Food

Didn't want to bother you on Xmas Eve!

Tastes banging, looking forward to leftovers later and tomorrow.

Just leaving the 06 Chevalier grand cru in the background - baller moves 😎

:-)

Impressed that you could make out the year

Spent the morning building a children's IKEA kitchen (thanks father in law....) So my prep timings were fucked but somehow it all came out of the oven roughly together. Sides were, frankly, a triumph. Turkey very gamey (hung for a while and then in my fridge since Fri morning but good. Porchetta tomorrow. Hope it's alright. It's been in the fridge for 2 nights already...

Too short notice this year but we should do a forum leftovers potluck at an accommodating pub boxing day 2019.

Capon for the first time, picked up from the Saturday market in Fougeres. Absolutely delicious. With a pumpkin and chestnut tart, too.

Gravy was possibly the best ever, bigup to @Fatberg 's tips

Holy shit that beef shin macaroni looks incredible

I zoomed

It’s pudding/cheese time so I’ve just cracked this open..

1 Attachment

if you have a decent sized oven & fridge it would be super easy to make, living in a tiny flat the cramped kitchen (no space in fridge to chill while it marinated and literally filling the entire oven when in the pot) made it more hassle than it should have been but still well worth the effort.

just went back for a bowlful of leftovers, even after a trip through the microwave,... fuck me.

just weighed the two tupperwares, 2.5kgs left.

roll on tomorrow.

Next time I'm going to score and tie myself. The crackling was fantastic only in parts, as the scoring was a bit lazy and didn't get through the skin for some bits. 3.2 kg + 30mins at 220 followed by 3.15 at 160, I could drop the temp or timing by a bit I think. Fucking delicious though and leftovers were almost better.
#porchettawatch2018
Got a recipe for the bone marrow macaroni? Looks amazing.

Nice! Glad it helped. I did proper giblet gravy with the turkey yesterday. It was top notch.

I realise this is a bit out of place amoungst the porchetta chat but my wife is considering going veggie next year (at least for a few months). As I need to shift a few pounds I thought it makes sense to do it together - at least when cooking at home. Any cookbook recommendations? Got the Ottolenghi ones from a few years ago but most recipes are fairly complicated.

Meera Sodha if you like Indian - the orange one is brilliant. So good that a friend has stolen it and I need to get it back.

A lot of her recipes in the Guardian food magazine have been pretty good as well.

HFW's Veg Every Day; The Green Roasting Tin; and Greg Wallace's Veg: The Greengrocer's Cookbook are the three that we use most, especially HFW.

And yeah, lots of Guardian recipes from Meera Sodha, Anna Jones, Nigel Slater and Ottolenghi

“Food from the place below” was a veggie book I used to use a lot. Nice but possibly a bit basic by more modern takes on veggie food.

Veganomicon

Also have the hugh fearnley river cottage veg book, which we need to use more often, on my list of things to do in the new year.
We’re looking to cut down on red meat, eat more veg and fish.
Also have this one which we haven’t cooked many recipes from but it intrigues me, and was written by the mccartneys (who knew)

https://www.amazon.co.uk/dp/0857833693/ref=cm_sw_r_cp_api_i_Nq2iCb3EA4ADN

And this one riverford farm cookbook which has masses of veg recipes, which was recommended by a chef friend and which I’ve done a couple of recipes

https://www.amazon.co.uk/dp/0007265050/ref=cm_sw_r_cp_api_i_Jo2iCbC4HF1WX

Right smoky marmalade. How to best go about it? What oranges will be best and then BBQ orother suggestions?

Seville oranges. Perhaps smoke the water?

How would I do that?

It was a bit of a stab in the dark. Ice cubes in a shallow pan in a smoker for an hour seems to be the preferred option if you don't have fancy kit.

You could probably also just smoke the oranges whole, but the the water approach might be easier to control smokiness?

https://youtu.be/ikGyZh0VbPQ

#sorry