[stevej]

wow, that sounds amazing!!

[Jim]

anyone got some good starter idea's?

[TobyD]

anyone got some good starter idea's?

gravalax, beet salad, rye bread?

[Oldmanmatt]

anyone got some good starter idea's?

gravalax, beet salad, rye bread?

Actually...

They sound like typical Romanian xmas starters.

Surprisingly tasty, done right and followed by a meal that reads like a "Greys anatomy" for Pigs...

[TobyD]

anyone got some good starter idea's?

gravalax, beet salad, rye bread?

They sound like typical Romanian xmas starters.

I was thinking more in the Scandanavian style, but I can imagine what you mean.
Bread and fish curing easily achievable at home, in advance, and (depending on where you can get fish from) pretty inexpensive.  And, as you say, a reasonable counterpoint to heavier Christmas food.

[JohnM]

For good starter nibbles or a side try roasting dates wrapped in pancetta.  An amazing salty/sweet combination.  Simply wrap each date in half a side of pancetta and roast at 200'C for about 10 minutes.  The sugars in the dates caramelise slightly and the pancetta goes all cripsy!

[Paul B]

or slit the date open and fill with roquefort before a quick roasting. Nom nom nom.

[slackline]

Plumping for a traditional Indian curry this xmas, not decided on recipe yet though, but will likely involve lots of chilli. 

[Will Hunt]

I know the season just ended but what do people think the chances are of there being any grouse about in the markets? Would pheasant or partridge make a worthy substitute?

[SA Chris]

I'm sure very few people would know the difference.

[Will Hunt]

Sounds good to me!

[Oldmanmatt]

Will you hunt it........?

[Fultonius]

I've been roped into doin the starter for Xmas dinner. Main will be the standard turkey.

Any thoughts? I was thinking something like salmon tartare? Or, I remember once doing a layered king prawn cocktail which was pretty tasty.

Any other ideas? Salmon filo parcels?

[tomtom]

I've been roped into doin the starter for Xmas dinner. Main will be the standard turkey.

Any thoughts? I was thinking something like salmon tartare? Or, I remember once doing a layered king prawn cocktail which was pretty tasty.

Any other ideas? Salmon filo parcels?

I'm a less is more type person food wise - so I favour a very simple starter of smoked salmon with some lemon and a slice of rye/wholemeal bread... save the time on the starter and spend some £££ on some decent salmon.. With a glass of prosecco or cava and bobs yer whatever..

[rich d]

Just tried out our starter last night to make sure it works. (Did home made rye bread with salmon last year so needed something different) finely chopped celery, carrot and shallots with crab meat all fried in a bit of butter together served on champagne and grapefruit jelly. Mad the jelly the night before (heat champagne and squeeze in grapefruit plus about half a lemon) pour onto plates to set. Cut a hole out of the jelly (I used my chef ring - otherwise known as an empty baked bean tin with both ends opened). After the crab mixture has been cooked spoon into the space and season. Was very nice and the jelly slowly melts to provide a sauce. 

[Will Hunt]

The pheasant is bought 

[Oldmanmatt]

The pheasant is bought 

I'm disappointed!

Bought?
Pah!

[robertostallioni]

The pheasant is bought 

I take it the Cap'n isn't fattening up too well?

[tomtom]

OK, slow roast leg of Lamb is what I have to cook for the Extended family TT. A leg has been sourced from a very good butcher.. I just need to not screw up its cooking. I had hoped to pot roast (casserole?) it very slowly, but it looks like there wont be a pot large enough.. so its going to have to be a roasting tin and some foil.. any tips on temps/timing? I have hours to cook it and tender as possible would be winning...

Flavour wise I'm planning to keep it simple with a load of rosemary and red wine....

[fried]

Put your lamb on the foil (in the baking dish) add your herbs + insert some garlic bits into cuts in the lamb. add 1/2L of water, then seal the foil.

Keep a check to make sure the water hasn't all evaporated. Cook for 4h at 140°. You can open the tin foil for the last half-hour and brown in off.

Never tried it with wine but it should work.

This is the missus' family's secret recipe (turkish) so don't tell anyone! The lamb melts when you put it in your mouth.

[tomtom]

Put your lamb on the foil (in the baking dish) add your herbs + insert some garlic bits into cuts in the lamb. add 1/2L of water, then seal the foil.

Keep a check to make sure the water hasn't all evaporated. Cook for 4h at 140°. You can open the tin foil for the last half-hour and brown in off.

Never tried it with wine but it should work.

This is the missus' family's secret recipe (turkish) so don't tell anyone! The lamb melts when you put it in your mouth.

Great! so its completely surrounded/sealed in foil... nice one... just been reading Nigel Slaters numbers on this, and its about the same (160 and 4 hours) and in an open tin but covered in foil... I think some sort of hydrid will evolve!

[fried]

Just tried out our starter last night to make sure it works. (Did home made rye bread with salmon last year so needed something different) finely chopped celery, carrot and shallots with crab meat all fried in a bit of butter together served on champagne and grapefruit jelly. Mad the jelly the night before (heat champagne and squeeze in grapefruit plus about half a lemon) pour onto plates to set. Cut a hole out of the jelly (I used my chef ring - otherwise known as an empty baked bean tin with both ends opened). After the crab mixture has been cooked spoon into the space and season. Was very nice and the jelly slowly melts to provide a sauce.

I won't be doing any cooking this Christmas, but I do like the sound of Champagne jelly not being used as a dessert. Do you have any other savoury jelly recipes? ( I have a me vs. the wife cook off in January)

[Jaspersharpe]

You're in trouble if she ever sees this thread. Divulging family secrets and looking for beta with which to win the cometition against her!

[fried]

One of the joys of having a missus that doesn't speak English

[tomtom]

Not sure its in the jelly category, but I had some pumpkin and ginger jam cooked by brother in laws Mrs last weekend... was sensational.. despite looking like slightly stringy orange lemon curd!