Entertainment For Lively Minds
The Massive Christmas Dinner
Posted by David Wright on 14 December 2010 - 11:52am.
I was listening to Chris Evans interviewing George Cole on his radio
Show this morning and the actor stated that he dines on steak tartare
For Christmas lunch, followed by pears.
Are you a fan of turkey or do you prefer other game birds at Christmas, or maybe none at all?
I would like to try goose, but I know it can be a greasy bird.
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Never had turkey
for Christmas, a nice fillet of beef this year - cold beef sandwiches which are a lot tastier as well. Start with a nice broth with meat tortellini, finish off with chocolate splurge and then keel over. Can't wait.
You've mentioned Naples recently...
Did you grow up there, live there, or just have family there? The broth sounds very Italian and very yummy.
We're having beef this year. I can't abide turkey.
Neapolitan mother,
spent Christmases and some holidays there. Love the place to bits but too damned English to live there long term.
Your mum is striped pink, yellow and brown??
(Yes, that's a terrible joke but I couldn't resist it)
Anyway, seriously, wow, I envy your culinary heritage. And holidays. How wonderful!
With you on the fillet, Francis.
Mine is in the garage, on the hook, maturing gently.
We will be goosing for the first time
Any tips would be gratefully appreciated
Goose fat
Goose fat is excellent for roast potatoes, so save it.
As for cooking the goose, boil it in a large pan.
Not really.
Goose..
Get a big 'un. They're all fat. Keep the carcass to make excellent stock and strain the warm fat into a jar to keep in the fridge for delicious roast and fred spuds for some time to come.
As with duck, it's difficult to overcook goose.
I would recommend
you coat it in honey, wholegrain mustard and dark brown sugar before cooking.
Whenever we're cooking at Christmas we have goose
Lovely meat but very oily/fatty so cook on a rack in a huge tin to give the grease somewhere to go.
And
make holes in base with skewer to help fat drain out into tray. May need to take out of oven and tip some fat out part way through cooking.
Not sure yet
I don't know what I'll be having this year, I usually go round Sainsburys and decide what might go with the veg that everyone else is having with their meat. Normally, but not always, I go for a couple of vegetable samosas but it normally means quite a boring (not to say dry) meal. I like peas and sprouts and don't normally have them so I don't want to miss out that bit. I'm open to suggestions as what other things go with them.
I like to cook
and I like my vegetarian friends, so I always try and make something special for them at Christmas / New Year.
Biggest hit I've done was a filo parcel filled with sauteed mushrooms, with a red onion and red wine sauce.
If that sounds like your sort of thing, I'll dig out the recipe...
edit: or there's an aubergine involtini, or goat's cheese cannelloni, amongst others...
recipe?!?!
Thanks, mushrooms, onions etc, certainly sounds nice and its the sort of thing that I've had in restaurants but recipe?! I wasn't actually planning to cook anything! I think I'll try and find something like it in the supermarket. All other cooking facilities will be used up making the feast for the carnivores so I need something ideally that goes in the microwave at the last minute, or wrapped in foil in a corner of the oven or can simply be eaten cold. I eat cold meals most of the rest of the year (not because I'm lazy but because I really like salads I'll have a salad when I'm out too if it looks nice.)
Haha!
I just love to cook, and I tend to forget that not everyone likes to :-)
Hope you find something suitable!
Steak tartare followed by pears...
...makes me think of a delicious Korean dish (Yuk Hoe, I think it's called? Yes, yes, I know the puns already).
It's shredded raw beef, egg yolk, and fine strips of raw pear. It's unbelievably delicious (if you like that sort of thing).
Have had Goose most years....
and usually due to numbers have done two. Gets a bit expensive but it is luvverly! Red cabbage goes particularly well with it I find.
Def get a rack to put it on in the tray but don't let the bird get too dry/overcooked...there seems a very fine line with goose so beware!
Hope you enjoy it as much as i do.
Traditionalists here...
... Turkey and ham with a variety of veg, including brussel sprouts of course.
I'll be in Moscow
So fuck knows.
Turkey
Bucks Fizz at midday. Large turkey from the real butcher in town, cooked a la Delia, comes out juicy and delicious (dry turkey is another lazy stereotype of the "70s were grey" "the Beatles invented everything" "prog has endless keyboard solos" variety), roasted parsnips with burned tips for extra taste, lots of sprouts cooked with chestnuts, pigs in jackets, roasties, stuffing, christmas pud. Very trad and that's the way we like it. Generally roast a ham too for ham butties with a wee whisky as a Christmas night treat. Turkey butties with cold stuffing for my Mum. Mince pies. Sausage rolls. Warm individual home made bakewell tarts. Chestnuts. Mmmmm.
Oh God
Crimbo din dins porn! Hubba Hubba!
Can't help thinking
that I love a greasy bird.
yes
one of them too!
Very traditional
Swedish traditions of course, so a variety of pickled herrings, Janssons Temptation, cured and ovenbaked spicy ham, beer and plenty of swedish vodka to increase the Christmas cheer!
And for the big family party on Boxing day I'll make a chicken liver and bacon paté and the traditional italian family cake, a walnut strudel that is to die for... Everybody brings something for the buffet and something for the dessert table. The next day you don't eat. You're lucky if you can walk!
Turkey, etc.
The plate must also feature 'pigs in blankets' (sausages wrapped in bacon, for the culturally / culinary diverse). I used to go for the veggie version of this until recently - but I have strayed from the path. Still... yum, yum, pig's bum, as my grandad used to say. Before he died of a massive stroke.
GooseTurkey
We are having a goose fully boned and stuffed with turkey breast from our local butcher. It gives the best of both as the goose helps keep the turkey moist and you are sure of having enough meat to go round. It is easy to carve also. Usual extras of sausages, bacon rolls and pigs in blankets. I usually make my own stuffing from whatever herbs are usable from the garden. We generally have home made soup to start and christmas pud (which i don't like) + an alternative to follow. Lots of wine, beer and bubbles both before and after.
Scrambled Eggs
On toast. With Ham. And a good book.
Enjoyed a wonderful early Christmas with family this last weekend. We had two legs of lamb.