Food

Three days of three xmas dinners all featuring pig.

Stop! Hammertime.

food thread hive mind, is it overkill to brine my pork belly for 24 hrs, and then marinate it for another 24hrs or so?

Seems a bit OTT

I'd brine overnight and then marinade from morning until cooking or whatevs your timelines are

I know, I was thinking brining and marinading was a bit much, just depends on which way gets the most flavour into the meat, would prefer the marinade route myself...

Marinade and low heat... I'm warming the oven up as the meat's almost back up to room temperature, 120°c overnight then I'll give it a blast to crisp up the skin nearer serving time... Tasty, tasty, tasty!!!

BTW It's almost midnight on Xmas Eve here...

I'd like to hear about non-standard christmas dinner plans.

It's curry for christmas round our gaff tomorrow (new family tradition I'm trying to impose). Tandoori marinade chicken and 'bombay' roast spuds are my compromise, then a goan style dal, a pokey paneer dish, ginger and garlic chard and various satellite dishes depending on how anti-socially kitchen-bound I feel like being on the day.

The last few years I've been doing reverse Christmas dinner... Italian roast pork and turkey stuffing... Still pretty trad tho', innit?

Just scored 2.2kg of M&S Porchetta for £4.08

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Tagine n chips for tea

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Happy Christmass ...even though its a nasty pile of bollocks imo.......Im sure Id feel
better bout it if I was in OZ.....eat a kangaroo for me !

Non standard:

We're in the Caribbean, with kids, so easy barbecue: baked Camembert followed by steaks, kebabs, sweet corn, roast potatoes (trad) and buttered spinach. Christmas pud with home made rum butter.

Topped with sunshine.

Nice enjoy the Caribbean christmas - nearly but not quite balmy temp stateside, was wandering about in a T shirt today, Collected leg of lamb preped with garlic rosemary and anchovy. slow roast tomorrow. Happy eating people
( not the best presentation )

This year's porchetta was the best I've ever done, great crackling, excellent flavour and unctuous, juicy, fall apart meat... Loads of leftovers, pulled pork sandwiches for daaaaaaays...

Le drool... recipe in due course pls Joe. What made it better?

operation marinate all the meat was a success, really need to buy myself a blender, turns making wet marinades into a piece of piss...

Looking forward to seeing the great food that people have made this christmas...

It's really easy... Sage, rosemary, thyme, an onion, garlic, chilli, salt, pepper and olive oil are all blended into a thick, gloopy marinade... I gave that to my butcher and he marinaded the pork shoulder before he rolled it for me... It went in the oven covered at 120°c for 7 hours then another 90 minutes at 250°c to crisp up the skin...

In the past I've cooked it for less time, it was perfect like this... The only thing I'd do differently next time is get the butcher to add more of the marinade, could've done with a bit more of that flavour coming through...

It was a lovely bit of pork though so the flavour was excellent as it was... Also means we can do whatever we like with it now as the herb flavour isn't too strong...

Our oven broke last night. Slow cooker to the rescue....

Strong work Damo. Blitz spirit!

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Want a 13 amp job electric cooker tide you over?

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middle age thread >>>>>>>

I'll be nibbling on this for a few days (cooked yesterday)

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