maggiespaws 0 Posted December 23, 2009 Share Posted December 23, 2009 I'm cooking goose today (for me Mrs P and P Jnr) with all the trimmings. nb use goose fat to moisten the roast potatoes with for th final 20 min.Mrs P's parents for another Xmas dinner tomorrow. Coating your roasties in Semolina gives them a lovely slightly sweet crunchy-ness to them. Bollocks, that reminds me - I forgot to buy semolina last night. Supermarkets are chaos today according to the rock radio. Reports of people being stuck in carparks cos they are so busy. Same for retail parks too, so you're fucked if you haven't finished your shopping yet. Link to comment Share on other sites More sharing options...
ewerk 29491 Posted December 23, 2009 Share Posted December 23, 2009 You back with the wife Parky? Or just over for Christmas? Link to comment Share on other sites More sharing options...
Renton 20426 Posted December 23, 2009 Share Posted December 23, 2009 Did some wierdo mention putting semolina on his roast potatoes or did I imagine it? Link to comment Share on other sites More sharing options...
Monkeys Fist 41319 Posted December 23, 2009 Author Share Posted December 23, 2009 Did some wierdo mention putting semolina on his roast potatoes or did I imagine it? No, Paws is the guilty party I think. Obviously picked it up subconciously whilst drooling over Nigella's festive rack( for she is responsible for the semolina spuds). I swear by goose fat for top notch roasties. Link to comment Share on other sites More sharing options...
Tooj 17 Posted December 23, 2009 Share Posted December 23, 2009 12 people round ours. *sighs* Link to comment Share on other sites More sharing options...
Toonraider 0 Posted December 23, 2009 Share Posted December 23, 2009 (edited) I'm having the in-laws over again this year. Not going Trad as neither myself or Mrs Paws are fans of Turkey Dinners. I'm cooking (as usual) and this year the menu is: Starter - Creamy Carrot & Coriander Soup with a sprig of Parsley as Mrs Paws can't eat her favorite types of fish at the minute. Main - Roast Fillet of Beef wrapped in Proscutio Ham and Porcini Mushrooms in red wine accompanied with the more Trad: Pig in Blankets, roasties (using Semolina), carrots, sude mash, peas, roast parsnips and stuffing (Sage & Lemon Thyme & another one I cant remember). Sweet: Bread & Butter Pudding (my all time fave) but made with Italian Pannatone and Rum soaked rasins Eat your heart out Hugh Fernley-Nostrilstal and Jamie 'Bad Boy' Oliver (although the main course comes from one of his books ). Xmas day breakfast is a slightly tweaked menu this year for Mrs Paws. We'll have to forego the trad smoked slamon and scrambled eggs with Champagne and she'll be having Cooked smoked salmon with eggs and a champagne spritzer (cant believe I'm going to add lemonade to the Champage I've bought - still, needs must). As I hate fish, I'm having Sausages from my local butcher with black pudding in them, scrambled eggs and undiluted champagne Poncy-tastic Not decided what I'll be cooking on New Years yet. I made a Bread and Butter pudding made with Pannatone raisin bread the other day, delicious! I add alittle cream AND evaporated milk too.....piggy-tastic! Christmas day I will be cooking beef with red wine and redcurrant jelly gravy with roast honey and mustard parsnips, mashed swede and carrots, savoy cabbage, pigs in blankets and yorkshires oh and of course roast potatoes.....yum!! We have xmas pudding, bot normally have a light dessert like mandarins in vodka/orange jelly with meringue and clotted cream! Edited December 23, 2009 by Toonraider Link to comment Share on other sites More sharing options...
Monkeys Fist 41319 Posted December 23, 2009 Author Share Posted December 23, 2009 I'm having the in-laws over again this year. Not going Trad as neither myself or Mrs Paws are fans of Turkey Dinners. I'm cooking (as usual) and this year the menu is: Starter - Creamy Carrot & Coriander Soup with a sprig of Parsley as Mrs Paws can't eat her favorite types of fish at the minute. Main - Roast Fillet of Beef wrapped in Proscutio Ham and Porcini Mushrooms in red wine accompanied with the more Trad: Pig in Blankets, roasties (using Semolina), carrots, sude mash, peas, roast parsnips and stuffing (Sage & Lemon Thyme & another one I cant remember). Sweet: Bread & Butter Pudding (my all time fave) but made with Italian Pannatone and Rum soaked rasins Eat your heart out Hugh Fernley-Nostrilstal and Jamie 'Bad Boy' Oliver (although the main course comes from one of his books ). Xmas day breakfast is a slightly tweaked menu this year for Mrs Paws. We'll have to forego the trad smoked slamon and scrambled eggs with Champagne and she'll be having Cooked smoked salmon with eggs and a champagne spritzer (cant believe I'm going to add lemonade to the Champage I've bought - still, needs must). As I hate fish, I'm having Sausages from my local butcher with black pudding in them, scrambled eggs and undiluted champagne Poncy-tastic Not decided what I'll be cooking on New Years yet. I made a Bread and Butter pudding made with Pannatone raisin bread the other day, delicious! I add alittle cream AND evaporated milk too.....piggy-tastic! Christmas day I will be cooking beef with red wine and redcurrant jelly gravy with roast honey and mustard parsnips, mashed swede and carrots, savoy cabbage, pigs in blankets and yorkshires oh and of course roast potatoes.....yum!! We have xmas pudding, bot normally have a light dessert like mandarins in vodka/orange jelly with meringue and clotted cream! I'm leaving Toon now- set me a place. I'll bring half a pound of Tesco Basics Cheddar for after. Link to comment Share on other sites More sharing options...
Tooj 17 Posted December 23, 2009 Share Posted December 23, 2009 Did some wierdo mention putting semolina on his roast potatoes or did I imagine it? No, Paws is the guilty party I think. Obviously picked it up subconciously whilst drooling over Nigella's festive rack( for she is responsible for the semolina spuds). I swear by goose fat for top notch roasties. Or beef drippings too. Not beef curtain drippings obviously. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted December 24, 2009 Share Posted December 24, 2009 Sounds like some lush dinners going on. We're have beef apparently, only going to be 4 of us this year so a turkey is too much. Am very jealous of Mr Paws, sounds amazing. Link to comment Share on other sites More sharing options...
Monkeys Fist 41319 Posted December 24, 2009 Author Share Posted December 24, 2009 Sounds like some lush dinners going on. We're have beef apparently, only going to be 4 of us this year so a turkey is too much. Am very jealous of Mr Paws, sounds amazing. He's telling porkies. He's really doing Turkey Twizzlers with Aunt Bessies frozen spuds and Batchelors Mushy Peas. Arctic Roll for pud. All washed down with Blue Nun. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted December 24, 2009 Share Posted December 24, 2009 Sounds like some lush dinners going on. We're have beef apparently, only going to be 4 of us this year so a turkey is too much. Am very jealous of Mr Paws, sounds amazing. He's telling porkies. He's really doing Turkey Twizzlers with Aunt Bessies frozen spuds and Batchelors Mushy Peas. Arctic Roll for pud. All washed down with Blue Nun. As long as the Blue Nun was properly chilled.... Link to comment Share on other sites More sharing options...
Monkeys Fist 41319 Posted December 24, 2009 Author Share Posted December 24, 2009 In the fridge, alongside the Creme de Menthe and Chianti-in-a-basket. Link to comment Share on other sites More sharing options...
Meenzer 15115 Posted December 24, 2009 Share Posted December 24, 2009 Sounds good actually. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted December 24, 2009 Share Posted December 24, 2009 I'd definitely accept the invite. Link to comment Share on other sites More sharing options...
Monkeys Fist 41319 Posted December 24, 2009 Author Share Posted December 24, 2009 I already have- I'm bringing the Bisto. Link to comment Share on other sites More sharing options...
Guest alex Posted December 24, 2009 Share Posted December 24, 2009 I'll bring the Mateus Rose. Link to comment Share on other sites More sharing options...
Monkeys Fist 41319 Posted December 24, 2009 Author Share Posted December 24, 2009 I'll bring the Mateus Rose. That'll go lovely with the egg mayonaisse starters. Link to comment Share on other sites More sharing options...
maggiespaws 0 Posted December 24, 2009 Share Posted December 24, 2009 Did some wierdo mention putting semolina on his roast potatoes or did I imagine it? No, Paws is the guilty party I think. Obviously picked it up subconciously whilst drooling over Nigella's festive rack( for she is responsible for the semolina spuds). I swear by goose fat for top notch roasties. Guilty as charged for all of the above m'lud (especially the drooling bit ) Goose fat is essential for roasties. Link to comment Share on other sites More sharing options...
Monkeys Fist 41319 Posted December 24, 2009 Author Share Posted December 24, 2009 Did some wierdo mention putting semolina on his roast potatoes or did I imagine it? No, Paws is the guilty party I think. Obviously picked it up subconciously whilst drooling over Nigella's festive rack( for she is responsible for the semolina spuds). I swear by goose fat for top notch roasties. Guilty as charged for all of the above m'lud (especially the drooling bit ) Goose fat is essential for roasties. breast or thigh man? Link to comment Share on other sites More sharing options...
maggiespaws 0 Posted December 24, 2009 Share Posted December 24, 2009 I'm having the in-laws over again this year. Not going Trad as neither myself or Mrs Paws are fans of Turkey Dinners. I'm cooking (as usual) and this year the menu is: Starter - Creamy Carrot & Coriander Soup with a sprig of Parsley as Mrs Paws can't eat her favorite types of fish at the minute. Main - Roast Fillet of Beef wrapped in Proscutio Ham and Porcini Mushrooms in red wine accompanied with the more Trad: Pig in Blankets, roasties (using Semolina), carrots, sude mash, peas, roast parsnips and stuffing (Sage & Lemon Thyme & another one I cant remember). Sweet: Bread & Butter Pudding (my all time fave) but made with Italian Pannatone and Rum soaked rasins Eat your heart out Hugh Fernley-Nostrilstal and Jamie 'Bad Boy' Oliver (although the main course comes from one of his books ). Xmas day breakfast is a slightly tweaked menu this year for Mrs Paws. We'll have to forego the trad smoked slamon and scrambled eggs with Champagne and she'll be having Cooked smoked salmon with eggs and a champagne spritzer (cant believe I'm going to add lemonade to the Champage I've bought - still, needs must). As I hate fish, I'm having Sausages from my local butcher with black pudding in them, scrambled eggs and undiluted champagne Poncy-tastic Not decided what I'll be cooking on New Years yet. I made a Bread and Butter pudding made with Pannatone raisin bread the other day, delicious! I add alittle cream AND evaporated milk too.....piggy-tastic! Christmas day I will be cooking beef with red wine and redcurrant jelly gravy with roast honey and mustard parsnips, mashed swede and carrots, savoy cabbage, pigs in blankets and yorkshires oh and of course roast potatoes.....yum!! We have xmas pudding, bot normally have a light dessert like mandarins in vodka/orange jelly with meringue and clotted cream! Oh good. I've never tried it before and tbh the pud is Mrs Paws idea. I'd planned on using cream but wouldn't have thought of the evaporated milk. Might see if I can get some this afternoon. Cheers for the tip Your mustard parsnips sound canny too. Might have to try that one out too Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted December 24, 2009 Share Posted December 24, 2009 Little gutted I'm not going round me mate's house again. They had melted red leicester over the top of the chipolatas. Gee whizz they were lush. Just hope if me dad is cooking again he'll do proper gravy instead of just pouring the turkey juice over everything... Oh aye and I've made some chocolate and raisin fudge. Shame I didn't have any rum handy, but it'll still be great for pud. Link to comment Share on other sites More sharing options...
maggiespaws 0 Posted December 24, 2009 Share Posted December 24, 2009 Sounds like some lush dinners going on. We're have beef apparently, only going to be 4 of us this year so a turkey is too much. Am very jealous of Mr Paws, sounds amazing. He's telling porkies. He's really doing Turkey Twizzlers with Aunt Bessies frozen spuds and Batchelors Mushy Peas. Arctic Roll for pud. All washed down with Blue Nun. As long as the Blue Nun was properly chilled.... Too right. Am dead classy me like. Nee waam wine for me! Link to comment Share on other sites More sharing options...
maggiespaws 0 Posted December 24, 2009 Share Posted December 24, 2009 Did some wierdo mention putting semolina on his roast potatoes or did I imagine it? No, Paws is the guilty party I think. Obviously picked it up subconciously whilst drooling over Nigella's festive rack( for she is responsible for the semolina spuds). I swear by goose fat for top notch roasties. Guilty as charged for all of the above m'lud (especially the drooling bit ) Goose fat is essential for roasties. breast or thigh man? If given the choice, I'd have to sample them both. It'd be rude not too man :icon_lol: Link to comment Share on other sites More sharing options...
maggiespaws 0 Posted December 24, 2009 Share Posted December 24, 2009 I'll bring the Mateus Rose. Dont worry, I've got some Piesporter in for you. I know how you like it MF promised he'd bring the Black Tower too. Link to comment Share on other sites More sharing options...
wykikitoon 19314 Posted December 24, 2009 Share Posted December 24, 2009 If given the choice, I'd have to sample them both. It'd be rude not too man Hmmmmmm breasts Link to comment Share on other sites More sharing options...
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