Christmas Recipes

[CaroleF]

I hope the Bah Humbug posters will forgive me but I thought it might be interesting to hear about anyone's successful or otherwise Christmas recipes.
This isn't really a recipe but something I tried a few weeks ago thinking it might be useful for Christmas. I've seen several chefs on Tv roasting sprouts - putting them on a baking tray, salt and pepper and then a sprinkling of olive oil. I did this and yes they tasted fine but the smell in the kitchen! Disgusting! Never again.

One thing I did do last year after seeing Mary Berry recommending it and saying she did it every year, was to pre-cook my roast potatoes until just a little bit underdone - not quite as well done as I would have cooked them if I was going to serve them immediately. Then got rid of the fat/oil and stored them in a cold place, well covered until Christmas Day. Then reheated them in the oven and they were perfect - no-one commented other than to say, lovely roast potatoes.

Carole

[qbman1]

I hope the Bah Humbug posters will forgive me but I thought it might be interesting to hear about anyone's successful or otherwise Christmas recipes.
This isn't really a recipe but something I tried a few weeks ago thinking it might be useful for Christmas. I've seen several chefs on Tv roasting sprouts - putting them on a baking tray, salt and pepper and then a sprinkling of olive oil. I did this and yes they tasted fine but the smell in the kitchen! Disgusting! Never again.

One thing I did do last year after seeing Mary Berry recommending it and saying she did it every year, was to pre-cook my roast potatoes until just a little bit underdone - not quite as well done as I would have cooked them if I was going to serve them immediately. Then got rid of the fat/oil and stored them in a cold place, well covered until Christmas Day. Then reheated them in the oven and they were perfect - no-one commented other than to say, lovely roast potatoes.

Carole

Sorry, Carole, I can't find it in my heart to forgive !

My top recipe tip - wait until December !!

[Lynda and David]

Last year I bought a turkey from a farm in Derbyshire and it came with its giblets which makes a change as all the supermarket turkeys I have bought in the past never included them. I just happened to watch Jamie Oliver's new Christmas show a couple of days before Christmas and he made a new recipie using the giblets to make the gravy, so I gave it a go and OMG it is the best turkey gravy ever. It takes a bit of time but its well worth trying.

Lynda

[GillD46]

I do something similar with all my roasted veg - I NEVER boil carrots, parsnips, swede or potatoes, ALWAYS roast them - but I do it "on the day" take them out just before ready and then pop them back in for the last 15 minutes or so. Works a treat.

Brussels, I often cook in orange juice tightly sealed in foil in the oven. I have made my red cabbage and that is in the freezer ready.

[suespud]

Great idea Carole !!

My mam used to always make giblet gravy, it the one thing I have never done.

I always have 3 joints but cook them on Christmas Eve and after they have rested I remove the meat and let the juices set in the roasting tins, Then I scrape off the fat to be used on the roasties the following day and all the meat juices and bits from the 3 joints make the base of my gravy.
I do my carrots in orange juice, boil gently till the juice is reduced( no more than 7 or 8 mins) then transfer to oven and trickle over with honey and roast.

I guess everyone knows the boiling the ham in Cherry cola.
I have used Apple pop and pear cider.
Trying sugar free pineapple pop this year !!!

[GillD46]

I always used goose fat for the potatoes - until I became vegetarian - now I just use oil, but using the double roasting method, they are just as good.

[barney]

Like most blokes, I'm a mere spectator

I eat, therefore I am

[qbman1]

That's the spirit, Barney

[Mervyn and Trish]

I'm interested in alternative Christmas desserts. Really don't like Christmas pudding

[GillD46]

Fresh Fruit Brulee? Chocolate Fondant? Fruits of the Forest Tiramisu?

[Ray B]

last year we had 14 for Christmas day, as an alternative to the traditional Christmas pudding, my better half did Charlotte Royale from James Martin. looked a treat on the table, it all went.

[david63]

I'm interested in alternative Christmas desserts. Really don't like Christmas pudding

You would like Mrs63's - the fruit is soaked in rum, brandy and port for about two months before it even sees the other ingredients.

[anniec]

I'm interested in alternative Christmas desserts. Really don't like Christmas pudding

Vile, is it not? I always do an alternative, and about half of our guests choose that. Trouble is, as I don't start preparing Christmas the previous January, I keep it simple, so my recipes are a little tame.

[Mervyn and Trish]

I'm interested in alternative Christmas desserts. Really don't like Christmas pudding

You would like Mrs63's - the fruit is soaked in rum, brandy and port for about two months before it even sees the other ingredients.

Hmmm. Save me a glass please!

[CaroleF]

For the last couple of years I've made Jamie Oliver's Cook Ahead Turkey Gravy. This is made using chicken wings - the recipe is online if anyone is interested. Works really well. Made it in November last year and then it went into the freezer. Excellent time saver on Christmas Day, tasty gravy too.

A friend of ours whose family doesn't like Christmas Pudding always makes Oranges in Caramel - nice and light after a heavy main meal.

Carole

[Manoverboard]

After a Mobietta sized Christmas Dinner there is deffo no room for Christmas Pud, our solution to this dilemma is to buy an Italian Panettone which can be eaten alone else with cream or custard etc.

[qbman1]

Eye of newt and tongue of bat......

[CaroleF]

Seeing as I started this thread I thought I ought to give a recipe that I''ve made for several years and one that I've been asked for the recipe by friends who have tasted it. It's for Grape Chutney - so easy to make and can be used with cold meats, particularly good with Chicken Liver Pate or a Chicken Liver Parfait and either Melba toast or Brioche toast.
Ingredients: 5 Granny Smith apples, peeled and cored, chopped into smallish chunks; 1 onion, finely chopped; 150ml Balsamic vinegar; 150ml brandy; 1kg seedless green grapes, washed, left whole; 125g Demerara sugar; pinch of salt; 1 teaspoon of mixed spice and 1 of cinnamon; half teaspoon ground ginger.
Simmer apples, onion, vinegar and brandy together in large saucepan for 30 minutes.
Stir in grapes, sugar, salt and spices, stirring occasionally so doesn't stick to the bottom of the saucepan.
Simmer, uncovered for between 3-4 hours till mixture thick and pulpy I find it's usually nearer 3 hours than 4.
Cool then spoon into sterilised jam jars - I sterilise mine in the dishwasher.
I find this will fill about 4 normal size jam jars.

I think this is an easy recipe, and very tasty.

Carole

[qbman1]

last year we had 14 for Christmas day, as an alternative to the traditional Christmas pudding, my better half did Charlotte Royale from James Martin. looked a treat on the table, it all went.

There'll be 1,928 round at ours for Christmas dinner this year !!

[Onelife]

last year we had 14 for Christmas day, as an alternative to the traditional Christmas pudding, my better half did Charlotte Royale from James Martin. looked a treat on the table, it all went.

There'll be 1,928 round at ours for Christmas dinner this year !!

Put some rat poison down that should bring the numbers down a little ....squeak! squeak!

[suespud]

Seeing as I started this thread I thought I ought to give a recipe that I''ve made for several years and one that I've been asked for the recipe by friends who have tasted it. It's for Grape Chutney - so easy to make and can be used with cold meats, particularly good with Chicken Liver Pate or a Chicken Liver Parfait and either Melba toast or Brioche toast.
Ingredients: 5 Granny Smith apples, peeled and cored, chopped into smallish chunks; 1 onion, finely chopped; 150ml Balsamic vinegar; 150ml brandy; 1kg seedless green grapes, washed, left whole; 125g Demerara sugar; pinch of salt; 1 teaspoon of mixed spice and 1 of cinnamon; half teaspoon ground ginger.
Simmer apples, onion, vinegar and brandy together in large saucepan for 30 minutes.
Stir in grapes, sugar, salt and spices, stirring occasionally so doesn't stick to the bottom of the saucepan.
Simmer, uncovered for between 3-4 hours till mixture thick and pulpy I find it's usually nearer 3 hours than 4.
Cool then spoon into sterilised jam jars - I sterilise mine in the dishwasher.
I find this will fill about 4 normal size jam jars.

I think this is an easy recipe, and very tasty.

Carole

I will try this Carole, thank you.
Xx

[GillD46]

Thta sounds very nice, Carole, I may well try it too. Thank you.

[Silver_Shiney]

There'll be 1,928 round at ours for Christmas dinner this year !!

You're inviting the bunnies from your allotment??

[qbman1]

....and the rats

[Silver_Shiney]

....and the rats

That's awfully kind of you but the lady c has already promised Welshie that we'll have them round here