Recipes, home grown goodness, BBQing and food stuff
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@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Tim i have an opinion yes
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@Tim said in Recipes, home grown goodness, BBQing and food stuff:
@mariner4life said in Recipes, home grown goodness, BBQing and food stuff:
@Tim i have an opinion yes
my employer will thank you
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Did a pre Xmas trial turkey in my smoker. Brined the bird in salt and sugar for a day then pushed a salt pepper butter olive oil and duck fat mix under the skin. Salt and pepper in the carcass then more butter mix on the skin. Turned out very moist
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So what's everybody cooking for Xmas?
I'm trying a Beef Wellington for the first time. 1.2kg of fillet on order at the local butcher, house remortgage papers in place to pay for it. Any tips on thoughts on how to cook? I saw Jamie Oliver make this on TV the other day as I was thinking it would be my approach. I generally like his stuff as it's not difficult and works quite well when I try it out.
Epic beef Wellington recipe | Jamie Oliver recipes
This is the best beef Wellington recipe – make it when you really want to pull out the stops! Jamie Oliver's epic dish is delicious served with green veg.
Still debating what to serve with, I had a stunning celeriac puree the other day at a local joint which I might also give a crack.
I certainly concede the above Turkey looks pretty good, but for me it's the most over rated protein on the planet.
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@Crucial said in Recipes, home grown goodness, BBQing and food stuff:
@nzzp said in Recipes, home grown goodness, BBQing and food stuff:
@canefan that looks great. Well done
Looks more medium well to me.
Epic epic dad joking. Not getting enough love.
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@MajorRage said in Recipes, home grown goodness, BBQing and food stuff:
So what's everybody cooking for Xmas?
I'm trying a Beef Wellington for the first time. 1.2kg of fillet on order at the local butcher, house remortgage papers in place to pay for it. Any tips on thoughts on how to cook? I saw Jamie Oliver make this on TV the other day as I was thinking it would be my approach. I generally like his stuff as it's not difficult and works quite well when I try it out.
Epic beef Wellington recipe | Jamie Oliver recipes
This is the best beef Wellington recipe – make it when you really want to pull out the stops! Jamie Oliver's epic dish is delicious served with green veg.
Still debating what to serve with, I had a stunning celeriac puree the other day at a local joint which I might also give a crack.
I certainly concede the above Turkey looks pretty good, but for me it's the most over rated protein on the planet.
Make sure you take your time. Meat needs to be well rested after searing, duxelle needs to be nice and dry. The recipe I used didn't employ a crepe but I reckon this is important to avoid the dreaded soggy bottom. I used bog standard Ernest Adams puff pastry sheets which broke at the corners. The most recent attempt, a venison wellie, went much better. The meat was not as thick so the pastry held better. I blind baked a pastry bed to place inside(?) the unbaked wellie, which solved the soggy bottom issue, along with preheating the tray
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I made a 5kg rolled pork loin with crackling , stuffing and gravy last year which was a hit, so I've been deleated that again. Problem is, we have just moved back into our house after 12mths out, and the oven apparently no longer displays what setting its on, nor what temperature its at. Fucking guesswork, eek.
Could be an absolute disaster.
Probably best I have 4 or 5 practice runs before the big daymmm
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@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I made a 5kg rolled pork loin with crackling , stuffing and gravy last year which was a hit, so I've been deleated that again. Problem is, we have just moved back into our house after 12mths out, and the oven apparently no longer displays what setting its on, nor what temperature its at. Fucking guesswork, eek.
Could be an absolute disaster.
Probably best I have 4 or 5 practice runs before the big daymmm
Get a dual probe thermometer to know what is going on
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@voodoo said in Recipes, home grown goodness, BBQing and food stuff:
I made a 5kg rolled pork loin with crackling , stuffing and gravy last year which was a hit, so I've been deleated that again. Problem is, we have just moved back into our house after 12mths out, and the oven apparently no longer displays what setting its on, nor what temperature its at. Fucking guesswork, eek.
Could be an absolute disaster.
Probably best I have 4 or 5 practice runs before the big daymmm
Get a dual probe thermometer to know what is going on
I have a standard thermometer, just the first 40mins is guesswork!
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@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@NTA said in Recipes, home grown goodness, BBQing and food stuff:
Kangaroo burgers.
That is all.
Isn't the meat too lean?
Nope. Same rules as roo steak apply: rare
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@NTA said in Recipes, home grown goodness, BBQing and food stuff:
@canefan said in Recipes, home grown goodness, BBQing and food stuff:
@NTA said in Recipes, home grown goodness, BBQing and food stuff:
Kangaroo burgers.
That is all.
Isn't the meat too lean?
Nope. Same rules as roo steak apply: rare
Brisket mince is my go to for burgers. Nice and fatty
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@MajorRage I've cooked beef wellington a good few times with varying results, a point of note is that the bigger the joint the more difficult it seems to be. I no longer use pancakes or crepes but instead use parma ham which works fine. As said before you have to make sure the mushroom duxelles is dry, dry, dry.
The foolproof recipe for me is Gordon Fucking Ramsay's one. Never had problem with this one:-
Wrapping it very tightly in the cling film before chilling is also key.
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@Catogrande The fillet in the video is about the size of the venison in my last cook which was a success. I agree, you need a narrow fillet. I'm a total glutton so I like Proscuitto slathered with chicken liver pate and the duxelle
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@Catogrande @MajorRage I've used the recipe from seriouseasts a bunch of times and really rated it.
Make sure you get butter puff pastry - it's noticeably better than the alternatives, but harder to fine
foie gras is nice, decadent and (in my opinon) fairly optional
when cooking, the biggest issue I've had is sticking to the base. I put it on foil, but that wasn't a success - from memory, baking paper on an elevated rack went pretty well
no matter waht it looks like, it'll taste incredible. Pics please!
edit: recipe link I forgot to paste https://www.seriouseats.com/recipes/2012/12/the-ultimate-beef-wellington-recipe.html
