[mumofstig]

This year I soaked my turkey crown overnight in a spiced brine and the results were well worth it 

It stayed very moist and tasted lovely.

Can anyone else recommend a new recipe?

[Mrs Bee]

I did Nigel Slater's mincemeat hot cakes for lunch today. They were very simple to do and very tasty.
Served with my vanilla ice cream.

Also did mincemeat cream cheese parfaits from Sainsbury's magazine. Did them in small individual Christmas pud bowls.

Added my own twist by adding an apricot, orange and brandy sauce with some holly shortbread biscuits. The table went quiet whilst everyone was  eating those.

And I worked out a way to make individual trifles and freeze them without the custard going watery and weepy.

And I made some individual snow ball puddings with a white chocolate mousse in the little pudding bowls and gave them a base of white chocolate chip brownies soaked in a chocolate and raspberry wine. Served with a raspberry sauce.

[chrissie B]

I like to do my turkey the brian turner way by braking the breast bone and cooking it on one leg for a third of the time then the second on the other leg and the last third on its back , allways have moist legs and breast .
I made a couron its in the freezer and mimi mince pies with orange in the pastry , mrs bee sounds like your freezer has some very nice goodies in it
chrissie b

[sunshineband]

I did Nigel Slater's mincemeat hot cakes for lunch today. They were very simple to do and very tasty.
Served with my vanilla ice cream.

Also did mincemeat cream cheese parfaits from Sainsbury's magazine. Did them in small individual Christmas pud bowls.

Added my own twist by adding an apricot, orange and brandy sauce with some holly shortbread biscuits. The table went quiet whilst everyone was  eating those.

And I worked out a way to make individual trifles and freeze them without the custard going watery and weepy.And I made some individual snow ball puddings with a white chocolate mousse in the little pudding bowls and gave them a base of white chocolate chip brownies soaked in a chocolate and raspberry wine. Served with a raspberry sauce.

Is this something you can share please?

My new thing was adding Christmas spices to blackberry jam (made late August) for breakfast toast over the festive season.

[Mrs Bee]

Will do.

 Will hunt down my notebook in the morning when sober.

[sunshineband]

Will do.

 Will hunt down my notebook in the morning when sober.

Thank you very much!

[Annen]

I did Mary Berry's Perfect roast pork with crackling ..and it was! I wasn't expecting that!

[Mrs Bee]

Right, here you go Sunny.

This is the recipe I used for a freeze-able custard. I used it to make mini trifles in advance and freeze them.

mainly because I cannot be trusted with a whole trifle

I think I may have added a little extra white chocolate to the recipe but I haven't written it down, so this is only a prototype and I will update the recipe when I have refined it.
I want to try the recipe again using a proper egg custard. I used a tin of custard because I didn't want to use semi cooked eggs for DIL.

250g of ready made custard. I used a tin
110g melted, cooled white chocolate
150ml of double cream whipped to soft peaks not stiff.
25g caster sugar

Mix sugar and custard, fold in the chocolate and then lightly fold in the whipped cream and use to top trifles.

It works well with the individual trifles and I will be test driving it for large trifle round about my birthday.

[sarajane]

I made Jamies gravy using chicken wings and veg with extra port. Did this 3 weeks before Christmas and it froze beautifully.  Saved a lot of last minute hastle with 11 of us to feed and tasted great.

[chrissie B]

I kept all left over veg roastes mash carrots ect boiled up in a pan with a stock cube then blended them made great soup and no waste , i also do deliahs white rum sause it freezez well and it just seems to keep growing chrissie b

[sarajane]

I.'ve got the same soup too, all in freezer for next week's lunches.

[sunshineband]

Right, here you go Sunny.

This is the recipe I used for a freeze-able custard. I used it to make mini trifles in advance and freeze them.

mainly because I cannot be trusted with a whole trifle

I think I may have added a little extra white chocolate to the recipe but I haven't written it down, so this is only a prototype and I will update the recipe when I have refined it.
I want to try the recipe again using a proper egg custard. I used a tin of custard because I didn't want to use semi cooked eggs for DIL.

250g of ready made custard. I used a tin
110g melted, cooled white chocolate
150ml of double cream whipped to soft peaks not stiff.
25g caster sugar

Mix sugar and custard, fold in the chocolate and then lightly fold in the whipped cream and use to top trifles.

It works well with the individual trifles and I will be test driving it for large trifle round about my birthday.

Hmmm I was thinking about this for my birthday too 

Thanks Mrs Bee 

[chrissie B]

Well its not a Christmas thing but trying to think heath i made some n,h,s veg soup and i have to say it wassssssss absolutely awful, i had to add stuff to make it better, i wont pass on the recipe .
chrissie b