The Official Christmas Dinner Thread

[d000hg]

Lots of curry houses do Christmas specials!

We've freinds who are doing this for the 2nd year in a row, after realising that they'd rather spend the day together rather than stressing over cooking.


If it's two of you I'd probably go for a nice chicken and stay traditional.


Or just stay in bed all day.

[SimonMac]

Leaning towards Venison Wellington, assuming my local butcher get get me a nice even sized piece of fillet

[SimonMac]

Right menu for tomorrow is as follows:

Breakfast

Eggs Royale

NV Moet and Orange Juice

Canapé's

Brie and Cranberry Parcels
Quail Scotch Egg
Pigs in Blankets

Starter

Lobster Tortellini with Samphire

2014 Reisiling

Main

Venison Wellington
Horseradish Mash
Sprout Puree (H/T following Norrahe's recipie)
Baby Carrots
Horse chestnuts

1998 Saint-Emillion (which I hope is still good, or a 2001 Haut-Medoc is not)

Cheese

Stilton
Brie
Camembert
Wensleydale with apricots ()

2001 Grahams Port

Dessert

Christmas Pudding & Squirty Creme (not my choice, not a pudding person so MrsMac has bought)

Yamazaki Distiller's Reserve

Attempting to make everything from scratch apart from the pastry!

[BrilloPad]

Leaning towards Venison Wellington, assuming my local butcher get get me a nice even sized piece of fillet

Can't you just take a drive round Richmond park?

Every year they have to remove 50 deer. 12 die in car crashes. 38 have to be shot. Or scared to death by Benton.

[norrahe]

Right menu for tomorrow is as follows:



Attempting to make everything from scratch apart from the pastry!

Goose this year for the main. Crayfish to start playing with my new iSi gourmet whip to make the sauce, also using it to make the blinis to go with the beetroot cured salmon . Wines will be along the lines of Billecart Salmon, St Romain, Nuits St Georges and a '98 Colheita madeira to go with the brandy meringue bombe. Got a traditional stinky Limburg cheese and a crotin de chevre and some shropshire blue.

[Cirrus]

Goose Crown sous vide. Cook for 8 hours at 54 degrees then roast in the halogen oven for 30 minutes.
Baste with Ginger Wine. Serve with Port and Honey sauce.
(All courtesy of Lidl, of course)

[Pondlife]

Goose Crown sous vide. Cook for 8 hours at 54 degrees then roast in the halogen oven for 30 minutes.
Baste with Ginger Wine. Serve with Port and Honey sauce.
(All courtesy of Lidl, of course)

What time is your alarm clock set for?

[cojak]

I've got a nice corn-fed chicken (lemon up it's bum), with the usual veg. For the flourish I will be making my own gravy.

[DaveB]

Pate de Campagne with sourdough toast, a watercress salad and beetroot and red onion jam to start.

Rare roast rib of beef with the usual extras.

Creme Caramel for dessert (neither of us like xmas pud)

Have spent today making gluten free profiteroles, eclairs and mince pies as well

[AtW]

This unapproved by me falsely claiming official status thread should be locked