No Topic Thread

[Katherine]

Yeah want to do the traditional one, I have found a good cheats recipe which uses fruit mince so you only have to steam the pudding for 2 hours.

I dont actually like eating it but though I would give it a go.

 

[Airgead]

Yeah want to do the traditional one, I have found a good cheats recipe which uses fruit mince so you only have to steam the pudding for 2 hours.

I dont actually like eating it but though I would give it a go.

I used to make a cloth boiled pudding each year (not with suet though). I stopped bacause I realised I was the only one in the family who actually ate it so U would end up ploughing through 2kg of pudding each year on my own.

I might still have my recipe around.

Cheers
Dave

 

[Katherine]

Cheers Airgead

I have found one now which is really simple Im not a fan of it myself I prefer Pavlova on xmas day. This is for Boxing Day for my partners parents apparently his dad loves to the stuff. Im going to keep it simple and use fruit mince then you dont need the long cooking. Just going to put in a pudding basin and steam it. So I dont have to worry about the cloth etc. Serve it with cream and raspberries.

Dinner will be

Fish, prawns with a mango and macadamia nut salsa, served with potato salad and green salad.

I think simplicity is the key to xmas the last think I need is to rush around getting ingredients etc.

Xmas morning breaky will be smoked salmon, avocado, poached egg and hollandaise sauce on a bagel. First time making a hollandaise but I reckon I can pull it of.

Even might get a bottle of champagne for the morning I reckon.

 

[bum]

I won't put this in What's in the Glass (Commercial) thread because I don't want to sully all of the other beers in there by mentioning this beer amongst them but I'm drinking a Tautara Hop Head Heaven APA and this beer is absolutely shitful. If I ever brewed an APA this bad I would set my tun on fire.

 

[schooey]

Cheers Airgead

I have found one now which is really simple I'm not a fan of it myself I prefer Pavlova on xmas day. This is for Boxing Day for my partners parents apparently his dad loves to the stuff. I'm going to keep it simple and use fruit mince then you don't need the long cooking. Just going to put in a pudding basin and steam it. So I don't have to worry about the cloth etc. Serve it with cream and raspberries.

Dinner will be

Fish, prawns with a mango and macadamia nut salsa, served with potato salad and green salad.

I think simplicity is the key to xmas the last think I need is to rush around getting ingredients etc.

Xmas morning breaky will be smoked salmon, avocado, poached egg and hollandaise sauce on a bagel. First time making a hollandaise but I reckon I can pull it of.

Even might get a bottle of champagne for the morning I reckon.

Make a trifle! and a pav... :icon_drool2:

 

[goomboogo]

well no brewing on thw weekend for me. went to crack the grain and the damn drill chuck has died. damn drill still works but the chuck is knackered. arrggh. and no spare $ to buy another one. so went and borrow the old man's drill yestderay. so it will have to be a double brew day this weekend to make up for lost time

If only you had a handle for that mill.

 

[brettprevans]

If only you had a handle for that mill.

I'm considering it if for no other reason than a back up.

 

[petesbrew]

Damn, forgot to pour chilled water over the wet towel & change the icebricks keeping my Weizen cool.
Someday I'll clean out the bottom of the brewfridge and use it for what it's meant for.

 

[Katherine]

I won't put this in What's in the Glass (Commercial) thread because I don't want to sully all of the other beers in there by mentioning this beer amongst them but I'm drinking a Tautara Hop Head Heaven APA and this beer is absolutely shitful. If I ever brewed an APA this bad I would set my tun on fire.

It was a toss up between the trifle and pudding, Ive made a trifle before so I thought pudding it is. Im making a pav to take to xmas lunch... It will be topped with mango and passionfruit.

 

[petesbrew]

Cheers Airgead

I have found one now which is really simple Im not a fan of it myself I prefer Pavlova on xmas day. This is for Boxing Day for my partners parents apparently his dad loves to the stuff. Im going to keep it simple and use fruit mince then you dont need the long cooking. Just going to put in a pudding basin and steam it. So I dont have to worry about the cloth etc. Serve it with cream and raspberries.

Dinner will be

Fish, prawns with a mango and macadamia nut salsa, served with potato salad and green salad.

I think simplicity is the key to xmas the last think I need is to rush around getting ingredients etc.

Xmas morning breaky will be smoked salmon, avocado, poached egg and hollandaise sauce on a bagel. First time making a hollandaise but I reckon I can pull it of.

Even might get a bottle of champagne for the morning I reckon.

Have you got a recipe for that macadamia nut salsa, Katie? Please?
Got a good sized container of nuts off my parent's tree. Spent a good couple of downloaded movies cracking the bastards one by one.

IMO, Sparkling Shiraz is the way to go for Xmas morning. But I picked up a Rose De Gambrinus that will be cracked open during the day.

 

[nathanR]

Does any body have a good trifle recipe as the one Heston made on TV was a little to complex for me

 

[earle]

Made some beer jelly the other day. Maybe you could use that in your trifle? h34r:

 

[Katherine]

Have you got a recipe for that macadamia nut salsa, Katie? Please?
Got a good sized container of nuts off my parent's tree. Spent a good couple of downloaded movies cracking the bastards one by one.

IMO, Sparkling Shiraz is the way to go for Xmas morning. But I picked up a Rose De Gambrinus that will be cracked open during the day.

Cheers on the sparkling shiraz idea, I think my partner might like that more never really seen him drinking the white stuff.

this is very simple

Combine mango, macadamias and onion in a bowl. Mix lime juice, chilli and ginger together, pour over mango and toss through. put over fish and prawns.

 

[Katherine]

the macadamias are roasted...

 

[petesbrew]

Cheers Katie. Bit of make it up as I go recipe hey?
Yep, I roasted the macadamias when I cracked em.

I bbqed some basil, sweet chili & ginger prawns on Sunday night. Damn they were awesome.

 

[drsmurto]

Or hedge your bets and go a sparkling pinot noir.

This one is my favourite, I buy it by the case - Link

It's been used quite a bit this year for various celebratory toasts. :beer:

A mate visiting early in the year sampled this sparkling wine at another local winery - Little Bubbles

In fact, he liked it so much he had 6 cases sent to Byron Bay for his wedding recently and it was a hit with the aperitifs.

 

[petesbrew]

Or hedge your bets and go a sparkling pinot noir.

This one is my favourite, I buy it by the case - Link

It's been used quite a bit this year for various celebratory toasts. :beer:

A mate visiting early in the year sampled this sparkling wine at another local winery - Little Bubbles

In fact, he liked it so much he had 6 cases sent to Byron Bay for his wedding recently and it was a hit with the aperitifs.

Another trp to the bottlo before Christmas is a definite so a sparkling Pinot is on the shopping list.

Visited Platinum Cellars y'day. Picked up a bottle each of Brouwerij De Ranke XX Bitter, Rodenback Grand Cru, Petrus Oud Bruin, and Cantillon Rose De Gambrinus. They'll be saved for Xmas, Boxing Day & New Years celebrations.

 

[Katherine]

Thanks guys looks good. could go a glass now actually!

No Pete

I actually got it out the Christmas woolworth magazine... shhhhhhhhh!

LOL I like the simplicity of it espeacially on see food.

mmmm bbq prawns might do some on Saturday. do you keep the shells on while cooking?

 

[petesbrew]

Thanks guys looks good. could go a glass now actually!

No Pete

I actually got it out the Christmas woolworth magazine... shhhhhhhhh!

LOL I like the simplicity of it espeacially on see food.

mmmm bbq prawns might do some on Saturday. do you keep the shells on while cooking?

Glad you asked Katie. It's actually quite a technical process. You see, I grab a 500g bag of frozen raw peeled prawns that morning along with a bag of nappies. Don't worry, nappies aren't included at this stage (or any stage). I take em home and mix up said marinade (a few hefty glugs of sweet chili & squeeze of the basil & ginger herb tubes). Then I open the bag of prawns and whack them in, realising that frozen bricks of prawns don't soak up marinade very well. At this stage I decide "screw it, it can defrost on the kitchen bench". 5-6 hours later, it's all good to BBQ. So yeah, Shells off.

p.s. You're not the only one who drools over those free Woolies & Coles recipe mags.

 

[Katherine]

Glad you asked Katie. It's actually quite a technical process. You see, I grab a 500g bag of frozen raw peeled prawns that morning along with a bag of nappies. Don't worry, nappies aren't included at this stage (or any stage). I take em home and mix up said marinade (a few hefty glugs of sweet chili & squeeze of the basil & ginger herb tubes). Then I open the bag of prawns and whack them in, realising that frozen bricks of prawns don't soak up marinade very well. At this stage I decide "screw it, it can defrost on the kitchen bench". 5-6 hours later, it's all good to BBQ. So yeah, Shells off.

p.s. You're not the only one who drools over those free Woolies & Coles recipe mags.

This one was special LOL... it was the xmas special it had alot of good ideas in it. Less is best at Christmas I reckon as everyone is running around like chooks. I rather keep the complicated to times when I can actually move and think in a shopping centre etc. And also choose who im entertaining if you know what I mean.

So are the prawns the ones in the freezer??? Always wondered about them... Do they go mushy?

Those herb tubes are fantastic for salad dressings.