Planning for Christmas Day:
Making Christmas Lunch easy for me is all about getting a sense of realism. I love celebratory meals and all the tradition of Christmas. But, I’ve come to accept that when all my family are around I actually want to spend time with them. So, forgive me, in my heart I’d love to have made a Christmas Cake, a Christmas Pudding, mince pies, stollen, cranberry jelly and brandy butter. But, I realised earlier this month that I still had half a jar of mincemeat left over from last year AND the brandy butter in the fridge…So THIS year I’m doing things the easy way!
Yes of course I am still making things. There are some dishes that for me simply are not the same if they are shop bought. AND I have a fabulous box of Christmas fruit and vegetables from Abel and Cole. But I’m cutting right back and where I think it doesn’t matter, using ready made sauces and just perhaps perking them up with a few fresh herbs (for example I’ll add red wine, juniper and rosemary to the Baxters cranberry jelly)
Here’s what we’re having:-
Main meal –
Crown of Turkey with sage and lemon stuffing. I’ve bought a crown from Abel and Cole because I know there are only four of us and I really don’t fancy eating turkey for the rest of the year. My favourite game supplier has vanished and so the venison we’ve had for the last few years is off the menu. And, when I’ve bought goose in the past, I’ve had to spend the next few months trying to clean the oven. I make the stuffing because it’s quite easy to do and I begrudge the cost of the ‘fresh’ versions that you can buy in the supermarket for something that is essential stale bread and herbs!
Spiced red cabbage with apples. I’ve made this every year that I’ve ‘done’ the family Christmas – it works well with turkey but is also very nice with venison and goose.
Duck fat roasties
Parmesan Parsnips – these are just parboiled for 5 minutes then dipped in a mix of seasoned flour and parmesan before being roasted alongside the turkey
Sprouts with chestnuts (ready peeled from merchant gourmet who do a much better job of getting all the skin off than I can ever manage)
Buttered carrots and celery with caraway seeds (boil till ‘al dente’ then toss in butter and a teaspoon of caraway seeds and put in the oven to keep warm)
Pigs in blankets (ready made from Abel and Cole)
Home made bread sauce
Cranberry Jelly (Baxters with a bit of extra!)
Red wine giblet gravy
I’ve prepared all the vegetables, the stuffing and the bread sauce in advance.
Here’s the spiced red cabbage recipe, which keeps well, is delicious with cold meats and can also be frozen.
My Christmas pudding came from Waitrose and will get cooked in the microwave, laced with a little extra brandy. I’m serving it this year with Brandy Clotted Cream because I don’t think another year’s supply of brandy butter is a good idea!
The only real cooking I’m doing is to make up the stuffing, the bread sauce and the spiced red cabbage. But it sounds like quite a feast doesn’t it?
I’ve got clementines, stollen and home made mince pies and lots of chocolates if anyone is still hungry. And, I’m hoping that it will be a really stress-free Christmas this year!
Have a joyful and peaceful day yourselves.