I usually do paté for starter
but that's because I like paté. I hadn't actually given much, if any, thought as to what Christmas dinner starter will be this year, but I can tell you what mains and dessert I'm making, if you like?
(berk, Mon 14 Nov 2011, 11:00, 1 reply, 14 years ago)

Yes please, I would like that very much.

( G/PP 💩💩💩💩💩&#128, Mon 14 Nov 2011, 11:05, Reply)

Wild boar pot roast in calvados
with dauphinoise potatoes and some other bits and bobs, and christmas pudding ice cream for afters.
I'm doing the Christmas eve buffet as well (I have almost entirely ousted my mother from her kitchen this year and she's not very happy about it) but I haven't decided what I'm doing for it yet.
(berk, Mon 14 Nov 2011, 11:06, Reply)

That sounds beyond lush, it really does, the kind of meal where you have to undo your top trouser button afterwards.
For the buffet, what's really nice is to steam (or 3/4 boil) and then shallow fry some kind of stuffed pasta, and then drizzle some heated up garlic/chili oil. Try giving it a shot sometime before the big day to see if it's to your tastes. You get really nice crispy bits, works well as finger food.
( G/PP 💩💩💩💩💩&#128, Mon 14 Nov 2011, 11:09, Reply)

I could make pasta for the buffet, my ravioli were nice
but not having a pasta rolling machine makes it a right effort. I'm more a beef-and-watercress-puree on blinis kind of girl.
(berk, Mon 14 Nov 2011, 11:12, Reply)

ahh, I was thinking of getting a good pre-made one, for this...the waitrose stuffed pasta is really good.
You're right, even with a pasta rolling machine, the last thing you want to do is dedicate so much time to just one dish when you've got to do the whole buffet _and_ meal next day.

Beef and watercress puree on bilinis sounds awesome, maybe get some horseraddish in there too? One of the very 'in' things this season is cured venison. How about some home cured gravalax?
( G/PP 💩💩💩💩💩&#128, Mon 14 Nov 2011, 11:16, Reply)

Horseradish mayo, perhaps
a kick but not a zing, oherwise it'd be too much with the watercress. I may actually try gravadlax this year. I saw a recipe for it in Hugh whatsitface's book.
(berk, Mon 14 Nov 2011, 12:04, Reply)

I like this and have clicked accordingly
Sounds fucking excellent!
( sporters I’m sincerely gratitude to you, Mon 14 Nov 2011, 11:09, Reply)