davieG Posted 18 December 2007 Posted 18 December 2007 AH but it comes with full instructions, a sort of edited version of this thread
Webbo Posted 18 December 2007 Posted 18 December 2007 Par boil = boil the spuds for about 10 minutes. You don't wanna cook them, just soften them on the outside a bit.Make sure you put the spuds (hot or cold) into a HOT roasting tray. Most important is to use Goose fat - you can buy that from most supermarkets. It guarantees you good spuds. Tried that, over rated, beef dripping is best. Also turkey is dry and tasteless, you'd be better off with a capon.
Zingari Posted 18 December 2007 Posted 18 December 2007 Tried that, over rated, beef dripping is best.Also turkey is dry and tasteless, you'd be better off with a capon. why chefs usually wear those tall hats
DB11 Posted 18 December 2007 Posted 18 December 2007 We had Xmas Dinner at school today ( Was horrible...)
Smudge Posted 18 December 2007 Posted 18 December 2007 Thanks for all the advice chaps and chapettes - much appreciated! Don't forget to tell us all how you get on, should make a good read. Good Luck
AoWW Posted 18 December 2007 Author Posted 18 December 2007 We had Xmas Dinner at school today ( Was horrible...) Some of us finished school last Friday.
Zingari Posted 18 December 2007 Posted 18 December 2007 Some of us finished school last Friday. i can see how making a christmas dinner is going to be such a challenge , given the lack of spare time to prepare and everything
AoWW Posted 18 December 2007 Author Posted 18 December 2007 i can see how making a christmas dinner is going to be such a challenge , given the lack of spare time to prepare and everything
Rincewind Posted 18 December 2007 Posted 18 December 2007 Lisa thanks for pointing my little slip out. Mind if they came over the night before and you had pate for tea then the turkey would go in then. As there will be eating all day the main meal can be spread out so it doesnt matter.I think what I should have said was prepare the pate prawn cocktail & soup then stuff the turkey. The important thing is to get others do the washing up afterwards.
Zingari Posted 18 December 2007 Posted 18 December 2007 Lisa thanks for pointing my little slip out. Mind if they came over the night before and you had pate for tea then the turkey would go in then. As there will be eating all day the main meal can be spread out so it doesnt matter.I think what I should have said was prepare the pate prawn cocktail & soup then stuff the turkey. The important thing is to get others do the washing up afterwards. i know she's no domestic goddess but i think even AOWW can work out that the washing up cannot be done beforehand
Durnerz Posted 19 December 2007 Posted 19 December 2007 As it is the season of goodwill and peace on earth I suggest you chop both its legs off, strip it, shove an onion up its arse then bung it in the oven until its completely burnt.
Nationwider Posted 19 December 2007 Posted 19 December 2007 I did Xmas dinner once before. To be honest, it was ok. Just don't let people interfere. It gets right on my thrup'nny bits when people start telling you what to do in the kitchen - just ban everyone from entering until its time to eat. I can't add anything to what's gone before - other than to do as much as possible beforehand, and have a "running order" written down for easy reference. As things stand, I'm doing Xmas dinner this year. I'm not doing a sodding turkey as its rubbish. Roast beef or maybe pork loin, unless we get a better offer....?
Lillehamring Posted 19 December 2007 Posted 19 December 2007 Par boil = boil the spuds for about 10 minutes. You don't wanna cook them, just soften them on the outside a bit.Make sure you put the spuds (hot or cold) into a HOT roasting tray. Most important is to use Goose fat - you can buy that from most supermarkets. It guarantees you good spuds. Someone has mentioned doing your veg in advance. Good advice. Bacon rashers are ok but they will stop the skin going crispy. If that doesn't bother you, you are sad. Crispy skin is the best bit of this dry, sponge of a bird. Foil will keep it moister, but if you really want a moist bird, cook it upside down. Turkey goes VERY dry if you are not careful. Ooh, if you are doing parsnips, get some honey on them first. Delicious! Anything else? PM me that used to be used by midwives to deliver babies
Nationwider Posted 20 December 2007 Posted 20 December 2007 Oh yeah.... Always bear in mind that if you don't properly defrost and cook the turkey, many of your family could get food poisoning and ultimately die from your Xmas dinner.
AoWW Posted 20 December 2007 Author Posted 20 December 2007 Oh yeah....Always bear in mind that if you don't properly defrost and cook the turkey, many of your family could get food poisoning and ultimately die from your Xmas dinner. Yeah, it had occured to me. D'ya think they'd be suspicious if I didn't eat any? Only I was thinking it could make for a very peaceful New Year.
The Reverend Posted 20 December 2007 Posted 20 December 2007 Yeah, it had occured to me. D'ya think they'd be suspicious if I didn't eat any? Only I was thinking it could make for a very peaceful New Year.
Rincewind Posted 20 December 2007 Posted 20 December 2007 I've found a way out of it. I'm going to the pub for Xmas dinner. The Black Boy is doing it for a tenner. Prawn cocktail Roast turkey & pork with trimmings and stuffing Christmas pud They are open 12-2 then a bit longer for those that have the dinner 3-3.30ish. I wonder if the crackers and novelty hats are included? Good luck to all those that are cooking xmas dinner for the hoards of family that appear from the woodwork at this time of year.
Daggers Posted 20 December 2007 Posted 20 December 2007 Do not do a good job. Take one for the team here, cop the flack for a really shitty meal and you will never be expected to do it again. You will be waited on hand and foot every Xmas in the future.
Phube Posted 20 December 2007 Posted 20 December 2007 I've found a way out of it. I'm going to the pub for Xmas dinner. The Black Boy is doing it for a tenner.Prawn cocktail Roast turkey & pork with trimmings and stuffing Christmas pud They are open 12-2 then a bit longer for those that have the dinner 3-3.30ish. Isn't that a 'gay' pub? And not a nice one either!
Manwell Pablo Posted 20 December 2007 Posted 20 December 2007 Isn't that a 'gay' pub? And not a nice one either! Ah, But, I've herd they do a really nice, cheap stuffing. (so many jokes to be had here)
Rincewind Posted 20 December 2007 Posted 20 December 2007 Isn't that a 'gay' pub? And not a nice one either! I dont know about that. All I know its a reasonably priced meal for Christmas day and I will be waited on. I can always say no to any other proposition in a deep voice and put photos of naked ladies in my wallet. I rarely go in there anyway. If the Vaults or Shakespeare had been doing a Xmas dinner I'd have gone in one of those. It is in walking distance for me as well.
AoWW Posted 22 December 2007 Author Posted 22 December 2007 Watched Jamie Oliver's 'how to cook Christmas Dinner' special last night, so i've now discovered what I should be doing if i had any actual cooking ability. Piece of piss, right?!! Anyhow, feeling much better now as have had a trip to the god that is M&S and returned with lots of lovely packets of stuff. All with, seemingly, idiot-proof instructions. Cooking the turkey with some degree of competence now appears to be the only real challenge. The rest is just a case of wrestling my way into all the packets and twiddling knobs on my cooker and microwave. Can't to be too tricky.
Alexikokopops Posted 22 December 2007 Posted 22 December 2007 Watched Jamie Oliver's 'how to cook Christmas Dinner' special last night, so i've now discovered what I should be doing if i had any actual cooking ability. Piece of piss, right?!! Anyhow, feeling much better now as have had a trip to the god that is M&S and returned with lots of lovely packets of stuff. All with, seemingly, idiot-proof instructions. Cooking the turkey with some degree of competence now appears to be the only real challenge. The rest is just a case of wrestling my way into all the packets and twiddling knobs on my cooker and microwave. Can't to be too tricky. Don't forget the timetable!
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