This year I am having 4 Christmas Dinners. I had one last Friday at the work Christmas party, which was passable. Kind of mass produced stuff, you know how it is. I’m never quite sure how they slice the turkey so nicely, but I think it might be because it’s cooked until it’s very dry.
The second was yesterday, and was cooked by Kate. It was lovely. Thigh isn’t my favourite cut of poultry, but it was good all the same. She did a lovely selection of vegetables, and my selection of Christmas Pudding, Sainsbury’s Christmas Pudding with Orange and Pannetone which was so moist and lovely you wouldn’t believe.
Next step is the actual work Bistro one tomorrow. Last year this was excellent, so that should be good, and finally on the day itself we have my Mum’s, which unfortunately for Kate will probably always be rated the best with me.
I was talking about the required qualities in a good roast dinner with Kate recently. I think for a British person, a roast dinner is a very personal thing – everyone has their own preferences for how the veg should be done, what should be roasted, whether or not you par-boil the potatoes and all that. Then there are your favourite meats. I have to say I like all, but a good piece of lamb is heaven for me. It’s not really about who makes the best roast dinner though because they can be sufficiently different, and both similarly good for the question about which is best becomes academic. As an example, Kate will usually tell me as we’re sitting down that some of the veg is underdone, which isn’t actually true. They possibly cooked for a shorter time than average, but they result in the veg that Kate likes, with a nice crunch to it. My sister on the other hand likes her broccili done to the point where it falls apart when you try and put a fork in it.
Where do I fall on the subject? Well I’m still developing my roasts – my gravy doesn’t have much of a taste to it so far. I like all roasts though, because the variety means there are always plus points to them all…
