There are just 4 days to go until at 2pm we’ll be sitting down for Christmas Dinner at Chez Wright.
((I don’t have a photo for this post – so have used the photo I took last year of our outdoor Christmas tree – We had snow! I was rather proud (and surprised) at how well this photo came out!))
This year I’m anticipating 8 adults and 2 Children seated…
As a fanatical meal planner, Christmas Day is no different to the other 364 days in the year. It’s planned for. And the aim is to keep waste to as much of a minimum as is possible on such a day.
So what’s the plan…
Guests will be met with Slow-cooked Mulled Wine and Home-made mince pies on arrival.
The mulled wine recipe is taken from my current favourite slow-cooker book by Sara Lewis. It’s a lovely mixture of red wine and cranberry juice with spices. The mince-pies the Kids and I will make fresh Christmas Eve as part of our Simple Christmas traditions.
I don’t do a starter, as it is typically a rather large and varied meal.
Christmas Dinner will consist of:
1. Maris piper potatoes slow-cooked to soften then roasted in goose fat.
2. Fresh carrots cut into batons and steamed
3. A stalk of sprouts removed from the stalk and steamed
4. Fresh parsnips roasted in olive oil and sprinkled with dried rosemary
5. 2 heads of broccoli cut into florets and steamed.
6. Home-made cauliflower cheese (consisting of 1 head of cauliflower)
7. Home-made yorkshire pudding – 2 per person
8. Pigs in blankets (sausages wrapped in bacon) – 2 per person
9. Slow-cooked gravy
10. Turkey! Of course!
The side-dishes are all being made by my Big Sis, and will consist of cranberry sauce, stuffing and bread sauce.
After dinner we will be eating the Christmas Pud I made the end of November with custard or brandy sauce. The alternative will be panetone bread and butter pudding with Irish Cream flavoured double cream.
The equipment I will be using is:
1 x Large Slow Cooker to soften the potatoes (Big Ben)
2 x Standard size Slow-Cooker’s for the mulled wine and gravy (Lil’ Bill and Brenda)
2 x 2-tier steamers for all the vegetables (I’m borrowing 1 from a friend as I only have 1)
All the vegetables will be prepped and kept in covered containers in water overnight in the garage – it’ll be cold enough! The pots will also be prepped and stored in the slow-cooker overnight in water.
The cauliflower cheese has already been made and frozen (from some I had left over) and will be taken out Christmas Eve to thaw out overnight.
The pudding batter will be made fresh Christmas morning and stored in the fridge in 2 pyrex jugs – this will make about 24 small puds.
I am borrowing a slow-cooker off my Mom to slow-cook the Christmas Pud for 2 hours – it’s a large pud so will cover all those who eat it. My Big Sis is making the panetone bread and butter pud in advance and will bring it round to be reheated after dinner.
This year I am buying Turkey joints, pre-stuffed. I swore last year was the last I would throw any turkey away, even if it’s just the carcass. We don’t carve the turkey at the table, so it won’t ruin the effect!
I haven’t finished the shop yet, so do not have a total cost, but most of the ingredients are pretty basic, and made from scratch (keeping the cost down). I will update this post when I have a total.
I’ll take some photos on the day and post to Facebook!
What am I going to do with leftovers?
Well the aim is to not over estimate. However if there are leftovers, they will be chilled and reused on 27th, as I am hosting another dinner – this time for some friends who are visiting.
How are the Dinner plans going at yours? All in hand, or still much to think about?
Here’s a couple of posts I ran last year if you’d like to read more:
“>Simple Christmas Dinner Part 1</a>
“>Simple Christmas Dinner Part 2</a>
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