Xmas food porn
So, last night I made a christmas dinner for moose_biscuit and me (after depositing the Chad at the kitty hotel).
Roast duck with crispy skin (just leg portions, so there'd be no leftovers), Nigella's roast potatoes cooked in goose fat (but without the semolina), Nigella's maple roasted parsnips, Delia's spiced, apply braised red cabbage and her corriander roasted carrots and some brussels drizzled with sesame oil (my dad's recipe, and I recommend it. If I'd had some sesame seeds in the cupboard I'd I've used some of those, too). Oh, and a sweet spiced sherry gravy made from the duck dripping, which I made up on the spot when I realised a sauce was needed, and which was very tasty.
It was all very tasty and very filling. So much so that the christmas pud we'd bought will have to sit in the cupboard until we return from our families next week.
A meal made entirely of sweetness (the sherry sauce and maple persnips particularly) and waterfowl fat. Om nom nom.
I called my dad just to check that I was doing the right thing with the duck, and it turns out that what I made is almost identical to his menu for christmas day (there are only going to be five of us, se he's doing a duck) so now he feels like he's got competition - he has to make his better than mine!
Roast duck with crispy skin (just leg portions, so there'd be no leftovers), Nigella's roast potatoes cooked in goose fat (but without the semolina), Nigella's maple roasted parsnips, Delia's spiced, apply braised red cabbage and her corriander roasted carrots and some brussels drizzled with sesame oil (my dad's recipe, and I recommend it. If I'd had some sesame seeds in the cupboard I'd I've used some of those, too). Oh, and a sweet spiced sherry gravy made from the duck dripping, which I made up on the spot when I realised a sauce was needed, and which was very tasty.
It was all very tasty and very filling. So much so that the christmas pud we'd bought will have to sit in the cupboard until we return from our families next week.
A meal made entirely of sweetness (the sherry sauce and maple persnips particularly) and waterfowl fat. Om nom nom.
I called my dad just to check that I was doing the right thing with the duck, and it turns out that what I made is almost identical to his menu for christmas day (there are only going to be five of us, se he's doing a duck) so now he feels like he's got competition - he has to make his better than mine!