Old Bull Posted December 12, 2011 Report Share Posted December 12, 2011 so whats on the menu for christmas dinner? turkey, duck, pheasant? Quote Link to comment Share on other sites More sharing options...
crob12 Posted December 12, 2011 Report Share Posted December 12, 2011 goose Quote Link to comment Share on other sites More sharing options...
Shootingman Posted December 12, 2011 Report Share Posted December 12, 2011 Turkey Quote Link to comment Share on other sites More sharing options...
agjm Posted December 12, 2011 Report Share Posted December 12, 2011 goose! Quote Link to comment Share on other sites More sharing options...
englishman-in-wales Posted December 12, 2011 Report Share Posted December 12, 2011 4 bird roast freshly prepared by my lovely nan... Quote Link to comment Share on other sites More sharing options...
Old Bull Posted December 13, 2011 Author Report Share Posted December 13, 2011 sounds delicious Quote Link to comment Share on other sites More sharing options...
J@mes Posted December 13, 2011 Report Share Posted December 13, 2011 Kangaroo! Seriously Quote Link to comment Share on other sites More sharing options...
trowel 7 Posted December 13, 2011 Report Share Posted December 13, 2011 beer Quote Link to comment Share on other sites More sharing options...
Spaniel Posted December 13, 2011 Report Share Posted December 13, 2011 At present it fresh Turkey, but I want a goose, just got to keep trying between now and xmas to bag one.....well its a dream at present Quote Link to comment Share on other sites More sharing options...
Bloggs Posted December 23, 2011 Report Share Posted December 23, 2011 I have a brace of pheasant hanging up in the summerhouse porch. Quote Link to comment Share on other sites More sharing options...
gigs Posted December 24, 2011 Report Share Posted December 24, 2011 I have a brace of pheasant hanging up in the summerhouse porch. goose stella damson gin Quote Link to comment Share on other sites More sharing options...
alfa taf Posted December 24, 2011 Report Share Posted December 24, 2011 Turkey , Roast Lamb Lots of Red Wine.Oh and Shrimps to start with. Quote Link to comment Share on other sites More sharing options...
mossy835 Posted December 24, 2011 Report Share Posted December 24, 2011 turkey and duck for us. Quote Link to comment Share on other sites More sharing options...
dazsl Posted December 24, 2011 Report Share Posted December 24, 2011 rib of beef from my local butcher its been hung for 30 days had it last year and it melts in your mouth Quote Link to comment Share on other sites More sharing options...
MM Posted December 24, 2011 Report Share Posted December 24, 2011 Moose Quote Link to comment Share on other sites More sharing options...
PhilR Posted December 24, 2011 Report Share Posted December 24, 2011 Aperitif: Champagne. Starter: Crayfish tails and smoked salmon. Main: A cockerel I won at my club xmas shoot, gammon and all the trimmings. Dessert: Various cheeses or xmas pud. I have a very good Italian friend who worries about what I drink in England. He sent me over this year two bottles of red, a Barolo and a Brunello di Montalcino with two half bottles of Recioto di Gambellara for cheese/dessert. No supermarket stuff for him, only top flight producers so I shall drink, savour and enjoy. Buona salute Bruno Quote Link to comment Share on other sites More sharing options...
Archie-fox Posted December 24, 2011 Report Share Posted December 24, 2011 What time would you like me round??? Aperitif: Champagne. Starter: Crayfish tails and smoked salmon. Main: A cockerel I won at my club xmas shoot, gammon and all the trimmings. Dessert: Various cheeses or xmas pud. I have a very good Italian friend who worries about what I drink in England. He sent me over this year two bottles of red, a Barolo and a Brunello di Montalcino with two half bottles of Recioto di Gambellara for cheese/dessert. No supermarket stuff for him, only top flight producers so I shall drink, savour and enjoy. Buona salute Bruno what time would you like me round??? Quote Link to comment Share on other sites More sharing options...
aister Posted December 24, 2011 Report Share Posted December 24, 2011 rib of beef from my local butcher its been hung for 30 days had it last year and it melts in your mouth :drool: Quote Link to comment Share on other sites More sharing options...
Thunderbird Posted December 24, 2011 Report Share Posted December 24, 2011 Sounds lush. I butchered my turkey today, am doing it slightly different this year so have boned out the legs and will stuff them with sausage meat and cook them next to the main joint. Have crowned the rest and made amazing stock with the wings and bones. It's a Norfolk Bronze so should be good. Really red flesh, looks like beef. Quote Link to comment Share on other sites More sharing options...
Gordon R Posted December 24, 2011 Report Share Posted December 24, 2011 My eldest is the only one of the family to have a house big enough to take all relatives - and he did the honours last year - so we are off to a restaurant tomorrow for Christmas dinner. At the price they are charging, I trust it will be special. Quote Link to comment Share on other sites More sharing options...
swiss.tony Posted December 25, 2011 Report Share Posted December 25, 2011 chicken curry i carnt be assed with all that turkey lark roll on boxing shoot Quote Link to comment Share on other sites More sharing options...
silpig5 Posted December 25, 2011 Report Share Posted December 25, 2011 breakfast is gonna be smoked salmon with fresh cream scrambled eggs , champayne . xmas dinner is a huge leg of lamb that is now going in oven for 6 hrs , it will have a chicken on the side for a bit of light meat . tea is the usual seafood platter and cheeses , followed by 10 yr old port . happy getting fatter day boys n girls . my diet starts again january 10th ! Quote Link to comment Share on other sites More sharing options...
hendersons Posted December 25, 2011 Report Share Posted December 25, 2011 (edited) I'm just about to tuck into a starter of home smoked salmon with potato salad and caviar. Formmain course I've done pheasant, partridge, chicken, slow roast beef brisket and venison with braised red cabbage and a mountain of roast spuds, bread sauce and sprouts cooked with bacon and chestnuts. Pudding will mostly be black forest gateau or cheese. On the table we have a btl of champagne some Pinot grigio and (for Me) a magnum of 2002 chateau de terrefort quancard Bordeaux superieur. Edited December 25, 2011 by hendersons Quote Link to comment Share on other sites More sharing options...
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