View Full Version : What is your best Christmas food item?

6th Dec 2006, 00:18
Mine's the day after.

Bubble and Squeak made with brussels sprouts,caramalized onions and ex-roast potatoes from the day before. All fried up like a potato pancake. A couple of fried eggs on the side. All organic of course.

6th Dec 2006, 01:09
Well, my world famous (at least here at Pprune) "Deep Fried Turkey!" of course. :ok:

6th Dec 2006, 01:32
'Tis funny, but when still a pre-school child, my favourite meal was Monday when we'd have a fry-up of the Sunday leftovers!

Deep-fried turkey does sound yummie though.

Howard Hughes
6th Dec 2006, 01:34
Chocolate coated sultanas, just wouldn't be Christmas without some of those under the tree...:ok:

6th Dec 2006, 01:40
Got a lawn COVERED in those. The rabbits seem to love them!

Mr Lexx
6th Dec 2006, 02:01
peanuts and lots of them

Howard Hughes
6th Dec 2006, 02:03
Got a lawn COVERED in those. The rabbits seem to love them!
If they love them, why do they leave them?:E

6th Dec 2006, 03:20
If they love them, why do they leave them?They don't. They eat them twice.

My Xmas favourites are the plum pudding and the mince pies. I like both of them with custard. Real custard mind, not that 'Birds' packet stuff.

Bubble & Squeak is a weekly favourite, not just at Xmas - eat it with Hammonds Chop Sauce....

6th Dec 2006, 07:54
braised celery, yummie

green granite
6th Dec 2006, 08:17
Roast Goose followed by mince pies. (can't stand turkey)

6th Dec 2006, 08:28
Mince Pies. Mum's own by preference though a nice Marks and Spencer Luxury one can't be beaten if you have to buy them.

tony draper
6th Dec 2006, 08:35
One is very fond of gravy, and it don't come much better than Turkey gravy,oh yes and sprouts of course.
Nowt like a nice thick slice of Christmas cake with a cuppa either,but traditionaly up here chrissy cake does not get brung out until new year.

6th Dec 2006, 08:45
traditionaly up here chrissy cake does not get brung out until new year.
Thought that was purely a family aberration. 'Twas the basis of New Year celebrations (with ginger wine in the G-CPTN parents' household . . . ). Father was brought up a strict Methodist and was tee-total. We youngsters were warned that ONE drink would result in chronic alcoholism and certain death.


INGREDIENTS - To 9 gallons of water allow 27 lbs. of loaf sugar, 9 lemons, 12 oz. of bruised ginger, 3 tablespoonfuls of yeast, 2 lbs. of raisins stoned and chopped, 1 pint of brandy.

Mode - Boil together for 1 hour in a copper (let it previously be well scoured and beautifully clean) the water, sugar, lemon-rinds, and bruised ginger; remove every particle of scum as it rises, and when the liquor is sufficiently boiled, put it into a large tub or pan, as it must not remain in the copper. When nearly cold, add the yeast, which must be thick and very fresh, and, the next day, put all in a dry cask with the strained lemon-juice and chopped raisins. Stir the wine every day for a fortnight; then add the brandy, stop the cask down by degrees, and in a few weeks it will be fit to bottle.

tony draper
6th Dec 2006, 08:55
Ah yes ginger wine one had forgotten that,we used to cheat and get a wee bottle of concentrated essence from the chemist,it made gallons of the stuff,and very nice it were.

6th Dec 2006, 09:48

6th Dec 2006, 11:05
Rollingthunder has the right idea. That mix is my favourite lunch of xmas. For dessert a slice of xmas pudding (must never be set fire to on xmas day, that just scorches it) fried in lightly salted butter and served with brandy butter and cream. A coronary on a plate:ok: :ok:

6th Dec 2006, 11:40
Stuffing.. :E :E :E

Flip Flop Flyer
6th Dec 2006, 12:37
The traditional Danish christmas lunch, as served on the 25th (we celebrate christmas on the 24th). It's the meal of the year. You'll probably know it as the smörgasbord (or however it's misspelled it in English).

It'll usually be around 20 different courses. 5 or 6 kinds of fish, much of it marinated heering. Served with beer and snaps. Then 5 or 6 hot dishes, much of it pork in various disguises. Served with beer and snaps. Then 5 or 6 cold dishes, much of it pork in various disguises. Served with beer and snaps. Then the chees, 5 or 6 different kinds. Served with beer and snaps. Then dessert, which is in our case usually a "fruit cocktail". Served with coffee. Then comes the chocolate and other goodies. Served with beer and snaps.

Now this meal comes on top of eating way, way too much on the evening of the 24th. If you're really lucky, you'll be invited to lunch both on the 25th and 26th. "Lunch" does not, however, convey a true picture of the proceedings. The event will usually start at lunch time, but come tea time it's not unusually to still be sat at the table ..

... feeling a bit peckish :E - and then the leftovers will be brought back to the table for Act II.

Simply unbeatable. :ok:

6th Dec 2006, 21:55
smoked salmon served on mini rostis with horseradish sauce.... and cold sprouts and bread sauce, of course, plus Jack Daniels and chilled water 50/50

John Prescott
6th Dec 2006, 22:00
Brandy snaps!

Rather be Gardening
7th Dec 2006, 11:41
Eggy bread, with lemon and sugar, for breakfast.

Goose, roasties, parsnips, sprouts, honeyed carrots and herb gravy for dinner. And a nice rioja to wash it down.