Christmas Dinners!

I saw fresh ones in the supermarket this morning. Hurry - it might not be too late! 

They're probably running down the road already! Always liked the old Bert and I sketch where the characters talk about knitting a sweater for the turkey in the fridge.

We were going to get some food to order since it's just the two of us, but we weren't quick enough and missed the ordering deadline.  So I will be cooking after all, and we'll have leftovers until February.  We're having:

roast beef
Yorkshire pudding (Delia's recipe)
roast potatoes
roast butternut squash and apple puree
buttered cabbage
Champignons Bordelaise (chestnut mushrooms quartered, sauteed in butter with some shallots, then tossed in puff pastry crumbs and tarragon.  So delicious.)
Christmas pudding for DH and toffee pudding for me

With the exception of the roasties and the puddings, this is pretty much my family's traditional Christmas meal, so I'm really looking forward to it, despite all the cooking.

Does anyone have any tips for roasting potatoes in goose fat?  Usually, when I roast potatoes, I just quarter them, toss them in olive oil and sea salt and put them in the oven until they're done.  But I want to try goose fat ones this year.  Help! 

Does anyone have any tips for roasting potatoes in goose fat?  Usually, when I roast potatoes, I just quarter them, toss them in olive oil and sea salt and put them in the oven until they're done.  But I want to try goose fat ones this year.  Help! 

Put the pan with the goose fat in the oven first until the fat is SIZZLING hot. That's the most important thing. SIZZLING hot. Meanwhile, boil your potatoes for no more than 10 minutes. Then put the lid on and shake them up in the saucepan with some flour. Then put them in the fat and season.

Put the pan with the goose fat in the oven first until the fat is SIZZLING hot. That's the most important thing. SIZZLING hot. Meanwhile, boil your potatoes for no more than 10 minutes. Then put the lid on and shake them up in the saucepan with some flour. Then put them in the fat and season.

I knew you'd have the answer .  How much fat should I use?

Put the pan with the goose fat in the oven first until the fat is SIZZLING hot. That's the most important thing. SIZZLING hot. Meanwhile, boil your potatoes for no more than 10 minutes. Then put the lid on and shake them up in the saucepan with some flour. Then put them in the fat and season.

My mum used to just put the potatoes in the pan around the roast beef (or whatever) and there would be enough fat to roast them. After doing the boil and shake of course. I guess the point of the goose fat is the different flavor?

My mum used to just put the potatoes in the pan around the roast beef (or whatever) and there would be enough fat to roast them. After doing the boil and shake of course. I guess the point of the goose fat is the different flavor?

I'd do that for an ordinary Sunday roast, but we need A LOT of potatoes for Christmas dinner! There wouldn't be enough room around our giant turkey! But, yes, that works perfectly well too.

The goose fat makes them incredibly crispy!

I knew you'd have the answer .  How much fat should I use?

I just bung about half a jar in. I suppose it depends on how many potatoes you're doing.

The parboil and shake method makes the BEST roast potatoes! They get crispy bits all around the edges!

We're going to my inlaws, which means a turkey and ham roast dinner, roast/mashed potatoes, sage and onion stuffing and overcooked veg. For dessert she'll probably have an ice cream cake, chocolate cake, and pavlova with berries. 

If I were cooking, we'd have pork roast with some fancy sides! I watched a lot of Food Network while I was in the US and they were always cooking a pork crown roast and they looked delicious! I can't wait until we live somewhere that I can host Christmas dinner!

We're going to my inlaws, which means a turkey and ham roast dinner, roast/mashed potatoes, sage and onion stuffing and overcooked veg.

We're going to be having the exact same meal, down to the overcooked veg lol.

Dessert is different every year, so I have no idea what it will be.  My SIL is a pastry chef; she's naturally in charge of dessert.

We're going to be having the exact same meal, down to the overcooked veg lol.

Dessert is different every year, so I have no idea what it will be.  My SIL is a pastry chef; she's naturally in charge of dessert.

Ahhh...the Irish MIL!! She doesn't really like to mix it up, does she!? LOL!

Very jealous that you have a pastry chef in your family! Yum!

My SIL is a pastry chef;

Wow! You are lucky!

Wow! You are lucky!

 

My waistline disagrees 

Ahhh...the Irish MIL!! She doesn't really like to mix it up, does she!? LOL!

HA!  I'd guess that just about everyone in Ireland will be eating the same thing 

Wow..no chance of converting my lot to sweet potatoes and marshmellows, not for lack of trying!    They will eat my daughters home made cranberry sauce though!  It is a small start!

Wow..no chance of converting my lot to sweet potatoes and marshmellows, not for lack of trying!    They will eat my daughters home made cranberry sauce though!  It is a small start!

My family wouldn't like marshmallows with their sweet potatoes either (and neither would I!), but we generally roast some along with the ordinary potatoes.

We managed to find a smallish fresh turkey in Whole Foods yesterday. Phew. Doesn't seem like Christmas though without Christmas cake and mince pies. Alas, DH can no longer eat nuts or dried fruit.  Even trifle is off the menu, as jello has phosphates in it and DS is avoiding dairy now. DH can have cranberries though, so I'm putting craisins in with roasted butternut squash.

Happy feasting!