There has been some discussion in our household recently about Christmas dinner. Personally, I think I am just easy to please but others apparently think differently. No one in our house is a great turkey fan although now I think of it, at a Christmas party recently at the Inn on the Prom in St Annes, a local hotel, I did choose the turkey roast as my main meal, and very nice it was too.
One thing I do not like is fish. Well, let me clarify that, I don’t like fishy fish. I quite like fish and chips, usually deep-fried cod because it doesn’t really taste that fishy. I’ve had a hake dish before now. Occasionally, very occasionally I have eaten mussels. They are not my cup of tea but sometimes I can eat a few especially with some strong sauce, something garlicky or spicy to drown out the fishiness.
Liz and daughter number 2 who is dining with us on Christmas Day like fish and they seem to favour something like smoked salmon for a starter. Yuk! Not for me please. Another idea was prawn cocktail. I have to say I’m not a great prawn lover either. I have eaten prawn cocktail before now, though I must say it’s not my dish of choice. What would I choose for myself then? Well, a nice pâté might be nice but some crusty fresh bread would be vital for that. Perhaps a nice tomato or even minestrone soup, yes that would be nice.
Many years ago the two dishes I first cooked for myself as a schoolboy were boiled eggs (I do love my eggs!) and tomato soup. By ‘make’ I mean I opened the can and warmed up the soup on the hob so no great talent required there but I have loved tomato soup ever since and today it’s one of those comfort foods for me. If I’m ever feeling low or under the weather, a nice bowl of tomato soup just does it for me.
Boiled eggs are the first things I can claim to have actually cooked. If the eggs come from the fridge, warm them gently in some warm water before cooking. The perfect timing for me is 2 minutes and 50 seconds. Serve with lightly toasted fresh bread and you have a wonderful snack or breakfast.
Back to the main course and a great favourite for me would be roast gammon. That apparently is off the menu because we will be having that when Liz’s French family come visiting just prior to Christmas with gammon leftovers also being served on Boxing day when daughter number 2 comes for dinner. I did mention roast beef but that suggestion was frowned upon. Goose and duck were also mentioned but they are two meats that just don’t do it for me. Roast chicken? OK with me but I’m in a minority there. That of course brings us back to . . turkey. Oh well, I may have to bow to a majority decision and perhaps suffer one or two slices of duck with some extra roast potatoes.
Whatever the roast of your choice some important additions are vital to your christmas dinner. Roast potatoes for instance. Personally I don’t like crispy ones. I like them soft and cooked in the roast beef juices. If not serving roast beef then goose fat is good for your roasties, apparently. Brussels sprouts are usually mandatory for a christmas dinner and the other day I saw them made on one of those TV cookery programmes but instead of boiling them, the TV chef cut them in half, gave them ample salt and pepper and roasted them. I tried them myself a while back in one of my rare forays into the kitchen and I have to say they were much nicer roasted than boiled. Carrot and turnip is another welcome addition for me. I’m not a great fan of mashed potatoes but I do like my mash rustic; mashed and served with butter is perfect although I have seen TV chefs mash potatoes into almost a puree and throw in butter and cream! Not in my mash, please.
I know that Yorkshire pudding is traditionally served with beef but I’ll be hoping for a portion of Yorkshires on Christmas day too. I recently produced a perfect Yorkshire pudding but my second attempt was a disaster as was my third. At least Liz will be in charge of the kitchen on Christmas day so looking forward to a veritable feast!
Now for Christmas day dessert we will be having Liz’s wonderful low sugar cheesecake. It is absolutely fabulous and we all look forward to having a slice. Another element is the cheese course. Here’s a question though, do the French have cheese before or after their sweet? I’ll have to make a few enquiries before the French contingent arrive because personally, I like to finish with some cheese, some English Cheddar, a little French Brie and perhaps a slice of Stilton to liven things up. A glass of red, some fresh bread or crackers, what could be nicer!
One last element of dining over the Christmas period is perhaps something that gets easily forgotten. the humble sandwich. Now I don’t much care for turkey sandwiches but the great thing about gammon is that when cooked, it becomes ham, and some freshly sliced ham slapped on some fresh bread is just perfect for relaxing with a late night glass of port, perhaps even a mince pie and my favourite Christmas film, A Christmas Carol with Alastair Sim as Ebenezer Scrooge. Yes there are a whole lot of film versions of a Christmas Carol, (73 TV and film versions according to a BBC news item I saw recently.)
A Christmas Carol was published 175 years ago this week. It’s a wonderful story by that master storyteller Charles Dickens. Within six days the entire print run of 6,000 copies had sold out. Within six weeks theatre adaptations had hit London’s theatres. In many ways the book is Dickens’ defining vision of a Victorian Christmas.
Going back to the film versions there’s one with Albert Finney, one with George C Scott, a cartoon version and even a version with Bill Murray as a modern-day Scrooge. According to my TV guide they are all available in the UK over the holiday period. Don’t give any the time of day except for the definitive 1951 classic.
Best wishes and have a lovely Christmas.