On Friday I first placed the large farm chicken - already stuffed and seasoned - in the oven. The gammon went onto the stove top and had to boil for 55 minutes. I checked all was in order and then went outdoors, grabbed Skabenga's leash from his mouth and led him out into the street. Eddie always takes off like a streak of lightning.
On the return from our walk, a blast of hot air greeted me from the kitchen along with the delicious smell of roast fowl. The bird was stuffed - rear end and breast opening - with pork, sage and onion forcemeat; I'd draped streaky bacon across the entire body and secured all with toothpicks.
Only one problem, when it was done, I forgot to photograph it!
The gammon was cooked through so I glazed it with apricot jam and olive oil; stuck pineapple rings with a whole cheer in the center to the roll and grilled it just before lunch.
The gammon, glazed and decorated and cooked to perfection!
I'd cooked rice and roasted potatoes in with the chicken but no other cooked vegetables were served. However, while Grant was in hospital at the beginning of November, he'd found a recipe in one of the many magazines I brought him to stave off boredom. We decided to have this salad as a green accompaniment to the dinner.
Peach, walnut and blue cheese salad - very different and most delicious
Before I forgot to photograph our beautiful Christmas table, I took the photo below. Believe it or not, these two ladies were actually having a friendly chat, although it looks anything but!
Our Christmas table set with crackers, tinsel and a large galvanized bucket with champers on ice
Every Christmas morning, Grant and I make trifle using his paternal grandmother's recipe. The pudding was supermarket bought and microwaved for three minutes before serving
After lunch we sat out on the patio to enjoy the rain. We had about 5mls of rain - not much - but it cooled the earth for a few hours
I'm linking to Our World Tuesday here
Happy last Tuesday of 2015!