majorbloodnock Posted November 23, 2012 Author Share Posted November 23, 2012 Realistically, I don't often get the opportunity to make my own bread except the pretty standard loaves that end up as bread and butter or sandwiches. It's usually my son or my wife who get to experiment, so this December is going to give me an excuse to let other priorities go hang for a while. As you say, DM, experimentation is the key. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 23, 2012 Share Posted November 23, 2012 Mine tend to be a case of looking in the cupboard or fridge to see what's available. Quote Link to comment Share on other sites More sharing options...
Space Chick Posted November 24, 2012 Share Posted November 24, 2012 Well we've decided to be controversial this year It's just going to be the two of us, so we are having Halibut... I'm going to make a prawn, white wine and cream sauce to go with it and we will have veggies (there will be sprouts, as I'm not THAT controversial ). I have to say I'm really looking forward to it. There will be no pud, but there will be smoked salmon to start if we feel like it on the day The halibut is already ordered from the fishmongers Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 24, 2012 Author Share Posted November 24, 2012 Not controversial from where I'm sitting. Sounds delicious, and therefore just right for a celebration. Have you picked the wine? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 25, 2012 Share Posted November 25, 2012 That sounds delicious Debs; I may have to leave my lot to it and de-camp to your place! Quote Link to comment Share on other sites More sharing options...
Space Chick Posted November 25, 2012 Share Posted November 25, 2012 Not controversial from where I'm sitting. Sounds delicious, and therefore just right for a celebration. Have you picked the wine? We are having This one. It's unusual for a Pinot Grigio, and is slightly pink, but works perfectly with creamy sauces and fish. Clare - you are more than welcome Quote Link to comment Share on other sites More sharing options...
kinsk Posted November 25, 2012 Share Posted November 25, 2012 The halibut sounds lovely, like the sound of the pinot too. Quote Link to comment Share on other sites More sharing options...
patsylabrador Posted November 25, 2012 Share Posted November 25, 2012 We love our big old turkey and all the trimmings Christmas meal. We've all agreed though that if turkey gets too pricey then we can have the trimmings with another meat. I cook and carve the turkey, beef and ham on Christmas Eve, we've got a little tradition we call the feast which developed when the kids were small. It's the trimmings that we all like the most. I always make nigella's spicy gravy but it has to have a dash of bisto in it. I also like her gingerbread stuffing but our favourite is Paxo sage and onion balls. Parsnips, sprouts, sausages in bacon, all the standard stuff. It sounds a bit dull but it's always a glorious meal even if I do say so myself. We don't have a starter or pudding. Christmas evening we set up what has become called 'the bar', basically grazing food - cold cuts, salads, party foods. Sometimes I knock up fried rice or add a bowl of chips and we do that for several days. That means that if anyone calls there is food there and also as OH and all my kids work shifts over Christmas there is always something cosy and seasonal on the go. There is always mulled wine in the slowcooker. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 25, 2012 Share Posted November 25, 2012 I really look forward to beef, lamb, pork or chicken dripping (or any other, to be honest) as a boxing day breakfast. No-one else in my family likes it, so I can indulge myself selfishly with a few slices of toast and a steaming mug of tea. Him Indoors would be round like a shot if there was a slice of toast with dripping on offer. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 25, 2012 Author Share Posted November 25, 2012 Not controversial from where I'm sitting. Sounds delicious, and therefore just right for a celebration. Have you picked the wine? We are having This one. It's unusual for a Pinot Grigio, and is slightly pink, but works perfectly with creamy sauces and fish. I agree. Several of my family live on the South Island, so I've tried far more NZ wines than I might otherwise have done, and it's been well worth it. Unless I'm much mistaken, that one has quite a refreshing flavour too. Good choice. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 25, 2012 Author Share Posted November 25, 2012 We love our big old turkey and all the trimmings Christmas meal. We've all agreed though that if turkey gets too pricey then we can have the trimmings with another meat. I cook and carve the turkey, beef and ham on Christmas Eve, we've got a little tradition we call the feast which developed when the kids were small. It's the trimmings that we all like the most. I always make nigella's spicy gravy but it has to have a dash of bisto in it. I also like her gingerbread stuffing but our favourite is Paxo sage and onion balls. Parsnips, sprouts, sausages in bacon, all the standard stuff. It sounds a bit dull but it's always a glorious meal even if I do say so myself. We don't have a starter or pudding. Christmas evening we set up what has become called 'the bar', basically grazing food - cold cuts, salads, party foods. Sometimes I knock up fried rice or add a bowl of chips and we do that for several days. That means that if anyone calls there is food there and also as OH and all my kids work shifts over Christmas there is always something cosy and seasonal on the go. There is always mulled wine in the slowcooker. You have, of course, mentioned the most important ingredient IMHO - family. Most of what makes my Christmas is all the best memories of what I experienced when I was growing up, and what I can see my family enjoying these days. There may be nothing particularly unusual about what you've described, but the really comfortable family feel is shining through, and that's what's getting my taste buds going right now. Love the idea of mulled wine in the slow cooker, though. That's a true inspiration. Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 25, 2012 Author Share Posted November 25, 2012 I really look forward to beef, lamb, pork or chicken dripping (or any other, to be honest) as a boxing day breakfast. No-one else in my family likes it, so I can indulge myself selfishly with a few slices of toast and a steaming mug of tea. Him Indoors would be round like a shot if there was a slice of toast with dripping on offer. Offer? It may be the season of goodwill and all that, but it has its limits..... Quote Link to comment Share on other sites More sharing options...
Space Chick Posted November 25, 2012 Share Posted November 25, 2012 It is Major, it has a fruitier dryness than an Italian Pinot Grigio. When they recommended it to me at Majestic, I have to say I was doubtful, but I bought a couple of bottles. I have to say I was very impressed. The Ned Sauvingnon Blanc is also outstanding The wine merchants have got to know my likes and dislikes over time..... They recommended a Chilean Merlot to me (Luis Felipe Edwards) and that is THE nicest merlot I have ever tasted (in fact we have shared a bottle with our pork cheeks tonight). I do like my wine Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 25, 2012 Author Share Posted November 25, 2012 No need to blush, Spacechick; we do too. My wife and I are far more keen on our reds than our whites, but I do like to indulge with a decent white with fish or seafood. Since the kiwis are nothing if not well supplied with seafood, they seem to have done well honing their whites for just that purpose. The clams we're having this year will have a white burgundy alongside them, and I'm looking forward to it immensely. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 25, 2012 Share Posted November 25, 2012 Am I the only one thinking that Debs and The Major should have a cook-off and invite us along? Quote Link to comment Share on other sites More sharing options...
bluekarin Posted November 25, 2012 Share Posted November 25, 2012 No, you aren't. That PG sounds delish and a good price too. I think I have mentally eaten all the meals that have been mentioned on here The thing I really love about a 'proper' Christmas dinner, is the sandwich I make the next day with bread smothered with the gravy, slices of potatoes, turkey and stuffing and a bit of cranberry sauce Quote Link to comment Share on other sites More sharing options...
Looney Posted November 25, 2012 Share Posted November 25, 2012 All your food plans sound delicious! The last couple of years I have been out on Christmas Eve to shop the 'red labels' for reduced price meat and that's how we've decided what we'll have with the spuds, veg and trimmings on Christmas Day. Last year we had a half leg of lamb and a pork joint (cost about £5 in total), both delicious. Having two small children I'm reluctant to spend a fortune on meat as I have a tendency to get distracted with the festivities of the day and forget about what's in the oven! Quote Link to comment Share on other sites More sharing options...
majorbloodnock Posted November 25, 2012 Author Share Posted November 25, 2012 All your food plans sound delicious! The last couple of years I have been out on Christmas Eve to shop the 'red labels' for reduced price meat and that's how we've decided what we'll have with the spuds, veg and trimmings on Christmas Day. Last year we had a half leg of lamb and a pork joint (cost about £5 in total), both delicious. Having two small children I'm reluctant to spend a fortune on meat as I have a tendency to get distracted with the festivities of the day and forget about what's in the oven! Mmmm. Flaeskesteg. A traditional Danish Christmas Dinner. You're right; there's no need to spend fortunes to end up with something amazing. As for a cook-off, I'd love to entertain you all, but I'm afraid I'd get too distracted on all the good stuff everyone else was creating. Quote Link to comment Share on other sites More sharing options...
Angie Posted November 27, 2012 Share Posted November 27, 2012 We love Turkey , in fact we love any roast meats at Christmas, this year it may be Goose, haven't quite decided yet , but it will be for boxing day as we are eating out for Christmas dinner.....and we love to pick at the meats at supper time with cheese and pickles. So for supper Christmas day i have a small gammon joint in mind. Quote Link to comment Share on other sites More sharing options...
chickencam Posted November 29, 2012 Share Posted November 29, 2012 OH wants to cook two meats on Christmas day this year, he tried to persuade the children to have something other than Turkey even though he loves it, but DS threatened mutiny if we did. His favourite part of Christmas is the turkey sandwiches. We may well cook some nice gammon on Christmas Eve and then beef and turkey on the day. I must admit to having been to a Toby carvery a couple of times and having enjoyed eating a Yorkshire pud with turkey. I have always been very traditional in my meat and trimmings, but I am coming around to variety, although I still don;t like more than one meat on my plate when hot, I don't mind at the cold cuts stage though. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted November 29, 2012 Share Posted November 29, 2012 We always have everything with our cockerel; yorkshires, bread sauce, redcurrant jelly... the lot! We go to Phil's folks on boxing day and have a lovely cold spread with a variety of cold meats Quote Link to comment Share on other sites More sharing options...
craftyhunnypie Posted November 29, 2012 Share Posted November 29, 2012 Thanks DM, you've now given me the great idea of Yorkshires with Turkey!!! I love yorkshires. Mm mm mm! I also love my sprouts & parsnips. Emma.x Quote Link to comment Share on other sites More sharing options...
Lesley Posted November 29, 2012 Share Posted November 29, 2012 We have Yorkshires with every meat as well - started because I used to have all the accompaniments with Nut Roast so it just became a habit. Quote Link to comment Share on other sites More sharing options...
Old Speckled Hen Posted November 29, 2012 Share Posted November 29, 2012 For the first year since Ieft home there will be no family.........no kids no parents no grand kids. I lost my mum in July,my daughter is cycling across The States and we have moved to "The Sticks" Sooooooooo hubby and I will supremely self indulge Sirloin roast with all the gorgeous roasties that the kids don't like..... beetroot (all colours) parsnip,squash Nigel Slater's Compost Crumble for pud. A nice bottle of Champagne ...I have some Nyetimber ...much nicer than the french stuff .... for brekkie and a bottle of premier cru Margeaux for lunch . Wonderful!!!! Quote Link to comment Share on other sites More sharing options...
bluekarin Posted November 29, 2012 Share Posted November 29, 2012 For the first year since Ieft home there will be no family.........no kids no parents no grand kids.I lost my mum in July,my daughter is cycling across The States and we have moved to "The Sticks" Sooooooooo hubby and I will supremely self indulge Sirloin roast with all the gorgeous roasties that the kids don't like..... beetroot (all colours) parsnip,squash Nigel Slater's Compost Crumble for pud. A nice bottle of Champagne ...I have some Nyetimber ...much nicer than the french stuff .... for brekkie and a bottle of premier cru Margeaux for lunch . Wonderful!!!! Sounds delicious! We had a bottle of Margeaux given by one of my hubbys customers for New Years eve dinner with our good friends this year. It was the most amazing wine I have ever drunk. I am kicking myself I didn't keep the bottle, as it was the most expensive bottle of wine I have ever had or will have, and was just sublime I would love to try Nyetimber too as I have heard good things about it. Enjoy your day Quote Link to comment Share on other sites More sharing options...
