Christmas Dinner 2019

[Kieran]

I think I almost love the planning of Christmas dinner more than the eating. This year it will just be me and my girlfriend so I am making Beef Wellington, Dauphinois Potatoes and some tasty veg sides (not sure which ones yet. I am making the Gordon Ramsey Wellington. Did a practice run at the weekend and although it was super tasty I know I can do better.

 

What is everyone else planning?

[Mortis]

Our 1st Christmas at home in years and a quiet one for a change with just me, the wife and daughter. I made caramelised red onion chutney last week which is maturing away now in jars. Probably going into little goats cheese and red onion chutney tarts. I'll make my roasted red pepper and chorizo soup and then a traditional main (Turkey, roasties and all the timmings). 
 Not decided on dessert yet.

[Lovelyman]

Going to need to work this out. 

 

It's my parents' first time away from their house for years. We're vegetarian so we need to find something that is at least as delicious as a turkey. 

 

I'm thinking a mushroom wellington but I need to check out some recipes and recommendations. 

 

 

[Sardan]

Roast Turkey plus all the trimmings here. 

[gooner4life]

There will be about 25 of us for Christmas Dinner, Roast Turkey, Beef and Gammon, all the trimmings, my sisters doing the cooking.

[Kieran]

1 hour ago, gooner4life said:

There will be about 25 of us for Christmas Dinner, Roast Turkey, Beef and Gammon, all the trimmings, my sisters doing the cooking.

 

wow. I have had never had a family Christmas dinner like that. Insane amount of work. I love the Christmas Day cooking, chilling with a glass of Buck’s Fizz while the radio is on. 

[whizzo]

7 hours ago, The Hierophant said:

Roast Turkey plus all the trimmings here. 

DETAILS!

[Sardan]

4 hours ago, whizzo said:

DETAILS!

 

Haven’t really thought that far ahead!  There will only be six of us this year. 
 

Smoke salmon and fizz for breakfast. 

 

Roast potatoes, parsnips, chipolatas, bacon rolls (always better separate imo), at least two types of stuffing, carrots, green beans, brussel sprouts, maybe broccoli. Proper gravy. Pinot Noir of some sort, a burgundy or US. 
 

Pecan Pie for pudding. 
 

Cheese board for tea with cold meats for tea. 
 

I'll do a ham as well to have cold. 
 

 

 

[Lovelyman]

What's the best cheese board ever.

 

Best four cheeses to eat with some nice red. 

 

[Girth Certificate]

this year I'm going to make Pigs in Blankets in the Hole. it's going to be weapon.

[Davros sock drawer]

Pigs in blankets. Breakfast on a roast dinner. I will never understand it. Might as well chuck a fried egg and baked beans on there. 

 

 

[Chooch]

16 minutes ago, Davros sock drawer said:

Pigs in blankets. Breakfast on a roast dinner. I will never understand it. Might as well chuck a fried egg and baked beans on there. 

 

 

Why would you put baked beans on a breakfast?

[Davros sock drawer]

Always, so long as there’s a good distance between the beans and the egg. I may want to mix them, but I want that to be my decision. Use a sausage as a breakwater.

[skadupuk]

1 minute ago, Davros sock drawer said:

Always, so long as there’s a good distance between the beans and the egg. I may want to mix them, but I want that to be my decision. Use a sausage as a breakwater.

 

I don't want my sausage polluted by beans, but like you I like to be able to mix (especially if I have some cheap white buttered bread for mopping up)  

 

I've always debated whether a little ramekin of beans on the side would be the answer, albeit I'd be judged to be a bit fancy.

[Kieran]

22 hours ago, Horribleman said:

What's the best cheese board ever.

 

Best four cheeses to eat with some nice red. 

 

Must have a real Stilton. Can’t have Christmas without it. My brother also raves about Barry Norman pickled onions.

[MarkN]

On 12/11/2019 at 20:08, Horribleman said:

What's the best cheese board ever.

 

Best four cheeses to eat with some nice red. 

 

I'd go for a nice comte, or maybe Lincolnshire poacher for a good hard cheese (or a really good mature cheddar, obvs - my fave cheese ever, but it's an everyday thing, so nothing special). For a blue cheese, my favourite is Shropshire Blue (I do love Stilton, but there's something about Shropshire Blue that edges it for me). For a soft cheese I'd run with a camembert personally. Sainsbury's do a goat milk camembert that I really enjoyed when I tried it a while ago - so that would be maybe my choice here. Fourth - not sure. The first three are quite pokey, so maybe something mild. I've not tried Burrata, but if I was going for an ultimate cheeseboard I'd probably have a crack at it to see if it would work. Or maybe a wildcard, like a tomme au marc (French soft cheese matured in the bits of fermented grape leftover from the wine-making process) - I had one that was nearly brown once - it was bizzare - in a good strange cheesy way. 

[Davros sock drawer]

16 hours ago, skadupuk said:

 

I don't want my sausage polluted by beans, but like you I like to be able to mix (especially if I have some cheap white buttered bread for mopping up)  

 

I've always debated whether a little ramekin of beans on the side would be the answer, albeit I'd be judged to be a bit fancy.

 

 

 

 

 

[Gigga]

For Cheese you can't go wrong with a trip round Borough market - there's loads in one place and they have proper aged parmesan and comte.

Get one of these and bake it in the oven with garlic, rosemary and some white wine (Allsop & Walker's Lord London)


 

[Davros sock drawer]

On 12/11/2019 at 07:25, Horribleman said:

Going to need to work this out. 

 

It's my parents' first time away from their house for years. We're vegetarian so we need to find something that is at least as delicious as a turkey. 

 

I'm thinking a mushroom wellington but I need to check out some recipes and recommendations. 

 

 

 

I nearly missed this. I made a fantastic stuffed cabbage recipe for veggie friends, but they can't have it anymore because they're now vegan and it has blue cheese in it. But I might make it on Xmas day anyway, even though we're having meat, as it's sooooo good.

 

The article is about "Nut Roasts", and that's what they call it, but that does it a disservice. 

 

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/15/how-cook-perfect-nut-roast

 

Serves 6 (with accompaniments)

2 large parsnips
Oil, to grease
1 small savoy cabbage, 4–6 outer leaves only
150g hazelnuts
40g butter
1 red onion, finely chopped
150g chestnut mushrooms, finely chopped
100g cooked chestnuts, roughly chopped
100g stilton, crumbled (or other vegetarian-friendly cheese of your choice)
100g brown breadcrumbs
2 tbsp chopped fresh sage
1 free-range egg, beaten

1. Pre-heat the oven to 180C. Peel and quarter the parsnips, and cook in boiling, salted water until tender, drain well and mash.

 

 

2. Grease a loaf tin approximately 20cm x 10cm x 7cm, then line with foil, and grease this generously. Blanch 6 savoy cabbage leaves in boiling, salted water for 2 minutes: you'll need enough to line the tin with overlapping leaves, but how many depends on the size of your cabbage, so make sure you have enough before you tip away the water. Immediately plunge the leaves into iced water.

3. Toast the hazelnuts in a frying pan over a high heat until starting to colour, then set aside. Turn the heat down to medium, add the butter and chopped onion and cook for 5 minutes. Add the mushrooms and cook for another 7 minutes until nicely softened.

4. Roughly chop the hazelnuts and put them in a large bowl along with the chopped chestnuts, crumbled stilton, breadcrumbs and chopped sage. Add the mashed parsnip and softened onions and mushrooms followed by the beaten egg. Season and stir together well.

5. Line the prepared tin with overlapping cabbage leaves, leaving any excess hanging over the sides, then spoon in the mixture, pressing it down well, and fold any overhanging cabbage leaves back over the top. Cover tightly with foil and bake for 45 minutes. (Alternatively, you can keep it in the fridge for a day or so before baking.)

6. Remove the foil from the top and put the loaf back in the oven for another 15 minutes, then take out of the oven and put a large serving plate over the top of the tin. Holding the tin with oven gloves, turn the plate over so the loaf inverts on to the plate. Carefully peel off the foil and cut into slices to serve.

 

[Davros sock drawer]

Also, it can be made a day ahead, and I would advocate doing exactly that, especially at Xmas.

[whizzo]

21 hours ago, Davros sock drawer said:

Pigs in blankets. Breakfast on a roast dinner. I will never understand it. Might as well chuck a fried egg and baked beans on there. 

 

 

Hi Davros.  I have never once in my life heard of the concept of pigs in blankets at breakfast.

 

Apart from you in this thread down the years. 

 

Bacon and sausages are not purely for breakfast as you very well know. 

 

Bangers and mash. Bacon Cheeseburgers.  Come on man!

[whizzo]

19 hours ago, skadupuk said:

 

I don't want my sausage polluted by beans, but like you I like to be able to mix (especially if I have some cheap white buttered bread for mopping up)  

 

I've always debated whether a little ramekin of beans on the side would be the answer, albeit I'd be judged to be a bit fancy.

Cook the beans properly and you wont find much pollution. 

[Lovelyman]

33 minutes ago, Davros sock drawer said:

Also, it can be made a day ahead, and I would advocate doing exactly that, especially at Xmas.

 

44 minutes ago, Davros sock drawer said:

 

I nearly missed this. I made a fantastic stuffed cabbage recipe for veggie friends, but they can't have it anymore because they're now vegan and it has blue cheese in it. But I might make it on Xmas day anyway, even though we're having meat, as it's sooooo good.

 

The article is about "Nut Roasts", and that's what they call it, but that does it a disservice. 

 

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/15/how-cook-perfect-nut-roast

 

Serves 6 (with accompaniments)

2 large parsnips
Oil, to grease
1 small savoy cabbage, 4–6 outer leaves only
150g hazelnuts
40g butter
1 red onion, finely chopped
150g chestnut mushrooms, finely chopped
100g cooked chestnuts, roughly chopped
100g stilton, crumbled (or other vegetarian-friendly cheese of your choice)
100g brown breadcrumbs
2 tbsp chopped fresh sage
1 free-range egg, beaten

1. Pre-heat the oven to 180C. Peel and quarter the parsnips, and cook in boiling, salted water until tender, drain well and mash.

 

 

2. Grease a loaf tin approximately 20cm x 10cm x 7cm, then line with foil, and grease this generously. Blanch 6 savoy cabbage leaves in boiling, salted water for 2 minutes: you'll need enough to line the tin with overlapping leaves, but how many depends on the size of your cabbage, so make sure you have enough before you tip away the water. Immediately plunge the leaves into iced water.

3. Toast the hazelnuts in a frying pan over a high heat until starting to colour, then set aside. Turn the heat down to medium, add the butter and chopped onion and cook for 5 minutes. Add the mushrooms and cook for another 7 minutes until nicely softened.

4. Roughly chop the hazelnuts and put them in a large bowl along with the chopped chestnuts, crumbled stilton, breadcrumbs and chopped sage. Add the mashed parsnip and softened onions and mushrooms followed by the beaten egg. Season and stir together well.

5. Line the prepared tin with overlapping cabbage leaves, leaving any excess hanging over the sides, then spoon in the mixture, pressing it down well, and fold any overhanging cabbage leaves back over the top. Cover tightly with foil and bake for 45 minutes. (Alternatively, you can keep it in the fridge for a day or so before baking.)

6. Remove the foil from the top and put the loaf back in the oven for another 15 minutes, then take out of the oven and put a large serving plate over the top of the tin. Holding the tin with oven gloves, turn the plate over so the loaf inverts on to the plate. Carefully peel off the foil and cut into slices to serve.

 

This looks awesome. Thanks. 

[Gigga]

49 minutes ago, Davros sock drawer said:

 

I nearly missed this. I made a fantastic stuffed cabbage recipe for veggie friends, but they can't have it anymore because they're now vegan and it has blue cheese in it. But I might make it on Xmas day anyway, even though we're having meat, as it's sooooo good.

 

 

 

https://foodbysumear.co.uk/
This guy does a properly cultured vegan blue cheese.

[Davros sock drawer]

1 hour ago, whizzo said:

Hi Davros.  I have never once in my life heard of the concept of pigs in blankets at breakfast.

 

Apart from you in this thread down the years. 

 

Bacon and sausages are not purely for breakfast as you very well know. 

 

Bangers and mash. Bacon Cheeseburgers.  Come on man!

 

Successful whizzo bait is successful.

 

It's our annual tradition now. 

[whizzo]

Absolutley. Ive been watching this thread like a hawk for your annual wrongness!

[Davros sock drawer]

It's just my family this year, and we grew up sans Pigs in Blankets, so they're O.U.T Out!

[Lovelyman]

5 hours ago, Davros sock drawer said:

 

I nearly missed this. I made a fantastic stuffed cabbage recipe for veggie friends, but they can't have it anymore because they're now vegan and it has blue cheese in it. But I might make it on Xmas day anyway, even though we're having meat, as it's sooooo good.

 

The article is about "Nut Roasts", and that's what they call it, but that does it a disservice. 

 

https://www.theguardian.com/lifeandstyle/wordofmouth/2011/dec/15/how-cook-perfect-nut-roast

 

Serves 6 (with accompaniments)

2 large parsnips
Oil, to grease
1 small savoy cabbage, 4–6 outer leaves only
150g hazelnuts
40g butter
1 red onion, finely chopped
150g chestnut mushrooms, finely chopped
100g cooked chestnuts, roughly chopped
100g stilton, crumbled (or other vegetarian-friendly cheese of your choice)
100g brown breadcrumbs
2 tbsp chopped fresh sage
1 free-range egg, beaten

1. Pre-heat the oven to 180C. Peel and quarter the parsnips, and cook in boiling, salted water until tender, drain well and mash.

 

 

2. Grease a loaf tin approximately 20cm x 10cm x 7cm, then line with foil, and grease this generously. Blanch 6 savoy cabbage leaves in boiling, salted water for 2 minutes: you'll need enough to line the tin with overlapping leaves, but how many depends on the size of your cabbage, so make sure you have enough before you tip away the water. Immediately plunge the leaves into iced water.

3. Toast the hazelnuts in a frying pan over a high heat until starting to colour, then set aside. Turn the heat down to medium, add the butter and chopped onion and cook for 5 minutes. Add the mushrooms and cook for another 7 minutes until nicely softened.

4. Roughly chop the hazelnuts and put them in a large bowl along with the chopped chestnuts, crumbled stilton, breadcrumbs and chopped sage. Add the mashed parsnip and softened onions and mushrooms followed by the beaten egg. Season and stir together well.

5. Line the prepared tin with overlapping cabbage leaves, leaving any excess hanging over the sides, then spoon in the mixture, pressing it down well, and fold any overhanging cabbage leaves back over the top. Cover tightly with foil and bake for 45 minutes. (Alternatively, you can keep it in the fridge for a day or so before baking.)

6. Remove the foil from the top and put the loaf back in the oven for another 15 minutes, then take out of the oven and put a large serving plate over the top of the tin. Holding the tin with oven gloves, turn the plate over so the loaf inverts on to the plate. Carefully peel off the foil and cut into slices to serve.

 

Question about this. How obvious is the blue cheese? My dad isn't a massive cheese fan but if it's just a hint in amongst the other flavours then it's fine. 

[Sardan]

 

I love the annual pigs in blanket chat. 

[Davros sock drawer]

3 hours ago, Horribleman said:

Question about this. How obvious is the blue cheese? My dad isn't a massive cheese fan but if it's just a hint in amongst the other flavours then it's fine. 

Just a hint, to the point where it’s really more of a salty savoury note. I bet if you didn’t mention it he wouldn’t say “Hey! This has got Stilton in it!”