Christmas food - Roast dead animal or...?

[Bribie G]

Yay go the black pudding. I had a rehearsal of the above just half an hour ago, bacon, eggs, black pudding, fried home grown cherry tomatoes, a mug of Ayran and a couple of oranges from nearby Mt. George (population 300, surnames 2, heads 340).

I'm surprised this thread hasn't been derailed into a vegan bashing exercise. Personally I quite like vegans.

They taste like pork. :icon_drool2:

 

[goomboogo]

Bacon and eggs for breakfast in the morning. Lunch and dinner will just be cold turkey I've done in the BBQ today.

Bribie, any chance you could give us the recipe for your Punjabi Goat?

 

[Wal05]

I will be doing a pork roast on the BBQ this arvo, it is the wife's birthday tomorrow so we will celebrate that tonight. Xmas day will be baked ham, roast chook etc. Followed by vast amounts of pudding. All washed down with cold beers on tap....!!!! I almost feel like a lie down already.

 

[Wolfman]

Smoked beef shoulder with bioche buns and coleslaw tonight.

Boston Butt in the smoker and a turkey in the BBQ for lunch and all the trimmings.

Having the locals over for dinner after that. All the leftovers will be served!

 

[Airgead]

The local butcher's hand made ham. And I'm throwing a whole salmon on the smoker. Its sitting in a juniper, honey and bay brine right now.

And some salad and stuff.

 

[WitWonder]

Will be deep frying a 5.5kg turkey as part of my contribution to Xmas. :icon_drool2:

 

[Bribie G]

Bacon and eggs for breakfast in the morning. Lunch and dinner will just be cold turkey I've done in the BBQ today.

Bribie, any chance you could give us the recipe for your Punjabi Goat?

I'm following the method shown in "Rick Stein's India" episode last night. Starting at 42.33 for the full story.

The elderly Indian Gentleman's Father made this in the 1940s using "mutton" which is of course what they call goat, cut into small pieces on the bone. Scored 2Kg from Newcastle last time I was down there. :kooi:

Basically he uses a paste made from fried onions, then a paste made from boiled onions plus a homemade tomato puree.
I'd take three fairly large red onions, chop finely and fry in oil or ghee till caramelised then zap them in a blender.
Meanwhile do the same to three onions chopped and simmered in enough water to cover for two hours then zap.

I'd use Passata for the tomato component.

 

[Mr. No-Tip]

For us, chicken liver pate snacks followed by:

Coconut panko prawns
Panko scallops
Panko pork
Honey soy chicken skewers
Green curry soy pork skewers
Haloumi tomato zucchini skewers
Haloumi mushroom skewers
Crunchy Asian noodle salad

I think mum is bringing cherry cheesecake for dessert...

 

[Bribie G]

Got a good tip from Nigella :wub: :wub: ( May she give up the crack, well not that crack) to get a really good set of metal flat skewers so they don't spin in the meat when you turn. Got some from a kitchen shop as opposed to the pov bamboo ones often used.

 

[Dunkelbrau]

Roast beef, pork, chicken.. Turkey.. Sometimes lamb. Nothing is sacred, we eat it all, there is also seafood for those inclined, some good german tater salad and some other aussie mayo and potato versions.. Then there's the ***** load of veg and salads!

 

[dago001]

I'm working early in the morning from 0400 to 0830. Then breaky with my eldest (her first family xmas function after moving out) bacon and eggs. Would love some blackpudding but I cant put up with everybody saying "How can you eat that"
After many years of seafood and other types of christmas lunches, we are having a somewhat trad Tassie lunch. The old "roast lamb and veg" requested by my other 2 kids.
For tea, it will probably be a pasty or pie from a 7/11 in Melbourne. Flying out to the Boxing Day Test late afternoon.
Cheers
LB

 

[Bribie G]

Going round to see a couple of family friends in a moment or two, She's Aussie so I'm giving her a wee collection of Henry Lawson and he's Welsh so I'm giving him a gift wrapped black pudding.
The Woolies one is a bit different to the UK style, but in the ballpark. Could do with more lumps of yummy fat.

 

[DU99]

having roast pork/lamb/chicken, ham and prawns.with a few beers

 

[kenlock]

Smoker all fired up.
Ribs for lunch
Beef for dinner, and
Pastrami for lunches during the week.

Merry Christmas AHB
:icon_drunk:

 

[Mercs Own]

Dead bird on hot weber - looking forward to eating. Stuffed with stuff from dead pig and dead chicken!! Will eat with gravy made from dead red grapes and live yeast.

 

[Not For Horses]

Had what I consider to be an excellent meat to salad ratio on my plate today. Beef, chicken, lamb, turkey, ham and prawns.
Vegans turn away now.
Actually don't. I dislike you anyway.

 

[recharge]

All low key today. Ham, cold roast turkey, some prawns and snags on the barbie and salad.

Rich

 

[Bribie G]

Couldn't be bothered to cook the goat but had a previous batch in the freezer. (This pic posted on my Curry forum at the time).

With Chappatis.



Now into the Greek Halva Semolina cake with butterscotch custard. No drinkies today, driving to a weekly meeting later (not AA)

 

[Mercs Own]

Done and dusted - bloody delicious!

 

[sp0rk]

This was my contribution to the cooking today
2 ducks and a chook in the webber with some hickory chips

 

[Edak]

Did 10kg turkey on the kamado, was brined for a day and smoked with cherry and apple total cooking time was 3 hours. Everyone raved about the juiciest Turkey ever so chuffed about that... also had a 6kg ham, prawns and lobster. Wife did the salads and vegetables.

 

[Airgead]

Salmon just out of the brine



3 1/2 hours at 80 in the smoker witl lots of water in the water bath.



Peeled...



And a French Franjapaine and apricot tart the missus made for afters. Not exactly dead animal but tasted fantastic.