Comments on: Christmas recipes

By: Graham

Graham — Wed, 29 Feb 2012 10:26:52 +0000

Hi Gail, I am so sorry, I have been working flat out for weeks now and battling to find the time to post new recipes. I will make a concerted effort to post over the weekend… hoping to finish off a project on Saturday and then we should be back to normal. Cheers G

By: Gail

Gail — Wed, 29 Feb 2012 03:23:33 +0000

Hi Graham,
I am early awake this morning and browsing my recipes. I seem NEVER to receive anything from my favourite website anymore. Is there a reason for this?

By: Graham

Graham — Fri, 23 Dec 2011 10:35:51 +0000

Hi Cindy, Roast potatoes are a must, then I most often do green beans lightly steamed and tossed in Garlic and bacon bits then a bit of cauliflower/broccoli with cheese sauce, happy days and Merry Xmas G
http://cookbook.co.za/sauces/white-sauces/
http://cookbook.co.za/vegetables/roast-potatoes/

By: Graham

Graham — Fri, 23 Dec 2011 10:32:00 +0000

Thanks Yvonne, Cheers until 2012

By: Cindy

Cindy — Fri, 23 Dec 2011 07:02:45 +0000

Hi Graham,

Decided to do both Turkey and Gammon this year. Not sure oof what side dishes to do though. Any ideas?

By: Yvonne

Yvonne — Thu, 22 Dec 2011 07:11:16 +0000

Hi there Graham, thanks so much for the advice. Will definitely try it this way and will let you know how it went. Have an awesome Christmas.

By: Graham

Graham — Tue, 20 Dec 2011 10:35:21 +0000

Hi Yvonne, I would simmer it water that has a 1/2 onion a carrot cut up, a few sticks celery chopped, a few peppercorns, to heat it and make it nice and moist with a bit of flavour. For the Gravy you will need for every 4 to 5 people – 3 tablespoons butter, 3 tablespoons flour and 300 – 350ml beef/chicken stock. Heat the butter on medium until foamy, add the flour and whisk to make a roux (be careful not to brown it) then add the beef stock and whisk to a nice consistency, taste and add pepper, onion powder/garlic powder and salt to taste. Happy Xmas G

By: Yvonne

Yvonne — Tue, 20 Dec 2011 08:55:33 +0000

Hi there Graham, I bought a rolled deboned turkey in netting from Woolies and was wondering what I could do to “spruce” it up a bit and what sort of gravy can I use, seeing as the instructions are just to boil it to heat it up? The turkey is already cooked. What suggestions do you have? Many thanks.

By: Graham

Graham — Wed, 23 Nov 2011 12:14:31 +0000

Hi Yvonne, this recipe is a mainstay for me for lamb and although it’s a shoulder roast, a leg will work just perfectly. I like my lamb cooked and tender!

http://cookbook.co.za/meat-recipes/lamb-recipes/sunday-roast-lamb/

If you like it rare, use this recipe and increase the cooking time by 20 minutes or so.

http://cookbook.co.za/meat-recipes/lamb-recipes/roast-leg-of-lamb-with-mustard-crust-2/

Cheers for now
G

By: Yvonne

Yvonne — Wed, 23 Nov 2011 10:17:50 +0000

Hi there Graham,

Do you perhaps have a foolproof recipe for a delicious 2kg leg of lamb for Christmas?