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Just had a "Chicken filled Yorkshire pudding "from Aldi, £2.It included stuffing and a couple of small sausages. Added our own sprouts with pancetta and a few honey roast parsnips. Tempted to make it our Christmas Day lunch.
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Forgot to mention that it also contains roast potatoes too.A very credible alternative to some overpriced disasters of recent years.
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Turkey 'n' Stuffing Flavour Pot Noodles
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Sounds more like Desperate Dan's cow pie.
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Or should I have written DD's chicken cow pie?
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10p Asda Whooooshhh!!! Meal ... IMHO
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Lobster and chips
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I would be more than happy with belly of pork with plenty of crispy crackling of course but each year I get outvoted and it is turkey and ham again this year.
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I would much rather have a pilchard sandwich.
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If I am on my own, which I probably will be this year, I tend to get something very expensive or calorie laden that I don't usually eat. I used to treat myself to an expensive bottle of wine but I don't want to start drinking too much again. I love christmas pudding, so I will probably have that but any other suggestions? Not roast dinners as I often have them.
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Annie - If I was on my own, my top three choices would be.....and I hope you have a decent butcher.
1. A single Partridge, just plain roasted 2. About one third of a decent length of Pork "Spare Rib" joint. (still be enough left for sandwiches) 3. Half a shoulder of Lamb or small Hogget. (Enough left for mince for Shepherds Pie) Hth |
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Hey Foinavon - Hope you are well. Ever had Pilchard Curry? Yep, just the usual tinned ones in tomato sauce. My son in law made it for us on hols; I thought he was taking the p.. but it was seriously amazing. Mind you just to show off he insists on making his own chapattis from scratch too.
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A thinly veiled come and get me plea from Annie to Foxy.
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Annie, I won't be on my own but I will shun the turkey and have the fish with a drizzle of malt vinegar. Perhaps with a side salad of chicory and cherry tomatoes. I will pass on Christmas pudding in favour of fresh fruit and a glass of wine.
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Hi Blackbarn, I've never tried pilchard curry, sounds good. I have had them hot in tomato sauce on a bed of rice.
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Foinavon - if I can get the recipe off him I will post it. It is seriously good, and he said the version we had was sub-standard, cos he could not get fresh ginger, fresh coriander and a couple of other things he wanted.
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Thanks, look forward to trying it.
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Mrs F uses a lot of fresh ginger in her cooking so that's no problem and fresh coriander is available locally all year round.
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Foinavon - we were in the Haut Var in Provence. He found the tins in the local superU and decided to show off. Despite not having all that he wanted, he succeeded.
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Sounds good. Did you try some of the North African food available in France? I used to love dining in Tunisian restaurants finished off with fig alcohol and mint tea.
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I get a packet of pheasant breasts and a whole partridge and roast those. The pheasant breasts hot for Christmas Day and then the partridge cold for Boxing Day. I just really enjoy eating a cold partridge by hand without cutlery. It must be an absolutely disgusting sight, but they're the perfect size to hold in one hand and gnaw at, while watching Kempton and betting in-running on here with the other.
It's a way of taking advantage of being on your own. If I had any family, or any other company at Christmas than the dog, there's no way I'd be allowed to behave like that. |
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Thanks Foinavon and blackbarn for the suggestions.
Unlike most days, Foinavon, I won't be having fruit as I eat loads of it normally, but of course I will be having the wine! I might have lamb, blackbarn, or spare ribs as I like them. I might go to Marks and Spencers and treat myself there. I think their ready meals are better than anywhere, although I have not bought hardly any there lately. akabula,  |
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I've been invited to Christmas Dinner so it will be the usual standard fare that I'm sure to enjoy,but if I was at home I would probably go for a nice piece of plaice.
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Screaming - cold roast partridge, torn apart by hand, with decent bread and butter is one of life's great pleasures.
Annie - Pork Spare Rib Joint is NOT spare ribs. It is effectively boned, rolled, shoulder of pork. You won't get it in the supermarket, and if your butcher doesn't know what is it, or is keeping it for himself, you will need to find another butcher. |
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Thanks, blackbarn, I have learnt something today, I think. So is the spare rib joint the whole joint with the ribs taken out, I am confused.
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Annie - It is confusing, but just ask your butcher for a Pork "spare rib" joint, cut for 2 (or more). It comes as a long boneless roll that can be cut to length. This joint can have the the most amazing crackling because the fat goes nearly all the way round.
While your there, ask him for six rounds of middle neck of lamb, cut across the bone, and no scrag! Your credibility will be sky high. |
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I think there's some confusion between what Americans mean by spare ribs (i.e. those ribs which people burn on a barbecue) and what we mean by a spare rib joint in Britain (i.e. the joint cut from the area corresponding to the back of the neck and shoulders on the pig).
Or have I misunderstood this too? |
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Screaming - you have it spot on. You should be a butcher!! It gets even more confusing when you move from pork to beef
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Fray Bentos pie, followed by Vienetta. Sorted.
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Any chance of an invite Cooperman?
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get a good quality nut roast - you won't be disappointed
 ... or even try one for Boxing day . |
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Anyone having mash ? If so and you want to watch the calories instead of milk and butter use an egg, gives the mash a good colour and makes it real creamy. Was told about it at Slimming World didn't fancy it but decided to give it a go glad I did. Won't be going back to the old way off making mash.
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I am hoping for a rib of beef. Waitrose want £30 a kilo (mind you they want £50 a kilo for fillet).
Last year Tesco were doing rib at half price prior to Christmas - that is my only chance! |
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Got any spare............see what I did there. On the subject of ribs while I accept there must be an amount at which I could eat no more but I have yet to find out what that number is ! "Lub de ribs"
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Jack - Despite the bones don't underestimate just how much meat there is on Forerib of Beef. We have a Four-rib Forerib (see what I did there!) every Christmas from our local butcher and it comes in at between £90 and £95 a pop BUT does 12 for Christmas Lunch, cold with Bubble for six a day or two later, untold sandwiches and 4 or 5 meat&potato pies for my dad. We worked it out once at about £1.50 a portion. Oh and enough dripping to last three months, and an inch of jelly in the bottom to make stock. It's the bargain of the century I tell ye
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Thanks for the info, Blackie.
Is the aforementioned Forerib the same cut as the (Waitrose and Tesco) advertised Wing Rib of Sirloin. |
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ufcdan - If you are talking beef, you are talking Short ribs which is different from Forerib or Rib or beef. You wouldnt eat two or three foreribs they are a foot long with about 3" of meat between each one (if it is off a decent beast). Actually maybe you might
 Nothing wrong with short ribs mind  |
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No Wingrib is further back between forerib and sirloin. Many people prefer it to forerib because it is more lean and closer to fillet in texture but cheaper than fillet. The problem is that the flavour pales into insignificant beside forerib because forerib has much more fat and fat equals flavour and you dont pay extra for the fat. I biased mind. Ask a butcher.
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Coachbuster
Coachbuster 21 Nov 17 13:34 Joined: 08 Apr 06 | Topic/replies: 37,186 | Blogger: Coachbuster's blog get a good quality nut roast - you won't be disappointed Cool ... or even try one for Boxing day . I've had one the last 2 years, this time it will be a marks and sparks veg masala, truly delicious. Just £4. |
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In the wild, turkeys roost in trees, are very protective of their young, can fly at up to 50 mph and live for up to 10 years. Today, nearly all are reared on factory farms, packed in their thousands into mucky sheds, with scarcely room to move. Nearly all slaughtered at around four months.
Enjoy your Christmas turkey. ;-) |