blonde poker forum

anyone?

I'm sure pics will go up later...

Started at about 9 this morning and just finished the prep.

The Ham has been completed. Infused with cloves and a marmalade and syrup coating

(http://i704.photobucket.com/albums/ww48/geo_album/001-2.jpg)

Mrs Geo does a mean meat loaf which we use as a substitute to stuffing. This has been semi-completed as we slice it just before serving and give it a quick fry

(http://i704.photobucket.com/albums/ww48/geo_album/005-2.jpg)

Tatties peeled and sprouts prepared.

(http://i704.photobucket.com/albums/ww48/geo_album/006-2.jpg)

These will both be par-boiled and then tatties into tray of spitting hot goose fat and roasted in oven. Brussels will be stir fried with pancetta ham, chopped chestnuts and honey

Parsnips and carrots prepared with oil and rosemary. Last 15 mins of their roasting will be covered in syrup to caramelise up a bit.

(http://i704.photobucket.com/albums/ww48/geo_album/004-1.jpg)

(http://i704.photobucket.com/albums/ww48/geo_album/003-1.jpg)


Geo

(http://i704.photobucket.com/albums/ww48/geo_album/007-1.jpg)

plus

(http://i704.photobucket.com/albums/ww48/geo_album/008-2.jpg)

Butter with garlic and lemon zest (homemade)

=

(http://i704.photobucket.com/albums/ww48/geo_album/010-1.jpg)

2 hours of peace before I go into my normal Xmas day in the kitchen manic state.

Geo

Pics later, but have just tucked into:

Roast turkey
Roast beef
Boiled ham
Broccoli & cauliflower in cheese sauce
Sprouts with chorizo and chestnuts
Stuffing
Yorkshire puds
Roast potatoes
Potato dauphinoise
Green beans and carrots
Pigs in blankets
Homemade cranberry sauce & gravy

All delicious. Had to loosen my belt a notch or two :)

(http://eatlovefood.files.wordpress.com/2011/03/pad-thai.jpg)

Fml for opening this thread when im not having xmas dinner for 1st time in my life. Nice work guys

(http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc7/377090_10150501429529776_517699775_8476498_69875474_n.jpg)

THANK YOU Jaxie!

(http://i704.photobucket.com/albums/ww48/geo_album/013-2.jpg)

Dads day is done

Geo

ok xmas dinner at my bro's, contents of which listed above.  11 adults and 4 children to feed.

1 - personalised placemats :)  (the table was nicely laid until 2 year old Jake thought he could make it look a bit better :))
(http://img.photobucket.com/albums/v248/clairep75/xmas1.jpg)

2 - My plate (minus green beans and carrots which had been accidentally omitted from the spread early doors, and without gravy or cranberry sauce due to personal preference) - i can't get this pic rotated without it going all freaky
(http://img.photobucket.com/albums/v248/clairep75/xmas2.jpg)

3 - tucking in
(http://img.photobucket.com/albums/v248/clairep75/xmas3.jpg)

4 - pudding.  traditional xmas pudding foregone in favour of an eton mess type concoction containing ice cream, meringue, brownie pieces and brandy cream.  yum.
(http://img.photobucket.com/albums/v248/clairep75/xmas4.jpg)

WIN

Xmas pudding is the most overrated thing ever. It tastes like dog doo.

Why have you ever felt the need to eat dog doo  :dontask: :dontask:

Geo

Nice effort Claire, love the touch with the personalised placemats.

Have a great 2012

Geo

Very nice Claire, but no gravy or cranberry sauce?

WTF? What a weirdo!

I'm afraid this may have damaged our chances of future happiness. (a bit)

I can't take any credit other than turning up to eat it.

you too Geo

If the meat is really good quality and cooked nicely (which it was) I like to taste it just as it is with nothing else getting in the way. 

very much this

Slight, (only slight) redemption, but what about the taters veg & Yorkshires, surely they need gravy?

roast tatties and yorkies should be crispy, not soggy.

proper crispy spuds will stay crispy even with a bit of gravy. multi layered textures ftw

i had a can of strongbow for my extra textures

just realised you didn't quote the last line of Tom's post.  does that mean i am in?

not necessarily. just means that whether you choose to have gravy or not will have no effect on our chances of future happiness; as long as you agree to make some for me you can have what you like on your plate

make you gravy? would you expect me to iron your shirts as well?  I'm sensing irreconcilable differences already.

only for weddings and I'll do the main part of the shirt, you'd have to do the sleeves though, I struggle with them

Er... Hello!!!   ;indestructable;


Remember me?

if it's a winter wedding you won't even have to bother with the sleeves, I'll just wear a jacket

Roast dinner MUST have gravy.................imo

Wanna go steady?

I love you Tom,  ;)

Get a back of the car you two..........oh wait

Geo

Taxi was just a stop-gap. 

How you doin.... ?

so fickle!

Pfft! Meanwhile, you was busy ironing gatso's sleeves. (Whatever that's a metaphor for).

Is that the free sample portion to see if they really want a full meal?

i've not agreed to iron his sleeves yet and i'm still not sure on this gravy making business. 

I would assume no-one is charged for their portion mate, regardless of size.

You Russells must do things weirdly at xmas.

we helped ourselves - mine was obv a girl-sized portion (went back for more beef after).   probably should have taken a picture of my dad's plate for here.

No morals  ;)

Making a 12 bird roast for new years day- just bought 8kg turkey have boned it ready for stuffing- other birds are a 5kg goose, 3kg Chicken, 2kg Barbary Duck, 2kg Mallard, then smaller Pheasants, Partridges, Poussins, Guinea Fowl, Woodpigeon, Quail and 1 more I'm hoping to pick up tomorrow. Will post pics of all birds and each stage of stuffing it

Now this is quality

Flavours probably hard to distinguish but will look good- 4 is probably optimal number with Turkey, Goose, Duck and Pheasant

Hang my head in shame and have to say I had a four bird roast from Aldi after it scored 9/10 in the paper incorporating the above 4. Also had a guinea fowl this holiday season and just missed out on red legged partridge after 14 of em landed in the mothering laws garden yesterday and took the piss out of me.

Sounds great - I do the deboned & stuffed turkey every year but have yet to go further than stuffing it with stuffing & a couple of duck breasts. If it's not too late, I find the curved upholsterers needles making sewing the whole thing up at the end a lot easier.

Edit - note to use deboned when speaking to yanks, was well embarrassed when my mother told her yank friends via Skype that I'd boned the turkey. Loads of questions on whether it was salty & they all whooshed her.

Yeah bought butchers string and missus got some massive needle thing- from what I've read it's just a case of filleting the birds, putting a layer of stuffing (which is made from ground pork and all the leg/wing meat of the birds) on, then next bird- rinse and repeat

I did read one recipe where they had a different stuffing for every meat but said takes couple days to make them all so sod that- 1 stuffing fits all

This is a beautiful turkey- I've boned worse for sure :)

Old Dubai making an appearance? A moment on the lips a......

Here's some of the Xmas Dinner buffet wot I cooked:

Dressed Roast Turkey


(https://4zxphg.blu.livefilestore.com/y1msZQPcvuXPuhUTvW9dMBfD4WdGnmvXL5jKQGk1fKcpeTyy0EbxHw95VhDA8suANwI12NcGRnFStelC6feDNFbqCmGu3mI3GwTL2pVrkQ6ikxOZdTQpAVqKQ/251220111609.jpg?psid=1)


Saddle of Lamb

(https://4zxphg.blu.livefilestore.com/y1mmwHVY7qrwEctUaUu4KGrB3Vq4JrbxwzYLssuZJZ-egKFaXl8rkSuSzYwQPzCRYOS11kA9xGh8EwTHL6J-_HF9ALeZ0SwhURXAESSxqjtLFTVwEy61IKjHA/251220111612.jpg?psid=1)

Mixed Game Birds

(https://4zxphg.blu.livefilestore.com/y1mWokhRDqlS2SCqbNlCZTskLKWZANk8P2HX_K8PSmYitNkNy4V0VenP3w8X7u2PJ_Ia_QxWKcs4ZiK190hUd_yrEHrVjidlPicqTkAoUEZhDH1qTW7no9DvQ/251220111610.jpg?psid=1)

Had candied yam and marshmallows with my turkey. Bet no one had that.

Beef Fillet

(https://4zxphg.blu.livefilestore.com/y1mtnbwVkf_C7Dk0GoGwQYftpWU8RERKVrbI2__SUegpTIxjZTkBA77lkNrp1AYXplGfrU_unh5wCLgMEZLucMJk7dSFcmQlA3i6pRPWED6qqnw0jGkoORQ9Q/251220111608.jpg?psid=1)

Langoustine Cocktail

(https://4zxphg.blu.livefilestore.com/y1mFfgkFa0mYWUfRsZl7xUqO5KECbShwGcw1W1ouwvfX4utUJF_J1mGlnXm1VOBCg40fYN_2iUAI0_GUpDRt785M_BljHkisx5jT6-tABYS08CELi6rqzdiHw/251220111611.jpg?psid=1)

Quality Del

Nice to see you used the family silver  ;)

The sweet and the savoury a good combo then? Liking the added ingredients here (3:00 onwards)
:
YouTube: http://www.youtube.com/watch?v=AXgT2pn8iAc

My invite get lost?

Bros leaving dinner. Can't buy Pigeon anywhere, got grouse and quail- 11 birds it is

Pics of prep gonna be up tonight

Hawko :)

Some of it might even be gold :)

Can't wait for Dubai's pics

I know a load of pigeons mate, give me a shout if you need 1

Pre filleting the birds- the weird looking one is obviously the turkey once I deboned it- the big one is the Goose next to it

Final bird count

Turkey
Goose
Barbary Duck
Mallard
Chicken
Guinea Fowl
Partridge
Pheasant
Poussin
Grouse
Quail

Ive overstuffed it so currently sowing Goose skin onto the turkey as a temporary skin graft to make the bird bigger

before stitching- a mess haha- the stuffing is made up of all the wing/leg meat, ground pork, sage, chestnuts, apples, brandy, port and red wine

Goose skin sowed on to keep it all in

Creative stitching!! You putting in the oven about midnight?

Oven at 7am- had to do it now even tho might dry out as didnt fancy doing it at 3am

All stitched up flipped over ready to go- gonna make sauce from bones

looks incred David

And a lot of time n effort. You just know its gonna taste awesome too

watched something similar on Xmas day on TV on Gorden's cookalong i think... looks amazing and i am sure it will taste it too  ;hattip;

Won't dry out at all - nothing to worry about there.

Hope it tastes great.

Amazing piece of work. Love that you had to stitch goose skin onto it.

Looks sick and I'll be giving my old dear grief about the measly pork joint that shes roasting up tomorrow having seen that!

 ;kev;

Its released about 5 litres of juice so far- makes basting super easy and gravy should be amazing

About 90mins till its done

Looking forward to seeing this plated up

as i said  ;kev;

Dave it looks amazing.

12 birds is a fkload.

Can you also take a pic of every plate you eat pls as I've got a bet with myself that you aint gonna get through too much.

I think its gonna look a mess when carved- i mean i was literally just throwing the birds in at the end

Amazing effort sir have a great New Year

Geo

OMG. All I keep doing is refreshing this to see the cooked pictures. Torturing myself as stuck on a train at work and bloody starving.

^^^^^^^^^^^^^^^^^^^^^^^^^

Enjoy Dubai...

66degrees- apparently 70 is the magic number so probably 30mins and then rest

Theres gonna be about 10kgs of meat leftover, anyone is close to Essex more than welcome to pick some up haha

will be there in about 6 hrs.....

lol. just wondering if the kids want an 8 hour round trip

weighed myself without bird and with bird to calculate its weight- its around 18/19lbs or 8.5kgs

 ;kev;

about to carve

Looks amazing too, enjoy!!

bet your family think you are nuts taking photos then posting on here. this is mt fav thread over the past few days

Looks fantastic - hope you've got towels ready for the flood when you start to carve - that'll be that juicy!!

Taste is real good- so juicy- the turkey is honestly one of the best ive eaten. It is however messy and very hard to distinguish the different game birds- think 4 contrasting flavours would be better, but has a wow factor when cut- pics dont do it justice

I can almost smell it from here. Looks incred.

Need one of these Mo?

YouTube: http://www.youtube.com/watch?v=D9tKm0U0LBQ

Geo

Looks amazing WP WP.

Great Job

How was the gravy?

Jan 1st and already a contender for thread of the year

ENJOY

+1

Wow just wow  ;topman;

Gravy was lovely tbf- very rich. Still feel full hours after eating first go. Sandwich midway thro darts later