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Which chef do you copy for Xmas dinner
nth_london_addick
Posts: 35,919
Jamie Oliver for the turkey and the spuds and gravy
His flavoured butter trick under the skin has been a favourite in our house for the last 4 years
His roast spuds are the best
His gravy is just the nutts didn't realise just how much flavour you get from making your own till we copied him
Nigella for the ham , her Xmas ham is the most amazing Christmas flavours and is the best IMO this is the 3rd year of nigella
Need someone for the beef any ideas anyone do something different with their beef at Christmas that they don't do any other time of year
Got 5 adults and 2 kids this year to feed so the meat sizes have gone up can't bloody wait for Xmas eve when the food starts to get cooked the first sign Santa is on way
His flavoured butter trick under the skin has been a favourite in our house for the last 4 years
His roast spuds are the best
His gravy is just the nutts didn't realise just how much flavour you get from making your own till we copied him
Nigella for the ham , her Xmas ham is the most amazing Christmas flavours and is the best IMO this is the 3rd year of nigella
Need someone for the beef any ideas anyone do something different with their beef at Christmas that they don't do any other time of year
Got 5 adults and 2 kids this year to feed so the meat sizes have gone up can't bloody wait for Xmas eve when the food starts to get cooked the first sign Santa is on way
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Would love to do beef for boxing day but half the family like it incinerated whereas i prefer to just show it the oven.0
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Same here mate I love a bit of beef to be red and rare wife likes it cooked as she calls it
Is it odd to have 3 meats for Xmas people in work say they only have 10 -
My wife likes it as rare as i do but the older members of the family don't trust it. Doing turkey on the day then loin of pork on boxing day. No arguments, they're either cooked or not!0
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Have, when still eating meat, found that Delia's Christmas recipes have always been delicious, easy to cook and reliable.
As this is my first vegetarian Christmas I am not sure what or who to follow.0 -
We're going for Lorraine Pascale's Yuletide Spiced Lamb this year.
http://www.bbc.co.uk/iplayer/episode/b018nt6k/Lorraines_Last_Minute_Christmas/
From 23m0 -
Danny Mills....... I have the day off ;-)0
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I always do her red cabbage recipe, with apples, onion, cloves etc. Takes a bit of time but is fairly easy to do. It keeps well so I usually do it on Christmas eve and can be frozen too.iainment said:Have, when still eating meat, found that Delia's Christmas recipes have always been delicious, easy to cook and reliable.
As this is my first vegetarian Christmas I am not sure what or who to follow.0 -
I watched Fanny Craddock last week on some Sky channel, the 1970s were awful. (My grandad was the studio gas fitter, he would never eat anything she made).
If there were more tv "chefs" about like Fanny, the western world wouldn't have the fat problems it has.
I'm married to a chef so any suggestions from me are ignored.
BTW Delia and Nigella are not chefs and have never called themselves chefs, Jamie Oliver is many things including lucky.
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My mum0
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Women cant be chefs they can only be cooks FACT
Ducks for cover
Joking by the way 8+)0 -
One option is to cut the beef into a couple of pieces before you put it in the oven. Take one piece out when it's done to your taste and leave the other bit in there to slowly shrivel and die for the philistines that think because it comes from a cow it should be like leather. Just need to keep your bit somewhere warm under some foil until the rest is done and maybe whack it back in the oven for a couple of minutes at the end to warm up.DaveMehmet said:Would love to do beef for boxing day but half the family like it incinerated whereas i prefer to just show it the oven.
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Or, put the bit you are cremating in first then add yours later onRizzo said:
One option is to cut the beef into a couple of pieces before you put it in the oven. Take one piece out when it's done to your taste and leave the other bit in there to slowly shrivel and die for the philistines that think because it comes from a cow it should be like leather. Just need to keep your bit somewhere warm under some foil until the rest is done and maybe whack it back in the oven for a couple of minutes at the end to warm up.DaveMehmet said:Would love to do beef for boxing day but half the family like it incinerated whereas i prefer to just show it the oven.
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That works too0
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defo have 3 meats for Xmas and two spuds as well, roasts and mash.
mouth now watering0 -
...the Swedish chef.
Nothing edible, and the kitchen's a bombsite.0 -
I rock up to my parents and see what Chef SideBurn Sid has cooked up!0
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Lol0
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Jamie's red cabbage with bacon is sex. Nigella and Jamie for me.0
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Not big on xmas dinner, except for the tradition etc, more into my boxing day cold meats, mash and pickles0
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Love it mate but have chips instead of mash
And as many hot weird and wonderful pickles and chutneys that I have found throughout the year0 -
anybody still have bubble & squeak on Boxing Day?0
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Yep we do love it but have to squash it well to get the water out of the veg so I can get it crispy
Love squashing the Brussels into it with parsnips carrots swede0 -
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Delia for turkey but might include Jamie's butter under skin trick this year.
Do Jamie's freeze ahead gravy already in freezer and roasted root veg.
Have never done ham, can I serve it cold on Christmas Day? Don't want to have something else to get ready at the same time
Ps I am a vegetarian!0 -
Yes mate the ham is cooked the night before and it is the most amazing taste of Xmas I have ever had
And for the whole time you still have it the taste of Xmas lives on in sandwiches and cold meat and chips0 -
My missus did that red cabbage thing a couple of years ago. Unfortunately she forgot to scale down the amount of cloves that she used resulting in every...single....thing on the plate tasting of cloves. Waded through about 3 quarters of it making the appropriate 'yummy, mmmm, lovely, thanks darling' noises before she pipes up and confesses what she'd done and asks me did I not think it tastes funny?DaveMehmet said:
I always do her red cabbage recipe, with apples, onion, cloves etc. Takes a bit of time but is fairly easy to do. It keeps well so I usually do it on Christmas eve and can be frozen too.iainment said:Have, when still eating meat, found that Delia's Christmas recipes have always been delicious, easy to cook and reliable.
As this is my first vegetarian Christmas I am not sure what or who to follow.
I swear it was a test of my gratitude to this day...0 -
Always do Delia's ham, brown sugar and mustard glaze with cloves,superb!0
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They are all similar tbf just found after trying
Them all nigella kicks arse0
