Out-of-the-ordinary ideas for your Christmas feast
Simplify is my mantra in the kitchen.
Even, or maybe especially so, on special occasions, like Christmas. Celebrating is meant to be social after all, and slaving away in the kitchen on your own is everything but.
Making things easier, better, or just more like you doesn't have to be complicated or difficult. Sometimes the solution is right under our nose, but we can't see it until we change perspective.
Here's an example... Like some, I used to be a Brussels sprout hater. Steamed Brussels wasn't something I would eat voluntarily, any time of the year. But then my vegbox subscription forced me to go looking for better ways of making them. I went into research mode (for me that means having fun browsing through my favourite cookbooks and sites) and learned that Brussels sprouts hate water and love fat, spices, and a bit of acidity to balance their bitterness. I have since tried them roasted with butter, cumin and harissa, sautéed with bacon, honey and balsamic, and stir-fired with miso and ginger. Guess what... no more sprout hating in my house! The trick is to avoid water, and be generous with strong flavours.
So whether your challenge is about making the bird roasting easier, coming up with a vegetarian centrepiece or a festive meal for two, or rustling up an easy side or one-of-a-kind salad... I suggest you have fun with the research and never dismiss the unusual solutions. I'm not a recipe writer, and I won't turn into one for this occasion, but I have put together a collection of my favourite resources and ideas for an out-of-the-ordinary Christmas feast here. Enjoy!
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START WITH A DIP (OR TWO)
Dips are a great way to rustle up some easy starters!
Yes, you can get them in any supermarket (and even at the gas station) but they will be so much better (and healthier) if you make them yourself and it's a lot of fun playing around with the flavours (well suited to making in advance too).
Take hummus as a 'concept' and improvise from there: https://www.theintuitivecook.co.uk/blog/hummus-concept
TURKEY SHORTCUT
If turkey is a must... do you really need to roast it whole? Roasting it in pieces makes everything soooo much easier (and less time consuming too).
DINNER FOR ONE OR TWO
A different way with chicken pieces from Nigel Slater, perfect for a smaller gathering. Simply amazing (and simple enough to make any weekday).
A WHOLE FISH
Roast a whole fish is my favourite way of cooking fish, and it looks the part too.
I just stuff the belly with garlic, lemon slices and herbs, and douse with olive oil, salt and lemon juice. When you can easily pull out the spikes across the back of the fish it's done.
A whole side of salmon also looks impressive.
Salmon needs punchy flavours to cut through the fatty flesh: I recently came across this genius idea in Nadiya Hussain's book 'Fast Flavours': salsa verde salmon!
This is my riff on the recipe: https://www.theintuitivecook.co.uk/blog/salmon-salsa-verde
VEGETARIAN CENTRE PIECES
Veggie dishes can easily steal the show and hold their own if you focus on flavours and colours (Anna Jones just has the best ideas here!)
a pie as a centre piece
http://www.annajones.co.uk/recipe/celebratory-celeriac-sweet-garlic-pie
http://www.annajones.co.uk/recipe/beetroot-tart
a nut roast
http://www.annajones.co.uk/recipe/the-best-ever-nut-roast-with-pistachios-and-cranberries
and a different take on nut roast
http://www.annajones.co.uk/recipe/seeded-pistachio-and-squash-galette
whole roast cauli
https://www.jamieoliver.com/recipes/vegetables-recipes/whole-roasted-cauliflower/
https://www.theguardian.com/lifeandstyle/2016/oct/24/whole-roasted-vegetable-recipes-squash-cauliflower-anna-jones-the-modern-cook
a colourful tray roast
https://www.instagram.com/p/CWYXHoEMrKK/
And even more ideas for sides:
http://annajones.co.uk/recipe/killer-christmas-sides
DESSERT
I don't have much of a sweet tooth so I'm the wrong person to advise on fancy dessert...but I occasionally love a not-so-sweet zero-fuss sweet treat.
Chocolate mousse the easy way (and it's healthy too!) https://www.theintuitivecook.co.uk/blog/choc-mousse
Greek yoghurt with honey and walnuts
Whipped yoghurt with cream, cocoa powder, maple syrup
Baked apples
Fruit compote (stewed fruit)
Roughly chop fruit, gently simmer with a tiny bit of water, and as little honey/sugar as you can bear (you want to taste the fruit, not the sugar), put through a sieve for a finer result (more here).
Serve with cream, ice cream or Greek yoghurt.
LESS WASTE
Most of the food we throw away is perfectly edible... (I should know... I eat out of date stuff from the shop most days!)
Freeze veggie scraps to make stock or stock paste
https://afarmofyourhome.com/scrap-vegetable-stock-paste/
Use the whole bird (and save the bones for making stock)
This article refers to chicken but it applies just the same to turkey, duck or goose.
https://www.theguardian.com/food/2021/nov/13/how-to-make-use-of-the-whole-chicken-with-virtually-zero-waste
Don't throw away your cauliflower leaves
Try this quick pickle instead: https://www.instagram.com/reel/CV-dgOhIDtQ (This also works with finely chopped broccoli stems or cabbage cores.)
Pickles are great for adding some zing and some life to cloying over-rich flavours.