Food

Haelan Centre must be mid '80s as I remember shopping in Clocktower Toys and I'm not yet 50.

My brother had a run in with Woolies security when he was maybe 12. They dragged him into the back, searched him and found some goods (pack of felt tip pens IIRC). They were about to call the police when he produced the receipt. Idiots.

Ah yes, it says on their website that they were in Park Road from the early 70s and moved to the current location in 1986.

Went for a Korean char siu sort of glaze for the ham this year.

Trying Goddard’s from Downham Market as the butcher this year. Picked up some ex-dairy ribs of beef for new years

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Spuds peeled.
Braised red cabbage done.
Goose fat rendered
I have the goose legs and the rest of the goose carcass in sous vide bags with some herbs, peppercorns, orange and lime zest and juniper berries being confited in the goose fat.

Once confit process is finished I will remove all the bones from the carcass bits and shred. This will be vacuum packed and frozen for luxury trimmings for other meals. Will freeze one goose legs.

The carcass bones will be turned to stock with some chicken wing tips and mirepoix in the pressure cooker overnight.

Tomorrow par boil spuds, make two stuffings prune and apple and forcemeat.

Will cook the apple stuffing in rounds roasting under the goose crown.

Will make burger patties with the forcemeat stuffing.

Then the two stuffings can be served stacked on each other.

Need to roast sprouts with chestnuts, bacon and cream.

Reduce stock, deglaze crown dish while goose rests and make a gravy with the stock.

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Roast spuds with cream?!
Rest sounds fantastic

Gravy is in the pressure cooker right now too - which is stock from ham and roasted wings and veg etc.

As others have said, that Waitrose is never fine.

I did it all online, avoided venturing into any shops.

I'm fine for knives but easier with shears. I suspect I'll just give something from the toolbox a good wash

It is the nearest Waitrose to turnpike lane, and cheapest place for Melita unbleached coffee filters and a free coffee. Tho I do wander to chapel market or Smithfield Waitrose Sainsbury's.

Used to have shears, but rarely used them as i used a knife at the avians joints instead, or a bone cleaver with pork or beef bones.

Don't do online shopping myself. Find that when have used Sainsbury's food use by dates are short. The veg choices are poor, look manky.

Roast sprouts with bacon chestnuts and cream

Forgot to mention the stock also includes the neck and hearts

Am hoping to have the liver sautéed on toast as a light snack during prep tomorrow, probably just deglazed with a little balsamic reduction.

Hell yeah

This looks fantastic. Let us know your thoughts on the ex-dairy, I've heard good things!

Now I wish I'd done one. 🤤

I had a huge Christmas breakfast at the in-laws, prawns, prosciutto, home smoked ham and a few blueberries for roughage. Been napping and snacking on little bits of cheese and salami since we got home, flip me over cuz I am done.

I made a couple of stuffings, one turkey and one pork, they might go in the oven in a few hours for a very light supper but I'm so fucking stuffed. 🐖

Is it too early to start drinking?

Maybe I have a problem? Or is it a Christmas thing. Baileys (or your cream alcoholic beverage of choice) over honey monster puffs (what sugar puffs are called now) crunchy nut cornflakes or riceicles... Believe that the sweet and alcohol combo.

Any ideas for a veggie gravy with no bisto or marmite?

There is wine and they used to live in Asia, and they're vegan so may have one of those random yeast power things.

Fry onions, carrots, garlic, bit of sugar, red wine and soy... Any advances on that as an idea?

Cheers.

That sounds good to me. I realised I didn't have any type of flour in the house (cuz keto) so borrowed a tbsp of almond flour off the outlaws and managed to make a totally janky but delicious concoction with butter, dark soy, tomato puree and Lea & Perrins.

Kenji suggested cutting it in half and cooking them side by side so obviously I followed our lord and saviour

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Bro that is looking sensational!

Checked for sizing and fits.
Onto a rack with some veg and a little stock underneath and then banged in the oven

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You bastards.

Turkey seems to have come out ok

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Cheers.

Tomato paste is a good shout!

Miso, tomato paste, soy (ideally both normal soy and the dark chinese one), lea and perrins all can add depth I think

This made for a good Xmas day breakfast. Oats, milk, cream, nuts, sultanas, cinnamon and nutmeg. Sort of a baked porridge/rice pudding hybrid with a brulee demerera crust.

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• Loads of onion
  
• A couple of roast carrots nabbed from the oven
  
• garlic
  
• teriyaki sauce
  
• soy sauce
  
• yeast flakes
  
• bit of sugar
  
  

Sautéed until everything is soft and getting a bit caramelised.

• Red wine
  
• water
  
• tsp of left over tomato pasta sauce from the other night
  
  

Reduce. Then seive. Then reduce. Then corn flour.

Not my best. But good enough. Possibly a bit sweet as I misjudged the teriyaki-sugar balance. Normally I'd use the sugar with the onions to get a bit more colour.

All told sloshing wine in the bottom of the roasting pan is infinitely better. But when life gives you lemons... Etc...

Bear in mind L&P / Worcester sauce isn’t veggie!
But otherwise yeah all that, but also a lot of finely chopped mushrooms really adds depth. And reduce for ages, with lots of stirring, and butter. Weirdly I prefer mine when I don’t use garlic, no idea why.
Edit: just seen I’m too late. I’ve never put sugar in either

At home I often use onion chutney rather than sugar.

I mean if caramel is a good enough colour additive for the OG Dr Pepper, it's good enough for me.