It's Xmas!

Had my flat Xmas dinner today.

We had:
Prawn cocktail
Pigs in blanket (sausage wrapped in bacon)
Roast turkey crown with onion gravy
Roast parsnips
Roast potatoes
Roast sage and onion stuffing balls
Mashed sweet potato
Brussels Sprouts
Carrots
Viennetta icecream
Yule log
Tiramisu
(Didn't manage to squeeze in the mince pies).

The others drank mulled and fizzy wine (Cava). I had a more civilised gin and tonic.

It was fantastic.

I haven't done much work at all today, but I've had a brilliant day.

This work life balance thing has swung too far towards the "life" side of things. However, I think I'm now happy, which counts for a hell of a lot, and I've now also got "the fear", so from now until the exam, I think my work rate will increase markedly.

It was quite good fun to cook the turkey and trimmings (which went quite well), and we had so much fun cooking together as a flat and having dinner together. It was lovely to feel like I belonged, which is a rare thing for me, and something I've really wanted for a long time, even if it's for a short period.

I'm happy.

AcidCat

Sunday Roast

Just some of my Sunday thoughts on Sunday roasts.

Roast chicken for a family:

• Gas 8 or 9 - 240 Celsius - 20 minutes
• Turn down to Gas 5 for 20-25 minutes
• Flip the chicken over
• Roast for further 20-30 minutes at Gas 5
• Take out, rest for 15-20 minutes before carving

Suggested marinade for roast chicken

• Zest of 1 lemon
• 1 tsp honey
• 1 sweated off onion and 4 cloves of chopped garlic
  
• Fresh herbs (thyme is good)
  
• Salt and pepper
  

Roast leg of lamb (family size)

• Brown off the lamb on a high heat in a skillet or heavy based frying pan
• Cook for 2 hours at 150 Celsius (Gas Mark 2 to 3), turning after two-thirds of time.
• Rest for 30 minutes (or ideally allow to cool in the oven with the door open for ages)

Suggested marinade for lamb

• Finely chop lots of garlic and rosemary. Add salt and crushed pepper (not too crushed).
• 1 tsp Marmite, splash of Worcester sauce, splash of balsamic vinegar
• Glug of olive oil
• Rub into lamb

Roast potatoes

• Parboil for 10 minutes. Ideally use floury potatoes, and leave unpeeled.
• Drain water, peel skins (if you want conventional potatoes. I personally leave them on)
• Add salt and pepper. Gently fluff the edges of the potatoes by shaking them gently in the pan.
  
• Heat skillet to smoking with oil. Fry potatoes lightly and quickly.
• Roast around the joint of meat.