Food

This makes sense. One of the reasons I’d discounted the sausage making course

It ain't pretty but should be tasty. Into the fridge now then into the oven late tomorrow night for Boxing Day lunch.

#yearoftheporchetta

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Love the tag!

Looks good to me

At my parents for lunch tomorrow and returning the favour with a beef roast on Boxing Day, but I think I'm going to be getting my butcher to butterfly me a pork shoulder for new year...

I just tore apart a Turkey Crown with my bare hands as have no idea how to get it off neatly.

Luckily I only cooked it so we can have leftovers over xmas as we're having dinner at family's and I fucking love a few turkey, ham and mayo sandwiches at christmas

Jointing a bird is pretty easy. Loads of videos on line and they are cheap enough to buy 'practice' ones.

i'm bored so i've been watching gordon ramsay makes yer christams tea on the fud channel. he really is a fantastic cook, despite the fact that he comes across as the worst sort of kitchen arsehole when he's not on his own. proper classic cooking techniques and nothing he makes couldn't be made with what you or i have currently kicking about our kitchens. i'm going to have a pop at his poached salmon salad for the new year.

Shouldn't you be obliterating a few million brain cells down at Le Reej?

tomorrow, after our christams pootle, touch wood.

we're both sicker than a pair of pedos in a playground right now. blergh.

I’ve let #yearoftheporchetta down. After all the top advice and recipes, and plenty of dreaming, having a newborn kid on a strict weight gain diet meant that there’s just been no time to sort the meat. The most I’ve managed to arrange for Xmas dinner is wine pairing for the goose my sister in law is cooking and a variety of mince pies.

I’m still super hyped about a Porchetta though so I might try and do one for NYE instead.

Hope you're all doing well, new year is a more appropriate time for porchetta anyway... Mine's just come out of the foil after 11hrs at 100°c, gonna crisp up the crackling now... 31°c outside, turning the oven up in this heat isn't that much fun... #boastpost

Merry Christmas, everyone! ❤️

Ready to go...

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Phwoooore 👍

It was great, the brawn was also terrific... Just had some trifle, that's me done... Food coma...

Good work. Merry Food coma TS. Be well.

Thermapen for Christmas, measure all-the-things™️...! Enjoy your feastivities.

Was it foil wrapped for the slow cook and then opened for the crisping? Am thinking of using smoker to cook porchetta - but wrapping it to avoid it getting too much smokey flavour.

Didn't know Tynan paste could be used to wrap Porchetta :/ but I suppose it makes sense.

Yeah, that's right... I think there's too much fuss made about porchetta, it's a pretty simple dish at the end of the day... Bit of pork, stuff with herbs and seasonings, roll and cook whichever way you want!

The original recipe is just a whole pig on a spit, cooked over hot coals, sliced and served in a bun at an outdoor market, the stuffing isn't supposed to overwhelm the meat but bring out the natural oinky flavour...

You too, buddy, hope you guys have a great break... ❤️

Wellington for us for dinner today...

All these porchettas are making me jealous though.

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Christmas ham was/is amazing.
Loving the honey mustard glaze, super sticky and unctuous
Capon was good and the stuffing balls were a triumph. Drinking red wine on the sofa as I type..

Butter roasted turkey crown, cola boiled then maple glazed ham, sage onion and sausage meat stuffing. Ded.

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I’ve made a ham mistake. Did one in ginger beer for 8 hours at 100 degrees recently and wanted to replicate but was going to bed early though so put it in at 60 degrees for 12 hours. Think temp was too low. Just pulled it out and it looks a bit underdone. Hmmmm. Gonna give it an hour or so up at 100 before skinning glazing and the hot bake....

It probably won’t be cooked. Will need longer.

Do you not have a meat thermometer?