Christmas dinner


 
RichardWhitmill

RichardWhitmill

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I must have been on the nice list as I got a great gift yesterday... A trophy from this forum for 100 posts! Been a great forum and community to be part of, thanks everyone.
So here's post 101 for my Christmas dinner.
Turkey is more traditional for Christmas day in the UK but as it's just the two of us I always just do a chicken. Plus it's nicer meat. Done on the kettle with rotisserie attachment. Decided to stuff it which a mistake really as added to the cooking time. When I tempted it after an hour all the chicken meat was perfect, skin was crispy but stuffing still not done. 20 mins later and skin had caught a bit. Never mind as it was still delicious.
Served with 'all the trimmings': pigs in blankets as discussed on another thread here, roast potatoes (really good and crispy this year), carrots, parsnips, Brussel sprouts (much maligned as usually boiled to destruction but just fried in some butter on the skillet), stuffing and gravy (made from a stock I'd been boiling up and reducing down for 12 hours).
All in all pretty delicious, photos below including chef's plate.
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Almost forgot. Washed down with a nice drop of wine. This was wine from Oregon and was absolutely delicious, will be ordering again. Bit of a wine novice so only really associated California with US wine. Anyway this was great so if any Oregonians on the forum, some great wine from your state!
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RichardWhitmill said:
I must have been on the nice list as I got a great gift yesterday... A trophy from this forum for 100 posts! Been a great forum and community to be part of, thanks everyone.
So here's post 101 for my Christmas dinner.
Turkey is more traditional for Christmas day in the UK but as it's just the two of us I always just do a chicken. Plus it's nicer meat. Done on the kettle with rotisserie attachment. Decided to stuff it which a mistake really as added to the cooking time. When I tempted it after an hour all the chicken meat was perfect, skin was crispy but stuffing still not done. 20 mins later and skin had caught a bit. Never mind as it was still delicious.
Served with 'all the trimmings': pigs in blankets as discussed on another thread here, roast potatoes (really good and crispy this year), carrots, parsnips, Brussel sprouts (much maligned as usually boiled to destruction but just fried in some butter on the skillet), stuffing and gravy (made from a stock I'd been boiling up and reducing down for 12 hours).
All in all pretty delicious, photos below including chef's plate.
View attachment 105787View attachment 105791View attachment 105788View attachment 105789View attachment 105790
Click to expand...
Very nice Richard!
 
Grate[sic] spread & pics Richard (y).....except for those heinous Brussel sprouts! 😝
RichardWhitmill said:
Turkey is more traditional for Christmas day in the UK but as it's just the two of us I always just do a chicken. Plus it's nicer meat.
Click to expand...
Same here, except it was our turn to host. Nine of us. (I'm still knackered)!
The Mrs did a 3kg capon in the oven, plus the same trims you had. (We find roast-turkey tasteless & boooring!).
I did a 3kg pork-loin crackling roast on the kettle.
Both turned out marvellous. Tender & juicy.
Merry Xmas.
 
RichardWhitmill said:
I must have been on the nice list as I got a great gift yesterday... A trophy from this forum for 100 posts! Been a great forum and community to be part of, thanks everyone.
So here's post 101 for my Christmas dinner.
Turkey is more traditional for Christmas day in the UK but as it's just the two of us I always just do a chicken. Plus it's nicer meat. Done on the kettle with rotisserie attachment. Decided to stuff it which a mistake really as added to the cooking time. When I tempted it after an hour all the chicken meat was perfect, skin was crispy but stuffing still not done. 20 mins later and skin had caught a bit. Never mind as it was still delicious.
Served with 'all the trimmings': pigs in blankets as discussed on another thread here, roast potatoes (really good and crispy this year), carrots, parsnips, Brussel sprouts (much maligned as usually boiled to destruction but just fried in some butter on the skillet), stuffing and gravy (made from a stock I'd been boiling up and reducing down for 12 hours).
All in all pretty delicious, photos below including chef's plate.
View attachment 105787View attachment 105791View attachment 105788View attachment 105789View attachment 105790
Click to expand...
That looks really good
 
TonyUK said:
Grate[sic] spread & pics Richard (y).....except for those heinous Brussel sprouts! 😝

Same here, except it was our turn to host. Nine of us. (I'm still knackered)!
The Mrs did a 3kg capon in the oven, plus the same trims you had. (We find roast-turkey tasteless & boooring!).
I did a 3kg pork-loin crackling roast on the kettle.
Both turned out marvellous. Tender & juicy.
Merry Xmas.
Click to expand...
Yes in full agreement about turkey. Similar on sprouts but my wife always insists. Actually not that bad this year fried up.
Both those sound good, 3kg capon such a good option instead of turkey. Got any pics?
Merry Christmas!
 
RichardWhitmill said:
Yes in full agreement about turkey. Similar on sprouts but my wife always insists. Actually not that bad this year fried up.
Both those sound good, 3kg capon such a good option instead of turkey. Got any pics?
Merry Christmas!
Click to expand...
Same here. Mrs loves sprouts. Fries the halves in a bit of butter & bacon.
I can't fathom out why some people treat bacon with such contempt. Very poor form indeed!!
I didn't get a single pic all day. By the time we had finished Xmas brekky we were at it until we booted everyone out around 9:30pm.
 
RichardWhitmill said:
Almost forgot. Washed down with a nice drop of wine. This was wine from Oregon and was absolutely delicious, will be ordering again. Bit of a wine novice so only really associated California with US wine. Anyway this was great so if any Oregonians on the forum, some great wine from your state!
View attachment 105792
Click to expand...
Willamette valley Oregon is one of the best Pinot Noir regions in the world ( IMO)

The dinner looks quite tasty. I've never seen a stuffed bird on the Roti I can see that it would extend the cooking time, yet there is something about the flavor of stuffing inside a turkey or chicken that makes it all worthwhile.

Nice job !
 
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