✭✭✭foodaholic


    Im making a twiced baked smoked salmon suffle with a dill and wine cream sauce. Its great because you can make it a day in advance and just heat for 10-15 mins in the oven.


  • #90
    seventeen sheep
    Closed Accounts Posts: 776 ✭✭✭seventeen sheep


    I'm in charge of the starter this year, and I hate seafood. I'm thinking a simple bruschetta will be a safe bet!


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  • #91
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    RachelDDD wrote: »
    If you hope to get a second day from the turkey then I would suggest a 16kg bird. Be sure to ask for a "Hen" rather than a cock as the meat is much jucier (so I am told! :pac:). Make sure you get a Fresh one rather than frozen - they taste a million times better & worth the cost.

    16lb surely?! :eek:

    I've ordered a 12lb hen & will most likely be given a 14lb bird by my generous butcher. That is for 2 adults & 2 kids. We'll probably get 4 days out of it - cold cuts, sandwiches & the scrapings will go in to my legendary (well, for me & HB Jr. I) turkey-bone soup.


  • #92
    catho_monster
    Registered Users, Registered Users 2 Posts: 1,479 ✭✭✭catho_monster


    I'm bloody glad I spent time posting here last year about how I made my Christmas dinner. Just sitting here trying to figure out the where/what/whens and what shopping/cooking I can do in advance - and what I remember (and what I thought I did), I realise now, is not exactly what I actually did. I honestly would have messed it all up if I hadn't have this to reference!

    YAY Boards!


  • #93
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    Super! Great to hear of successes. Best of luck again this year!

    tHB


  • #94
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    I have to say, I'm always amazed that people go to the trouble of starters. I make such a pig of myself with the mains that a starter would be a waste in my eyes.


  • #95
    angeldelight
    Registered Users, Registered Users 2 Posts: 5,175 ✭✭✭angeldelight


    I can't eat a starter this year - am already concerned that I may not be able to eat my full dinner let alone seconds! Silly baby taking up space


  • #96
    RachelDDD
    Registered Users Posts: 119 ✭✭RachelDDD


    The Hill Billy wrote: »
    16lb surely?! :eek:

    I've ordered a 12lb hen & will most likely be given a 14lb bird by my generous butcher. That is for 2 adults & 2 kids. We'll probably get 4 days out of it - cold cuts, sandwiches & the scrapings will go in to my legendary (well, for me & HB Jr. I) turkey-bone soup.

    I am cooking for 8 people over 2 days, we get tired of it after that and a lot goes to the dog and cat. Also apart from my dad, we don't like the legs so a lot is wasted unfortunately.


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  • #97
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    angeldelight wrote: »
    I can't eat a starter this year - am already concerned that I may not be able to eat my full dinner let alone seconds! Silly baby taking up space

    You can have a starter any time of the year, Christmas dinner comes but once a year.......maybe twice if you go to the inlaws! :)


  • #98
    dee_mc
    Registered Users, Registered Users 2 Posts: 7,186 ✭✭✭dee_mc


    Re Christmas starters, we did a sort of prawn taster plate last year - a tiny prawn cocktail with mini sesame prawn toast, mini prawn and crab cake and a tempura prawn. Possibly a little dim sum thingy too. It was delicious and nice and light. Got the prawny bits in Aldi I think, I wouldn't have the patience for making tiny canape things on Christmas day!


  • #99
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    RachelDDD wrote: »
    I am cooking for 8 people over 2 days, we get tired of it after that and a lot goes to the dog and cat. Also apart from my dad, we don't like the legs so a lot is wasted unfortunately.

    But where are you suggesting someone can get a 16kg (35lb) turkey?


  • #100
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,798 ✭✭✭✭The Hill Billy


    "We're gone need a bigger oven!" :D


  • #101
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    We don't have a starter either - it's all we can do to eat the huge dinner and then dessert.


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