I usually document our Christmas dinner in December, in the main so that I can recall what we had and when, what we liked and what we wouldn’t get again.
In 2014 we went with an Aldi Four Bird Roast and though we enjoyed it, I wanted to have something different in 2015. Due to a range of reasons we didn’t pre-order any thing for lunch, so in the end it was a quick trip out to the local Morrisons. I bought a small turkey and a duck.
These were roasted in the over, taking about two hours. The flavour was pretty good and I managed to not over cook (or under cook) the roasts.
They were served with some traditional accompaniments, such as pigs in blankets and a range of stuffings.
The brussels sprouts were peeled and halved. These were then pre-cooked for a couple of minutes in boiling water. As we neared the serving time, in a hot frying pan I added a small amount of olive oil and fried off some pancetta. I then added the brusels with some pre-cooked chestnuts.
Overall a really nice festive meal.
These are the Reindeer cupcakes we baked last year, we are intending to bake them again this year. Lots of fun to make and the salted pretzels add a little something different.
The first stage is to make some chocolate cupcakes, I have a simple recipe that I use for cupcakes and the quantity can be increased quickly and easily simply by increasing the number of eggs.
The recipe is based around a single egg.
Same weight of self-raising flour, butter and caster sugar
One tablespoon of cocoa powder
Cream the caster sugar and butter together until smooth.
Add the egg and a little of the flour. Mix until smooth and then fold in the remaining flour and the cocoa powder.
Place spoonfuls of mixture into cupcake cases and bake in a medium oven for ten minutes. Once cooked, cool before decorating.
The cakes are covered in chocolate buttercream icing. Pretzels are used for the antlers and marshmallows for the eyes, spotted with black icing. The noses are homemade biscuits with a giant chocolate button, except for Rudolph who has a red icing nose.
I usually write a blog post about our Christmas lunch, in the main when it comes to the following year I can remember what worked well and what was less of a success.
A few years ago I spent over a hundred pounds on a four bird roast from Marks and Spencers. It was nice, but was very much a turkey with a little bit of goose, duck and chicken.
The Sainsbury’s version of the four bird roast is a goose stuffed with turkey, duck and guinea fowl. I will say that this is basically a stuffed goose; it’s 62% goose, 9% turkey and there is 8% duck and 8% guinea fowl. Like the Marks and Spencers’ roast it wasn’t cheap, but was half the price of the Marks and Spencers’ version.
This year I would have been tempted to get it again, however Sainsburys weren’t doing it this year. In the end I went with the Aldi Christmas Four Bird Roast again, which we had enjoyed last year.
The Aldi four bird roast was a little skimpy on the goose and duck, but I did expect that for a ten pound roast. It was simple to cook, but I did let it rest for thirty minutes which seemed to help with carving and the meat was very tender and moist.
It was quite tasty, stuffing wasn’t anything to write home about, but I did supplement it with some homemade stuffing, as well as bacon wrapped sausages.
Overall a success and good value for a tenner.
I once again cooked this accompaniment to the Christmas roast we had this year. It is very simple to cook, has festive overtones and really adds something special to the humble sprout.
I peeled and halved the sprouts, now I know some people will think that what is he doing, sprouts are supposed to be whole! Well what I want in this dish is for the sprouts to be a similar size to the chestnuts. The sprouts were partially cooked in advance, by placing in simmering water for about five minutes, drained and plunged into cold water and left to one side. You can do this earlier in the day so freeing up hob space for other things.
When you are close to serving time, in a hot frying plan, add a splash of olive oil and add the pancetta. I went for smoked pancetta, as I much prefer the stronger flavour and it goes well with the similarly strong flavour of the sprouts. Cook the pancetta until is just going crispy. The add the partially cooked sprouts and the chestnuts. I used the cooked and vacuum packed chestnuts from Merchant Gourmet. These are already prepared and cooked and are quick and easy to use. Next year I might use fresh chestnuts and prepare them myself. You can season with some black pepper, but no need to add extra salt, as the pancetta bacon adds the saltiness to the dish.
Toss and saute the sprouts and chestnuts with the pancetta and serve with your favourite festive roast.
I have been to a few German markets in my time, but have to admit I rarely buy anything from them, usually it’s time, sometimes it’s price and other times what on earth are they selling!
Most German markets I have been too have had some beautiful Christmas decorations and bits, but there are also lots of food stalls.
On the odd occasion, though I make a purchase, this time I went with what was described as a French Hot Dog. They looked really quite nice cooking on the griddle.
The blackboard was chalked with £4 each or £6 for a double. What you actually got was a split sausage for £4 and the £6 was for a whole sausage.
It was served in a split section of baguette, along with grated cheese and french mustard mayonnaise.
So what was it like? Well to be honest it was a bit of a nightmare for street food. The sausage was fine, but the skin was really tough, making it very difficult to bite through. I also thought the sausage was rather too salty. The cheese was nice, strong flavoured, but the mustard was a little harsh. Overall a bit of a disappointment, and I thought for £4 was somewhat overpriced.