Great stuff VENUS!

I like the sound of the apple and gingerbread trifle...and a nice idea, putting fresh mint inside the lamb...

Thanks mate

Dave

Last edited by DB27 (Wed 08 Nov 06 9:50am)

ROAST PARSNIPS AND MY BEST ROAST POTATOES...

I love parsnips, but unfortunatly my mrs doesn't like them at all... so I tend to roast them in seperate dishes, this has turned out to be a good thing because now I add different flavours to each veg...

ROASTED PARSNIPS WITH HONEY AND THYME

INGREDIENTS

goose fat
8-10 parsnips, split lengthways
honey
sprig of fresh thyme (to be used as a brush)
salt and cracked black pepper

METHOD

I dont peel the parsnips because I like the rustic nobbly skin look of the final dish, plus peeling them can be a right pain...

Instead I give them a bit of a scrub to remove traces of dirt etc...

Then split them lengthways, so that you have long pointy srtips of parsnip

add goose fat to a roasting dish and place in the oven to get really HOT. 200oc / gas 6.

place them in a pan of cold water and bring to the boil, let boil for 5 mins then drain thoroughly then season well and toss them (carefully) into the hot goose fat.

cook for 45 mins in total or until golden and crispy.

after 30 mins, remove from the oven and drizzle with the honey. Use the fresh thyme to brush the honey over the veg!

put back into the oven for the final 10-15 mins, this will allow the honey to become a sticky glaze!!!!

MY BEST ROAST POTATOES...

I have been ccoking roast potatoes for years.... over the years I have tried loads of things to make them a bit more interesting,

These days I have gone back to basics...with a little twist

INGREDIENTS

enough potatoes to cover the bottom of a roasting tray in one layer.The potatoes need to be floury, I nearly always use maris piper these days as I have found them to be a really good potatoe for roasting.

1 tin of goose fat
8 nice juicy, fat garlic cloves
sprig of fresh rosemary,finely chopped
salt and pepper

METHOD

Peel the potatoes (I use a speed peeler! gets the job done really fast, but do watch your thumbs!!! they hurt...)

Slice the potatos in half or quarters depending on size. make sure you cut them so that you get a large, flat base for the potatoe to sit on whilst it roasts, this gives you a great crispy base for the finished potato.

place into a large pan of cold, salted water and bring to the boil, boil for 5-8 mins.

add the whole tin of goose fat to a roasting tray and place in a HOT oven, 200oc / gas 6. dont be shy with the goose fat, its not health food... just at xmas eh!

drain the potatoes and let them steam dry... this will help the final potatoe to crisp up nicely!

season well with salt and black pepper and toss them (carefully) into the roasting tray. Baste with a little of the hot goose fat. throw in some unpeeled garlic cloves and sprinkle the rosemary over the top, place in the oven until golden brown and crispy as!

Dave

Dave, have you tried using maple syrup instead of honey on parsnips?  It's excellent.  For 'fake Christmas' at uni this year, I've decided to do something other than turkey (everyone will be having turkey on 'real Christmas', and no one wants it twice within a ten-day period).  Shortlisted suggestions so far include beef Wellington, goose, ducks, venison or lamb... I'm rather partial to the beef suggestion, it'd take less time in the oven than say a goose.  However, any ideas for accompaniments?  I need to Christmas it up a little.   

Thanks... that was a good night!  Home-made vanilla and chilli vodka.   
Dave, I heard there was news but not what the news is... any clues?