Xmas Lunch

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Episode Transcript

Speaker 1 (00:00):
I loved in National Lampoon's Christmas Vacation, Marny how Clark
he nailed the turkey. Have listened, Catherine, This turkey tastes
half as good as it looks.

Speaker 2 (00:13):
I think we're all in for a very big treat.

Speaker 1 (00:20):
See the neck for me, Clark.

Speaker 2 (00:23):
Okay, Eddie, I'll get a game and watch that again,
Yes and again.

Speaker 3 (00:44):
I must do for the weekend now, Assie's. We love
our traditional creasy spread, but there is some new data
that says some of the classic centerpieces we are a
little frightened off, and there we get intimidated to tackle
things like one of the ones that people really stress
about is the turk. Yeah, because will it be perfectly golden?
Will it be dry? Will it be horrendous? Because you

(01:07):
don't want to be going here's the roast. Oh it's awful.
Oh this is terrible. Glazed ham getting the sticky caramelized
glaze sauce without burning the edges. People are stressed about it.
The old Christmas pudding, that's a tough way. Some people
spend months preparing the Christmas like they three and four
months out. They're soaking things and doing you know anyway. Yeah,
like and the pavlover. Yeah, because that can be tough

(01:29):
if you're making it from scratch. People really stressed about
getting the perfect pav from It's the most difficult thing,
apparently for all of us to actually get right. I've
done them before too, and they look terrible, But I
don't care. I just put the cream on top, and
I put an extra chocolate, put some extra berries around
the side, put it on tray and go, guys. Nothing
to see here. I've never done a perfect one. I
just don't bother anymore.

Speaker 1 (01:48):
I've got to nail the seafood sauce of the prawns Marning.
I every year make my own seafood sauce bit at tobascuae,
a bit of lemon, bit of Mao worce in it. Sometimes. Okay, well,
if I don't get it right, I have the shop
bottle in the fridge.

Speaker 4 (02:05):
Ready to go.

Speaker 3 (02:07):
All right, what do you do? What do you nail
at Grizzy time?

Speaker 4 (02:09):
Jeffs and Marika?

Speaker 1 (02:10):
Jeff, what do you nail?

Speaker 5 (02:11):
Mane mate the morning? Anyway? I nail cheesey potato baked.
I mean, you put that with anything and tastes great.
It does very true for Christmas. Yes, and my mom
used to make a killer chocolate cake. Just make a
normal chocolate cake and you slice it into three layers

(02:31):
and you put jam in one and then fresh it's
got to be fresh bread in the other, and then
melted capri chocolate on top.

Speaker 2 (02:38):
Oh that.

Speaker 1 (02:42):
Simon's and flags don't get Simon, mate, what do you
got for us?

Speaker 4 (02:50):
My grandma passed down all her recipes to me before
she passed. I do the cherry steam pudding at Christmas.
I make the pickled onions, but takes three to four months,
but I normally eat them before they even ready. But yeah,
the cherry puddings there, that's the way the punch ups are.
Everybody wants to take the leftovers.

Speaker 3 (03:09):
And and when do you start that though, Simon? Do
you do You kind of started a few months before,
as you said with the pickles. Do you marinate things?

Speaker 4 (03:20):
Yeah, the pickled onions take four months, but I get
to the three months market thing. I'll just test them,
end up eating a jar or two. But yeah, the
steam puddings I can make the day of the morning over.
They've got to be fresh and fresh maid custard with it.

Speaker 1 (03:35):
Yes, Oh yeah, on company, your place.

Speaker 3 (03:38):
Yea fantastic, You're nailing it, nailing it.

Speaker 1 (03:42):
I don't want to, Ruthi's on, Hey, Ruthie, how you going?
What do you go for us?

Speaker 4 (03:49):
Well?

Speaker 5 (03:49):
I do, duck. I bought it by two lover ducks,
and I do like with the cure sauce in that
and yes I do. This isn't on areas and I
mean nobody else will everyone.

Speaker 3 (04:01):
Listening, everyone's listeners listening, Ruthy.

Speaker 5 (04:07):
Do?

Speaker 1 (04:07):
Isn't that what your golders.

Speaker 2 (04:11):
Do?

Speaker 4 (04:11):
Love a little bit of the sauce of something liquur and.

Speaker 5 (04:13):
Only a little bit, ah right, okay, just gives them
a little.

Speaker 4 (04:17):
Taste and in the glass, Oh thank you.

Speaker 5 (04:25):
Lemon cheesecake.

Speaker 1 (04:27):
Oh that sounds that's larn Schmany Duck Larns with the
liqueur sauce and the lemon cheesecake.

Speaker 3 (04:35):
These guys are amazing. You know everything