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Little bit early but am cooking the Christmas dinner this year- 10 people, youngest 12, oldest 82, so a wide range of palates.

Any suggestions welcome, any family favourites you do every year that differs slightly from the norm?

How many different birds you using this year for the dinner Dubai???

Just the 1 bird. Think going to do Turkey and a Ham, cant get too "fancy" as my nan a million to eat it

I'm doing the traditional Turkey with all the trimmings.  But also going to have a Spannish Stew (Beef and Chorizo in a rich spicy tomato sauce) on the menu.  I tried it recently for the first time really enjoyed it, made it myself last week for the first time and was really impressed by it, went down well with the rest of the family as well. 

It tastes pretty amazing on the 2nd day as well so if there is any left I have my boxing day dinner sorted too. 

Probably going to serve it with the choice of rice and garlic chips.  Actually making my mouth water right now thinking about it. 

I'm cooking for 11 people this year, half of those coming want the leg from the turkey. At one point considered getting 2 turkeys to have enough legs but will draw lots instead.
Likely to have duck with it as well

my folks are away this christmas so was going to have too cook dinner for one so invited a lady to join me in local hotel £45 a head much less hassle and it will be edible more than could be said than if i was cooking

[ ] thin

Tap in

like last year Aldi did a four bird roast to compete with the Dubai 8? Bird one. This year they have duck legs in but not sure they are Christmassy.
I like the idea of drawing short straws for the legs. 2 with meat on and the rest just bones :)

fyp

roast chesnuts in the sprouts

Forget turkey. Get down a real butchers and ask for a rib of beef. Probably a 3 or 4 rib cut for that many punters.

Yum yum.

Could not agree more, that is the traditional Xmas dinner chez Karabiner too.

meh, you gotta have turkey, also gotta have goose fat with the roasties

We tried it about 5 years ago and never gone back since.

I always find that with parties and work dos I am totally turkeyed out by 25th so it's a real treat!  And I get a lovely rib to gnaw on about 9pm with a huge chocolate Labrador looking at me thinking "You fat ginger w***er"!

Top thread this for October.

This + Paxo Stuffing and Pigs in Blankets or GTFO

Turkey is disgusting. I can't understand why my family insist on cooking it every year despite the fact that no-one really likes it and no-one eats it at any other time.

Regarding ^^^^^^^^

Brussels or not to Brussels!

We never bother having Turkey anymore, it's just too dry and doesn't taste all that great. Normally  a nice old Chicken and a joint of Beef too is the order of the day.

These, along with Yorkshire puddings and gravy is all I have on my plate serving tray.

pigs in blankets... that is all

my mate always goes on about rising rib. Is this the same thing?

Boil them for a few minutes then bang in a frying pan with some butter and sugar, then add:

I make my old dear do Yorkshires with any roast!

Starters ideas? Anything out of the ordinary

Start with a Xmas pudding. That will fry their brains!

Failing that a nice terrine with fresh bread.

Jerusalem artichoke soup, white truffle oil.

It's incred.

Not obviously christmassy but some home made lamb kofte with a variety of dips is a deece starter

Veal escalope starter

Turkey's lovely if cooked properly, there's 3 ways I've found that work:

• Deboned, stuffed & sewed shut - favourite method but takes a bit of work
• Brined, soaked in a salt & sugar solution, herbs & spices optional  - works but have had complaints it's too salty - although the complainer didn't complain when she didn't know I'd brined the bird
• Good temperature probe allowing you to stop cooking as soon as up to temp & then allowing the bird to rest while the spuds roast.

God no.

Though in this case they are at least a minor part of the meal so as long as they don't end up on my plate i have no objections.

Last 12 xmas dinners have been spent in disgusting restraunts in the marina at Puerta Banus, probably have to do the same again!!!

Last year for two

Garlic mushrooms and Bruschetta

Pizza, spinach, chips and ketchup

Pancakes and grand marnier

Two nice bottles rioja

Try that menu Dubai, we enjoyed it.

That's just wrong, apart from the rioja.

Thought the same, but was funny though :-)

Saefood and Melon Kebab with Brie/cream drizzle is an awesome light starter

cook your own terrine/ pate serve with homemade sweet chutney and melba toast.

Gordon Ramsey does both the best Goose and Turkey recipes for Xmas day imo

YouTube: http://www.youtube.com/watch?v=I93nany8nQI

YouTube: http://www.youtube.com/watch?v=tTDmwTq4QHo

YouTube: http://www.youtube.com/watch?v=88MHrk0qA1c

A roast Camembert served in the wood case it comes in sliced open with a selection of breadsticks & batons of carrot & celery keep them busy, is tasty & easy to do, also doesn't fill the guests up before the big feast.

(http://ichef.bbci.co.uk/food/ic/food_16x9_448/recipes/bakedcamembertwithga_86995_16x9.jpg)

http://uktv.co.uk/food/recipe/aid/511743 (http://uktv.co.uk/food/recipe/aid/511743)

not OOTO, but smoked salmon blinis always go down well

No!

We have lobster. huge prawns. abalone. Crabs. Turbot and some other seafood

Us Chinese don't do turkey

Where u live mate? Might pop round whilst the turkeys cooking!

Do you have xmas day with presents round the tree etc?

Since my dad died we had no tree
:(

Gonna get a tree this year tho cos I don't live at home anymore

Haven't had presents from family for 9 years.

We just get together eat then have a big gambling session!!

Family live in Lincoln

Dubai just went 1.01 on BF to be there

cant come soon enough!

had the pleasure of attending some great functions run by Chinese. Confirmed they eat this sort of food regularly at their parties. The food they put on just does not compare to 95% of the stuff they serve to joe public :)

We're having Lobster and huge prawns too... Not sure what we're gonna eat them with, I may even get some good quality steaks from the local butchers and have surf and turf. Seems like Indians don't do turkey either...

Gonna go to see my Mom on either boxing day or or the day after for Goose with potatoes cooked in duck fat...  ;kev;

Had a turkey and stuffing sandwich just now, Tescos express didn't even have any mince pies wtf?

Does anyone have any tips on cooking Venison or something to accompany it?

I've tried it a few ways but never quite cooked it as I wanted it using the instructions on the packaging.

cheers

Remember that Venison is very lean, and so will be very dry if slightly over cooked.

As a rule though, cook as you would beef. If roasting, try cutting strips of lard and butter and introduce them through small holes in the meat so that they melt though it while cooking.

If stewing, make surer you seal the meat first in an ultra hot pan. ( I do it with the meat coated in seasoned flour, because it caramelizes nicely in the pan and thickens the cooking sauce.)

All through UNI i worked in a chinese restaurant, xmas, new year and chinese new year all had the same programme - tons of the best chinese food, abalone, whole suckling pig, lobster etc followed by all night gambling sessions - starting out all nice and polite with the younger people and then degenrating into big money drunken mah jong, cards and dice, then rounded off with some high stakes roulette at the local casino - with the boss chucking me lucky money all the time win or lose.  i miss those nights.

Cut and paste from the times

Roast haunch of venison with quinces
Deep crimson meat with sweet fruit and rich gravy. You will have to find a decent butcher for the venison and a good greengrocer’s for the quinces. It’s worth making an effort sometimes.

Serves 6-8

125g caster sugar
3 whole cloves
1 star anise
3 quinces
1 lemon
1.5kg boned and rolled haunch of venison joint (make sure the butcher removes any internal sinew)
Salt and pepper
Sunflower or light olive oil
2 red onions, peeled and cut into eighths
6 thyme sprigs
5 bay leaves
12-15 thin slices of pancetta
2 sprigs of rosemary
250ml red wine
450ml beef stock
3 tbsp redcurrant or quince jelly

Put 1 litre of water in a large saucepan with the sugar, cloves and star anise and bring to a simmer. Peel and halve the quinces, rubbing the exposed sides with lemon to stop them turning brown. Add to the simmering syrup, cover with a round of greaseproof paper and cook gently for about 30 minutes, or until easily pierced to the centre. Remove and drain, and set aside the spices.

Meanwhile, heat the oven to 220C/Gas Mark 7. Weigh the venison and make a note of the weight. Season the joint all over, being generous with both salt and pepper. Rub the surface with oil, then heat a roasting tin on the hob. Add the venison and brown on all sides over a high heat — about 5 minutes in total. Remove the tin from the heat.

Add a splash of oil to the tin and add the onions. Toss until they are well coated, then move to the middle of the tin so they form a sort of vegetable trivet and place the meat on top. Arrange the thyme sprigs along the top of the meat, along with 3 of the bay leaves, then drape the whole thing with pancetta. Put the poached quinces around the joint. Add the cloves, star anise, rosemary and remaining bay leaves. Splash the joint and quinces with a bit more oil and season the quinces well.

Put in the heated oven for 20 minutes, then reduce the heat to 160C/Gas Mark 3 and give it 11-12 minutes per 500g for rare to medium-rare meat. The exact timing will depend on the thickness of the joint. If you want it medium, you’re looking at about 14 minutes per 500g.

When the time is up, remove the venison from the tin, wrap it in foil and leave it in a warm place to rest for at least 20 minutes, preferably 30.

If the quinces and onions aren’t done, give them 15 minutes more, until they are soft and sweet. They may not need the extra time. When they are done, remove from the tin and keep warm.

Put the tin on the hob over a medium heat and pour in the wine, scraping up any meaty bits from the bottom and sides. Let the wine bubble away for about 5 minutes until it is syrupy, then pour in the stock and bubble for about 5 minutes more, until it has thickened. Add the redcurrant or quince jelly and stir until dissolved. Taste, season, then strain into a jug.

Serve slices of the venison with a quince half and some of the onions, pouring over a little of the gravy. Let people help themselves to the remaining sauce. Celeriac purée and some red cabbage or buttered cavolo nero-ish greens would be good on the side.

A note: if you don’t have any quince or redcurrant jelly, bubble down the syrup you poached the quinces in, until it turns thick and syrupy, and use some of that to sweeten your gravy instead.

Celeriac puree
A simple white, rooty accompaniment for roast game and beef.

500g celeriac, peeled and chopped into 2cm cubes (put them in a bowl of water with the juice of a lemon to stop them browning)
2 cloves of garlic, peeled
500ml milk
A few knobs of butter
Salt and pepper

Drain the celeriac and put in a saucepan with the garlic and milk. Bring to a simmer and cook until the celeriac is soft enough to squash. Drain over a bowl, keeping the cooking milk, then tip the celeriac and garlic into a blender or food processor. Add a knob or two of butter, season well and whizz to a purée, scraping down the sides and adding a splash of the cooking liquid if necessary, until you have a totally smooth white purée. Check the seasoning, then tip into a bowl and add another knob of butter.

tvm for those, I have tried to undercook the last piece I used and it was much better after resting, the timigs on the packagings are far too long it seems. I am hoping to do some kind of Duck followed by Venison thing for Boxing day so fingers crossed it turns out ok.

cheers

Well as stated I did the traditional Turkey xmas dinner.
What did those that were planning something different have? and how did it turn out?