[King Gizzard]

When it's over so I can have trifle

Christmas dinner is overrated

[Marsh.]

Trifle

[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

[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.

[Marsh.]

The Irish are a funny lot.

[Niamh.]

Originally Posted by Marsh.

The Irish are a funny lot.

Guy Fawkes is an English thing

[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.

[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.

[LukeB]

All of it but pigs in blankets

[Ashley.]

Eating it

[Kizzy]

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

[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 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

[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.

[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!!!!

[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