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New Christmas recipes
Posted by IngridO
New Christmas recipes November 10, 2017 10:27PM |
Admin Registered: 10 years ago Posts: 1,131 |
Re: New Christmas recipes November 12, 2017 02:53AM |
Registered: 9 years ago Posts: 455 |
Hi IngridO,
Sorry to say we're probably rather dull as we have the same Christmas lunch every year - French roast chicken, loads of roast and steamed veggies, real gravy, homemade Christmas pud, trifle, tropical fruit salad. The pud, chicken and fruit salad are either only made at Christmas, or special occasions, so they're a treat for us. Over the years we've tried the seafood thing and the bbq thing and down the beach with cold meats and salads, and we just seem to prefer a traditional hot lunch. If it's a stinker over here we crank up the a/c lol.
Look forward to reading what new things other FL are doing.
Sorry to say we're probably rather dull as we have the same Christmas lunch every year - French roast chicken, loads of roast and steamed veggies, real gravy, homemade Christmas pud, trifle, tropical fruit salad. The pud, chicken and fruit salad are either only made at Christmas, or special occasions, so they're a treat for us. Over the years we've tried the seafood thing and the bbq thing and down the beach with cold meats and salads, and we just seem to prefer a traditional hot lunch. If it's a stinker over here we crank up the a/c lol.
Look forward to reading what new things other FL are doing.
Re: New Christmas recipes November 16, 2017 08:36AM |
Admin Registered: 10 years ago Posts: 1,131 |
Re: New Christmas recipes November 17, 2017 03:48AM |
Registered: 17 years ago Posts: 670 |
Re: New Christmas recipes November 17, 2017 08:11AM |
Registered: 9 years ago Posts: 455 |
Re: New Christmas recipes November 17, 2017 11:02PM |
Registered: 7 years ago Posts: 171 |
I will try tomorrow the new Christmas dish idea - I know about it from one of my Ukrainian friends - I will prepare cranberry kissel
Flora205 Warsaw/Poland
[www.home-madepatchwork.com]
Follow me on Facebook and Instagram
Flora205 Warsaw/Poland
[www.home-madepatchwork.com]
Follow me on Facebook and Instagram
Re: New Christmas recipes November 18, 2017 02:46PM |
Registered: 13 years ago Posts: 2,228 |
Re: New Christmas recipes November 18, 2017 10:01PM |
Registered: 18 years ago Posts: 1,033 |
Re: New Christmas recipes November 18, 2017 10:57PM |
Registered: 7 years ago Posts: 171 |
I don't know whether you serve it in NZ for Christmas, but in Poland one of our main courses for Christmas Eve supper are dumplings with cabbage and mushrooms.
Traditionally during this supper we do not eat any meat (fish does not count). Other courses (it should be 12 together) depending on the family are/might be:
mushroom soup or red borscht with small mushroom/cabbage dumplings
cabbage with mushrooms
cabbage with pea
herrings (different style - with onion, with cream, with mustard etc)
fish - different style - fried (carp, zander), cold in jelly (aspic?)
vegetable salad
noodles with poppyseed
compote with dried fruit
kutia (traditional Christmas Eve Slavic dish with the wheat, poppy seed, honey, nuts and dried fruit)
poppyseed cake, cheesecake or gingerbread
I wonder what you serve traditionally on this day in NZ?
Flora205 Warsaw/Poland
[www.home-madepatchwork.com]
Follow me on Facebook and Instagram
Traditionally during this supper we do not eat any meat (fish does not count). Other courses (it should be 12 together) depending on the family are/might be:
mushroom soup or red borscht with small mushroom/cabbage dumplings
cabbage with mushrooms
cabbage with pea
herrings (different style - with onion, with cream, with mustard etc)
fish - different style - fried (carp, zander), cold in jelly (aspic?)
vegetable salad
noodles with poppyseed
compote with dried fruit
kutia (traditional Christmas Eve Slavic dish with the wheat, poppy seed, honey, nuts and dried fruit)
poppyseed cake, cheesecake or gingerbread
I wonder what you serve traditionally on this day in NZ?
Flora205 Warsaw/Poland
[www.home-madepatchwork.com]
Follow me on Facebook and Instagram
Re: New Christmas recipes November 19, 2017 03:14AM |
Registered: 13 years ago Posts: 2,228 |
I'm going to make the chocolate fruit cake from this month's Next magazine, it's got black cherries in it, and looks like it'll be moist and chocolatey, I'm hoping I might persuade my boy to try a piece. I always struggle with vege sides, but this year have vowed to keep it simple, we'll be having an evening meal as I'm working a full shift on Christmas day and also on Christmas eve so I'll have limited time for prep.
Re: New Christmas recipes November 27, 2017 10:18AM |
Admin Registered: 10 years ago Posts: 1,131 |
Re: New Christmas recipes November 28, 2017 10:23AM |
Registered: 9 years ago Posts: 455 |
Hi IngridO - here it is. I only have in a PDF format and don't know how to change it:
This is from an old Australian Womens Weekly cookbook but I'm not sure which one.
French Roast Chicken
1.25kg whole chicken ( I use free range)
90g softened butter
2 tbl finely chopped parsley
2 tbl finely chopped shallots
1 tsp French mustard
1/2 tsp tarragon (dried)
salt & pepper
1 c dry white wine
1/2 c water
30g butter, extra
1 chicken stock cube
1/2 c cream
1 tbl cornflour
Stuffing
2 1/2 c fresh white breadcrumbs
1 egg
1/2 tsp thyme
2 tbl chopped parsley
60g butter
2 rashers bacon, chopped finely
1 small onion chopped finely
Take a teaspoon, rounded side up, and gently ease down and over chicken breast separating skin from meat - be careful not to break the skin.
Place 1st measure of butter in a bowl, beat until soft and creamy, add parsley, shallots, mustard, tarragon, salt and pepper and mix well.
Carefully spread mixture over whole breast under skin.
Stuff chicken with prepared stuffing and close cavity.
Put chicken into baking dish, add wine, water, crumbled stock cube and extra butter.
Bake uncovered at 150C F/F for 1 1/2 hours or until chicken is tender, basting frequently with pan juices.
remove chicken from pan. Place pan on stove top and bring liquid to boil. Boil uncovered for 2 mins. Remove from heat and add combined cornflour and cream. Stir until combined. Return to heat, stir until sauce boils and thickens; add salt and pepper to taste. Serve sauce with chicken.
To Make Stuffing
Heat butter in pan, add onion and bacon, saute gently until onion is tender. Combine breadcrumbs, egg, thyme, parsley, onion mixture and salt and pepper. Mix well.
My tweaks are:
I don't use the cream and cornflour; I either make a regular gravy from the pan juices, or just reduce the juices and serve that.
I don't use the stock cube, I use liquid stock instead, either bought salt-reduced, or homemade.
I find stuffing the chicken prior to spreading the butter under the skin works better for me.
I use fresh tarragon and thyme, and taste the butter mix to make sure it tastes 'right'. (fresh tarragon can be quite strong, so if you're not used to it, try a few leaves finely chopped, mix it in well and then taste to see if you're happy with it)
Every oven is different so yours make take more or less time, and I find with mine I need to cover the chook towards the end of the time to stop it browning too much.
Hope you enjoy it - it is an absolute fave here!
Edited 1 time(s). Last edit at 11/28/2017 10:08PM by Heather F.
This is from an old Australian Womens Weekly cookbook but I'm not sure which one.
French Roast Chicken
1.25kg whole chicken ( I use free range)
90g softened butter
2 tbl finely chopped parsley
2 tbl finely chopped shallots
1 tsp French mustard
1/2 tsp tarragon (dried)
salt & pepper
1 c dry white wine
1/2 c water
30g butter, extra
1 chicken stock cube
1/2 c cream
1 tbl cornflour
Stuffing
2 1/2 c fresh white breadcrumbs
1 egg
1/2 tsp thyme
2 tbl chopped parsley
60g butter
2 rashers bacon, chopped finely
1 small onion chopped finely
Take a teaspoon, rounded side up, and gently ease down and over chicken breast separating skin from meat - be careful not to break the skin.
Place 1st measure of butter in a bowl, beat until soft and creamy, add parsley, shallots, mustard, tarragon, salt and pepper and mix well.
Carefully spread mixture over whole breast under skin.
Stuff chicken with prepared stuffing and close cavity.
Put chicken into baking dish, add wine, water, crumbled stock cube and extra butter.
Bake uncovered at 150C F/F for 1 1/2 hours or until chicken is tender, basting frequently with pan juices.
remove chicken from pan. Place pan on stove top and bring liquid to boil. Boil uncovered for 2 mins. Remove from heat and add combined cornflour and cream. Stir until combined. Return to heat, stir until sauce boils and thickens; add salt and pepper to taste. Serve sauce with chicken.
To Make Stuffing
Heat butter in pan, add onion and bacon, saute gently until onion is tender. Combine breadcrumbs, egg, thyme, parsley, onion mixture and salt and pepper. Mix well.
My tweaks are:
I don't use the cream and cornflour; I either make a regular gravy from the pan juices, or just reduce the juices and serve that.
I don't use the stock cube, I use liquid stock instead, either bought salt-reduced, or homemade.
I find stuffing the chicken prior to spreading the butter under the skin works better for me.
I use fresh tarragon and thyme, and taste the butter mix to make sure it tastes 'right'. (fresh tarragon can be quite strong, so if you're not used to it, try a few leaves finely chopped, mix it in well and then taste to see if you're happy with it)
Every oven is different so yours make take more or less time, and I find with mine I need to cover the chook towards the end of the time to stop it browning too much.
Hope you enjoy it - it is an absolute fave here!
Edited 1 time(s). Last edit at 11/28/2017 10:08PM by Heather F.
Re: New Christmas recipes November 28, 2017 12:26PM |
Registered: 17 years ago Posts: 1,990 |
Re: New Christmas recipes November 29, 2017 04:08AM |
Registered: 9 years ago Posts: 455 |
Re: New Christmas recipes November 29, 2017 09:32AM |
Registered: 9 years ago Posts: 455 |
Hi Karen - what about this for a Christmas veggie main - looks delish, as long as you eat eggs and cheese:
[www.taste.com.au]
[www.taste.com.au]
Re: New Christmas recipes December 01, 2017 07:37AM |
Registered: 13 years ago Posts: 2,228 |
Karen, I thought this looked rather interesting, although maybe a bit heavy if this heat keeps up!
[www.facebook.com]
[www.facebook.com]
Re: New Christmas recipes December 04, 2017 07:22AM |
Registered: 18 years ago Posts: 1,033 |
Re: New Christmas recipes December 11, 2017 10:43AM |
Admin Registered: 10 years ago Posts: 1,131 |
Re: New Christmas recipes December 11, 2017 10:06PM |
Registered: 9 years ago Posts: 455 |
Re: New Christmas recipes December 13, 2017 04:21PM |
Registered: 7 years ago Posts: 171 |
ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.
I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!
At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.
Ingredients:
500g of cranberries
a piece of cinnamon and a couple of cloves
6-8 tablespoons of sugar
2-3 tablespoons of potato flour
for interested the complete recipe is here
Flora205 Warsaw/Poland
[www.home-madepatchwork.com]
Follow me on Facebook and Instagram
One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.
I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!
At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.
Ingredients:
500g of cranberries
a piece of cinnamon and a couple of cloves
6-8 tablespoons of sugar
2-3 tablespoons of potato flour
for interested the complete recipe is here
Flora205 Warsaw/Poland
[www.home-madepatchwork.com]
Follow me on Facebook and Instagram
Re: New Christmas recipes December 14, 2017 08:28PM |
Registered: 7 years ago Posts: 171 |
ON THE CHRISTMAS TABLE - LAZANKI - NOODLES WITH CABBAGE AND MUSHROOMS
Traditionally, during the Polish Christmas Eve supper we don't eat any meat. Instead we have twelve dishes with fish, mushrooms, vegetables and cabbage. In my home everybody waits for their favourite meal: my husband and daughter for the herring dishes and vegetable salad, my son for the fried fish, while I wait for dumplings and jellied carp.
One of the traditional dishes in many Polish homes is lazanki with cabbage and mushrooms. Lazanki are small, square noodles. The best dish is made with noble porcini mushrooms. I sometimes mix these forest mushrooms with sliced champignons, which look beautiful among the noodles. Lazanki are a Christmas Eve dish, but sometimes when my children ask me I prepare it during the rest of the year too.
Ingredients:
500g of sauerkraut
1 onion
60g of dried porcini
6-7 champignons
1 tablespoon of caraway seeds
2 bay leaves
2 tablespoons of butter
300g of lazanki
salt and pepper
for interested the complete recipe is here
Flora205 Warsaw/Poland
[www.home-madepatchwork.com]
Follow me on Facebook and Instagram
Traditionally, during the Polish Christmas Eve supper we don't eat any meat. Instead we have twelve dishes with fish, mushrooms, vegetables and cabbage. In my home everybody waits for their favourite meal: my husband and daughter for the herring dishes and vegetable salad, my son for the fried fish, while I wait for dumplings and jellied carp.
One of the traditional dishes in many Polish homes is lazanki with cabbage and mushrooms. Lazanki are small, square noodles. The best dish is made with noble porcini mushrooms. I sometimes mix these forest mushrooms with sliced champignons, which look beautiful among the noodles. Lazanki are a Christmas Eve dish, but sometimes when my children ask me I prepare it during the rest of the year too.
Ingredients:
500g of sauerkraut
1 onion
60g of dried porcini
6-7 champignons
1 tablespoon of caraway seeds
2 bay leaves
2 tablespoons of butter
300g of lazanki
salt and pepper
for interested the complete recipe is here
Flora205 Warsaw/Poland
[www.home-madepatchwork.com]
Follow me on Facebook and Instagram
Re: New Christmas recipes December 15, 2017 05:26AM |
Registered: 17 years ago Posts: 1,123 |
Karen,
I am searching Terrines and have seen some great veggie ones. I have never made one, but have the perfect dish for making one.
Ages ago, on one of the baking programmes someone made a ham hock terrine. It looked delicious.
They carve nicely, look nice on the table and would be light on a very hot day.
Cheers, Beverley
I am searching Terrines and have seen some great veggie ones. I have never made one, but have the perfect dish for making one.
Ages ago, on one of the baking programmes someone made a ham hock terrine. It looked delicious.
They carve nicely, look nice on the table and would be light on a very hot day.
Cheers, Beverley
Re: New Christmas recipes December 15, 2017 07:09PM |
Registered: 6 years ago Posts: 1 |
I`d like to try something like shrimp scampi or jorkshire pudding Never tried those so far, anybody has some experience?
[onthegas.org]
[onthegas.org]
Re: New Christmas recipes December 15, 2017 09:36PM |
Registered: 7 years ago Posts: 804 |
Im keen to make a delicious POKE instead of the salad Im down to bring.
I plan to shred and chop lots of different vegetables and make a delicious asian inspired dressing. Ill leave out the protein/fish/meat as I know we are having lots of that but thought it would look amazing and something a bit different.
I plan to serve it on a huge deep platter so people can pick and choose what they want.
I know not a traditional poke or even a traditional Christmas dish but its where my inspiration is coming from.
Vanessa
I plan to shred and chop lots of different vegetables and make a delicious asian inspired dressing. Ill leave out the protein/fish/meat as I know we are having lots of that but thought it would look amazing and something a bit different.
I plan to serve it on a huge deep platter so people can pick and choose what they want.
I know not a traditional poke or even a traditional Christmas dish but its where my inspiration is coming from.
Vanessa
Re: New Christmas recipes December 16, 2017 09:28AM |
Registered: 6 years ago Posts: 47 |
Griz, thanks for that, it looks amazing. I'm vegetarian and also don't much like eggs so can't have anything that tastes of eggs (though I don't worry if there is some in baking and I cannot taste it). Will be googling to see where I can get chestnuts! Thanks so much for that link.
Twice Cooked
[www.twicecooked.co.nz]
Edited 1 time(s). Last edit at 12/16/2017 09:29AM by Jacki1.
Twice Cooked
[www.twicecooked.co.nz]
Edited 1 time(s). Last edit at 12/16/2017 09:29AM by Jacki1.
Re: New Christmas recipes December 18, 2017 08:02PM |
Registered: 13 years ago Posts: 176 |
Re: New Christmas recipes December 19, 2017 04:21AM |
Registered: 9 years ago Posts: 455 |
Re: New Christmas recipes December 19, 2017 05:58AM |
Registered: 18 years ago Posts: 410 |
Was looking through my ancient AWW Best Ever Recipes (no publication date in it but RRP of $4.98 gives an indication of how ancient) for another recipe I make occasionally (Spinach Pie) and Heather's French Chicken is in there as French Herbed Chicken. Exactly as Heather has provided.
Lynne2
Lynne2
Re: New Christmas recipes December 19, 2017 02:17PM |
Registered: 9 years ago Posts: 455 |
Re: New Christmas recipes December 20, 2017 06:19AM |
Registered: 13 years ago Posts: 176 |
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