I love Turkey and pigs in blankets.

This was posted by monkeybutt who is on the ignore list of yloop and takeaway hamster up his tree.

home made stuffing mmm.

I don't have Yorkshire Puddings with Xmas dinner, otherwise it would be a Sunday dinner with Turkey and not "Special". I thought I was in the vast majority round here, but after conversations in the Pub, it seems, I'm in the minority!

Does anyone on here have Yorkshire Puddings with Xmas dinner?

I very rarely eat Yorkshires anyway....rather have more room for my sprouts, Savoy cabbage, roast carrots etc etc!!!!

Ok then Mr Butt, whats your list for the perfect Christmas Dinner?

Ok then Mr Butt, whats your list for the perfect Christmas Dinner?

Roast Turkey/Goose/Beef/Pork
Pigs in blankets
Roast potatoes in duck fat
Sweet potato mash
Sprouts, bacon and chestnuts
Butter Glazed carrots
Roast Parsnip
Stuffing made with force meat, sage, onion, chestnuts and prunes.
Bread sauce
Proper made gravy

No starter as is ruins the main, no breakfast to ensure room for dinner.

I just can't get into sweet potato!!!!

I agree about no breakfast and no starter though!!!!

What is force meat??
Never understood bread sauce.

I agree with the no breakfast if we're not including alcohol in that.

PS....tell us your recipe for proper gravy!!!!

I'm not mad on sweet potato but I do like swede or turnip as it was called when I was a kid.
I'll give the bacon and chestnut in the sprouts a try though. That sounds acceptable.
No idea what force meat is!

Fried bacon and shredded sprouts with a touch of garlic.......mmmmmmmmmmmmmmmmmmmmmmmmmmmmm........

Served in many New York bars.

I love Turnip but I'm sure it use to be Yellower when I was a kid!!!!

Beef/Lamb/Pork
Yorkshire Puds
Roasties in goose fat
Pigs in Blankets
Mash
Turnip Mash
Marrowfat Peas
Carrots
Homemade gravy
Parsnips
Stuffing
1 token sprout
Pile of crackling

Breakfast is just a tin of celebrations anyway isn't it?


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Sorry it`s the technical term for sausage meat, mix it with the stuffing and put in the cavity of the bird or in a dish and roast it.

Yorkshire puddings, missed these off and the kids would go ape, GUARANTEED the biggest ever

300 g plain flour
300g egg
150ml milk
150ml water
splash of vinegar, you don`t taste it or smell it but it helps them rise.
turn up oven at 220, heat the oil in the pudding tins for 15 mins and put batter in 3/4 of way up, 20/25 mins depending on whether you like them dark OR make them the day before and freeze and pop them in hot oven for 3 minutes just like aunt Bessie and they just as good and saves the arsing about.

Asda chicken in a bag (extra tasty )
aunt bessie puddings and roasties
tinned peas
packet sprouts carrots and turnip from Asda
smash
bisto gravy

piece of piss

It is a bit of a faff on but worth it and you make it the day before or 2 days before.

Make your own chicken stock, using chicken wings roasted in the oven break them up and put in large pan with 1 chopped carrots, 1 chopped leeks, 1 onion 1/4 tered, celery stalk, 6 black peppercorns, 1 bay leaf, fresh parsley stalks 3, sprig thyme or teaspoon dry, cover with cold water and bring to boil, skim off any scum that forms and cover and simmer for 3 hours, strain into a large bowl and chill overnight.
Skim off any fat the following day.

Or buy some chicken stock from the fresh counter

it is worth it, plus you get to eat the meat off the wings and that onion, mmm mmm!

Next day, get 2 onions, 2 carrots and rough chop, turkey neck if having whole turkey and your chicken stock(1.25 litre), simmer for 1 hour, remove turkey neck, blend carrot and onion if you like a textured gravy, blend 3 tbsp plain flour and 2 glugs of white wine into gravy, pour turkey cooking juices after resting into your gravy, if it is too light, a drop of gravy browning if you have it, not too much though.

Or 4 teaspoons of turkey bisto into 300ml boiling water

Keep in fridge until xmas day and re heat, you can pre cook all your veg the day before al dente and then drop in boiling water for 2 minutes xmas day, makes it a piece of piss, this is what restaurants do.

Peasant

No we just having chicken

Btw....I will be trying your Yorkshire and gravy like!!!!
Was gonna prep all veg day before but might aswell par cook them all like you've said!!!!

When you have cooked it al dente, plunge into iced water to stop it cooking and cover in cold water overnight.

How many Yorkshires do you get out of the above????

14

Cheers and how many eggs????

And you could climb a six foot wall on a curly wurly! And Wagon Wheels were bigger than a house!

You fancy a short drive on the 25th Mr Butt?

Something that happens after grooming kids on a CB.

Weigh the eggs, so it is an equal amount with the liquid and flour, no before you ask, you don`t use the shell

I've got my gran's recipe for lemon force meat and there isn't any sausage meat in there. Mind you, she was Scottish so that could explain it. Sweet potato is nice for most of the year but an unnnecessary exotic outrage on Christmas Day - mashed turnip, possibly with a bit of carrot mashed in as well, is the only acceptable orange/yellow mash.

In the Principality of the Bishop household this years Xmas dinner will comprise of:-

Turkey Crown
Pork slow cooked in Cider
Pigs in Blankets
Stuffing
Roast Potatoes (in goose fat)
Mashed Potatoes
Brussel Sprouts (lashings of)
Honey Roast Parnips
Carrots
Cranberry Sauce
Apple Sauce.

The day will start with a Bacon Stottie, and for starters we will be having the traditional Prawn Cocktail, with Brown Bread. All finished off with Xmas Pud with Cream.

Mr Arse, I've got a vegan daughter. Any tips on what to cook her?

Buy a vegan meal from a shop, a lot of pissing about for little reward, well except the thanks I suppose, good one for a stuffed butternut squash, is the wife a decent cook?

I wouldn't bother, you've already failed as a parent.

Melanzone Parmigiana. Looks sort of Christmassy too.

Bringing this back to the top ready for tomorrow....Cheers Mr.Butt!!!!

My sister just messaged me, she did a trial run on the Yorkshires and said they were the mutts nuts



Jamie Oliver has a great trick with the oil, fill the first row top 3 with oil to the top and then tip at 45 degree angle and the oil cascades down so you have the correct amount of oil in each cup.

Dont forget to heat the tray for 15 minutes with the oil in before you put the batter in, you can rest your meat while the puddings do

For 12 puddings I use 4 eggs, 225g of flour, 300ml of milk, teaspoon of salt, teaspoon of white pepper.

Sieve the flour, salt and pepper into a bowl, beat the eggs seperately until it just comes together to one colour with little to no froth, put in the eggs and half the milk, whisk until it is smooth and has the consistency of wallpaper paste. whisk in the rest of the milk till it's completely smooth. Fridge for 10 minutes (or 30 minutes on the counter).

Preheat the oven on maximum with oil in the tray, when the light clicks off whip it down to 230c, fill the tray to 3/4 in each hole, the mixture should give you the exact amount for 12. 18 minutes in the oven and bob's your uncle.

Aunt bessies take 5 minutes with no fucking about.

I know this and I dont even like them.

All that palaver for what is basically fuck all.

Risen nicely but 18 mins would mean a doughy centre, if you like them that way then jackpot, the only reason I use half milk and water is they are lighter and crisp all the way through, 20-25 minutes and I sit and watch them, sad huh!

ps, your kitchen roll is empty

I like them doughy... Crispy on the top but like a bit of stodge at the bottom.

The pancake effect

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That worktop looms a bit chipped.

It's not a loom. Just a worktop.

Its in the SUN today that sprouts stop u getting dementia.























Dident mention out about making u fart like.