JamieOliver.com

We'll be celebrating at home (as always  )..this year i've got 3 family members coming over from england and hubbies 2 kids are celebrating with us too, so that'll be 8 of us at least (might have a neighbour here too, with her 2 kids) so it may turn into 11 !

We'll probably have turkey or goose and a roast fillet of beef,(with all the usual trimmings) so we have plenty of leftovers for sarnies and we're definately having christmas pud and home made mince pies for afters ..
can't wait 

Last year we went down to our French Place for Christmas and New Year. Christmas dinner was a goose, but was able to "cheat" and buy most of the rest of the meal ready prepared - Every french supermarket has a system whereby you can order what you need prepared fresh for collection on Christmas Eve - and its more restaurant quality than ready meal

This year will be Christmas at home - a goose again (ordered that on Saturday). Haven't decided on nibbles and starters yet - those are by individual request. Accompaniments will be traditional - Chestnut stuffing, roast potatoes (roasted in goose fat), brussel sprouts (with chestnuts), baby veg, and I'll probably do a Bigerrade sauce. To follow will be Christmas pudding (already made) with rum sauce (or perhaps brandy sauce) served flaming of course. I doubt if we'll have room for afters, but will have a cheeseboard ready, and mince pies (hot, with a slice of Wensleydale under the lid). Wine to accompany each course - the wines will be from Faugeres, where we have our cottage. A Rose Mauvedre with the first course, a bottle of Raymond Rocques Grande Reserve 1998 (my last bottle) with the main course. With the pudding, a Meteore "Balade d'Automne" (late harvest viognier), and with the cheese, a fine 20 yr old Vintage Port. Mince pies will be served with some decent coffee, and a glass of brandy or drambuie . After that, we all collapse

For new year, we'll be celebrating on New Years Eve with a splendid Sea Food platter from the fishmongers - oysters, lobster, crab, langoustine, mussels, etc.. He's getting them all ready for me for pick up on the day. New years day will be a Beef standing rib roast - again with all the traditional trimmings. Preceded, of course, by proper Yorkshire Pudding, and finished off with a Yule Log made to a French dessert Roulade recipe.

There'll be other meals in between, of course, mostly made with either leftovers or cold cooked meats - and definitely including a large stand pie (already ordered, the largest my butcher does). Various chutneys and pickles are already prepared and maturing nicely.

Would love to know what you are having, Jamie - may get some ideas there. Will you be doing a Christmas special again?

Last edited by GeoffP (Mon 01 Dec 08 12:11pm)

We'll be at home for Christmas, probably just the five of us but, if she's still not well enough to travel, my mother will be with us too (being selfish, I'd love to have her here!!).  On Christmas Eve we'll start the proceedings with Christmas cake (my gluten, dairy and orange free version) at tea time, and a poached salmon with watercress sauce, potatoes and leeks, followed by mince pies (also gluten, dairy and orange free) for pudding.

On Christmas Day we'll either (depending on whether my mother is here or not) have a light lunch and full Christmas dinner in the evening, or the other way round.  For the light meal we'll probably have a baked potato and salad, and for the main meal, we'll start with a light soup - possibly a chicken consomme - then have roast goose (already ordered from my local butcher) with devils on horseback, roast potatoes, sprouts, and glazed carrots, followed by a gluten, dairy and orange-free Christmas pudding with brandy butter (and brandy margarine for my OH  ).  Then we'll collapse if it's the evening, or go out for a very long walk if it's lunch.

Boxing Day we'll have a duck, pistachio and cranberry terrine and a salad for supper, and for lunch we'll have a baked gammon with parsley sauce, mashed potatoes and savoy cabbage, and a cranberry & raspberry.bombe surprise for pudding.  There will also be mince pies on offer, and leftover (if I'm lucky) Christmas pudding.

Over New Year we've got a series of parties to go to, so we'll be living on leftovers, soups and salads 

I will do on the 24th December for my family a turkey with spicy borecole and potato dumplings. On the 25th December is my birthday and our best friends come to food. I would like to do a Raclett during this day. With many different ingredients like fillet of beef, pork fillet, chicken breast fillet, and quite importantly absolutely delightful cheese kinds. I do not realise the other ingredients yet. There will be present anyway aubergines, garlic, jacket potatoes, and one mixes onion.

Maybe somebody can give me one more council to the Raclett.


Steffi