Challenge #25: Anything But Turkey
Wednesday, December 20th, 2017 10:58 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
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So I know we're all* going to be cooking festive treats this week. And I love festive food, generally. But turkey is so boring. So give me your non-turkey festive food.
Do you have a great sprout method?
Is your Christmas Pudding to die for?
How about a nice Christmas ham?
Get to it!
(And Merry Christmas/Newtonmas/Saturnalia/Yule/Midwinter Festival of your choice)
* OK, maybe not all, but you know what I mean
Do you have a great sprout method?
Is your Christmas Pudding to die for?
How about a nice Christmas ham?
Get to it!
(And Merry Christmas/Newtonmas/Saturnalia/Yule/Midwinter Festival of your choice)
* OK, maybe not all, but you know what I mean
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Date: Wednesday, December 20th, 2017 11:31 am (UTC)*breaks out Polish Cookery*
(The Wigilia is
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Date: Wednesday, December 20th, 2017 12:10 pm (UTC)Ooooooo that sounds yummy
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Date: Wednesday, December 20th, 2017 12:08 pm (UTC)There are both dishes from Trinidad so we made them part of our celebrations.
Buljol is basically a fish salad type dish usually eaten after lent.
Get some salted white fish (usually cod. Morrison’s are surprisingly good at having it).
Soak overnight to get the salt out and the using a knife, strip the meat from the skin and bones.
Cut up sweet peppers and red pepper into fine cubes. Mix into the fish with olive oil and trying not to make it too wet. Serve on a dish on a bed of lettuce and sliced avocado.
Fried bake is just your ordinary bread dough (we make it with strong white flour but ymmv). Once risen, make it into balls a little smaller than the size of your palm and then fry either in a pan or a deep fryer.
If you’re feeling energetic or have lots of fish, mix in some of the shredded fish and onions into the dough before leaving it to rise and then frying. This is also yum and called accra.
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Date: Wednesday, December 20th, 2017 12:11 pm (UTC)no subject
Date: Wednesday, December 20th, 2017 01:08 pm (UTC)It was quite hard not to scoff it all when it was still hot. Here’s a receipt that looks fine but as all things, this dish is quite individualistic so most people will prepare it slightly differently https://www.google.co.uk/amp/www.simplycaribbean.net/blog/the-best-trinidad-style-fry-bake/amp/
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Date: Wednesday, December 20th, 2017 01:13 pm (UTC)no subject
Date: Wednesday, December 20th, 2017 01:00 pm (UTC)no subject
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Date: Wednesday, December 20th, 2017 01:15 pm (UTC)Rataskaevu in Tallinn
Brasserie Gustave in London, cherry sauce
some weird beer place in Munich, just straight roast
Thoughts?
Maybe I'll get it soon enough to share it but we'll see. My father is very much the kind of throw stuff at things and see what happens so I'm not sure we even have recipes for the main meals. And our sides are generally seafood (which I'm generally too full to eat, unless it's norway lobster. I'll make room for that).
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Date: Wednesday, December 20th, 2017 01:35 pm (UTC)For duck breast I generally preheat the oven to 160oc, score the skin, rub it with salt and pepper, put my cast iron frying pan on high heat, fry it skin side down for 5 mins or so then throw the pan in the oven to finish of for 10 mins or so.
If you put some halved pitted cherries in the pan with it at the throwing in the oven point, you get a nice sauce.
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Date: Wednesday, December 20th, 2017 01:37 pm (UTC)I also tend to avoid frying pans but it's a start (and I can always make somebody else do it even if they won't eat it). Thank you!
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Date: Wednesday, December 20th, 2017 01:40 pm (UTC)The reason you fry it scored and skin side down first is there's a LOT of fat under the skin, and you want that too ooze out and crisp the skin up (and form part of the sauce).
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Date: Wednesday, December 20th, 2017 01:44 pm (UTC)no subject
Date: Wednesday, December 20th, 2017 01:49 pm (UTC)no subject
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Date: Wednesday, December 20th, 2017 05:09 pm (UTC)no subject
Date: Thursday, December 21st, 2017 04:18 am (UTC)no subject
Date: Wednesday, December 20th, 2017 01:32 pm (UTC)Don't do Christmas pudding
I'm rethinking eating pork.
Christmas is for going out for dim sum..NOMNOMNOM
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Date: Wednesday, December 20th, 2017 01:36 pm (UTC)no subject
Date: Wednesday, December 20th, 2017 05:55 pm (UTC)no subject
Date: Wednesday, December 20th, 2017 07:37 pm (UTC)Do give me a holler if you want tips, but the most important one is to do it onna rack above a roasting tin filled with potatoes, so you get goose fat roast potatoes.
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Date: Thursday, December 21st, 2017 10:37 am (UTC)no subject
Date: Thursday, December 21st, 2017 11:46 am (UTC)no subject
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Date: Friday, December 22nd, 2017 11:43 am (UTC)no subject
Date: Friday, December 22nd, 2017 06:44 pm (UTC)no subject
Date: Thursday, December 21st, 2017 04:20 am (UTC)no subject
Date: Thursday, December 21st, 2017 11:44 am (UTC)I really love it.