Food

There hasn't been enough Christmas porchetta hype in here this year.

1 Attachment

Not doing one this year! Gutted but haven't got the energy.

3 hams though : /

Did a goose today! Awesome, sorry no photos, #burp

We'll be having a vegetarian Christmas lunch, selection of stuffings and a some steamed vegetables... Rest assured I will be stuffing my face with giant tiger prawns, mango and prosciutto at the outlaws' for breakfast tho'...

And I finally found a place selling plantain in Brisbane! Weird shape compared to what I'd find back in Brixton, very sweet, probably left them too long and should've cooked them when they were still green but delicious all the same... Will be back for more...

1 Attachment

Good man!

This was my attempt the other day - added some chopped chestnut which was a nice addition

1 Attachment

Saw your insta post when you made it and it got me hyped.

Porchetta is number 1 on my list of stuff to try in my wood oven. Away for Christmas this year so it’ll have to wait

Score the fat lengthways rather than crosshatch - I’ve found it crisps up much nicer and helps to get a good roll.

I’m off to the meat auction at Smithfield’s tomorrow - anyone been before?

Have you kids tried the hot oil trick? It's ace... Means you can go slow and low for the whole cook then make the crackling at the very end, it's an amazing thing... YouTube it, don't take my word for it...

Yeah. Leave your wallet at home.

Or bring a cargo bike.

I could totally do this, anyone SE want to? I am just keen to see the spectacle of it rather than actually buying

Simpsonstakemymoney.gif

I was gonna try that method this time round but as it was for a dinner party decided I cba with all the faff. Need to do it one time though!

I just took collection of a whole bunch of new pots/pans/knives etc from zwilling. The shop in Bicester had some outrageous offer (including Staub). Sadly means the end for a couple of my copper bottomed Sainos pans which have done terrific service over the past 6yrs.

Only issue is I now need a bigger kitchen...

The phone for scale just made me lol 😂

@cake always goes, he was trying to recruit @amey too last week.

My sister in law ordered it and collected it so I can just rock up at her house tonight and prep it.

That's the pic she sent me and I was thinking wtf is that.

Turkey breast is an absolute pain in the tits to butterfly and roll. Should have got the butcher to do it. I’m going to have to perform a skin graft with the skin off a leg to get the whole thing covered. I’ll very likely put some bacon on it too.

It’s currently the fridge chilling in cling film before I attempt to tie it. Thinking I can tie bit by bit as I cut the cling film back.

Pre-made my gravy to make life easier. I’d gladly bathe in it.

2 Attachments

Any particular advice/preferred recipes for roasting a goose?

I love my little black Staub, use it excusively for overnight steel cut oats.

Raise it up from the bottom of the roasting tray.
It will render out a lot of fat.

I've really cut my meat intake over the last 3 years, I said I was pescetarian but I still ate meat on "special occasions" but since last Christmas I haven't eaten any meat at all. I couldn't stop the porchetta tradition this year since I started it so I think it's going to be my annual meat intake.

I said I was pescetarian