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What do you all have? Looking for inspiration. Have always had prawns and smoked salmon before as MIL has to follow tradition but as she is elsewhere this year would like to try something else.
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Melon balls fairly easy to do. We dont bother with starters just go for the main course and pudding but have a few different puds as oh is vegetarian daughter doesnt like christmas pud or mince pies.Gardening ..... begins with daybreak
and ends with backache
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I need this thread! I've offered to do the starters (Christmas at mum's) but I've got to prepare at home and they have to be: A. Chilled. B. Not "just" smoked salmon or prawns. C. Easy to serve.
She's just rang to tall me that she needs to know by Saturday what I'm doing... no reason really, other than that's what she's like, bless her.
I quite fancy a classic, really nice prawn cocktail, with a proper brandy-laced sauce, but it might be a bit too "just prawns" or something...I don't roll on ShabbosComment
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We don't usually bother with a starter and only Madmax eats shellfish. My fave crimbo starter is grapefruit halves sprinkled with brown sugar and popped under a hot grill for the sugar to bubble a little (add a smidgin of brandy or kirsch for an extra zap)Happy Gardening,
Shirley
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we usually have 'just prawns' to be honest, but last year i did tiger prawns, battered and fried then served with sweet chilli sauce.Vive Le Revolution!!!'Lets just stick it in, and see what happens?'
Cigarette FREE since 07-01-09 Comment
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What about pate? Buy a good quality one if you don't make your own, and offer a mushroom one as a veggie (or other) alternativeMy girls found their way into my heart and now they nest thereComment
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We're having fois gras and caviar on toasted French bread
( much cheaper to buy over here)- but spread thinly could still be very tasty and not so expensive.
The most simple, tasty starter I've ever done was using fresh, wild mushrooms, flash fried in butter with garlic, salt and pepper, a splash of champers ( already opened of course
) and a big dollop of thick cream , quick swill around the pan and served with a sprig of watercress on toasted French bread. ( 5 mins max- and fine if it cools down before serving on top of the toast)
Very yummy!
"Nicos, Queen of Gooooogle" and... GYO's own Miss Marple
Location....Normandy FranceComment
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Bear with me folks, and try it before you pooh pooh me.
I was invited to neighbours a couple of years ago for the big family French Sunday dinner.
The starter was:
A chilled tinned peach half, filled with tuna mayonnaise and finely chopped onion.
Sounds gross, tasted absolutely gorgeous. The neighbours must have seen the look on my face as they insisted I tried it before being sick.Bob Leponge
Life's disappointments are so much harder to take if you don't know any swear words.Comment
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your kidding?Originally posted by bobleponge View Post Gonna have to try it now!
WPC F Hobbit, Shire policeComment
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same hereOriginally posted by GeoChampagne....
aka
SuzieComment
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let me know how that one gos xComment
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Prawns? Shellfish? Mayo? Urrrrggghhhhh!!!
I love Caprése as a starter, but not sure how well it'll go with your main course?
I lay HUGE vine toms and mozarella slices overlapping, in a row. Shake up balsamic vinegar/olive oil in 1/3 ratio and drizzle over. Serve with one or two green lettuce leaves (NOT iceberg!) or fresh spinach. YUMMY!Comment
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My OH's favourite;
Ripe Avocado, cut in half, remove stone, scoop out flesh.
Mix flesh with stilton and chopped (cooked) bacon and spoon back into skins.
Pop under hot grill until it bubbles.
Not as filling as it sounds.
or
Line small plate or dish with Rocket leaves. On top put equal quantities of;
Chopped Avocado, chopped ham slices, fresh prawns/shrimps, then cover with Marie Rose sauce (Cream+Mayo+Ketchup+seasoning) and sprinkle a pinch of paprika on the sauce.
Enjoy
All the best - Glutton 4 Punishment
Freelance shrub butcher and weed removal operative.Comment
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melon balls are delicious with parma ham too.
we however are having................prawns again, the bratz insisted.Last edited by BrideXIII; 18-12-2008, 10:21 PM.Vive Le Revolution!!!'Lets just stick it in, and see what happens?' Cigarette FREE since 07-01-09 Comment
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We usually have what the family call Christmas Soup. It originates from a slim paperback of Christmas cooking by Sarah Paston-Williams, who gave precise quantities but I alter it every time!
Onions, chopped
A big cooking apple, chopped
Tall tin toms
couple sticks celery
Sometimes I add a couple of carrots too.
Stock to adjust thickness
salt or lemon juice to taste.
Gently sweat the onion, celery, carrot and apple together in a bit of butter and/or oil till coated and slightly softened. Add the toms and about a pint of stock. Simmer till all cooked. Cool then liquidise. If it's too thick add more stock and then adjust seasoning.
It's really Christmassy. Serve with melba toast or croutons.Whoever plants a garden believes in the future.
www.vegheaven.blogspot.com Updated March 9th - SpringComment
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