Christmas Eve food - what do you do?

Hanley25

jen49 wrote: »

Its mine as well , can I ask how many years mine is 25 :eek:

5 years this year. Wow 25 years! That's Brill, I hope we're still as happy in 20 years time as we are right now.

sobie

cdsmiler wrote: »

Ooooo would you mind me asking how you do the pork in the slow cooker please? The most I've ever done in mine is soup or bolognaise!! Need to experiment more. And I love pork!!

Clare x

I just buy a really large joint that just fits. I leave the fat on put a couple of tablespoons of water around the sides and add a chopped up cooking apple & onions to the side. I leave the slow cooker on till the pork falls to bits so you get a classic Pulled pork effect. You can take the fat/ skin off once its ready and pop it in the oven so it crackles. a big joint can take 12hrs. the longer the better. It won't dry out if you leave the fat on it. You may need to tip some of the liquid out.

jen49

sobie wrote: »

I just buy a really large joint that just fits. I leave the fat on put a couple of tablespoons of water around the sides and add a chopped up cooking apple & onions to the side. I leave the slow cooker on till the pork falls to bits so you get a classic Pulled pork effect. You can take the fat/ skin off once its ready and pop it in the oven so it crackles. a big joint can take 12hrs. the longer the better. It won't dry out if you leave the fat on it. You may need to tip some of the liquid out.

Ooh might try this myself this year for a change

loudmouth

I slow cook a gammon same way. What we don't eat, I tin foil and then slice it for sandwiches.It works out so much cheaper and nicer then buying sliced ham.

cdsmiler

sobie wrote: »

I just buy a really large joint that just fits. I leave the fat on put a couple of tablespoons of water around the sides and add a chopped up cooking apple & onions to the side. I leave the slow cooker on till the pork falls to bits so you get a classic Pulled pork effect. You can take the fat/ skin off once its ready and pop it in the oven so it crackles. a big joint can take 12hrs. the longer the better. It won't dry out if you leave the fat on it. You may need to tip some of the liquid out.

Ooo thank you. Not much liquid then, but I suppose the apples will give out some liquid too. Best to keep the liquid low though?

Moneysavingwebby

We usually have anti pasta

This year will be continental meats, mozzarella, peppers, sun dried toms and usually crusty bread

Just seen tesco have a Camembert with sharing bread so may add that to it too!

We are going to my mums during the day and she is doing a big pot of chilli so having stuff at tea time just to pick will be nice

sobie

loudmouth wrote: »

I slow cook a gammon same way. What we don't eat, I tin foil and then slice it for sandwiches.It works out so much cheaper and nicer then buying sliced ham.

Me too although I smother it in wholegrain mustard & honey before cooking.

sobie

cdsmiler wrote: »

Ooo thank you. Not much liquid then, but I suppose the apples will give out some liquid too. Best to keep the liquid low though?

Yes, you don't want it bubbling out of the top, especially if your not home to keep an eye on it. Pork is a fatty meat so it will disolve quite easily to fill the pot. Drain the meat well on a rack after cooking so the remaining liquid fat drains away.

Bella73

We always have a takeaway x

loudmouth

sobie wrote: »

Me too although I smother it in wholegrain mustard & honey before cooking.

Do you? In the slow cooker? I never thought of that. Right I will do that on Christmas eve. Thank you:)