Christmas Day recipes

lilac_lee_2

I was wondering if anyone wanted to share their Christmas Day recipes. Just the different way we all make stuff. I make Christmas dinner every year for my family, and although it is very tasty I was just thinking about good recipes you swear by. Like a certain way to do roasters, or parsnips, special stuffings etc. Plus any dessert recipes, I make trifle every year, but thinking I need a wee change. Don't like Christmas pudding:(

I am sure there are plenty of us here that could share some great Christmas dinner recipes (or even disasters)

JJ.

First time posting on the Christmas boards, but have been an avid reader/lurker. Love the threads, anyway; back to the topic in hand....

I've done this for the last couple of years with my carrots and courgettes, for the Christmas meal, and it's just gorge, and so simple. Peel the carrots and courgettes as you'd normally do, then; using a potato peeler, slice thin strips from them into an serving dish. Once you've sliced all that you require, add a couple of knobs of butter, cover with cling film, pierce the top a few times, to let out the steam and ping for approx 5 mins! Quick, and simple, and they taste lovely.

I always roast my veggies. ie, Parsnips. Butternut Squash, Sweet Potatoes and Onions, in a mix of Honey, Olive Oil and Sweet Chilli Sauce. Lovely.

I am now seriously hungry!

Lilyplonk

Totally agree with you, JJ, about steaming carrots in the microwave - the flavour is far superior to boiling them on the stove top. And the concentrated-flavour liquid produced is a great addition for the gravy tin :drool:.

I also do 'Honey Roasted Parsnips' that my family absolutely love .
I'd love to be able to do 'orange-buttered carrots' but the family wouldn't go for it at all .
Similarly, they wouldn't go for 'sprouts with bacon and chestnuts' which I'd adore .
I'm definitely going to have a go at 'Stuffing Potatoes' this year though - at least one thing will be done 'my way' .

I make 'Giblet Gravy' using strained home-made giblet stock, cooking water from the carrots/sprouts and some dried sage for extra flavour before thickening with slaked cornflour.