Christmas cooking 2011

[Kymmy]

As cooking tends to start today I thought I'd do a timeline thread for this year so all the cooks amongst us can chat whist we prepare.

I've already baked some Palmiers for tomorrow and just finished straining the gravy, still to go is the stuffing then get the bird ready for tomorrow. Also gonna do some choux buns tonight and dress them with some chocolate and nuts so I can just pipe in some whipped cream tomorrow. Also going do do some bread crisps tonight as two varieties (salted and garlic buttered), they'll be served as a light midday starter with a small selection of cheeses.

Parmiers
One roll of puff pastry rolled out flat, spread on some butter to cover and then sprinkle loads of sugar and cinnamon onto the butter. Roll from two opposing ends so that they meet in the middle. The slice thinly with a sharp knife in a sawing action. Bake at 200c for about 12-15 minutes on a sheet allowing room for them to expand (so a couple of inches at very least between them) Cool on a wire rack then dust with icing sugar. Nice served as pairs sandwiched around some whipped cream.

Gravy (Got this one from Jamie Olivers show)
Bake some chicken wings (about a dozen) a few carrots/sticks celery (rough chopped) and half onions (2) with bayleaves and other herbs to taste (I used loads of rosemary) for about an hour at 200 (lower for a fan oven), then put on a heat on the hob and add a couple of litres of water and about 4tbs flour, then squish/stir with a potatoe masher every 10 minutes for about half an hour. Then strain the gravy and refrigerate until tomorrow... Add the juices from the turkey on xmas day and reduce/thicken more on the day if need be.

---------- Post added at 12:35 ---------- Previous post was at 11:09 ----------

Time to take a break and have some lunch.. Bacon, Banana and Peanut butter toastie methinks!!!

[Rob]

What it's taken an hour and a half just to do those two things I suspect we won't be seeing you on Masterchef in the near future at that pace.

<---- Toddles off to raid the freezer for something to stab twice and wait for it to go ping

[Kymmy]

LOL, had done more, Turkey and stuffings done and the kitchens now back to looking less of a mess

[martyh]

I did my stuffing last night

pork sausage meat ,2 onions ,sage ,natural breadcrumbs and 1 egg left that to sit in the fridge overnight and will stuff the bird tonight and leave out of the fridge on the counter ready for cooking tomorrow

just about to do the turkey stock for the gravy

turkey giblets,carrots ,celery ,some parsley an onion and some black pepercorns simmered for a few hours and then strained

[Rob]

Never mind the Christmas Dinner - I think it's time to go our and start my Christmas shopping

[alferret]

Prepped the gravey last week, quite similar to Kymmy's (Jamie Olivers) which I have just took out of freezer.
Pork meat stuffing balls done yesterday (I'll pop my own recipe in at the bottom of post)
Prepping veg tonight.
Turkey is defrosting in our cool store.
Beer chilling in our cold store. We have a cool & cold store.

Pork stuffing balls, makes approx 40.
Ingredients

1/2tsp smoked paprika
1tsp Italian seasoning
1tsp Parsley
1tsp rosemary
2.5oz wholemeal bread crumbs
1 lrg bell pepper
3 med onions
2 tblsp water
salt & pepper
4 cloves garlic
2x 375g pork sausage meat

method
put smk pap, italian, parsley, rosemary, water, olive oil, salt & pepper into a ramakin & mix together. Put to one side.
Rough chop onion & bell pepper.
Using a food processor blitz the onion & bell pepper (45-60 seconds)
add the bread crumbs & garlic & blitz till finely chopped.
Put the pork sausgae meat & blitzed bits into a bowl & mix thoroughly. Roll into balls & either cook for 30 mins @ 180c or freeze to use at a later date (defrosting before use)

[Kymmy]

Just did a simple stuffing this year..

Finely chopped Celery and apple, mixed with some sunflower seeded sourdough breadcrumbs and some sausage meat.. then mixed in some thyme lemon juice, orange juice, orange zest and an egg to bind.. Stuffed some in the cavity with a cut orange and a bit int he neck (will have to compensate the cooking time)

[Dude111]

Hmmm we usually have Turkey Kymmy but 1 year i didnt want that and i waited until evening and went to a chinese buffet and had a good meal there (Lots were there for it being christmas and all)

[AndyCambs]

No-one mentioned opening a bottle of wine during cooking? That makes it so much more pleasurable!

[denphone]

Originally Posted by AndyCambs

No-one mentioned opening a bottle of wine during cooking? That makes it so much more pleasurable!

Well l will leave the drinking to others as l am teetotal so l will have a bottle of lilt instead while cooking.


PS: Merry Christmas

[Tinky]

I'm leaving it all up to Mr Tink, we're having lamb. I may help by preparing the sprouts and opening the wine.

[Kymmy]

Just doing the choux bun batter and waiting for the oven to heat up..

Now it's time for that wine

[Tinky]

Bit early Kymmy no?

[Kymmy]

Not really, the buns will keep for 24 hours

---------- Post added at 08:21 ---------- Previous post was at 08:18 ----------

As for the wine I'll be on Catemba so not too bad

---------- Post added at 08:29 ---------- Previous post was at 08:21 ----------

Choux buns are rising well (plan for them is to cover in dark chocolate, a sprinkling of chopped nuts and then fill with whipped cream swirled with freshly made strawberry syrup (strawberries were frozen from the allotment)

A lot better choice than a heavy/stodgy xmas pud especially after a large meal

---------- Post added at 08:56 ---------- Previous post was at 08:29 ----------

DAMN, just had to destuff the turkey... forgot one important ingredient in the stuffing

[Down the Pub]

Originally Posted by Kymmy

DAMN, just had to destuff the turkey... forgot one important ingredient in the stuffing

and you were saying about not being bad on the wine