Here’s this years ham.
The googles lied about how long to boil 6kg of the fucker so it almost became soup.
Hopefully managed to save it with liberal application of Guinness, ginger, cloves, maple syrup and brown sugar.
Looking forward to putting slices of it between bread with lots of mustard on Boxing Day.
Is it a hideously deformed lobster? 
Is tandoori bacon a thing now?
This year’s Giant Naked Mole Rat has been assembled, along with 24 pigs-in-blankets, a bag of “Delia’s Carrots” and parsnips with thyme and honey. Not much prep left for tomorrow beyond roasties, sprouts and deciding when to eat. Shop bought cauli cheese, posh stuffing balls and turkey gravy will accompany. Epic.
The girls made this for breakfast today. Puff pastry plus Nutella. Eaten with a coffee, this made a nice start to the day.
Batch of Yorkshire puddings done in advance of tomozzah. Cooked in beef dripping & seasoned batter enriched with Dijon mustard. As is customary scarfing two straight outta t’ oven.
Just put 3kg of 36 day dry aged ( plus 3 days dry brine) Aberdeen Angus in to sous vide at 51°c for 12 hours.
There’s a pre brined turkey crown and 2kg of gammon to be done tomorrow. Plus all the other crap, and never mind the smoked salmon, ginormous prawns, fancy pate, half the cheese counter, etc, etc,
It’s one meal for 8 people. Fucking lunacy.
Yebbut, cummon, top Christmassing, eh ?
Yeah, I love doing it. But it’s still lunacy.
Agreed.
Poulet du Périgord, trad. trimmings, plus Brussies with crème fraiche, and lardons…
Poulet du Bresse was unavailable but, realistically, apart from blue legs, I can’t tell the difference. Texture and depth of flavour is equal to or even better than the more expensive alternative.
