The Best Christmas Dinner?

#1
Okay, we've had some fantastic recipes over the past year from several members. Add your Favourite Christmas Meal recipes and Top Tips here. I have the Jamie Oliver Christmas Prep DVD complete with Crib Cards that I have used and followed for the past 3 or so years, most of the prep is carried out on Christmas Eve.

So, Add your Top Tips or your own Special Christmas Dinner Schedule below this post:

:)
 

mysteron

LE
Book Reviewer
#2
I am not sure whether I want to do this or not - but here is the list and plan on how to have a stress-free, yet tasty Xmas:












Recipes available on request
 
#3
Bloody hell I'm full from just reading it. Fair goes though!
 
#4
I had a stroke of good fortune. Called in at Aldi to find two microwave christmas dinners in the freezer so I bought both. That's this year and next year taken care of, how lucky was that.
 
#6
CQMS said:
I had a stroke of good fortune. Called in at Aldi to find two microwave christmas dinners in the freezer so I bought both. That's this year and next year taken care of, how lucky was that.
This post is absolute comedic brilliance right across the humour spectrum.
 
#8
I'll go for Rod Liddle's recipe in the Spectator, which has the benefits of being seasonal, topical and includes instruction to "shove a kebab skewer or wooden skewer through the arsehole" in the marinading section.
 
#9
Drinks tip...

Get your lemons & limes & cut them into inchish chunks & put one into each ice cube block & freeze.I also add a dash of ginger cordial to the water & lemon chunk before freezing for the whisky.
 
#10
CQMS said:
I had a stroke of good fortune. Called in at Aldi to find two microwave christmas dinners in the freezer so I bought both. That's this year and next year taken care of, how lucky was that.
I had a small contribution with maybe a little humour, but I bow down to this one!

I am in the presence of a master!

(Retires laughing to garden as choking sets in !!!)
 
#11
spike7451 said:
Drinks tip...

Get your lemons & limes & cut them into inchish chunks & put one into each ice cube block & freeze.I also add a dash of ginger cordial to the water & lemon chunk before freezing for the whisky.
Putting that shoite into even the shitest of whisky is just plain wrong. :)
 
#12
hedgehog64 said:
spike7451 said:
Drinks tip...

Get your lemons & limes & cut them into inchish chunks & put one into each ice cube block & freeze.I also add a dash of ginger cordial to the water & lemon chunk before freezing for the whisky.
Putting that shoite into even the shitest of whisky is just plain wrong. :)
Not if you dont like the c*nt!
 
#13
spike7451 said:
hedgehog64 said:
spike7451 said:
Drinks tip...

Get your lemons & limes & cut them into inchish chunks & put one into each ice cube block & freeze.I also add a dash of ginger cordial to the water & lemon chunk before freezing for the whisky.
Putting that shoite into even the shitest of whisky is just plain wrong. :)
Not if you dont like the c*nt!
Ok fair one.Shame to see it wasted. :D
 
#14
hedgehog64 said:
spike7451 said:
hedgehog64 said:
spike7451 said:
Drinks tip...

Get your lemons & limes & cut them into inchish chunks & put one into each ice cube block & freeze.I also add a dash of ginger cordial to the water & lemon chunk before freezing for the whisky.
Putting that shoite into even the shitest of whisky is just plain wrong. :)
Not if you dont like the c*nt!
Ok fair one.Shame to see it wasted. :D
Give em cheap rotgut from Lidls,keep the Bells Sherry Cask for moi! :twisted:
 
#15
I'm doing beef wellington (I'll post the recipe up later, but if you're really interested it's one of Ramsey's)... it involves a mushroom puree and parma ham wrap, and a good brushing of mustard. Serving that with roasties, pigs in blankets, carrot batons and mange tout baked in butter and nutmeg, and a port and stilton gravy. That's the lot, no starter or anything... I don't want to be in the kitchen all day, 2 hours is plenty. Stilton, Cheddar, Yarg and Camembert are for afters, with biscuits. (No cooking you see).

Edited to add: Mysteron is a ******* nutter! Talk about obsessive compulsive.
But good on you mate.... I'm only doing a big paella tomorrow night and that will do me for a few days lunches refried with pittas. Boxing day is cold meats with pickles and leftover wellington. I ain't cooking.
 
#16
Mugatu2 said:
I'm doing beef wellington (I'll post the recipe up later, but if you're really interested it's one of Ramsey's)... it involves a mushroom puree and parma ham wrap, and a good brushing of mustard. Serving that with roasties, pigs in blankets, carrot batons and mange tout baked in butter and nutmeg, and a port and stilton gravy. That's the lot, no starter or anything... I don't want to be in the kitchen all day, 2 hours is plenty. Stilton, Cheddar, Yarg and Camembert are for afters, with biscuits. (No cooking you see).

Edited to add: Mysteron is a * nutter! Talk about obsessive compulsive.
But good on you mate.... I'm only doing a big paella tomorrow night and that will do me for a few days lunches refried with pittas. Boxing day is cold meats with pickles and leftover wellington. I ain't cooking.
Have the ingredients and will be putting this little number together later today:

'Gordon's Rustic Pate' as seen in the BBCGoodFood Recipes...
 
#17
Mugatu2 said:
I'm doing beef wellington (I'll post the recipe up later, but if you're really interested it's one of Ramsey's)... it involves a mushroom puree and parma ham wrap, and a good brushing of mustard. Serving that with roasties, pigs in blankets, carrot batons and mange tout baked in butter and nutmeg, and a port and stilton gravy. That's the lot, no starter or anything... I don't want to be in the kitchen all day, 2 hours is plenty. Stilton, Cheddar, Yarg and Camembert are for afters, with biscuits. (No cooking you see).

Edited to add: Mysteron is a * nutter! Talk about obsessive compulsive.
But good on you mate.... I'm only doing a big paella tomorrow night and that will do me for a few days lunches refried with pittas. Boxing day is cold meats with pickles and leftover wellington. I ain't cooking.
can you put up the recipie for port and stilton gravy please? that sounds delicious :)
 
#18
Mugatu2 said:
I'm doing beef wellington (I'll post the recipe up later, but if you're really interested it's one of Ramsey's)... it involves a mushroom puree and parma ham wrap, and a good brushing of mustard. Serving that with roasties, pigs in blankets, carrot batons and mange tout baked in butter and nutmeg, and a port and stilton gravy. That's the lot, no starter or anything... I don't want to be in the kitchen all day, 2 hours is plenty. Stilton, Cheddar, Yarg and Camembert are for afters, with biscuits. (No cooking you see).
Doing the same with venison fillets, following Ramsay's recipe. Yummy
 
#19
Poppy said:
can you put up the recipie for port and stilton gravy please? that sounds delicious :)
For the port and Stilton gravy
2 tbsp fatty juices from the roast beef tin, plus extra to finish
1 tbsp plain flour
125ml/4fl oz ruby port
500ml/17fl oz beef stock, heated
125g/4oz Stilton cheese
1 tsp redcurrant jelly
salt and freshly ground black pepper

For the port and Stilton gravy, make a roux by placing the two tablespoons of the fatty juices from the roasted beef into a clean pan over a medium heat. Whisk in the flour to create a paste.
Add all but one tablespoon of the port and keep whisking over a low heat, until thickened and boiling.
Remove the pan from the heat and gradually whisk in the hot beef stock.
Add the Stilton and stir to melt into the gravy.
Add the redcurrant jelly and season, to taste, with salt and freshly ground black pepper. Simmer the gravy for five minutes, then stir in the remaining tablespoon of port. Serve in a jug alongside the roast beef.
 
#20
Thank you Johnboy, that's pretty much it, except I'll have no fat from the roast so I have to use butter. I also forgot to get redcurrant jelly, but no matter, it'll be nice without.
 

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