What do you have on your christmas day menu

keelyjrs

Cheapskate wrote: »

We've had more or less the same for years - sounds boring but we all like these things, and we do have variety at other times!

That doesn't sound boring at all, it sounds lovely! Especially the home made stuff yummy

Gillyx

This thread makes me sad as I won't be having my usual Christmas this year.

Normally it's just me and my Dad so we'd have.

Christmas Eve

Chippy tea, this has been going on for years and years, purely because when I was younger my Dad worked Christmas Eve and when I was older we both worked. So we'd usually share a fish supper.

Christmas Day

Breakfast - Dad would make us sausage/bacon sarnies and a really nice mug of tea/coffee
Dinner - Dads home made Ham & Lentil soup, then we'd have turkey, stuffing, roasties, mash, a variety of different veg, home made yorkies, and for dessert I usually made some sort of cheesecake, usually white chocolate and lime.

We had dinner late so we'd normally just have mince pies for him and shortbread for me later on, washed down with lager for him and wine for me.

This year, I'm going to my in-laws, they don't do starters or desserts and eat at 1 o clock, which is way early for me. I'm looking forward to sitting back and relaxing but it won't be the same without my Dad and our traditions, he's on his own this year bless him

jollymummy

We'll be having cinammon and raisin bagels with cream cheese for breakfast.

Prawn cocktail - my little boy LOVES prawns.

Duck stuffed with apricot stuffing for dinner (£8.99 from Aldi), with roasties, parsnips from the lottie, broccoli, sprouts and carrots.

Christmas pud and custard.

If we have room for any tea, cold meats and salad, home made Chrimbo cake and cheese and probably a criminal amount of choccy throught the day

My Mum always brings over something simple for Christmas Eve, this year we're having Shepherds pie, apple sponge and custard, just like being a kid again!!

Boxing Day - we're over at my in laws for one of my MILs legendary roast beef dinners and far too much pudding.

sandy2_2

sandy2 wrote: »

snip--Individual chicken Wellingtons using boned chicken thighs. snip
Also I´ve decided to pre-cook the thighs by poaching them in cling film, (to keep them moist). I´ve never done that before, so how long do you think they will take? snip...For pudding slight change to Jamie´s sliced orange recipe with syrup and ground almonds, but I can´t find the recipe! Can anyone help with this please?/QUOTE]

Thanks for your input and suggestions
Chicken thighs are boned and skinless, will stuff either apricot or plum then roll and poach them in clingfilm for 12-15 mins so they with retain a roll shape and they will be fully cooked right through before using pastry.
Oranges... I realised it wasn´t a Jamie recipe afterall, it was one I had in a Spanish leaflet. Skin and cut oranges into 1cm slices, poach in sugar syrup for a few minutes, leave to cool, reduce syrup (I might add a bit of maple syrup or cointreau when cool) Arrange orange slices on plate, pour over a little syrup, decorate with a dusting of ground or toasted flaked almonds (I´ll also add some glitter) and mint leaves

Sandy

BargainMad_3

Almost everything is going well but I am missing that £10 trifle from Marks and Sparks. Note to self: order one next year before they sell out.

I have spruced up the Waitrose sherry trifle by sprinkling on the chopped almonds from a Delia christmas cake kit and it looks brilliant. The cake won't miss them either.

The only disaster I have had is with the streaky bacon which has cooked that fast it has gone rock hard crispy around my pigs in blankets. Should have kept turning them but it happened that fast..

Pigs in very crispy and black blankets are getting served regardless


Hope all is going well with the rest of you.

sandy2_2

[/QUOTE]Thanks for your input and suggestions
Chicken thighs are boned and skinless, will stuff either apricot or plum then roll and poach them in clingfilm for 12-15 mins so they with retain a roll shape and they will be fully cooked right through before using pastry.
Oranges... I realised it wasn´t a Jamie recipe afterall, it was one I had in a Spanish leaflet. Skin and cut oranges into 1cm slices, poach in sugar syrup for a few minutes, leave to cool, reduce syrup (I might add a bit of maple syrup or cointreau when cool) Arrange orange slices on plate, pour over a little syrup, decorate with a dusting of ground or toasted flaked almonds (I´ll also add some glitter) and mint leaves
Sandy[/QUOTE]

Chicken thigh Wellington: the poached thighs looked a bit pale and created quite a bit of jelly in the cling film, so scrapped that off and added it to the gravy base. Made a mix of liver pate with chopped mushrooms and herbs to go on the top of thighs, then a layer of sliced mushrooms and covered in bought puff pastry, decorated with pastry bells and glazed with egg wash. But they we so big even tho each element was small. They tasted lovely, but we could only manage a half each. This was served with bubble and squeak with sprouts, roasted veg(courgette, roasted onions,red and green peppers, stuffing balls and gravy made from left over pate, vegetable juices, stuffing and oxo.
Sliced oranges in mincemeat syrup, looked lovely but we were so stuffed we couldn´t eat many. (too many mincepies and slices of stollen.
Plenty of leftovers for today and tomorrow.
Also made mulled wine in the slow cooker, which was tasty and warming

We had our meal Al Fresco in the village square as it was our Chloresterol fiesta, so there were games, a free BBQ, music and free drinks all day and night.

Sandy in Spain

zippychick

ive merged this with an identical older thread, to keep all the discussion together

Thanks
Zip

wouldbeqaulitymoneysaver

Breakfast: Scrambled Egg on sourdough Toast with fresh coffee
Lunch: Lavender Rare Breed Turkey (my stepmum does not trust Kelly Bronze) and really fab Ham with Roast Parsnips, Carrots, Chestnut Stuffing, Homemade Bread Sauce, Turkey Giblet Gravy, another Gravy, Roast Potatoes,
Christmas Pudding with fresh cream and Creme Brulee (we had the option of 2 puds so I said 'yes'.)
served with a variety of wines.
Champagne
I was away with my Family for Christmas as I always am. A great meal.

wouldbeqaulitymoneysaver

I am an Egg or Protein, carbo and coffee variety of person for breakfast, adding one veg like Spinach seems a great idea and would give me a headstart in the Five a Day stakes ( 500g or 5x 100g for my and not Government Measurements).

wouldbeqaulitymoneysaver

In holidays past I have taken with me Leftovers, hmmm.