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Christmas Dinner 2016
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Another vote for boil first. I normally do mine on Christmas Eve (it always seems to taste better having been left overnight!) Stick it in the pot with a generous sprinkle of cloves/some bay leaves/peppercorns/star anise/clove or two of garlic, halved onion and chunked up carrot - happy days. If you're boiling veg the day, hang on to that stock!
Glaze wise I've done a few varieties over the year, and favourites from memory were a ginger glaze pinched from Nigella Lawson and a whiskey marmalade glaze I kinda threw together. The key for me is always lots of mustard
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irlirishkev wrote: »If finishing off a ham in the oven, how does the timing work out?
Usually I boil, and follow the instructions per weight on the packet, but how does baking afterwards affect the timing, and how do you avoid it drying out in the oen?
15 minutes at a very high temperature to caramelise the coating. It shouldn't affect the cooking of the meat at all. Make sure you put some tin foil under the ham so the charred coating doesn't stick to your roasting tin.0 -
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I bake my ham, but it only works well with a whole ham. Smaller pieces don't tend to be successful. My ham usually takes around five and a half hours covered with foil, and then another 20 minutes with the rind off and the glaze on. I cook it on Christmas eve, and we have it for breakfast on Christmas morning, cold, with fried eggs and toast. Nothing tastes as good to me as that Christmas ham
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now online wrote: »Totally amazing, I think it came from Nigella but can't swear because I'm doing them like that so long!
Par boil allow to cool enough to handle and roll in the semolina. Goose fat and oven has to be roasting. It leaves a crunchy coating on the outside and soft as butter inside. Totally yum!
I always par-boil and use goose or duck fat, but I'll be trying semolina this weekend! Thanks for the tip 0 -
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BetsyEllen wrote: »I'm hugely interested in your best biscuit recipe!
Are you open to sharing?now online wrote: »Opps now I see you weren't asking me but thru you go anyway!
When I say "my" I may actually mean Mary Berry's
:P
175g plain flour
175g butter
75g caster sugar
75g semolina
zest of a lemon
Mix it all in a processor, then bring the dough together, roll into a thickish log and roll in demerera sugar so that it's coated. This is best done by using a little lemon juice to make the log sticky, and using cling film with the sugar sprinkled on it to roll it up.
Stick the package in the freezer for 20-30 minutes and then slice the dough into rounds about 1cm thick. Bake at 180 for about 15-20 mins.
So crunchy and delicious!0 -
When I say "my" I may actually mean Mary Berry's:P
175g plain flour
175g butter
75g caster sugar
75g semolina
zest of a lemon
Mix it all in a processor, then bring the dough together, roll into a thickish log and roll in demerera sugar so that it's coated. This is best done by using a little lemon juice to make the log sticky, and using cling film with the sugar sprinkled on it to roll it up.
Stick the package in the freezer for 20-30 minutes and then slice the dough into rounds about 1cm thick. Bake at 180 for about 15-20 mins.
So crunchy and delicious!
Yum!! I guess you could add a drop of the lemon juice to the biscuit mix as well to get a bit of extra flavour?
I might try these at the weekend, thank you 0 -
BetsyEllen wrote: »Yum!! I guess you could add a drop of the lemon juice to the biscuit mix as well to get a bit of extra flavour?
I might try these at the weekend, thank you
You could, as long as you don't make the dough too wet, I'd say. I think more zest might even work better, as it's more concentrated.
What I do is usually mix icing sugar with lemon juice and drizzle that over the top when they're cooled, for extra tangy flavour. 0 -
You could, as long as you don't make the dough too wet, I'd say. I think more zest might even work better, as it's more concentrated.
What I do is usually mix icing sugar with lemon juice and drizzle that over the top when they're cooled, for extra tangy flavour.
These would be amazing with the lemon posset! .0 -
Par boil allow to cool enough to handle and roll in the semolina. Goose fat and oven has to be roasting. It leaves a crunchy coating on the outside and soft as butter inside. Totally yum!
Pretty much my method too, though I use polenta meal instead if semolina. The rich yellowy colour and little bit of nutty corn sweetness goes well..but goose/duck fat is essential and I give the parboiled spuds a good shake in the colander to rough up the outside before applying the polenta to maximise the little crispy bit potential 0 -
Pretty much my method too, though I use polenta meal instead if semolina. The rich yellowy colour and little bit of nutty corn sweetness goes well..but goose/duck fat is essential and I give the parboiled spuds a good sake in the colander to rough up the outside before applying the polenta to maximise the little crispy bit potential
I have struck gold :-) I'm on roast potato duty this year and always do the usual parboil/shake/roast in boiling hot goosefat...but the addition of semolina or polenta sounds absolutely gorgeous. Thanks!0 -
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