Thread: Xmas Dinner 2018

Choko sprouts from the garden, eggs from neighbours' chooks.
Mmmmm hmmmmm.

Originally Posted by Dillinger

Let it go Tom

...beware tit's revenge, Dill...

Did somebody say tits...

Originally Posted by pseudolus

I did use the somtam peeler to peel them though to give extra surface area to crisp up.

Good idea. I thought you had par-boiled them and scored them with a fork.

No pics of mine and it was a bit crap... rig food is hit and miss

Little piece of steak a couple of lobster tails along with lamb biryani

We had a low key thing...or planned to. Mrs quite likes Xmas and took the day off work for it. I did a small crispy pork belly marinated in Chinese cooking wine and oyster sauce, and roast teriyaki chicken nibbles with roast spuds, garlic bread and Mrs made a really nice tossed salad with lettuce, cherry tomatoes, water chestnuts, baby gherkins, grated carrot, cucumber, sweet corn kernels, boiled egg bits, ham, and other stuff I can't recall. Started with cheese and crackers as morsels to pick on before dinner proper. I had made a strawberry jelly with mandarin segments the day before, and got a litre of half cream to go with that.
Well, with that menu, Mrs asks if her best friend could come and of course I said yes.
The friend then turns up with 3 extra people! The number of mouths to feed just doubled. Amazingly there were leftovers of everything except the garic bread (which was a big C baguette with my own extra-garlicy butter). The pork was superb...surprised it wasn't finished.

Originally Posted by Maanaam

I had made a strawberry jelly with mandarin segments the day before

Takes me back to the early seventies at my granny's in Perry Barr.

Any evaporated milk?

^ Eating jelly in your thirties?

Originally Posted by Maanaam

Good idea. I thought you had par-boiled them and scored them with a fork.

Of course I par boiled them. I used to just rough them up in the colander a bit, but the somtam peeler does a great job.