Braised Belgian endives and roast beetroot
If I could cook, just for me on Christmas Day.
Beef Wellington.
Love that dish.
Scalloped potatoes
Prosciutto & Cantaloupe
3 Likes
That’s an entrée. You can add fresh figs (quartered) and roquefort cheese.
2 Likes
Rest your meat when done,
When I cook meat all day on my weber, I still wrap it up and put it in the oven or esky to slowly come down to serving temperature.
Tastes so much better.
Might cook it for 7 or 8 hours and still rest it over an hour
1 Like
good call. My son has farked up two runs of chocolate mousse so far. 4 ingredients, how hard can it be 
4 Likes
Every year my Nan makes snow peas, mushrooms and water chestnuts with a garlic and soy dressing. Something so simple, but in my mind it’s not Christmas without it.
4 Likes
Those look absolutely perfect. I hope they’re as good as they look.
Chrissy Lunch was a meat overload today.
Lamb, Turkey, Roast Pork, chickens, turkey rolls and turducken
7 Likes
11/10
Softened up a bit in the faux chambro, but I crisped them up a bit before serving.
Epic lunch.
1 Like
Thank you Blitzers for inspiring me to have a go … thanks to Nagi too. Best, most tender lamb we’ve ever eaten. 12 hours slow cook.
15 Likes
Something I’d never tried, but so simple. Green beans and zucchini sauteed in butter and garlic salt (and plenty of it). 2-3 mins. CB Jnr absolutely loved them.
1 Like
Awesome. It’s always great to hear people step it up.
I’m usually really anxious about a long cook up. But shoulders are pretty bullet proof, and that recipe was super easy for a big reward.
2 Likes
14 hours is interesting. why so long? i bet it was really good, but imo its completely unnecessary to cook them for that long and at such a low temp. a lamb shoulder can easily be knocked out in a few hours at higher temps due to the fat content. i regularly cook shoulders at 300F and get amazing pulled lamb. Just a thought if you CBF waiting 14 hours
1 Like
Few crays for us today
split them
charred them over charcoal
indirect until cooked, basting with creamy garlic sauce every 10 mins
11 Likes
Well the recipe called for 12 and we had a fair bit more in the oven. If it’s first time with the recipe I’ll usually follow it and then make adjustments.
The beauty of this was that we could put it on and let it cook overnight. Throw it in the esky. And then the oven was able to be used for everything else.
But I can try the 300f next time
1 Like
I picked up some free crays through work. Oven roasted some with a chimmichurri drizzle and the others were just with a bit of salt, pepper and vinegar.
Yum!
1 Like