Food

Anyone have a good recomendation for off-the-shelf Christmas Pud? I got one from Fortnums a couple of years back, and was great. But sold out now :(

You star. Cheers luv!

Is there a beef stock recipe in there too, by any chance?

I'm not home so had to ask emma to have a look so i'll ask her again after she finishes work so i dont get told off.

Here u go

2nd one looks more appealing.

Yes, I use the recipes to learn the machine timings with my ingredients.

Will update once I tried one of my favourite dishes:

Awesome - Thanks!

And thanks again! Cheers both!

Now I just need to find pig trotters.

Bottom of pig's legs is normally a winner.

Good idea!

I have been using one for years, it’s a spare cook in the kitchen, making classic emulsion sauces (Hollandaise etc) risotto and general blending duties. I also use it to turn granulated sugar into caster or icing sugar etc etc.

Anyone have a good recomendation for off-the-shelf Christmas Pud? I got one from Fortnums a couple of years back, and was great. But sold out now :(

Sainsburys 18 month matured is decent enough if you're still looking.

does anyone have Anova they want to get rid?

Too happy with ours to want to get rid, but mildly annoyed that it doesn't play nicely with wifi passwords that have spaces in them.

I bought a lovely ribeye roast for Christmas day today, and the butcher advised me to freeze it as it won't keep in the fridge until Christmas day. However, watching this video he mentions drying the roast in the fridge for a week by wrapping it in cloth https://www.youtube.com/watch?v=_G2Ifc8SAbU

Is that a thing, or should I just leave it in the freezer until the day before otherwise I'll get ill?

I only have a small freezer section in the fridge that's a bit shit so I'm a bit worried it won't freeze the beef fully

Hmmm bit touch and go really - friday seems a little far to me, it might be ok though. I froze mine and it I’ll take out on Wednesday eve and leave to defrost in the fridge ready for Friday.

Made Char Siu pork this eve - will be making puff pastries tomorrow for xmas

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From my experience meat that doesn’t make you retch to badly when you season it is fine when you roast it thoroughly.

Butchers who might do smaller bits of pork belly+loin for a porchetta for one? 2kg minimum obvs

People hit me up with your favourite Christmas ham recipes. I have some boneless smoked gammon arriving tomorrow and want to brine it and then roast/bake on Christmas Eve..

Most should. FYI - William & Rose in E.Dulwich is only reopening today due to a "staff shortage" that has lasted exactly 10 days. So they will be rammed.

Proud Sow in Brockley?

If it is already gammon then do you need to brine it again?

I just did this one -
https://www.theguardian.com/food/2020/dec/05/gill-meller-roast-ham-christmas-menu-recipes-gammon-pears-salad-sprouts-onion-mash

Used homebrew stout for bonus points.