Christmas dinner idea thread..... - Page 2

Glaucus · 11-12-2008, 19:17

menu finalised and The pudding mix made 3 large family sized puddings.

Glaucus · 12-12-2008, 18:31

Good food costs money

£85 on meat freerange, organic quality butcher.
£60 on veg and dried ingredients
£40 on farm shop dairy (ice cream, cream, eggs, butter, cheese) and maple syrup, bread flour
£30 on fizzy drinks, brandy and port

Works out at £27 a head, which isn't to bad.

Glaucus · 13-12-2008, 13:08

Muhhhaahhhaaaaa how about this for a solid chunk of meat..

I thought I would learn to tunnel bone, as you can see it didn't turn out well so I butter flied it instead. Taking the leg and wing meat of and putting it insside. We now have a solid lump of meat
Goose > chicken > pheasant > stuffing.
No idea how much it ways. But darn it should be good. Says it should take 4 hours to cook and 1 hour resting. So should be eating 5-6ish.

Learnt two things, need to teach my self more butchering skills and how to tie up a piece of meat.

Tak · 13-12-2008, 13:10

Wow - looking forward to seeing how it comes out

Glaucus · 14-12-2008, 13:39

Sorry only have one pic

And the huge pud.

lostkat · 14-12-2008, 14:55

Good grief, that terrine looks fantastic!! Shame you haven't got a pic of the goose/chicken/pheasant cut up as I would have liked to see that. I take it that it all went down very well?

I'm keeping my Christmas Eve meal quite light due to the sheer richness of food we'll be having the next day. I think I'm pretty much decided on:

Starter: Grilled Halloumi served on a tomato and herb salsa with rocket.
Main: Salmon en Croute with Juniper Berries. Undecided on the veg atm...
Pud: Tarte au citron

Might make some little canapes for when people arrive

Glaucus · 14-12-2008, 15:04

Yep all went down splendidly..
They all toughly enjoyed it like they always do.

The terrine was the star of the show and so cheap to make. That combined with home made bread.. Darn I could of eaten it all, still have loads left for today.

Glaucus · 14-12-2008, 15:10

Ha Ha just thought I still have over a 3rd of it left, so here's a shot. Remember it has been left out all night.

Also got loads of veg left, stock and other raw ingredients. So looks like another roast today. As well as teh bread and terrine. And enough goose fat to last a lifetime. Need to get some small containers and freeze it.

11-12-2008, 19:17	#11
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	menu finalised and The pudding mix made 3 large family sized puddings. __________________

12-12-2008, 18:31	#12
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Good food costs money £85 on meat freerange, organic quality butcher. £60 on veg and dried ingredients £40 on farm shop dairy (ice cream, cream, eggs, butter, cheese) and maple syrup, bread flour £30 on fizzy drinks, brandy and port Works out at £27 a head, which isn't to bad. __________________

13-12-2008, 13:08	#13
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Muhhhaahhhaaaaa how about this for a solid chunk of meat.. I thought I would learn to tunnel bone, as you can see it didn't turn out well so I butter flied it instead. Taking the leg and wing meat of and putting it insside. We now have a solid lump of meat Goose > chicken > pheasant > stuffing. No idea how much it ways. But darn it should be good. Says it should take 4 hours to cook and 1 hour resting. So should be eating 5-6ish. Learnt two things, need to teach my self more butchering skills and how to tie up a piece of meat. __________________ Last edited by Glaucus; 13-12-2008 at 13:24.

13-12-2008, 13:10	#14
Tak L'Oréal Join Date: Jul 2006 Location: Portsmouth Posts: 9,977	Wow - looking forward to seeing how it comes out __________________ The look on your face when a toddler rips out your heart and shows it to you? Priceless.... For everything else, there's FWOOSH!

14-12-2008, 13:39	#15
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Sorry only have one pic And the huge pud. __________________

14-12-2008, 14:55	#16
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Good grief, that terrine looks fantastic!! Shame you haven't got a pic of the goose/chicken/pheasant cut up as I would have liked to see that. I take it that it all went down very well? I'm keeping my Christmas Eve meal quite light due to the sheer richness of food we'll be having the next day. I think I'm pretty much decided on: Starter: Grilled Halloumi served on a tomato and herb salsa with rocket. Main: Salmon en Croute with Juniper Berries. Undecided on the veg atm... Pud: Tarte au citron Might make some little canapes for when people arrive __________________ Oooooh Cecil, what have you done?

14-12-2008, 15:04	#17
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Yep all went down splendidly.. They all toughly enjoyed it like they always do. The terrine was the star of the show and so cheap to make. That combined with home made bread.. Darn I could of eaten it all, still have loads left for today. __________________

14-12-2008, 15:10	#18
Glaucus Absinthe Join Date: Jun 2008 Posts: 1,855	Ha Ha just thought I still have over a 3rd of it left, so here's a shot. Remember it has been left out all night. Also got loads of veg left, stock and other raw ingredients. So looks like another roast today. As well as teh bread and terrine. And enough goose fat to last a lifetime. Need to get some small containers and freeze it. __________________ Last edited by Glaucus; 14-12-2008 at 16:16.