Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: Jukebox on December 18, 2008, 21:03:58 PM
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I think I may be in danger of going squared eyed watching all the recent Christmas cookery programmes on the box.
Last week I watched Heston Blumenthal and was amazed at his attention to detail and how his approach to everything is very scientific . The food he made was just unbelievable.
I've also been watching Nigella however I just sit gazing adoringly at her. She could serve up boiled beef and carrots and i would lap it up. The combination of her and the expert camera work demonstrates to me why her cooking is regarded as 'culinary p0rn' !
I'm now about to run downstairs as Jamie Oliver is on and i need to see another take on how to stuff a flaming wretched Turkey ! :D
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what's cooking this xmas is my 20ib turkey hahah
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quote:
Originally posted by puma
what's cooking this xmas is my 20ib turkey hahah
Bloody hell Pumes, how many have you got coming round? :D
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15 not counting the twins and george and guess what i am in work xmas morning till 6am - 2pm and working boxing day but flying out on the 27th for a rest
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That'll be Turkey sandwiches on the plane too I guess. I remember my mum once buying a fresh 28lb Turkey. She had to have an unexpected Christmas present of a new cooker as it wouldn't fit in the one we had. LOL
Heston Blumenthal - are you crazy? His approach is SO scientific that it's impossible for anyone to recreate his recipies unless they have access to a laboratory.
Mind you - there is nothing finer/fluffier than a baked potato cooked in a muffle furnace at 800C for 4-5 mins max.- I kid you not! You ain't tasted any baked potato so superbly cooked.
BUT I don't have one at home, neither do I have liquid nitrogen, solid carbon dioxide OR any of the lab/highly specialised equipment costing an arm & a leg.
I honestly don't see the point of him being on the TV. No-one, apart from millionaires or maybe catering college students (& I'm not sure they'd have anywhere near the facilities he has) can recreate his dishes. We could all do wonderful things given an unlimited budget BUT would you REALLY want to?
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:D Shaun, I was thinking the same, I tend to look to see if there is that special touch that can be added to the Xmas dinner, and I know what your like, I think we should hsave a thread on cooking tips for the chrimbo dinner, and what we get, I think we always overdo it when buying in,I will get the turkey crown this year, and the pork and beef or lamb, i'd love to hear anyones tips, Loz gave me one for the beef once and it was lovely, so I hope she reads this and puts it back on, ;)
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Well I have bought two stuffed Turkey Crowns this year, a gammon joint, whole Salmon for Boxing Day and cooking a Lamb Curry for the Saturday - That is it. Regarding Tips - my best tip is cook your Turkey Christmas eve, Carve it on Christmas day when it is cold - nice thin slices, no crumbling, pop it into an oven dish blob bits of the jellied stock on top, cover with foil and slam in a really hot oven for about 5 minutes - result - lovely moist succulent meat and no panic on Christmas Day!
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What's a 20ib turkey :D
My brother is coming to our Ma's and apparently cooking a goose or two [:o]
I'm all for a traditional Christmas but he's doing butternut squash & sweet potatoes [?] Things have changed since I've been away :)
For our part, we all cook something or other. Steph is doing Leek and Stilton Tarts, and I am adding to the comprehensive Xmas menu with my now famous ginger nut dessert. It's like my recipe for pork I posted last night - a typical Scunner recipe, tastes brill and takes 5 minutes effort. I'll post the recipe if anyone is interested :D
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:D My sister :D
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quote:
Originally posted by Scunner
What's a 20ib turkey :D
..... and I am adding to the comprehensive Xmas menu with my now famous ginger nut dessert. It's like my recipe for pork I posted last night - a typical Scunner recipe, tastes brill and takes 5 minutes effort. I'll post the recipe if anyone is interested :D
I'm getting worried Scunner - are you feeling Ok ? Something strange seems to have happened to you since you arrived in scotland !!! ;):D
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quote:
Originally posted by lindacarl
Heston Blumenthal - are you crazy? His approach is SO scientific that it's impossible for anyone to recreate his recipies unless they have access to a laboratory.
LOL Linda! I never said I wanted to attempt one of his recipes. I hated science at school . I just find it fascinating to see what he comes up with. I'm also fascinated with Nigella , but for a different reason! ;)
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I think chrismas has lost a little appeal for George in his first year as a trainee chef...
Monday- Theory at college work 6-finish at the local
Tuesday - cook xmas dinner for the year 2 students
Wednesday work 6-finish
Thursday work 6- finish
Friday - AFD (all fin day)
Saturday Work at saints 8-4 local pub 5-finish
A finish is usually between 11-12pm
I tried to wake him up this morning but it was a hard job and he never spoke a word on the journey in.
He is looking forward to working christmas day and I have just finished (at his request before anyone thinks I am such a terrible mum for forcing him into this- I have tried to talk him out of it but he is having none of it) his christmas chefs trousers and apron! I will try and take a picture.
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:)I want to do some garlic butter, but don't know what herb to add, does anyine know.:P
I was telling the kids about putting coins in the christmas pud, and my grandaughter, Charli, replied, Nan, are you alright, you'll choke us. ;)
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laffa ,parsley
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:) Doh, and heres me thinking I would need some exotic flavoured herb, cheers, ;)
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Laffa, dont forget the garlic :D:D
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:) Too late Tony, honestly, got to go back out for bloody garlic,but while i'm here, do any of you know, which chilli you use to do garlic & chilli prawns, I dont want to knacker it up on the day,:P
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Today i have made mince pies, Coffee and Bailey's cheesecake ( I made it once and have had to make it every year ever since) Trifle (no Jelly - am a purist) custard made the hard way with eggs and cream, Roasting the gammon as we speak and cooking dinner at the same time!
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quote:
Originally posted by laffa
:) Too late Tony, honestly, got to go back out for bloody garlic,but while i'm here, do any of you know, which chilli you use to do garlic & chilli prawns, I dont want to knacker it up on the day,:P
The little red ones Moe :), make sure you take the seeds out, unless you like it really Hot! Or lazy cooks kitchen - Dried Chilli flakes ;)
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quote:
Originally posted by laffa
:) Too late Tony, honestly, got to go back out for bloody garlic,but while i'm here, do any of you know, which chilli you use to do garlic & chilli prawns, I dont want to knacker it up on the day,:P
Birds Eye chilli - small and red - get rid of the seeds tho and use sparingly - dont forget to wash your hands after handling, one little rub of the eye will have you in tears for hours!
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Tesco and other supermarkets have garlic butter in the chill cabinets , I discovered yesterday ;)