Food glorious FOOD

As suggested on the what did you do today thread here is a place for the foodies to recommend or otherwise -food.

I got a tin of black pudding, haven't tried it yet, is this sacrilege? Quite like tinned haggis as I don't get to Scotland often to get the real thing.

Spiced orange cake with rum cream, yummie!

For anyone within range of Macclesfield:

The Treacle Market is usually on the last Sunday of the month.

[December's market was, for obvious reasons, pre-Christmas instead]

Highly recommended for Mushrooms, Pies, Black-pudding, Oatcakes etc. !!

Free parking in the Town Centre too.

MichaelG.

Edited By Michael Gilligan on 26/12/2015 12:57:44

Can anybody recommend a good BP unfortunately I am not keen on the ones with meal in them, the ones I like are just made with blood, seasoning and big lumps of healthy fat, fried with some thick rashers of dry cured smoked bacon, toast and a mug of builders.

Would appreciate members version of Christmas Dinner!

Black puddings can only come from Bury Lancashire

Roy ( Not from Bury but near enough )

One of our local butchers gets in some award winning BP that is like that Richard. Of the "other" type I've found Lidl to be the best. Grilled rather than fried but I like it a bit crisp. If you happen to be around Clent Hills the cafe there does a great sandwich especially on their granary but I usually have a BLT. No charge for parking usually in the winter months.

I've had my suspicions about the so called fresh turkey we have been getting for several years so bought one from some where else this year. First one we've had that cooked well ahead of time for years. I use an American idea for cooking them. 20mins at Mk9 245C, have to turn half way through in our oven then 20min per pound plus 20 at mk 3/4 120C checking 2/3 through. I turned it breast down and reversed 1/2 way through that. Checking with a meat thermometer a nice even 80C everywhere 2/3 through. Then rest the bird for an hour if possible. Best buy an oven thermometer to set the oven that low and check now and again. I just hang it on the dish. I check the meat thermometers in boiling water just to be sure.

Last years turkey needed an hour over that - so much for fresh.

I cook stuffing separately. 2 good sized chopped and cooked onions per packet of stuffing along with a pack of sausage meat, a good teaspoon of garlic powder, salt and pepper and extra dried sage, heaped big tea spoon of that. Mix it all up well. I bought my wife a Keenwood a couple of years ago = easy. About an hour at 220C covered in foil. Generous amount of olive oil on the onions and microwave till soft. The neck of the bird can be stuffed but we are always in a rush in the morning so prepare and cook the stuffing while the turkey is cooking.

Xmas cake - I follow a recipe from the Guardian including making the marzipan and icing. I mix in some almond extract in the marzipan to give it a bit more of a kick. Maybe 2 table spoons of brandy over night on the dried mixed fruit and say 8 soaked into the cake over a week or so. Following my wife the marzipan is stuck on with marmalade. Her mon did that. Golden caster sugar is easy to get. I make the icing sugar from it with a hand held liquidiser with a poly bag over it to save breathing in the dust.

Model engineering aspect - we have a gas oven. Older ones used to have a sort of chute around the burner to make the heat circulate. The one we have tends to get hotter at the back.

John

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I'm a useless cook but my wife is a star and enjoys it so I leave it to her. ( Not too unbalanced as all practical tasks are delegated to me! )

We have our daughter and son in law across with the grand brats to stay over the holiday. Our meal was a nice large piece of Tag of beef ( a cut between the sirloin and rump which we had not encountered before moving to the West Country ). It was, as it always is, delicious! Pud was a light Christmas pudding with homemade Christmas Pudding ice cream. Christmas cake not yet broached as we were too "stuffed" but there was ham and salad for supper followed by sherry trifle! Went to bed truly stuffed!

Model engineering aspect ? - well....... I did keep the beef in the ( unheated) workshop for the time between getting it from the butcher until Christmas Day..........

Norman

ps Son - in Law at present in kitchen preparing risotto for lunch........

Edited By NJH on 26/12/2015 16:27:18

Update

Rissotto superb - followed by mince pie with cream.

Now to sit down with a cup of coffee and 4 squares of Ritter Sport Chocolate Halbbitter - 50% KAKAO - bliss!

Norman

Neapolitan Yoghurt.

Divide a large tub or two of natural yoghurt into three.

Mix one lot with a tablespoon or two of instant hot chocolate powder (not cocoa!)

Mix one lot with Nesquick strawberry milkshake powder.

Mix the last with a good dash of vanilla essence.

Swirl together gently so the colours don't mix

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This was perfectly repectable thread, about honest food.

MichaelG.

I thought it said "Favourite foods and recipes thread".

All far to meaty by half for me

This is a family favourite that's a bit less way-out:

Mexican Beanies

Chop & fry onion, garlic, & fresh chilli in oil. Add peppers and mushroom if desired. Drain can of kidney beans and add. Squirt in some tomato puree, then add mixed herbs, pepper, generous splash of chilli sauce (Encona is good), jalepeno peppers and anything else that takes your fancy. Finally add can of chopped tomatoes and keep on heat until all excess runny bits gone.

Roll (not fold) into large soft tortillas. Bake until ends of tortillas brown.

Serve with sour cream and home-made guacamole.

I should have added - heaped teaspoon of Bournville cocoa, if desired

Neighbour was kind enough to bring this over for Christmas lunch (yep, I was in the workshop).

Home smoked chicken, all cold meats home cured - yummy.

Nothing beats good neighbours!

* Danny M *

Neil

I would not recommend topping this off with pickled eggs and beer.

Otherwise it looks a treat.

Cheers

Bill

Danny

That looks good enough to eat the picture. I love such treats and do some home smoking using mostly hickory and alder chips. Never tried stainless chips!! Enjoy it you lucky devil. My own favorites this time of year are 1. fresh lobster rolls and 2. candied smoked Atlantic salmon (which I buy) mixed with cream cheese and spread on various crackers Excellent with ale or home made raspberry wine.

Cheers

Bill

My wife is a good cook too but she cooks more or less 7 days a week with maybe 1 ready meal a month so only fair really for me to do some and anyway she prepares and cooks the veg etc. I just do the cooking now and again - and look after the practical things.

I also get the joy of doing the turkey sandwiches - real work but for me eating them is one of the best parts of Xmas washed down with a decent bottle red. Just had 3 door steps and 1/2 bottle of read.

John

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Remember Olympic Runner, Steve Ovett? I go to his family`s egg + bacon stall in the "Open Market" in Brighton to get their fresh eggs. Their largest eggs so big they dont fit properly in the standard papier mache egg box. Supermarket eggs positively rattle around in same boxes and they are geriatric! As a satisfied customer, recommend you pay a visit to Ovetts if in the area. Choose parking carefully as some is reasonable + some darned expensive.

John

Is it just me or can anyone else see the Rabbit hiding at the back? Presented so well I thought it was deliberate at first!

Neil

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Aha ... The vegetarian's suppressed desire for meat is revealed.

MichaelG.

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[ Well spotted, Neil ]

Or is it proof that Neil has spent far too much of his life looking at star maps where someone has joined up the dots to make imaginary figures........