Food

oh and lunch was;

Homemade Fois Gras on toasted brioche

Chicken liver parfait

Smoked salmon & Potted Shrimps

Brine soaked turkey then roasted with black truffles stuffed under the skin

Roast Potatoes, Sprouts with marrons and lardons, Spiced red cabbage,
Jerusalem artichoke puree, Stuffing, sausages, jeweled carrots, milk boiled celeriac,
cranberry sauce and bread sauce and so much more....

Homemade christmas pudding (so much better that any shop brought one i have tried)
Vanilla and raspberry trifle
The infamous Tarte au Citron

Soooo much cheeesessessseeeeeeee!
The best one was a hard sheep cheese that had this amazing cracks of truffle running straight through it. So truffley

fuuuuuuuuuuuuuuuuu i totally forgot about the cheese course!

i feel physically sick right now

i do too, but thats because i've been ill for the last 2 days, i couldnt really enjoy the food as much as i wanted

meat cake round two today or tmw.
Goose, Ham and Pear I suspect.

today we'll mostly be eating cheese.

today we'll mostly be eating cheese.

Haz homemade green tomato chutney if you are out and about....

i fucking love boquerones! didnt know you were near winchester. Ive been here for christmas with my bike.

Piss. I'm out today, working this evening and then back to London first thing tomorrow.

Mother CYOA's gaff is just north, up near Martyr Worthy.

Next time I haz fish, I'll hit you up.

I have bee'n gifted loads of honey this Christmas, so much so I don't know what to do with it other than honey glazed carrots, and honey roast dead pig. Suggestions much appreciated. Ta.

Honey ice cream. Honey & almond tart. Blue cheese & honey. Honey and mustard BBQ sauces.

Either that or mellification. [ame]http://en.wikipedia.org/wiki/Mellified_man[/ame]

Mmmmmmm just buzz'in with excitement... honey and almond tart.... have a huge bag of almonds in the cupboard too...... as for mellification..... I just need someone I can cover in honey........

Blue cheese and honey, plain and simple, on a cracker. Remarkable.

fuck honey

A little off topic possibly, but I'm looking for an Electric Double oven does anyone have any recommendations?
I was initially looking at smegs to match other appliances but reviews seem bad, so I need to rethink a little. Consumer reviews are so hit and miss I was just hoping someone here might have an insight

Thanks

Edit: Bagheera honey roast parsnips are lovely.

We have a Zanussi single oven at our place - nice piece of kit to be honest. Good for baking and roasting and pizza making. What sort of cooking do you want to do? What temps do you want to reach?

The Neff I put in my last place was ace.

The piece of shit that someone installed in my new house is terrible so I'm also in the market...

I want to be able to run it at 60 degrees for Hestons roast chicken et al. be energy efficient and good grill. Not sure if I need a specific top end (not thought about it)

I've got a stoves at the moment, but when the fan switches off it flicks the rcd on the fuse board, we're getting round it by turning it off at the mains at present. It's a gas and I want an Electric one. Vicky will be getting me one for Christmas, Really excited about that present (although I don't think she realises quite how expensive they can be)

The Neff I put in my last place was ace.

Neff's are really very nice indeed. It's what I've been cooking in at home and at my aunts.

I used to have Bosch double oven in my old flat and it was awesome.
To be honest I buy Bosch for a lot of kitchen stuff, it's reliable and very good. Neff is also good.
I have a which account if you want to borrow it and have a look at reviews (i've used it for a lot of stuff very successfully) Ping me if you want a butchers

I miss my double oven :-(

home made salt beef and mustard sauce, great use of rolled brisket:

(image courtesy guardian)

14lbs of prime beef rib here, it's epic

Shopping for fresh Bambi tomorrow to make a long, slow, stew..... Mouth watering already!

mmmm bambi
I have a leg of bambi in the freezer I'm going to make a wellington with when I've got over the xmas meat sweats.

Fresh bambi - how much? if its a haunch enjoy the steak on its own

I was taught by some norwegian friends to slow roast venison joints in cream - with plenty of salt and pepper - possibly some bay leaves and juniper berries as well

keep basting it in the cream, when cooked leave the meat to stand (hopefully some of the cream will have stuck on to it as a bit of a crust, but clear out the pan juices with a bit of white wine or sherry

serve with roast spuds and veg

venison is very lean so tends to need some fat to help it cook

Hmm this reminds me, I have bambi ragu in the freezer