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Christmas Cooking

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Comments

  • #52
    washiskin
    Registered Users, Registered Users 2 Posts: 2,364 ✭✭✭washiskin


    [HTML][/HTML]
    tscul32 wrote: »
    I do shredded sprouts with bacon, add parmesan and a little cream at the end. The leftovers make my sambos. I'm the only one who'd eat the red cabbage so don't make it but a friend does and she generously passes a small tub my way in exchange for a one person pudding.
    It's no wonder I can easily find a half stone over Christmas.

    I do similar but I add toasted crushed hazelnuts and glug of white wine to them.


  • #53
    Flippyfloppy
    Registered Users Posts: 3,748 ✭✭✭Flippyfloppy


    Neyite wrote: »
    :D, I'd never manage a blog!

    Thank you so so So much!!! This is definitely the year for it!!


  • #54
    mvl
    Registered Users, Registered Users 2 Posts: 1,229 ✭✭✭mvl


    washiskin wrote: »
    Testing out sprout gratin today and a white onion and cider soup later in the week.

    SusanC10.....this is the best red cabbage dish I know....throw it in oven and forget about it for a couple of hours, even better cooked the day before you need it and (honestly) it's fab cold on a leftovers sandwich......

    https://www.deliaonline.com/recipes/collections/life-in-the-freezer/traditional-braised-red-cabbage-with-apples


    neven mguire also has the red cabbage recipe with bramley apples.
    but ... I like my red cabbage with prunes (instead of apples). always one of the sides when I cook duck or geese.


  • #55
    SusanC10
    Registered Users Posts: 2,432 ✭✭✭SusanC10


    Neyite wrote: »
    :D, I'd never manage a blog!

    Apple Chutney is Darina Allens recipe.

    Nigella's Chilli Jam
    Gingerbread dough is by Donal Skehan and he's got a template to use as well.
    Jamie Oliver's make ahead gravy
    Stuffing balls are an adaptation of Bazmo's excellent recipe here.

    The ice cream comes from Murphy's ice cream blog - I tried out the sea salt, butterscotch and dark chocolate trio from there and they work really well together.

    Christmas cake is an adapted Good Housekeeping recipe. I do 6" cakes because they cook quicker and are a perfect size for a gift. I size up that recipe by 1.5 and it will fill 2 x 6" cakes. I swap out some of the prunes for dates, and half the almond flakes for chopped pecans, and use Lidl's spiced rum rather than just dark rum, but that's just personal preference.

    If you aren't a fan of fruit cake then a cranberry & chocolate roulade is really nice to do as well. There's various recipes online.


    The soup is Rick Stein's Duck Noodle broth. I roast the duck, strip the meat and freeze that, do the stock concentrate and freeze that, then on the day itself it's just a matter of firing it all into a slow cooker Christmas morning along with the rest of the ingredients then adding the coriander & noodles just before serving.


    Turkey is a Neven Maguire recipe, and the ham is just boiled in coke then baked.

    Thank you so much !!


  • #56
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    Made this in muffins today, really lovely. I read the comments first and used two full eggs, took the required amount of brown sugar and used half brown sugar/half sweetener instead. Added cinnamon and an orange rind too. I soaked dried cranberries before adding them. Big hit.

    https://www.skinnytaste.com/banana-cranberry-bread/


  • #57
    Flippyfloppy
    Registered Users Posts: 3,748 ✭✭✭Flippyfloppy


    I've just had this pop up on my news feed : https://christmasfood.marksandspencer.com/the-collection-ricotta-stacks-serves-2-/p/p60137683#:~:text=Everyone%20will%20love%20this%20elegant,a%20creamy%20white%20wine%20sauce. I'm not vegetarian but these look Devine. I will definitely be attempting to make them for Christmas!


  • #58
    scarepanda
    Registered Users, Registered Users 2 Posts: 3,456 ✭✭✭scarepanda


    This will be our first Christmas in our own home. So first time I'll have to make a Christmas dinner.

    We're thinking if keeping things simple - famous last words :D! Anyways, what size turkey and ham would you recommend for 4 adults? Whole turkey or boned and rolled?


  • #59
    The Nal
    Registered Users, Registered Users 2 Posts: 13,035 ✭✭✭✭The Nal


    scarepanda wrote: »
    This will be our first Christmas in our own home. So first time I'll have to make a Christmas dinner.

    We're thinking if keeping things simple - famous last words :D! Anyways, what size turkey and ham would you recommend for 4 adults? Whole turkey or boned and rolled?

    Turkey crown. Real easy to cook.


  • #60
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    scarepanda wrote: »
    This will be our first Christmas in our own home. So first time I'll have to make a Christmas dinner.

    We're thinking if keeping things simple - famous last words :D! Anyways, what size turkey and ham would you recommend for 4 adults? Whole turkey or boned and rolled?

    It depends on your plans. I cook a big turkey for four because we’ll eat it for dinner for four on Christmas Day, then second dinner for tea on Christmas Day. Then third dinner on Stephen’s day and sandwiches for tea. Then possibly turkey curry or soup or other on the 27th. Small turkey wouldn’t cut it 😂


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  • #61
    SarahLil
    Registered Users, Registered Users 2 Posts: 1,971 ✭✭✭SarahLil


    scarepanda wrote: »
    This will be our first Christmas in our own home. So first time I'll have to make a Christmas dinner.

    We're thinking if keeping things simple - famous last words :D! Anyways, what size turkey and ham would you recommend for 4 adults? Whole turkey or boned and rolled?

    I did my first Christmas in 2016
    I swear by writing down my timings for the turkey in advance
    I still use my notes from 2016
    I have a little pocket notebook with all my Christmas dinner notes since 2016
    If you are getting your turkey from a butcher they will probably give you a thermometer thing that you stick in the turkey and it pops once it’s cooked


  • #62
    SarahLil
    Registered Users, Registered Users 2 Posts: 1,971 ✭✭✭SarahLil


    mirrorwall14 wrote: »
    It depends on your plans. I cook a big turkey for four because we’ll eat it for dinner for four on Christmas Day, then second dinner for tea on Christmas Day. Then third dinner on Stephen’s day and sandwiches for tea. Then possibly turkey curry or soup or other on the 27th. Small turkey wouldn’t cut it 😂

    Me too love the full dinner again on the 26th and you can’t beat the sandwiches


  • #63
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    SarahLil wrote: »
    Me too love the full dinner again on the 26th and you can’t beat the sandwiches

    It always tastes even better because there’s so little prep needed! Picked up a plug in Bain Marie last year too, the bliss!!


  • #64
    tscul32
    Registered Users, Registered Users 2 Posts: 2,575 ✭✭✭tscul32


    washiskin wrote: »
    [HTML][/HTML]

    I do similar but I add toasted crushed hazelnuts and glug of white wine to them.

    Ooh, might have to try that. Wine makes everything nicer.


  • #65
    The Nal
    Registered Users, Registered Users 2 Posts: 13,035 ✭✭✭✭The Nal


    SarahLil wrote: »
    If you are getting your turkey from a butcher they will probably give you a thermometer thing that you stick in the turkey and it pops once it’s cooked

    They're always well overdone. The only way to do poultry properly is with a meat thermometer. Take the turkey out at 160F.


  • #66
    SarahLil
    Registered Users, Registered Users 2 Posts: 1,971 ✭✭✭SarahLil


    mirrorwall14 wrote: »
    It always tastes even better because there’s so little prep needed! Picked up a plug in Bain Marie last year too, the bliss!!

    Me too we I got one too so handy Christmas Day we had 7 last year on Christmas Day, Stephens Day was more relaxed just me OH and my mam


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  • #67
    SarahLil
    Registered Users, Registered Users 2 Posts: 1,971 ✭✭✭SarahLil


    The Nal wrote: »
    They're always well overdone. The only way to do poultry properly is with a meat thermometer. Take the turkey out at 160F.

    No dry turkey here thanks
    I am big on basting my turkey
    Thanks for the tip


  • #68
    DvB
    Registered Users, Registered Users 2 Posts: 10,488 ✭✭✭✭DvB


    Last couple of years when we were hosting for 12+ we got a large turkey boned and rolled, each time cooked perfectly and between Christmas Dinner and st Stephens day not a morsel went to waste. This year it'll just be the 4 of us for dinner so I'll get a smaller turkey (enough for 6 people ) boned and rolled, will get a smaller ham too though there's little chance of that going to waste either.
    As I'm used to cooking larger turkey and hams ill need to check the times before cooking this year though. We have a meat thermometer which we use but agree with the post above, have found the little popper ones the butcher gives us work fine, have never let us down anyway.
    "I will honour Christmas in my heart, and try to keep it all the year" - Charles Dickens




  • #69
    scarepanda
    Registered Users, Registered Users 2 Posts: 3,456 ✭✭✭scarepanda


    Thanks all!

    More than likely it will be us two adults and the two kids. Depending on the covid situation we might have my MIL and BIL over as well. Unlikely, but planning for them meatwise JIC. Anything left over will be used in sandwiches and/or left over dinners for the few days.


  • #70
    Jude13
    Registered Users, Registered Users 2 Posts: 3,827 ✭✭✭Jude13


    I had planned doing a bird on the BBQ as I have done in the past, but with there being only two adults this Christmas that seems like madness. Though I feel like it won't be a real christmas without a big turkey, but the dog would end up in a coma if we cooked one.

    How long will cooked turkey last?


  • #71
    mirrorwall14
    Closed Accounts Posts: 6,751 ✭✭✭mirrorwall14


    Made this yesterday. One VERY happy husband and happy kids. I ate roasties but I did taste. It was very good


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  • #72
    washiskin
    Registered Users, Registered Users 2 Posts: 2,364 ✭✭✭washiskin


    The o/h is mad keen to try deep fried turkey, thanks to this.....

    https://www.youtube.com/watch?v=XVixbf-bubs


  • #73
    tscul32
    Registered Users, Registered Users 2 Posts: 2,575 ✭✭✭tscul32


    mirrorwall14 wrote: »
    Made this yesterday. One VERY happy husband and happy kids. I ate roasties but I did taste. It was very good

    Roast beef just about done for dinner here and I completely forgot the sweet potatoes.
    Thanks for the update, will definitely do them during the week.

    Have fruit soaking in whisky for the first Christmas cake. Will have to bake it tomorrow as the oven is currently busy and it takes over 4 hours. Can't wait for the smell though...


  • #74
    tscul32
    Registered Users, Registered Users 2 Posts: 2,575 ✭✭✭tscul32


    First cake out of the oven and the house smells like Christmas


  • #75
    Neyite
    Society & Culture Moderators Posts: 25,947 Mod ✭✭✭✭Neyite


    I'm intrigued by this traditional mince pie recipe, using beef as well as fruits and nuts. Has anyone tried something similar? Would you recommend it?


  • #76
    dartboardio
    Registered Users, Registered Users 2 Posts: 2,436 ✭✭✭dartboardio


    This has been my carrot cake go to for years. The recipe is perfect. Cream cheese frosting, the cake is really moist as there's a good bit of oil in the recipe, and so much flavour with the nutmeg and ginger, cinnamon etc

    I add crushed walnuts after icing the cake and cut into small carrot cake bites / slices.

    Amazing!! It's a Gemma Stafford recipe

    https://www.biggerbolderbaking.Com/best-ever-carrot-cake/.


  • #77
    scarepanda
    Registered Users, Registered Users 2 Posts: 3,456 ✭✭✭scarepanda


    I love her stuff! I started making her brown soda bread with a few tweeks and it's gorgeous! I must try her carrot cake as I love carrot cake!


  • #78
    dartboardio
    Registered Users, Registered Users 2 Posts: 2,436 ✭✭✭dartboardio


    scarepanda wrote: »
    I love her stuff! I started making her brown soda bread with a few tweeks and it's gorgeous! I must try her carrot cake as I love carrot cake!

    Me too! Found her on the Internet years ago and ever since I take what she says as gospel! :V best tip I learned from her was to freeze the butter before you grate it into a scone mix, makes for v easy mixing!

    Yeah id highly recommend it. I only started to like carrot cake a couple years back and will use her recipe forever.


  • #79
    scarepanda
    Registered Users, Registered Users 2 Posts: 3,456 ✭✭✭scarepanda


    Just looking at the recipe and there's no nuts in it, could you add some do you think?


  • #80
    dartboardio
    Registered Users, Registered Users 2 Posts: 2,436 ✭✭✭dartboardio


    scarepanda wrote: »
    Just looking at the recipe and there's no nuts in it, could you add some do you think?

    Yeah you could definitely add some in to the actual mix if you wanted to. I generally only add to the top of the cake simply because if someone who has a nut allergy or doesn't like nuts wants a slice, they can simply take them off the top rather than having them inside the mix.

    I add sultanas in mine too but they are optional


  • #81
    ellejay
    Registered Users Posts: 1,258 ✭✭✭ellejay


    dartboardio wrote: »
    Me too! Found her on the Internet years ago and ever since I take what she says as gospel! :V best tip I learned from her was to freeze the butter before you grate it into a scone mix, makes for v easy mixing!

    Yeah id highly recommend it. I only started to like carrot cake a couple years back and will use her recipe forever.

    That was on the odiums website for shortcrust pastry for apple tart


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  • #82
    dartboardio
    Registered Users, Registered Users 2 Posts: 2,436 ✭✭✭dartboardio


    ellejay wrote: »
    That was on the odiums website for shortcrust pastry for apple tart

    Very handy tip!


  • #83
    Graces7
    Registered Users, Registered Users 2 Posts: 32,634 ✭✭✭✭Graces7


    scarepanda wrote: »
    Mincemeat is one of those things you think would be very hard to make, but it's actually stupidly easy to make and tweak to fillings you like.

    I used to make it to sell at markets etc; a HUGE bowl full then different flavours for smaller batches . It was always a good seller

    In essence it is simply an assembly job ;)


  • #84
    Graces7
    Registered Users, Registered Users 2 Posts: 32,634 ✭✭✭✭Graces7


    mirrorwall14 wrote: »
    It depends on your plans. I cook a big turkey for four because we’ll eat it for dinner for four on Christmas Day, then second dinner for tea on Christmas Day. Then third dinner on Stephen’s day and sandwiches for tea. Then possibly turkey curry or soup or other on the 27th. Small turkey wouldn’t cut it ��

    Medium size here,. for myself and six cats ;) I make a breastmeat "sandwich" to roast for me . my own recipe, and they get the rest raw. oh and I boil the bones for soup ( BEFORE the cats get near it!)

    Happy cats; happy me!


  • #85
    Graces7
    Registered Users, Registered Users 2 Posts: 32,634 ✭✭✭✭Graces7


    I came here in the middle of the night as I have a terrible yen for Christmas pudding!

    Now it is much worse and no shopping available for nearly two weeks!

    I should have known better! :rolleyes:


  • #86
    AidoEirE
    Registered Users, Registered Users 2 Posts: 3,282 ✭✭✭AidoEirE


    Plenty of herbed butter under the skin of turkey, nearly a full tub of your of your favourite butter, no salt needed but got a bit of peeper with herbs. Keep some for the top of the skin.

    Rule of thumb is to always rest your turkey for half the time you cooked it and i trick i swear buy is when resting, turn the turkey, turn it upside down so all the juices inside the bird go back up towards what would be the top of the breast, never a dry turkey again.
    Last year i cooked chicken skin shards as a good crackling which i salted and scraped with a knife to thin it out. Good crunchy texture


  • #87
    Neyite
    Society & Culture Moderators Posts: 25,947 Mod ✭✭✭✭Neyite


    Neven Maguire's buttermilk turkey method kept the turkey crown moist for me last year.


  • #88
    otnomart
    Registered Users, Registered Users 2 Posts: 4,065 ✭✭✭otnomart


    Nigella is back ! With a Christmas Special !

    https://twitter.com/Nigella_Lawson/status/1314462067227754497


  • #89
    otnomart
    Registered Users, Registered Users 2 Posts: 4,065 ✭✭✭otnomart


    Game meat has arrived in my local supermarkets !
    Here in Continental Europe is quite traditional for this season.
    Last week I cooked a wild bore casserole and have some venison steaks in the fridge.
    That reminds me, I used to buy a lot of venison when I lived in Ireland !


  • #90
    Jude13
    Registered Users, Registered Users 2 Posts: 3,827 ✭✭✭Jude13


    When I was in Italy I loved the wild boar there. They would roam and eat all the nuts in the forest, unreal flavour


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  • #91
    Neyite
    Society & Culture Moderators Posts: 25,947 Mod ✭✭✭✭Neyite


    We do venison on the day itself usually. We would do the turkey and ham either Christmas eve or St.Stephens day then.


  • #92
    otnomart
    Registered Users, Registered Users 2 Posts: 4,065 ✭✭✭otnomart


    I love venison - as it is both tasty and lean (hard to find combination) !
    Had that steak yesterday, it was delish.


  • #93
    tscul32
    Registered Users, Registered Users 2 Posts: 2,575 ✭✭✭tscul32


    mirrorwall14 wrote: »
    Not sure if there is one of these but search isn’t throwing anything obvious at me!

    So this is the time of year when I like to test out new recipes that I may or may not use for the Christmas season of cooking and baking.

    This weeks one for me is https://www.skinnytaste.com/mashed-sweet-potatoes-brulee/
    My other half loves sweet potato but I don’t get on with it generally. Considering trying this with some roast chicken this week to see what it’s like. Pretty sure the kids will love it even if I don’t!

    Does anyone else do this? Any ideas or suggestions

    I finally tried this yesterday. As expected I found it a bit sweet for me. But the shock was the kids, my eldest in particular would love to live on sugar. Whilst they all are it, they all agreed that it was just too sweet to be on a dinner plate. They love sweet potato roasted, wedges, fries. And I only put on a little sugar but still. I must be doing something right with their diets.
    So that brulee won't be on the menu again.


  • #94
    Graces7
    Registered Users, Registered Users 2 Posts: 32,634 ✭✭✭✭Graces7


    Neyite wrote: »
    I'm intrigued by this traditional mince pie recipe, using beef as well as fruits and nuts. Has anyone tried something similar? Would you recommend it?

    it is how it got its name but we are more reticent about these things … so it got " diluted " to suet. Not a meat eater here.

    I often now buy basic mincemeat and jazz it up IF I make mince pies at all. Love the shop ones...


  • #95
    Graces7
    Registered Users, Registered Users 2 Posts: 32,634 ✭✭✭✭Graces7


    AidoEirE wrote: »
    Plenty of herbed butter under the skin of turkey, nearly a full tub of your of your favourite butter, no salt needed but got a bit of peeper with herbs. Keep some for the top of the skin.

    Rule of thumb is to always rest your turkey for half the time you cooked it and i trick i swear buy is when resting, turn the turkey, turn it upside down so all the juices inside the bird go back up towards what would be the top of the breast, never a dry turkey again.
    Last year i cooked chicken skin shards as a good crackling which i salted and scraped with a knife to thin it out. Good crunchy texture

    We always cooked the turkey for the first while upside down ..


  • #96
    Mystery Egg
    Moderators, Recreation & Hobbies Moderators Posts: 2,613 Mod ✭✭✭✭Mystery Egg


    Graces7 wrote: »
    it is how it got its name but we are more reticent about these things … so it got " diluted " to suet. Not a meat eater here.

    I often now buy basic mincemeat and jazz it up IF I make mince pies at all. Love the shop ones...

    Grace when you say you're not a meat eater what do you mean? I see you talking about eating meat all over the cookery forum! Do you use veggie substitutes for your sausages, cottage pie etc?


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  • #97
    Deja Boo
    Registered Users, Registered Users 2 Posts: 13,681 ✭✭✭✭Deja Boo


    Mystery Egg wrote: »
    Grace when you say you're not a meat eater what do you mean? I see you talking about eating meat all over the cookery forum! Do you use veggie substitutes for your sausages, cottage pie etc?
    Is there some sort of "smoky bacon" flavoured veg protein I know nothing about? cos, Graces sandwich (the other day) sounded like the bomb...


  • #98
    Posy
    Moderators, Recreation & Hobbies Moderators Posts: 27,648 Mod ✭✭✭✭Posy


    Has someone been telling porkies? :pac:


  • #99
    otnomart
    Registered Users, Registered Users 2 Posts: 4,065 ✭✭✭otnomart


    Yesterday I tried making brussels sprouts with bacon.
    Tasty, enjoyed them as a main dish - would personally find them too heavy as a side dish !

    Next Christmassy meat in my meal plan are stips of duck breast.


  • #100
    Mystery Egg
    Moderators, Recreation & Hobbies Moderators Posts: 2,613 Mod ✭✭✭✭Mystery Egg


    Grace seems to have disappeared. That wasn't my intention. It was a genuine question.


  • #101
    Jude13
    Registered Users, Registered Users 2 Posts: 3,827 ✭✭✭Jude13


    Think it may be a catch out. I have only one poster on all of boards on ignore.


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