Food

It begins .

Port and stilton on the go and wondering why I don't do that all year around.

Gout, obviously.

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Drying out these motherfuckers before tomorrow. Much excite

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They look amazing.

Gordon Ramsay recipe worked very well for me. I got a whole loaf tim full of fat out of my 5kg goose

Please spoon that scum off the top, it's making me gag... 😂

I eat meat a couple of times a week but my other half maybe only once a month and only chicken or turkey, we live on fish most of the time too...

I'm doing two stuffings, an Italian turkey meatloaf type thing and a mushroom, nut and herb job... Lots of roasties and fresh steamed vegetables... I'm really looking forward to it! Need to get some gravy going as well...

My previous boss had gout. Sounded painful.

He hadn't even had a rich diet lifestyle so I felt bad for him.

It's freshly poured coke, no heat applied yet.

Always someone.

Nice one, thank you! Do you brown it first? I've been looking at a few recipes and not seen any others advising that, but i do want that crispy skin....

I did, but found I needed to foil it later as it was going over. My oven seems to run hot though. I took my time over scoring the skin and that seems key.

Preparing mine for tomorrow - full 5 ribs of dry aged prime rib. Only cooking three tomorrow then the other two later in the week.

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OMG. Teh marblings.......

Nice one. Last question - did you go with the citrus/5 spice rub? Just worried that might be a bit oriental rather than traditional festive -- any thoughts?

Yup. Reverse searing this is going to be ace.

Yeah I did, it was subtle but delicious. I didn’t have any 5 spice so I used half and half cinnamon and allspice; superb. I kept half the rub back and applied and extra coating half an hour before the end. Gave it a nice pop.

I rested it in foil for an hour because everyone was dicking around. It was very tender. Took the wings 2/3rds off and made a cracking gravy with them, neck, giblets, then veg mirepoix and red wine.

Liver was a chefs (and close associates’) treat fried on garlic-rubbed toast and pan deglazed with shaoxing and a little cream. Boom.

10/10 would goose again.

My personal consultant @Tenderloin suggested more herbs so I added more before I rolled it but forgot to take a pic.

Actually learnt how to tie butcher's knots too so I've got high hopes.

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I got a bit excited at Smithfield auction and now have a mahosive rump .. what do I do? how do I store?

Curry's black Friday sale in 340 odd days.

I dont like curry

Pork or beef? Roast or steaks?

Lol did you get anything else?

I was annoyed I missed the side of pork but got gammon and lamb. No joy on the fore ribs either!

This sounds incredible. Care to talk me through the gravy in a little more detail? Nigel Slater suggests a stock/gravy that sounds worryingly thin to me - although i get that with such a fatty meat you don't want a thick gravy...

beef pls

@Tenderloin I wasnt going to get this either, they came out later with few leftovers cheap, was good fun

Like a weirdo, that was the only thing I photo’d. Browned these, added veg and softened, bay and thyme, bubbles through glass of wine, water to cover, lid and simmer very gently for an hour. Then strained through a seive, thickened with a little cornflour.

I also did fresh cranberry sauce (caster sugar but not too much, orange zest, 10 min gentle boil) worked very well.

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Classic Christmas eve - ham roasting in the oven

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