Christmas eve - What are you cooking today?

casperlarue

Whistling_Gypsy wrote: »

I have just sliced the beef that cooked in the slow cooker yesterday....tis v tasty and V tender!!

Oh please please ......(i'm grovelling here!!) ... please how did you cook your beef in your slow cooker? I'm a complete beginner cooking beef, mine usually comes out in a small hard lump.....not very appetising!

Husband has gone to collect a rib of beef, his request for Xmas lunch, and I do not want to muck this one up. Mum has a slow cooker I can borrow, any hints or tips gratefully received!

Thanks Casper x

mollythewestie

I am cooking ham in coke too, I will roast it later and may have some in sandwiches for tea (I suspect we may be eating it for weeks as I went a little mad and bought a 4Kg gammon on the bone joint :eek:)

I have iced and decorated my Christmas cake this morning and taken all the bits out of the freezer for tomorrow.

I still have to:
Make sausage rolls
Prep vegetables
Make stuffing

The rest is either done already or I will do tomorrow!

ragz_2

I'm doing my beef overnight in SC. Just slinging it in with some red wine and cooking on low all night.

Oh please please ......(i'm grovelling here!!) ... please how did you cook your beef in your slow cooker? I'm a complete beginner cooking beef, mine usually comes out in a small hard lump.....not very appetising!

charliee_3

well yesterday i did mince pies and decorated the cake, today i have just made cranberry sauce and the beef is in the oven. ham is ready cooked one this year (tesco finest half price on the bone- bargain!) so dont have to worry about that...
going to make some sausage rolls later. stuffing is bought, bread sauce is from a packet so dont need to worry about them. i might make the cauliflower/ brocolli cheese if there is room in the fridge so that one less thing to do. also need to wrap my chipolatas in bacon so they can rest.. try and stop them coming apart!

oh yeah.. and im going to make my giblet stock today i think.. it really steams the kitchen up.. though i could make it in the pressure cooker... wonder how long i'd need to do it for? the i get the cooks treat of the giblets! mmmm

those of you pre doing your potatoes/ parsnips, how do you stop them going brown?

pipkin71

We're having our christmas dinner today, so the turkey is coming along nicely in the oven, everything else is prepared - apart from the parsnips, which I will be doing shortly.

Can't wait :j

Whistling_Gypsy

ragz wrote: »

I'm doing my beef overnight in SC. Just slinging it in with some red wine and cooking on low all night.

Casparlarue...yep - pretty much how i did it too!!:D Mine was one of the 'roasting joints' (Topside, i think) from Asda with very little fat on it. Did it during the day to get the benefit of a) the heat from the SC (tis freezing in my house) and the smell....mmmmm. Chucked in a quartered onion, a bay leaf, some thyme and a couple of ends of celery and leek I keep in my stock box in the freezer, along with enough red wine to come about 1/2 of the way up the pot (Maybe half a bottle?).

Cooked for an hour on high, then about 6 hours on low. It shrank more than I thought but sliced beautifully this morning and takes very little chewing! I'll reheat it in the now thickened gravy for tomorrow but there's a danger it will fall apart!!:p

Easy peasy - good luck!

casperlarue

Ah thank you so much Whistling Gypsy, sounds lovely! I have all those ingredients at home so should be able to create a yummy Xmas dinner, cheers! :rudolf:

And reading through the posts above you lot are all domestic godesses compared to me...icing cakes, making sauces, mince pies...oh I'm way out of my depth here!

Have a lovely Christmas everyone....don't forget to remind guests that the cook doesn't wash up on Xmas day!

Triker

I'm doing buffet food for tonight,

sausage rolls I made these:D

everything else M and S bought with vouchers so even though I'm cheating Old style it is money saving

mini kievs

mini pies

mini cheese and bacon bites

blinis with salmon

Going to prep my veg later (I've said this daily for about 3 days):o

I'll make the stuffing as well.

I've also bought tin foil trays to sit inside my metal trays and these will be discarded afterwards straight in the bin, very bad I know but I'm confessing my sins....it saves on washing up, is my defence M'lud.;)

ragz_2

Just remembered about the swede mash! I HATE peeling/chopping swede so definitely doing that one today - anyone got any tips? They are just so big and tough it takes me about an hour to cube one up (knew I should have bought it preprepped, but that stuff always tastes yukky!). I have my new best friend (potato ricer) to mash it up this year though!

Also, I have a pan that OH burned his chili on to the other day - I have tried everything, stardrops, cola,nothing is shifting the thick black yuck! Any ideas?

poppy-glos

ragz wrote: »

Just remembered about the swede mash! I HATE peeling/chopping swede so definitely doing that one today - anyone got any tips? They are just so big and tough it takes me about an hour to cube one up (knew I should have bought it preprepped, but that stuff always tastes yukky!). I have my new best friend (potato ricer) to mash it up this year though!

Also, I have a pan that OH burned his chili on to the other day - I have tried everything, stardrops, cola,nothing is shifting the thick black yuck! Any ideas?

clothes washing liquid or powder with some water in and soak it, i can't remember if it's the bio or non-bio one to use, i use non-bio when i do it as thats what i have... any scientists on today who can advise which is best. used to soak the oven shelves in it 20 years ago when it was my weekly job to clean the residential home i worked in's kitchen.. came up a dream with no work.