Food

You gonna eat sonic 😯

I followed this recipe, previously recommended by @Tenderloin

https://www.hillandszrok.co.uk/journal/5cFwtm0dQWgUu0y2kgQ6yG

30 mins at 200
1 hour per kg at 160

I took mine out 10 mins early and it had actually gone to 77ish internal temp, but it's thankfully still very juicy inside.

So I think maybe the temps recommended in the recipe are not fan temps so I think next time I'd either do 150 fan or check it earlier.

I didn't check the temp after resting, potentially went up as high as 80, but it still tastes brilliant so I'm not complaining. If I cooked it more regularly I reckon I could finesse it better

It's a little baby pig rather than a rabbit isn't it?

Depends how you want it, I think a Rib is best medium rare so that the fat renders enough. I normally take mine out at 53 and then put back in the oven on max for 5-8 mins (not enough to raise the internal temp).

shouldn't have kissed tails then eh

Mouthwatering. Great photos too, not shot on a phone right?

They are, Pixel 5 "portrait mode". Love that faux bokeh.

👍Ta. @cozey 's roast looked like a wee hedgehog to me.

He lives in Scotland - that’s a turkey up there

It's a hedgehog being prepared for x-ray.

source: my grandma forwarded it to me on facebook

it's actually a gravel racer bollock (serving suggestion one per person)

So, Christmas dinner.

Turns out the turkey crown I got is a cook in a bag one. What's the thoughts on just following the instructions (although probably stopping earlier than they suggest and checking the temperature) against taking it out and cooking as normal.

Second, pork shoulder. Blast it with heat at the start or end of the cook for crackling? I normally do the start but seen suggestions saying the end. Also, up at 200C (gas) or whack it right up to 250.

I just discovered my butcher gave me a 6.5kg goose - was only expecting 5kg.

Think I’ll have to remove the legs and start cooking them earlier or it will be a very late lunch. - in laws are bringing sage for the stuffing so I can’t get the crown into the oven until they have arrived but will aim to get legs in 45 mins earlier.

#golfclubxmasproblems

Lamb shoulder seasoned last night, pork belly also. Mrs M will take credit for those, the rest by my hand..

1 Attachment

7 hours to go.....

1 Attachment

This lad went in at 9

1 Attachment

Wow!

About to have some leftover porchetta for breakfast to satisfy the cravings after seeing these pics.

That’s an absolute whopper and also a nice turn up for the books

Decided to confit the legs and wings for a bonus!

Nigellaish turkey, brined for 24 hours

1 Attachment

It's very delicious

I’ll be happy if ours comes out half as good as that!

Having a sit down in a room by myself.

Because Hollandaise can fuck the fuck off.

I’ve lost my shit over that wasteman of a sauce before. You’re not alone