Christmas is approaching (fast) and normally I make a starter of a little tossed salad and fresh salmon. This is easy to chop a little salad and then put everything straight on to plates without having to use the (over burdened)oven or have things set out on plates in the fridge etc. It does however mean making a second dish using tinned salmon as some of the family don't like the fresh 'uncooked' salmon...

anyway this year I fancy doing something different and I'm open to some ideas..

bare in mind that we usually have about 20 people, only one normal household sized oven thats full of turkey, potatoes, stuffings, veg and chipolatas (that I always forget about and burn... its now almost a tradition that halfway through dinner I go running to pull out burnt sausage ! lol) and we only have a normal fridge that is packed full over Christmas so I can't do any sort of set mousse or pre-plated type things...

with that in mind I don't have a problem with putting a pan of something on and then serving it up on something etc...

any suggestions?

thanks

Steve

My favourite make-ahead starter is home-made smooth chicken liver and port pate. And the best thing is you actually HAVE to make it at least one day in advance in order for it to set properly. Two days ahead is perfectly fine too.

Infact, it actually freezes/ defrosts really well so I've made it in larger quantities than I want before, topped it with clarified butter, wrapped it well and frozen it.

I can't recall if my recipe is on the site, I'll check later.

x x

http://www.mamtaskitchen.com/recipe_display.php?id=13463

souds lovely, Kavey, I did a similar one for an 80th birthday party, except I flamed the chicken livers in brandy in the pan, and didn't add the port. Used coriander instead of thyme, but I'll try thyme next time, as I can buy it fresh around here, as its used a lott in West Indian cooking.

Also added mushrooms to mine.

I too was thinking the same question a few days ago after watching one of Delia Smith's Christmas programs.

For me the starter has to be made the day before (and I'll only be cooking for probably six not twenty!) I thought soup (a bit heavy before a full roast?) smoked salmon (Father won't eat it) but Kavey's suggestion of Liver Pate I think really fits the bill. Could be made extra special served with some sort of onion marmalade or chutney and posh bread?

For mains I thought of deviating from the usual roast poultry and perhaps trying Mamta's Tandoori roast leg of lamb, but serving with usual vegetables (including roast potatoes and brussel sprouts of course!)

Have not got as far as pudding yet.

The pate works well both with toasted home-made bread OR with slices of toasted brioche - as it's quite a rich, silky pate it suits the foie gras treatment.

A onion or fruit chutney would work well with it.

Or how about a glass of Sauternes (or other dessert wine) or perhaps a Prosecco with a little fruit liqueur in it, a sort of kir royale style drink.

So why are there not any pictures on your favourites recipe Kav?

Mum

I never remember to take any!

I was thinking of making some and bringing it to yours when we come and visit but I need to check what time our flight arrives back to check whether there's time.

A Fremch friend of mine brought some of his mother's pate over (illegal, I know) and we had it on toast, with a bottle of Chateau Guiraud. A marriage made in heaven. (The pate had a cube of black truffle on top).

http://www.chateau-guiraud.fr/

Hello Steve

You have had some good suggestions here already. I like crab Pate too, something like this; http://uktv.co.uk/food/recipe/aid/512744

You make a nice hummus yourself, it will be good with very thin toasts, especially since there is so much heavy food to come.

Smokes Salmon and Cream Cheese Canap? are also tasty. You can serve them with a couple of other canap?s, if you

Some sort of smokes salmon mousse will also be nice. I have 2 recipes here, and there are hundreds on the web.

A light soup will not ruin the appetite for the richness that is to follow, something like Carrot and coriander soup or Courgette Soup or French onion soup or Tomato and red pepper soup. You make pretty good soup, you can make it a day in advance and re-heat on stove, while everything else is cooking.

Whatever you cook, it will be good, that I know. have a wonderful feast with your family.

If you have some nice Christmas menu ideas, may be we can post them here on the front page?

Mamta

Hi all

This will be my contribution to our family christmas lunch:

http://www.mamtaskitchen.com/recipe_display.php?id=12957

Our Christmas days are huge as my wife is one of 13 kids, there are usually 20-30 people and we all bring a dish. I think last year I took a couple of butterflied tandoori chickens that went down very well. This year im going with mussels as I love them but have never actually cooked them. Looking forward to it.

Cheers all!

Steve

Might do some chicken wings on the BBQ too. Had a search but couldnt find anything specific. Any ideas other than the tandoori marinade?

Cheers

Steve

Thanks for all the replies, sparked a few thoughts.. also sparked a hunger for pat? with a caramalised onion topping but most of them aren't keen on pat? so it would be a waste of time .... soups a maybe but I think I'd have to do something special (maybe my french onion ..)..

SteveAus, as for chicken wings have a look at my hot spicy chicken recipe Hot Spicy Chicken (bulk version)

thanks

Steve

Maaaate! That sounds and looks sensational. Tis bookmarked. Exactly what I was after! Thanks very much. Dont think I can wait until Christmas Day now, think I'll give them a burl on the weekend!

Cheers Steve!

Steve

Here I go again;

Any recipe you kind people use from here that doens't have pictures, please take a few.

Merry christmas :-)!

Mamta

Well after all my thinking about it and playing with ideas, they all called up for sunday lunch last week and mentioned wanting the salmon starters again !!... lol

Steve