As I've said, fully intend to have a good Christmas, likewise don't want to do everything today, so started preparations last night...
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Start with the alcohol... Buck's Fizz when we get up, the Champers is dual purpose - add some of that Norfolk blackcurrant liqueur to make Kir Royale, or use neat. Or perhaps the odd cocktail... Finally, for the meal I'm going with a Chapel Down Bacchus... which is a pretty decent English wine (and these days it's stocked by Sainsbury's - the vinyard is not far from Canterbury - that's where we first found it)
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The goose was originally meant for when our son visited us over the New Year - except now that he can't come it's being pressed into Xmas service. The veg will act as a trevit and then a base for the gravy - though might (will) need to separate some of the goose fat off first!
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I became a great believer in one pot roasted veg a while back... easy and tastes better than soggy steamed. I'll cut up and add a rasher of bacon before I start cooking it. A separate tray will be put out later with the pigs in blankets and potatoes.
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Other things will include apple sauce, cranberry sauce and redcurrant jelly - the first made ages ago and frozen, the rest in a jar. We usually have Yorkshire Pudding as well (Aunt Bessie's formerly, Sainsbury's have proved just as good since that first period of lockdown and they're cheaper!)
So that's mostly it - dinner about 6, snacks and things probably about 12 or 1, nothing sorted for them yet but quite a few things lying around that cook from frozen...
Enjoy!
ReplyDeleteDo my best.
DeleteMmm! Looks tasty...
ReplyDeleteHave a lovely day...
All the best. Aly
Should be even tastier in about 5 hours or so...
DeleteMerry Xmas
A Merry Christmas to you and yours , Cheers Tony
ReplyDeleteThank you, and to you and yours.
DeleteMerry Christmas Rob!
ReplyDeleteAnd Merry Xmas to you as well.
DeleteReads like quite a feast. I hope it was as good ad it sounds!
ReplyDeleteA belated Merry Christmas and Happy New Year!
Yes thanks. Goose all gone apart from three containers of meat for stew and four small jars of goose fat.
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