I am usually tasked with cooking dinner at my parents house every year and depending on what my brothers obligations are with their spouses, the numbers can vary from 4-12 people.
This year it’s 4 thank fuck. I’m sure some of the gastro imperialists on here have a reservoir of culinary titbits, invaluable advice, amazing self-sculpted menus …and of course hilarious anecdotes (naturally) from your Christmas cooking exploits over the years.
Im thinking of doing prawn pil pil for starters this year. Zingy, tasty and easy to prepare and a bit of a contrast from the traditional fodder associated with the Chrimbo dinner main course. Im thinking lemon meringue for dessert too.
Any of you lot began toiling with what to cook yet?

Found Food52.com to be useful for seasonal/event recipes (https://food52.com/recipes/christmas). But that’s American so some of the wording and measurements might be irritating to deal with.

When I’ve been over in England, always found the free Booth’s Christmas Catalogue to be great for inspiration. Not sure how regional of a shop they are ’though. I just know it’s the closest store to my parent’s house.

Have cooked it every year for 11 people for the last 10 years. Love doing it.

All traditional courses though as we have an age range from 8 to 80 so no pil pil or the likes.

How many varieties of potato?

Two, millsy. Sean lives in the republic of ireland so all the potato dishes, the vegetables sides and the turkey itself are actually made from potato.

Are you doing bacon and cabbage for your main Si?

  • -si- replied to this.

    …pills for starters? Not content with a cull from 12 to 4 you want to remove any appetite they might have as well?

      Smallman1 Are you doing bacon and cabbage for your main Si?

      Do you know nothing about the troubles, ed?

        Are you having an Ulster fry for your main Si?

        Good man, ed! That’s more like it. With chips. And a pint of harp.

        I have to say i absolutely love the traditional/old school route. Prawn cocktail, turkey and ham and sherry trifle.

        • PDJ replied to this.

          No offence Si, but I think the ‘traditional’ route is supposed to be goose. Turkey came over from the Americas, and only became popular relatively recently.

            Ok mate, apologies, you are prob right, turkey has been tradition for me since being a nipper.

            It’s all about the prep. Get the bird in early as you can so you can, cook it and let it rest. It will be much easier to carve plus it will free up the oven space. For me it’s all about the gravy. I make my own chicken stock the day before out of thighs & legs then add it to the turkey juices.

            • -si- replied to this.

              Having Turkey and Beef this year.

              I shan’t be going anywhere near the cooking though, I will be ledging the bants from the sofa though, natch.

              • -si- replied to this.

                Round your mum’s again Ed?

                One thing about being a vegetarian is the disappointment of Christmas dinner. Getting a fake stuffed turkey roll thing from The Vegan Butcher this year, which is meant to be excellent. Still love cooking Christmas dinner mind - relative peace and quiet in the kitchen.

                • -si- replied to this.

                  Dubman

                  Absolutely mate, I try to do as much as i can from scratch. Stocks, sauces, sides, trifles, mince pies etc. Enjoy the challenge.

                    -si- Ham & Sherry trifle sounds ghastly!

                    • -si- replied to this.