Following on from Monday's chat with Geoff Barrows, musician, record boss, scholar and curator of this weekend's Invada Invasion in Bristol and Though Forms' guide to city itself, Invada's invasion of DiS gathers pace as Justin from Victoriana-loving post rockers Crippled Black Phoenix takes us out of the South West to divulge his top tips for a Christmas meal with all the trimmings. By which we mean: cheese.
IT'S ONLY THREE MONTHS AWAY YOU KNOW.
Ye Old CBP Traditional Lincolnshire Christmas Dinner
This may seem early, but it's worth remembering. _"But I'm not from Licolnshire!" I hear you cry. Well, I do not give a hoot, I am from Lincolnshire and I think this recipe will bring you and your family closer at Christmas.
Justin Greaves / CBP
1/1.5 kgs sirloin of Lincoln red beef (if you can get it); ask your butcher to make an incision through the centre of the beef so as to make a hole for the cheese
100g smoked Poacher cheese
6 rashers smoked streaky bacon
2 springs of rosemary
1 stick celery
½ a small leek
Cold pressed virgin rapeseed oil
For the gravy:
¼ bottle red wine
750 ml good quality beef stock
1 tablespoon tomato puree
1kg Edzil blue potatoes (or if you can't get this variety King Edwards will do).
1 large red onion cut into 1/6 pieces
100g button mushrooms
Lincolnshire poacher butter
Cold pressed virgin rapeseed oil
1 blue bally squash (or butternut squash if you can't get this variety)
Video: Prague Philharmonic Orchestra: Home Alone score (to put you in that Christmassy mood, of course)
Roast sirloin of Lincoln red beef with smoked Poacher cheese with real gravy
In a roasting tin, heat some rapeseed oil until nearly smoking, season beef and place in the pan and seal all around the beef so as to seal in the juices. Remove from pan and allow to cool slightly.
Stuff the centre with the cheese and wrap the bacon around both ends to cover where the cheese is placed. Tie with string (or boot lace) to hold bacon in place.
Roughly chop the vegetables and place in roasting tin with rosemary springs. Lay beef on top and roast in a hot oven (approx 200c, gas mark 6) for around 45 mins for rare or 65 mins for well done. When cooked remove from tin and allow to rest for at least 15 mins. Keep the crispy bacon from the outside for your supper later!
Now the gravy. Place the roasting tin on a hot stove and caramelise vegetables until dark brown, not black or your gravy will be crappy and bitter. Add the tomato puree and fry for 1 min stirring constantly, then add red wine and reduce by ½. Add the beef stock and reduce by two thirds, stirring to loosen all the clingy bits on the bottom of the tin. Now pass through a fine sieve pushing firmly so ye push some of the vegetables through as well as to give a nice good body to your gravy. Check seasoning and your gravy is now ready to serve.
Roast potatoes with red onion and mushroom
Scrub potatoes leaving skin on; this is the best bit as all the flavour is round the skin.
Cut into quarters and sauté in rapeseed oil and knob of butter. Season and place in hot oven (200c or gas mark 6), tossing occasionally.
When potatoes are half cooked (approx 15-20 mins) add mushrooms and onions. Leave core in the onion to help hold it together, toss them all together and roast until crispy and fluffy inside.
Season and serve straight away
Roast Blue Bally Squash
Peel and seed squash, cut into nice big chunks, season and toss in hot rapeseed oil and butter. Place in hot oven (200c or gas mark 6) and roast for approx 15-20 mins or until soft but not too soft, tossing occasionally.
Remove and serve straight away with the rest of ye meal.
Drink eggnog and sing Christmas carols around the fire with ye family!!!
NB if you enjoyed this recipe, why not check out Grizzly Bear's delicious gumbo_?