Food

I've just bought my gammon. 3kg of near boneless triple smoked meat. Its stinking up my office and making me drool.....

I have a 5kg Goose, 3kg Pork Loin, sausages and streaky bacon arriving tomorrow for xmas.

MOC made an xmas pickle last night, it looks epic - we have about 10 jars
We also started making the mincemeat last night, it has been festering since 11pm last night, tonight we slow cook it and jar it up.

I love xmas food.

I've just left to marinate a wild boar leg.
Will toast it later tonight for like 3/4 hrs, will show it then.

I love going back home for xmas in the countryside, whilst taking the barkhound out on a walk, swung by a friends farm and their shop. Organised delivery of all the veges, and ham for xmas dinner. Said he'll run it over friday morning. Also gonna bring over some other bits and bobs they have in the shop.
Oh and whilst I was there picked up a nice piece of (old spot i think) belly pork 3kg for under a tenner, gonna cook like Olly on previous page. YAY!

Olly how long did you cook your pork belly for, thinking of removing the skin and crisping it seperately but not too sure if this is the best option, or just cover the skin at the start?

Villa-ru gave me an awesome tip for saving goose fat at Souths on Monday, drain it into a silicon muffin tray then freeze it, hey presto perfect sized goose fat servings for your roast spuds for the next year that you can just keep in the freezer.

or gin and goose fat breezers!

it's the taste of christams.

or gin and goose fat breezers!

Will you stop it.

or gin and goose fat breezers!

it's the taste of christams.

If I bring one to Souths, will you drink it?

do i have to pay for it?

if no then yes.

All I have to do is find a way to keep the goosefat frozen all day..

not very good at the posh food, :-/
I like the everyday stuff you can eat..

I've just left to marinate a wild boar leg.
Will toast it later tonight for like 3/4 hrs, will show it then.

Come on... I've been sitting here hitting Refresh all night.

I love going back home for xmas in the countryside, whilst taking the barkhound out on a walk,

Olly how long did you cook your pork belly for, thinking of removing the skin and crisping it seperately but not too sure if this is the best option, or just cover the skin at the start?

In return for pix of the barkhound (I so want a dog....)

Pork belly, imho, needs a very long slow roasting.. bang it in the oven at around 225, then whack temp down to around 140 for about 3 hours, then 130 for the final hour depending on the size - but this'll work for around 5-6 people... the idea of the slow roast is to melt all the fat out, and so the meat stays moist and the crackling goes crispy. Before roasting the night before pour a kettle of boiling water over the scared (scared?) skin and dry off, season, and bang in the fridge.

this evening just had butternut squash and leak soup with nutmeg and cream, followed by roast peasant, roasties, cabbage etc.

I am so fat I now am unable to move.

sorry Im taken, good luck Im sure theres someone for you.

Dude, you're killing the muff game!

Re-run on the muffins

My mincemeat is now on its 3rd hour in the oven.

We had a nice simple meal of steamed salmon with garlic and lemon and veg.
Then made a dent in the xmas cheese, apple chutney and the nice bottle of LBV MOC got.

On xmas eve we are going to have epic ploughman's lunches..but for dinner.
We have lots of awesome cheese (some of which we ate tonight - cheddar with pickled onion FTW!), some home made pickle, thick cut ham, pork pie, celery, gherkins and I'm going to make some fresh bread rolls.
Tomorrow is chilli baked spuds day, MOC started the chilli cooking tonight.

The meat arrives tomorrow!

Muffins I baked last week for WUTM. Pear and Cranberry flavour.

French Onion soup.

We've finally settled on porchetta and pheasant for xmas... Another delicious Italian xmas, it's the only way....

First turkey of the christmas season.

this evening just had butternut squash and leak soup with nutmeg and cream, followed by roast peasant, roasties, cabbage etc.

Roast peasant? How very 18th century france of you :)

I've just left to marinate a wild boar leg.
Will toast it later tonight for like 3/4 hrs, will show it then.

Come on... I've been sitting here hitting Refresh all night.

You're killing me here!

Rosemary shortbread - albeit a fraction over done but still hella nice

You're killing me here!

Marinating

Served

Dessert

...Another dessert

:D

Me and Mum Nuknow are on to a cooking marathon starting tomorrow.
I'm cooking a Wild Hare Stew for the 1st time and for the special evening
I'm getting those babies... yes, king crab legs muthafucka!!!
I am now in food heaven.