Apparently not taking photos of events I make food at is becoming a habit. Oh, wait, there is one. Here I am in my parents’ kitchen with my foot in a bucket of cold water after pouring boiling stock on it:
Also in the bucket: ice (for cooling) and lemon (for hilarity).
After much boasting that my Christmas dinner would not be at the usual time of half three, but at 1 PM sharp, I of course reverted to family tradition and served up at the gloriously late hour of half four.
I blame the lamb. I bought two shoulders of it and they were enormous and unwieldy and failed to fit inside things. They also weighed 6kg between them rather than the 1kg specified by the recipe. Needless to say, parts of the skin was still visibly raw at the time they were due to have finished cooking. I exaggerate, but only a little.
The lamb recipe was a slow-cooked casserole by Lorraine Pascale. To speed the cooking, I resorted to putting each shoulder in a deep baking tray with its juices coming up almost to the top, sealed all around with tin foil. This worked marvellously, except when it came to turn them, because it was almost impossible to do so without sloshing stock over the sides. I spilt boiling stock over the floor at least three times, but after the first time I kept my feet clear.
For the pescetarians, we did salmon en croûte, which was amazing despite being dubbed “ultimate makeover”. I would make again in a flash if I can ever afford salmon fillets (i.e.: next Christmas). I used puff pastry rather than filo and didn’t regret it.
The starter was goat’s cheese and red onion filo parcels. I was pretty pleased with this, and enjoyed using filo for the first time. It’s delicate and fiddly – lots of layering and brushing with butter – and gave me a new level of respect for hapless Bake Off contestants who have to make their own. The red onions, though, were quite wet and didn’t turn deep-coloured and solid. My guess is that they are not meant to be covered while cooking, as the recipe specifies.