Christmas Dinner

My mum only boils the sprouts for a couple of minutes, then fries them with some lardons, they taste great :D

This year we are having:

Steak pie :eek:
Turkey crown
Pigs in blankets

Veg is usually:
Potatoes (roast and new)
Peas and Sweetcorn
Carrots
Parsnips
Sprouts
Cabbage
Broccoli and Cauliflower

Stuffing
Yorkshires
Gravy

In fact, mum made 11 types of veg last year (we counted) - can't remember what else there was!
 
bsoltan said:
Aaaah ok. Thanks. I just wasn't aware of its acronym. :D
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Haha! Yea, I can never be bothered to type the full name. Bad habit from hanging about on GYO forums.

It could be called the poor man's asparagus if it weren't so dear in the shops. Lightly steamed with butter & black pepper and it's simply delightful.
 
Yorkshire puddings: do they have a place on the christmas plate? Discuss.

I say no, unless you're doing beef instead of turkey. Yorkshires go with roast beef and nothing else.
 
WillyNelson said:
Yorkshire puddings: do they have a place on the christmas plate? Discuss.

I say no, unless you're doing beef instead of turkey. Yorkshires go with roast beef and nothing else.
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I love yorkies, so they have a place on any roast for me.

POB said:
Add some MSG to the homemade gravy to make it amazing. Can pick it up at the Chinese supermarket.
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Absolutely not! There is no need for MSG anywhere near gravy!
 
I have no problems with a yorkshire pudding on a Christmas dinner plate. I don't think that we usually have them mind, but a welcome addition.
 
Last time I made Christmas dinner it included a couple of yorkshire puddings, (along with turkey, pigs in blankets, stuffing, roast potatoes (in goose fat), parsnips, sprouts (lots), broccoli, peas, carrots, bread sauce, cranberry sauce and gravy). No starter and desert was mince pies under vanilla ice-cream (I'm not that keen on Christmas pudding).

Felt rather full afterwards ... :)

At the Parents for Christmas this year so I don't know what I'll be getting ... (probably along the above lines but could well be variants as my Mum's a veggie ...)
 
We need a best yorkshire pudding as well as a best gravy recipe thread!

We usually have:
- Oysters then foie gras with an onion confit on some superb bread from the local bread shop (he does a special bread for xmas foie gras)
- Turkey with all the trimming including homemade cranberry sauce, roast potatoes in either goose or duck fat (loads of duck eaten here at this time of year) and yorkshire puds
- Selection of cheese with homemade xmas chutney usually with a rustic baguette (crunchier,thicker crust)
- Xmas pud but this year I don't have one so I'm not sure what I'll be doing for dessert

The French relatives absolutely love it!
 
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Ok, as a professional chef for the armed forces for many years I can sit here all night and discuss food. So as tempted as I am I will make it short (for everyones sanity).

The trick to boring veg is to embellish it with a little 'something'.

- Brussel Sprout can be done with small bits of fried bacon, toasts almond flakes and nutmeg.

- Carrots can be done by firstly cutting them into batons (long even strips), cooking them off in water, draining them and finish them off by tossing them in melted butted, orange zest and a little brown sugar.

- Mashed potato can be finished with a little butter, cream, black pepper and nutmeg.

- Add some cranberry to your gravy

I could go on but you get the point. There is nothing worse than servering up plain, unseasoned food.
 
Axleuk said:
Ok, as a professional chef for the armed forces for many years I can sit here all night and discuss food. So as tempted as I am I will make it short (for everyones sanity).

The trick to boring veg is to embellish it with a little 'something'.

- Brussel Sprout can be done with small bits of fried bacon, toasts almond flakes and nutmeg.

- Carrots can be done by firstly cutting them into batons (long even strips), cooking them off in water, draining them and finish them off by tossing them in melted butted, orange zest and a little brown sugar.

- Mashed potato can be finished with a little butter, cream, black pepper and nutmeg.

- Add some cranberry to your gravy

I could go on but you get the point. There is nothing worse than servering up plain, unseasoned food.
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Whilst I see your point, there is a certain beauty in some lovely, fresh, simply but well cooked produce.
 
I've never cooked Christmas dinner myself but am very appreciative of it!

My faves are goose (we re-cooked the skin the next day and ate it like pork crackling, I practically cried it was so delicious), roasties, veg including parsnips and sprouts... I LOVE sprouts, I have no idea why people hate them so much.

PSB is good stuff, but yeah never seen that initialism before :)

Oh yeah, and pigs in blankets and good stuffing.

I don't like Christmas cake, pudding or mince pies... such a shame, I keep trying to acclimatise to mince pies (hey that rhymes) cos I feel a bit left out. I love a good trifle though. And yule log, stollen and such.

Hungry now.
 
I'm lucky to have an awesome family of cooks then :P I would say it is far from an art though.

Sugar work, now that's much more of an art. Perhaps it's all just practice in those areas though...
 
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