We are going to my friends in a couple of weekends for a mini Christmas.
We are going to have the usual
Turkey (may be chicken as only four of us!)
Pigs in Blankets
Parsnips in honey (do these need to be boiled first or just stick in oven?)
Roast pots - would like to do these in goose fat
Veggies of some description
Stuffing - Helen can do that, I am crap at it :p
Starters - couldn't think of what to have, does one have starters with Christmas dinner? :/ could have soup I guess, my carrot and corriander or leek or:
http://www.notquitenigella.com/2008/10/19/cheese-and-leek-tart/
http://www.easydinnerrecipes.co.uk/caramalised-red-onion-tart-with-goats-cheese.html
I could do these a day or two before and have then cold or warm with some caremalised red onion sauce...mmm..
Was thinking about doing some mince pies too... but I don't like orange peel...hmmm...
Also no one like Christmas pud :p rightly so to.. so I will be making a trifle - with Blancmange!
Will I have time to do all this?!
Post your Christmas feasts here! :D
BB x
Princess Griff
30-11-2009, 23:05
Me and my friend are hosting a xmas dinner party instead of buying xmas presents for all our friends!
So far our menu includes....
Mulled wine and a few nibbles ie crisps and nuts to start
Roast duck
Roast chicken
Honey roast parsnips
Roast potatoes
Stuffing
Pigs in blankets
Roasted butternut squash
Yorkshires
aaaand all the usual bits n bobs
But for pudding...we've decided to go for our version of the huts icecream factory!
Brandysnap baskets, a few different ice creams and loads of different toppings and sauces!!! :D
I'm making meal for my family the weekend before Christmas. It won't be a traditional Christmas roast because we'll have that on Christmas day, so I have pretty much free reign to do what I like :D No fish or lamb though as bro's gf doesn't like it :( Not decided on what I will make yet, but I quite fancy chocolate fondants or some kind of soufleé for pud.
We had xmas day saturday - friend who for the past few years has been part of the group we've spent xmas day with is off to oz this year but didn't want to miss out. We had goose and gammon, roasties and veggies and then had trifle and varying cakes/cookies/biccies/etc (there was a cheese selection but we were all too stuffed).
Chris (the chef) did a fanbloodytastic job :)
We just roast them as they are. You can parboil them but I don't think they need it.
I never do. :)
You could make dauphinoise - not too difficult and absolutely gorgeous a bit different to roast potatoes.
Roasted squash, parsnips and carrots always goes down a treat with me.
Or sweet potato! Yum.
I really like game for Christmas.
I have to have too many mince pies, lots of Christmas pudding with brandy butter. Else it's not Christmas.
I tend to try and do as much in the oven as I can so as to reduce work on the day and washing up. I normally roast carrots, parsnips and sprouts in the same pan, putting the sprouts in for about 20 mins at the end. Squash and sweet potato if I feel like it, but I prefer to keep things simple.
Kate - do you know if Parsnips need boiling before ovening in honey?
BB x
I would much better boiled. But don't need long, just a couple of minutes max.
Was thinking about doing some mince pies too... but I don't like orange peel...hmmm...
Leave orange peel out
Will I have time to do all this?!
yes
his is what I've done the last two years, unfortunately pics have gone
It's a bit early, but some of us cook Christmas dinners for mates before Christmas. I'm cooking mine in a weeks time. Just need to find a decent Christmas film and a few games. Maybe pictonery or something similar.
This thread is to give people ideas and to share recipes. Add opinions and generally share thought on the BEST dinner of the year.
Starter
Fried Camembert with Cranberry sauce
Fried Camembert
4 ounces Camembert cheese cut into triangles 3-4 each)
3 tablespoons flour
1 pinch cayenne pepper
1 pinch salt
2 eggs, beaten
2 ounces fresh white breadcrumbs
oil (for deep frying)
1) Mix the cayenne pepper and the flour, then roll each Camembert triangle in flour, then in egg and then in breadcrumbs and then repeat so you get two coatings. This ensures no cheese leaks out.
2) Heat the oil in a deep fryer to 350 degrees Fahrenheit or until a bread cube browns in 60 seconds.
3) Fry the portions of Camembert for 30 seconds or until golden brown.
4) Drain on kitchen paper.
Cranberry sauce
1/2 pint water
4 tablespoons brown sugar
2 cups cranberries (Fresh or frozen)
1) Cook cranberries in the 1/2 pint water and the sugar until they become a pulp.
2) Remove from heat and beat till you get a pulp
Serve Camembert on a small bed of rocket leafs and some cranberry dip alongside
Main
Lemon Butter Turkey
1 tbsp chopped fresh thyme
1 lemon, grated zest only
110g/4oz butter
1 onion, halved
turkey- giblets removed
225g/8oz streaky bacon
salt and freshly ground black pepper
Method
1. Preheat oven to 180C /350F/Gas 4.
2. Mix the thyme, lemon zest and butter together, season with black pepper.Chill in the freezer for approx. 5 minutes until firm.
3. Put the onion, leftover lemon into the cavity of the bird: loosen the skin of the breast by sliding your fingers gently between the flesh and skin. Take the lemon butter and fit the firm pieces between the skin and the breast meat.
4. Smooth the skin back over and tuck the flap underneath. Tie the legs together. Lay the bacon, overlapping across the top of the turkey.
5. Place in a roasting tin which has been lined, cover the turkey loosely with aluminium foil. Cook for 20 minutes per pound and then an extra 20 minutes. Baste every 30 minutes, recover with foil each time.
6. For the last 30 minutes of cooking, remove the foil to let the turkey brown.
7. When cooked remove the turkey from the oven and let it rest of 15 minutes.
Apricot and bacon Stuffing
10 slices bacon, diced
2 pounds pork sausage meat
1/2 cup finely diced dried apricot.
2 large onions, chopped
1 tsp. dried sage leaves, crumbled
1 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 pound tart apples, cored and cut into 1/2" pieces
3 tbsp chopped fresh parsley
2 eggs
3 slices of bread crumbs
Cook bacon until it just begins to brown, Crumble sausage meat in same pan
and cook till done. Add onions and apricots. Stir in sage, thyme, salt and pepper, then the
apples. Remove from heat, add parsley. Cook until apple just start to break down. Remove from heat and cool.
Add the breadcrumbs and eggs. Chill in the fridge for 20 mins. Roll into balls and roast in the oven for 30mins or until brown.
Pigs in Blankets
Chipolates (2 per person)
Streaky bacon (1 per sausage)
1) wrap each sausage in the bacon
2) roast for about 30mins until dark brown
Roast Potatoes
Potatoes peeled and halved
4 tablespoons Olive oil
1 tablespoon Balsamic Vinegar
8 cloves garlic (whole)
2 medium onions, peeled and quartered
Salt + pepper
1) add Potatoes to a pan of water, turn on to a high heat and bring to the boil. Once boiling boil for 3-5mins. Drain and place in the baking tray.
2) throw in the Onions and garlic.
3) mix the olive oil, balsamic vinegar salt and pepper, poor over the potatoes and shake tray to coat everything
4) roast for1hr30-2hrs, until golden. turn once halfway through.
Roast Parsnips and Butternut squash
Parsnips peeled and cut into 8 long strips
Butternut squash peeled and diced in to 2” cubes
4 tablespoons Olive oil
1 tablespoon Balsamic Vinegar
2 cloves garlic (whole)
1 medium onions, peeled and quartered
Salt + pepper
1) add Parsnips to a pan of water, turn on to a high heat and bring to the boil. Immediately drain and place in the baking tray.
2) throw in the Onions and garlic.
3) mix the olive oil, balsamic vinegar salt and pepper, poor over the veg and shake tray to coat everything
4) roast for1hr, until golden. turn once halfway through.
Honey carrots
Carrots
1 teaspoon butter
1 teaspoon Honey
1) Chop carrots in to long thin battons.
2) Bring to the boil in salted water untill aldente
3) Drain, replace in pan add butter nad honey and mix untill coated and glossy
Stir fried cabbage
1 medium Cabbage
2 tbsp Oil
1 Egg
1) shred the cabbage
2) In a large wok ad the oil and stir fry the cabbage
3) Just before the cabbage is cooked, break the egg in and stir till it’s evenly coated
Chestnut Brussels
1 pound Brussels
½ pound chestnuts
1 shallot
4 streaky rashers of bacon
Large knob butter
1) Cut a slit in each chestnut with a small knife, place in a pan and add water to cover. Bring to a boil and cook for 20 minutes. After 10 mins add the brussels, when cooked drain.
2) Melt half the butter in a pan, add the shallot and cook over low heat, stirring occasionally, until translucent.
3) finely slice the bacon into small strips and add to the shallot, fry until brown and crispy.
4) add the Brussels and chestnut mixture to the shallots and fry for a few mins. Finley add the rest of the butter and mix to coat.
Yorkshire puddings (makes 6-8 small)
75 grams flour
100 mls milk
2 eggs
Oil/fat
1) Whisk the flour milk and eggs together with a pinch of salt and pepper.
2) Leave to rest in the fridge for 15-20 mins
3) Turn and pre heat the oven to highest temperature.
4) Place a baking tray with a generous slug of oil in each cake space.
5) Wait 10 mins until oil is smoking. Remove batter and give a final good whisk, poor batter in so it’s 1/3 high up the tin.
6) Return to oven and cook for about 15 mins, or 25mins if you make a large Yorkshire pudding.
Gravy
I have two recipes for this, a fast simple one and a traditional.
Fast and simple
2 heaped tablespoons flour
3 tbsp Oil
1 pint water
3 tbsp Bovril
1) combine flour and oil in frying pan or in the turkeys roasting tin, if there is water in the roasting tin, boil this of first.
2) Let the oil and flour mixture fry for 30 secs, do NOT colour.
3) Add the water a little bit at a time, whilst continuously whisking, wait till it balls up/boils. Before adding more water. Keep doing this until you reach the required consistency.
4) Add the Bovril a bit at a time until you reach the required taste level.
Traditional Gravy
1 meat roasting tin
1tbsp oil
1 onion
1 celleray stick
1 carrot
2 garlic cloves
1 litre stock
1) Again put the roasting dish on the stove and boil of any liquid.
2) Add a little oil and throw in the veg and garlic. Fry over a low heat till tender
3) Add the stock and boil until reduced by1/3-1/2
4) Pass through a sieve, pushing some of the veg through to help thicken the gravy.
Dessert
Banoffee pie
1 disc of shortcrust pastry
1 can of condensed milk
1 pint double cream
1-2 bananas
1) put the pastry disc in to a shallow pie baking tray and blind bake until golden and cooked.
2) In a sauce pan of water submerge the can of condensed milk and boil for two hours. Do NOT let the water drop below the top of the can, always ensure can is fully covered by water. Allow to fully cool in the water.
3) Whisk the cream until you get to the stiff peak stage and slice the banana
4) Once can is fully cooled open and spread on the pastry, then put a layer of banana before topping with the cream.
Frozen Mississippi mud pie
Base
50g Butter
75g Digestive biscuits
75g Ginger biscuits
Filling
1 pint double cream
450g Caster Sugar
4 level tbsp corn flour
4 eggs
125g butter
1tsp vanilla
30ml rum
10ml coffee essence (if you haven’t got any, keep an eye out for camp coffee, in a light brown glass bottle usually in the baking isle by sugar)
Topping
125g Plain Chocolate
2 eggs (separated)
150ml Double cream
icing sugar + cocoa for dusting
chocolate curls or grated chocolate for decoration.
1) lightly oil a deep 8” spring release cake tin
2) melt butter, finely crush biscuits and add the melted butter. Press into the bottom of the cake tin to form a abase. Place in fridge and allow to cool
Filling
1) Place cream and sugar in a heavy pan over a low pan. Heat until the sugar is dissolved, Do NOT boil. Remove from heat.
2) Mix the cornflour with 60ml of cold water, beat eggs and add to the cream
3) Place pan back onto the heat and bring to the boil, continuously stirring until it has boiled. Boil for 15-20mins stirring occasionally until very thick and looks like fudge.
4) Remove from heat and allow to cool slightly, beat the butter and all over ingredients into the fudge until glossy.
5) Leave to cool further, poor over base and return to fridge.
Topping
1)Melt chocolate and cream for 10 mins do NOT boil
2) leave to fully cool
3) whisk the egg whites and fold into the chocolate
4) spoon over the fudge and place in the freezer for at least 2hours. Remove from freezer 20-30mins before serving.
Note – do not feed the Mississippi mud pie to pregnant people or young children, ensure that eggs are well within use by date.
If your anything like me you only have one oven.
The way I get around this problem is cook the sausages and stuffing, in the morning.
I then put a rack on the bottom of the oven giving me a 3rd shelf.
Turkey on top
Potatoes in middle
Parsnips and Butternut on bottom.
When the meats cooked, remove and allow to rest, as well as removing the others and place into serving bowls and cover to keep warm.
Then simply place *** stuffing and sausages in the oven to warm through, also due to space I use frozen yorkshires, these go in at the same time and take 5mins. While these are all warming through you can make the gravy.
I hope this is a help to some of you.
I know there's a lot of budding chefs and there a few of us who do a fake Christmas dinner for friends on the run upto Christmas.
Mines in two weeks.
So what's everyone doing for their dinner.
I can't decide what meat to do on the main course. I might look into traditional Victorian or possibly Roman dinners as I want to try something other than the usual turkey or goose.
Starter
Game terrine with cranberry sauce and fresh bread
Haven't decided on which bread to make yet.
Loosely based on this recipe
About 600g lean meat cut into strips (this could include any of pheasant breasts, guinea fowl breasts, duck breasts, goose breasts, saddle of rabbit, haunch of venison)
olive oil for frying
500g sausage meat, livers (and other game off cuts),finely chopped
100g fresh white breadcrumbs
1 egg
2 tbsp parsley, finely chopped
6 mint leaves, finely chopped
few sprigs of thyme, finely chopped
5 juniper berries and 3 black peppercorns crushed in a pestle and mortar
2 cloves garlic, finely chopped
splash of brandy or Armagnac
2 tbsp red wine
300g streaky bacon
1) In a large bowl, mix together the sausage meat, the chopped game offal, the breadcrumbs and all the herbs and spices
. Mix together with your hands then add the egg and the alcohol. Again, using your fingers mix together well until all the ingredients have combined.
2) De-bone the game if necessary then cut into strips about 5cm long and 2cm thick. Heat some oil in a frying pan and gently fry the meat until browned on all sides. Take from the heat and leave aside to cool
3) Use the streaky bacon to line the base and sides of your terrine dish, leaving enough bacon overhanging to use to cover *** top.
4) You can now add a layer of the sausage meat mix to the bottom of the terrine, followed by a layer of the meat and a layer of sausage meat mix. Keep on alternating layers of sausage meat mix and meat strips until you reach the top (three layers of meat is good). However you create your terrine make sure that you finish it with a layer of fsausage meat mix which should extend a little above the rim of the dish.
5) overlap the bacon to cover the meat inside and cover with foil and try not to let the foil touch the meat. Secure with a couple of elastic bands
6) cook in a bainmarie for about 2hours. verry slow simmer or around 160 in the oven.
7) use a thermometer or a metal skewer to check the middle is pipping hot and cooked.
8) once cooked, remove the foil and allow to cool slightly. Next you need to press *** terrine down. Good way is to have an exact same terrine mould and place that on top with something heavy in it. Place in *** fridge and leave for at least 1 day.
Cranberry Sauce
cranberrys
Port
Water
Juice of an orange
Lemon zest
Honey and sugar
Cinnamon
Nutemeg
First make a syrup by dissolving the honey in the water and port over gentle heat. Once all the honey has dissolved add the cranberries, spices orange and lime. Turn up the heat and cook the mixture until the cranberries pop (about five minutes). Then reduce the heat to a rolling boil and continue to cook the mixture until it has thickened sufficiently.
Cottage loaf
500g Strong white bread flour
2 teaspoons salt
1 teaspoon sugar
2 teaspoons fast acting yeast or 1 ounce fresh yeast
350ml tepid milk and water mix (50:50)
1 egg
1) sift flour and salt into a bowl, stir in the sugar and yeast. Make a well in *** centre, stir in the milk/water mix and make the dough.
2) Kneed the dough on a floured surface for 15mins untill smooth and ellastic
3) put the dough in a large clean, oiled bowl. Cover with a damp tea towel and leave in a warm place till it doubles (about an hour)/ Turn out and kneed the dough for one minute. Dive *** mixture into two thirs and one third. Shape into balls and leave for 5 minutes under a damp cloth.
4) put the smaller ball ontop of the big one, push your finger through the small ball into the big ball to join them. Take a sharp Knife and cut slots all around *** two balls.
5) beat the egg and some salt and brush over the dough
6) cook for 35-45 minutes at 220
Main course
Royal Roast - 3 Bird Roast
Ingredients
6kg oven-ready goose
1.3kg chicken, oven ready
1 Pheasant, oven ready
1kg sausage meat
2 Onions, chopped and fried until softened
3 oranges, peeled and roughly chopped
3 Apples, roughly chopped
1 garlic clove, crushed
1 pinch salt and fresh ground black pepper
1 bunch Chives, chopped
1 bunch tarragon, chopped
1. Ask the butcher to 'tunnel bone' all three birds completely removing all bones, which can then be used for making stock. Ask the butcher to keep the wing tips and leg ends on the goose.
2. Preheat the oven to 180ºC/gas 4. In a large bowl mix together the sausage meat, fried onion, orange, apple, garlic, salt and freshly ground pepper, chives and tarragon to form a stuffing mixture.
3. Remove the skin from the chicken and pheasant, but leave the skin on the goose. Place the chicken on top of the goose, then the pheasant on top of chicken, spreading the stuffing mix between the layers.
4. Bring the edges of the goose together, creating the natural shape of a bird and secure with butcher's twine.
5. Lightly season the three bird roast, place in a roasting tray, cover with foil and roast in the oven for 4 hours, removing the foil for the last 40 minutes of cooking.
6. Rest the roast for at least 1 hour before slicing.
Braised red cabbage
75g butter
1 red cabbages
1 white onion
1 cinnamon sticks
150ml red wine
100ml red wine vinegar
50g caster sugar
3 apples
2tbsp cranberry jelly
1)preheat oven to 160c. In a pan melt the butter and fry the cabbage and onion, for a few minutes untill soft. Season with salt+pepper and add the cinamon sticks.
2) add the wine, red wine vinegar and sugar. Cover with a tight lid and place in the oven for 45minutes, halfway through add *** cooked apple.
Pigs in Blankets
Chipolates (2 per person)
Streaky bacon (1 per sausage)
1) wrap each sausage in the bacon
2) roast for about 30mins until dark brown
Roast Potatoes
Potatoes peeled and halved
4 tablespoons Olive oil
4 tablespoon Balsamic Vinegar
8 cloves garlic (whole)
2 medium onions, peeled and quartered
Salt + pepper
1) add Potatoes to a pan of water, turn on to a high heat and bring to the boil. Once boiling boil for 3-5mins. Drain and place in the baking tray.
2) throw in the Onions and garlic.
3) mix the olive oil, balsamic vinegar salt and pepper, poor over the potatoes and shake tray to coat everything
4) roast for1hr30-2hrs, until golden. turn once halfway through.
Roast Parsnips and Butternut squash with maple syrup
Parsnips peeled and cut into 8 long strips
Butternut squash peeled and diced in to 2” cubes
4 tablespoons Olive oil
2 cloves garlic (whole)
1 medium onions, peeled and quartered
4 tablespoons maple syrup
Salt + pepper
1) add Parsnips to a pan of water, turn on to a high heat and bring to the boil. Immediately drain and place in the baking tray.
2) throw in the Onions and garlic.
3) mix the olive oil, maple syrup salt and pepper, poor over the veg and shake tray to coat everything
4) roast for1hr, until golden. turn once halfway through.
Honey carrots
Carrots
1 teaspoon butter
1 teaspoon Honey
1) Chop carrots in to long thin batons.
2) Bring to the boil in salted water until aldente
3) Drain, replace in pan add butter and honey and mix until coated and glossy
Chestnut Brussels
1 pound Brussels
½ pound chestnuts
1 shallot
4 streaky rashers of bacon
Large knob butter
1) Cut a slit in each chestnut with a small knife, place in a pan and add water to cover. Bring to a boil and cook for 20 minutes. After 10 mins add the brussels, when cooked drain.
2) Melt half the butter in a pan, add the shallot and cook over low heat, stirring occasionally, until translucent.
3) finely slice the bacon into small strips and add to the shallot, fry until brown and crispy.
4) add the Brussels and chestnut mixture to the shallots and fry for a few mins. Finley add the rest of the butter and mix to coat.
Yorkshire puddings (makes 6-8 small)
75 grams flour
100 mls milk
2 eggs
Oil/fat
1) Whisk the flour milk and eggs together with a pinch of salt and pepper.
2) Leave to rest in the fridge for 15-20 mins
3) Turn and pre heat the oven to highest temperature.
4) Place a baking tray with a generous slug of oil in each cake space.
5) Wait 10 mins until oil is smoking. Remove batter and give a final good whisk, poor batter in so it’s 1/3 high up the tin.
6) Return to oven and cook for about 15 mins, or 25mins if you make a large Yorkshire pudding.
Traditional Gravy
1 meat roasting tin
1tbsp oil
1 onion
1 celleray stick
1 carrot
2 garlic cloves
1 litre stock
1) Again put the roasting dish on the stove and boil of any liquid.
2) Add a little oil and throw in the veg and garlic. Fry over a low heat till tender
3) Add the stock and boil until reduced by1/3-1/2
4) Pass through a sieve, pushing some of the veg through to help thicken the gravy.
Dessert
Ice cream and Christmas pudding filo parcels - with rum sauce
Home made ice cream (undecided on recipe)
Christmas pudding (again unsure on exact recipe)
But something like this
PDF File (http://homepage.mac.com/balexic2/.Public/puddingrecipe%20%20.pdf)
Make balls of about 2.5"-3"a and freeze solid
slice the Christmas pudding and lightly roll out until about 0.3" thick.
Take 4 sheets of filo pastry and butter and layer.
Take the ice cream and rap the Christmas pudding around it squeezing it to take form. Place in the centre of the filo pasty and fold the sides up and twist the ends to form a crown.
Bake in the oven on a high heat till golden brown. Idea is to get the filo crispy without the ice cream melting to much. Same principle as baked Alaska.
Brandy Sauce:
Melt 2 tbsp. Butter in a saucepan. Add 2 tablespoons of unbleached flour. Stir together until incorporated and bubbling. Add a pinch of salt, 2 tbsp. of white sugar, a pint of half-and-half (milk + cream), ½ teaspoon of vanilla, and a dollop of brandy. Stir or whisk until the mixture thickens, but do not allow it to boil. Serve hot, ladled over the pudding.
And this year is
Steak tartare tastier
Prawn Brochette
Roast venison with beetroot, celeriac puree and fondant potatoes
Zuppa Inglese
Cheese board
leowyatt
01-12-2009, 08:07
*snigger*
ahem
I'm not exactly sure what we're having but it'll probably consist of roasted pork, chicken, veg and tatties with stuffing and lots of gravy!
My Mum is cooking Christmas dinner this year \0/ I've done it for the past 2 years. We're having the usual traditional family feast which consists of....
Roast Turkey crown
Roast beef
Gammon
Gravies to go with each
Roast parsnips and tates
Mashed tates
carrots
broccoli
cauliflower
leeks
mushy peas
peas
brussel sprouts
pigs in blankets
cheese wrapped in bacon
yorkshire puddings
cranberry sauce
bread sauce (my fave!)
3 types of stuffing
And I'm sure there's something I've left off the list. Mum has a hostess trolley, so it's self service. And there will be plenty left over for bubble and squeak on boxing day. We'll possibly not go and I'll do party food for the kids.
Sweet wise, there will be
Sherry trifle (I'll be making one to have at home as I'll be driving)
Christmas pudding
chocolate log
ice cream
marzipan
sweets and chocolates
far too many calories in the house
And if anyone leaves the table hungry in my Mum's house, it's their own fault as there's plenty of food!
LeperousDust
04-12-2009, 23:05
For starters i kept it simple the other week when i was cooking for about 15. Oven baked cut up ciabatta to make crostini's left it in the fridge with a creme fraiche lemon zest and spring onion mix, layered most with smoked salmon and a dollop of the mix on the ciabatta, handed out the ciabatta with the mix as well for people who dont like smoked salmon (weirdos :p). Also quickly blanched some asparagus and wrapped in parma ham and drizzled in balsamic vinegar and a little grated parmasan. :)
Put them in the middle and let people fight over what they wanted, so everyone was happy, worked perfect!
For a main i wanted turkey but i didnt get a frozen one in time to defrost and i the supermarkets didnt have any chilled so i just bought two nice beef joints (2.5kg) one about 1.1 and one about 1.4 so they roast to different finishes for different peoples tastes.
Then it was roast pots (in goose fat definitely!) pigs in blankets, carrot and turnip, sprouts etc... Covered in lovely home made gravy from the roast after skimming off the fat once left in the fridge. Simple! :)
Left desert to someone coming she was going to cook brownies but didnt bother in the end and brought mice pies! Haha
Was a total success and everyone loved it, good luck!
http://www.boat-drinks.co.uk/showthread.php?t=10163&highlight=mincemeat
There you go hun :) Nigella doesn't like it either, so none of her recipes contain it. This one is delicious. Made it last year and am making it again tomorrow, but half the quantity as I've already done a cranberry mincemeat, which is going to be scrumptious!!
Ooooooooo you're fantastical!! :D hurrah will buy ingredients tomorrow.
Woo hoo! Will replace almonds with more apple though as I am such a fussy cow!
Glad you said this one doesn't need to be done weeks in advance too :)
How many does this make?
Can I leave the brandy/rum out? Malibu ok? lol
BB x
It makes about 8 billion. I halved the recipe when I made mine tonight.
You're already sorted on the alcohol so I won't bother answering that again :p
I now have cranberry studded mincemeat, Nigella's mincemeat & some cranberry sauce... which will be used for cheesecakes and ice cream because although I love cranberry sauce, I don't like it with turkey. It's just wrong!!!
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