Christmas menu help

craftymummy_2

Hi All,

I'm stuck as to what to cook for Xmas. We refuse to have the traditional meals as in our eyes a Xmas meal is just a glorified roast.
Also we'll be having the main meal on Xmas Eve and it's the first time OH will have his (now gown up) kids with us so want to make it special. I was thinking of prawn cocktail for starters (we all love prawns) and chocolate fondants for dessert but I don't know what to do for the main.
Also as the kids are staying over we'd like a special breakfast on Xmas day...but again, I'm stuck.
Any ideas? Many thanks

daisiegg

Hard to suggest when we don't know what sort of food you do like! What's your favourite meal that you don't necessarily cook that often? What would you order in a fancy restaurant?

craftymummy_2

We like pretty much everything (I hate lamb), OH prefers Chinese and I prefer Indian, DD likes Chinese and older two aren't fussy.
Thanks.

daisiegg

This is hard as I can't contemplate Christmas without a full Christmas dinner!

But maybe go with a theme...like some really nice Chinese or Indian dishes that you spend some time on and make from scratch?

Or something like a steak pie? But that would have vegetables etc with it so would it be too close to a roast?

I like pulled pork for a special meal, it has a sense of occasion about it because it takes hours and hours to cook! And you can do American BBQ style accompaniments like yummy home cooked beans, corn on the cob, etc. Though it all seems very unchristmassy to me!

If you have time and inclination you could make it special by cooking everyone's favourite dishes?!

daisiegg

Breakfast - smoked salmon bagels with sparkling wine! You can have cream cheese with it if you fancy.

Pancakes?

Cooked breakfast?

Muffins?

Croissants/pastries?

An array of the above plus fresh fruit?!

Yum!

craftymummy_2

Ooh, I like the sound of pulled pork! Do you have a tried & trusted recipe for it pls?
Thanks for the brekkie ideas too - food for thought there

minimad1970

I've made this Simon Rimmer one and it was lovely.:D
http://www.channel4.com/4food/recipes/tv-show-recipes/sunday-brunch-recipes/cajun-pulled-pork-recipe

SugarSpun

How about dim sum for a special breakfast?

themull1

Why not get a chinese takeaway?

daisiegg

My pulled pork -

You will need...

Pork shoulder (quite a big piece if you're feeding lots of you)
Cider vinegar
Coke (NOT diet)
Brown sugar
Chilli flakes
Whole grain mustard
Paprika
Salt and pepper
Thyme
A few onions
A few cloves of garlic

- preheat oven to a low temp, around 150 degrees C
- take off any string on the shoulder, it doesn't matter if it kind of 'opens up' a bit, it's all going to be broken up anyway. You could remove the fat/rind bit at this point too but I usually do it halfway through cooking
- make a rub with some brown sugar, chilli flakes, mustard, paprika, salt and pepper and dried thyme. I won't give quantities because you want to do it to your own taste - but the main components should be the mustard and sugar, and the rest is just to add flavour
- massage the rub into the pork, if you haven't already removed the fat/rind bit then make sure you get some of the rub kind of underneath it because you won't be eating that bit
- slosh or spray a bit of oil into an oven proof pan....don't do this in a metal roasting tin because it will be a nightmare to clean even if it's non stick...I use a big Pyrex pan which works well
- put the meat in. Pour equal quantities of coke and vinegar over the meat...so, the other day I did a 750g joint and did 200ml each of coke and vinegar, but adjust it to what you think. Depending on how shallow your pan is it won't cover the meat but may come up about halfway.
- add finely sliced onion and garlic to taste. This will cook right down and eventually when you 'pull' the pork it will basically be mixed in so if you are an onion lover (like me) then do quite a few but if not, maybe just one or two to add flavour.
- if your pan has a lid put this on, if not cover it in foil
- leave in the oven for longer than you think necessary! The other day my 750g joint took over 5 hours. You can check it in this time, turn the meat over so both sides are getting the liquid, baste it. Sometimes I take the foil off for about half an hour when I think it's nearly done jut to brown up the meats bit more but you don't have to do this.
- you will know it's done when a lot of the liquid has been almost absorbed by the meat, and you are able to 'pull' the meat apart with two forks.
- 'pull' the meat into shreds using two dinner forks. Do this in the pan you cooked it in so the liquid and the onion gets all mixed in (another reason not to use a non stick pan!)
- try not to eat it all via picking at it before you serve it....it is delicious and very more ish!

This produces a very moist result so you won't want to add BBQ sauce or anything, as is in some recipes.
It's perhaps a bit less sweet than some recipes, as we love the sweet and sharp contrast, but if you prefer it sweeter, use more coke and less vinegar.

Enjoy!

spendingmad

How about beef Wellington, dauponaise potatoes and veg

More special than a roast bUt still Christmassy!!

Gordon Ramsay does a good recipe on good food website and lots is done the day before!