[Niamh.]

Originally Posted by Marsh.

The Irish are a funny lot.

Guy Fawkes is an English thing

[Cherie]

Originally Posted by Niamh.

We only have Christmas, New Year and Halloween, although Halloween is really only a kids thing for most people. Our Bonfire Night is in June

At least you get a bank holiday in October, I don't know why people refer to Halloween and Guy Fawkes as holidays as they are not, more celebrations without the day off.

[Glenn.]

I'm not fussed that much with Christmas Dinner because its just a roast with a few added extras. Its the bubble and squeak for Boxing Day that makes me moist.

[LukeB]

All of it but pigs in blankets

[kirklancaster]

Originally Posted by Quasar

I'm not fussed that much with Christmas Dinner because its just a roast with a few added extras. Its the bubble and squeak for Boxing Day that makes me moist.

Bubble and Squeak - mmmm. I love it with bacon and a liberal dollop of brown sauce, and bread and butter.

I thought there was only me who loved it.

[kirklancaster]

Originally Posted by jennyjuniper

Chestnut stuffing, sprouts with caramelised onions and crisp roast potatoes. (UI'm making myself hungry thinking about it)

Do you coat/baste your roasters with goose fat Jenny - I do, and it makes them even more delicious.

[Ashley.]

Eating it

[Ammi]

Originally Posted by kirklancaster

Do you coat/baste your roasters with goose fat Jenny - I do, and it makes them even more delicious.

....Cooking Christmas Dinner with Kirk and Jenny thread..?...

[kirklancaster]

Originally Posted by Ammi

....Cooking Christmas Dinner with Kirk and Jenny thread..?...

A great idea - I love Jenny.

[Kizzy]

Goose fat?
Roasties have to be done around the meat.

[Ammi]

Originally Posted by kirklancaster

A great idea - I love Jenny.

...we'll look forward to the thread then, Kirk and both of your tips on the perfect Christmas Day lunch .....

[Niamh.]

I use goose fat, I find if I do the roast potatoes around the meat they're too moist and don't crisp up enough

[kirklancaster]

Originally Posted by Ammi

...we'll look forward to the thread then, Kirk and both of your tips on the perfect Christmas Day lunch .....

Do you think we should do it in a style similat to my garden makeover thread Ammi? You know with photos as the meal progresses.

[kirklancaster]

Originally Posted by Niamh.

I use goose fat, I find if I do the roast potatoes around the meat they're too moist and don't crisp up enough

Bravo. (I thought I was the only one ) It DOES actually make them crisper though. Kizzy should try it.

[Niamh.]

Originally Posted by kirklancaster

Bravo. (I thought I was the only one ) It DOES actually make them crisper though. Kizzy should try it.

Yeah, Goose fat and salt mmmm, I have to have crispy roast potatoes

[Cherie]

Goosefat and shaking the par boiled potatoes so they fluff up before covering in the hot fat, given the shops pile up on tins of goose fat during the Pre Christmas season I don't think it's a big secret and lots of people do it.

[Ammi]

Originally Posted by kirklancaster

Do you think we should do it in a style similat to my garden makeover thread Ammi? You know with photos as the meal progresses.

...stop trying to get cheeky photos of young Jenny, Kirk../I know your game there...

[Kizzy]

Originally Posted by Niamh.

I use goose fat, I find if I do the roast potatoes around the meat they're too moist and don't crisp up enough

Near the end (when the meat juices are clear) either take the meat out and drain the juice into a cup to separate the fat from the stock, then put the spuds in the meaty tray back in the oven, or put the meat back too if you like a nice crackle or you have a glaze to add. mmmmmm hungry!!!!

[kirklancaster]

Originally Posted by Niamh.

Yeah, Goose fat and salt mmmm, I have to have crispy roast potatoes

Me too Niamh. When I have eaten at my relatives houses in the past and they did serve roasters done in the same pan as the joint, it was kinda 'hit and miss' whether the roasters were crispy or soft or part of each - a kind of 'lottery' - but goose fat roasters always come out crispy.

[Cherie]

Originally Posted by Kizzy

Near the end (when the meat juices are clear) either take the meat out and drain the juice into a cup to separate the fat from the stock, then put the spuds in the meaty tray back in the oven, or put the meat back too if you like a nice crackle or you have a glaze to add. mmmmmm hungry!!!!

Yep that works as well, goosefat roasties have been pushed by the celeb chefs for years

[Niamh.]

Originally Posted by Kizzy

Near the end (when the meat juices are clear) either take the meat out and drain the juice into a cup to separate the fat from the stock, then put the spuds in the meaty tray back in the oven, or put the meat back too if you like a nice crackle or you have a glaze to add. mmmmmm hungry!!!!

omg I have to stop reading this thread, I'm so hungry right now I might try that with a few of them this year and see how they turn out