What are you cooking for Christmas Dinner: 2018 Edition

Roast rib of beef this year. Usual trimmings. Last few years I've done salt beef or ham as well but not ordered anything for that this year. I might go to butchers and see what they have between Xmas and New Year.
 
bsoltan said:
I'm considering beef wellington this year too, but I've never made it before and don't want to ruin Christmas dinner. :D
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I've got a FOOL proof recipe of mine if you want it?

It's a family tradition now lol everyones been doing it.


I've got my old man over, so we've just ordered the turkey. 5kg job, will pick it up Xmas Eve. Will do traditional christmas dinner tbh, it's a novelty out here haha
 
randomshenans said:
I've got a FOOL proof recipe of mine if you want it?

It's a family tradition now lol everyones been doing it.


I've got my old man over, so we've just ordered the turkey. 5kg job, will pick it up Xmas Eve. Will do traditional christmas dinner tbh, it's a novelty out here haha
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Absolutely. I think you've mentioned this before. We're all fairly proficcient cooks in our family and I have decent thermometers for cooking it.

I've been in Costco looking at the whole fillets steaks. :cool:
 
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Scam said:
We're driving from my girlfriend's parents down to my mum's on Christmas day and probably won't arrive until 1ish. So we're going fairly simple (crown from M&S etc.). My mum usually likes smoked salmon for starter but for years and years it's just been brown bread, smoked salmon, some salad and a wedge of lemon (lol). Any ideas for prettifying that or doing it a bit different? We did a celeriac remoulade with it last year which was good, the girlfriend suggested blinis? :confused:

tldr; spec me a smoked salmon starter? :)
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Mix horseradish and creme fraiche. Add salt, pepper and squeeze of lemon juice. Smear over slices of toasted ciabatta or alternative rustic type bread. Top with smoke salmon and cress or chives. Can also put the herbs under the salmon to stop falling off if you prefer.
 
randomshenans said:
https://docs.google.com/document/d/1Tz9ZLB5BzGGUZcdEnwnMbrkMJFWN0qfSzSSE7GTqEUI

Super easy, takes no time and it's pretty much fool proof. Everyone gets a bit scared of it but it's really simple
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Thanks so much man. I'm going to have to edit this so I can share it with my parents. :D:D

How is Wellington as leftovers? Should I aim to only do enough for the meal or is it ok following days (maybe not the pastry).

So we're looking like this:
Xmas Eve: roast turkey or chicken & rice (havij or albalboo or shirin ...). Chocolate dessert? [the rice dishes are Persian rice dishes that can be served with chicken, and makes a change from the trimmings on Christmas Day]
Xmas Day: beef wellington & trimmings, mince pies [aforementioned]
Boxing Day: cold meat rolls, cheese n port, satsumas! [the reason for having chicken/turkey on Christmas Eve is because we love cold meat rolls]

Sounds good to me!
 
I love wellington leftovers. When I recently did 4 of them for our christmas party I ate it for bloody 3 days lunch and dinner :D did not complain one bit.

Funny you should say about editing; My mum asked me for the recipe, so I sent it to her and I'd previously sent it to a couple of mates and my bro. My mum then without reading it, forwarded it on to my step dad's ex wife (who we get on with well etc.) who's really quiet and timid! She thought it was hilarious and sent me pics of her drinking the wine while she was doing the mushrooms. It's now gone round the family circuit and beyond and to people who probably blushed a fair bit reading it. Ooops!

I told my wife I'm going to make a cook book, but it'd only be about 5 recipes :D
 
Sprouts are delicious; nutty and buttery. You want to roast them or fry them (can steam them first if you want to get them cooked through due to space in the oven/cooker.

Nuts certainly compliment them, bacon I find is OK but the main benefit is the fat. A bit of sweet sherry/masala/etc. too. Lovely.
If you cook the lardons first then fry the spouts in the fat. As with most of the Christmas dishes, fat is going to bring the flavour.
 
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