This year Hubby and I hosted Christmas Dinner at our house for six adults and two kids. This was a great chance for me to use the linen tableware which so rarely gets an airing in a house where plastic tablecloths are the norm. Although reds, golds and greens are traditionally what bedeck the table at Christmas time, I am quite a fan of white, silver and red, and so I chose this as the 'theme' for my Christmas dinner table.
I think my family may not have forgiven me for not having Turkey on Christmas day, so my Mother-In-Law kindly cooked the turkey and the sausages, leaving me to focus on the veg, potatoes, stuffing, trimmings and of course, my Vegetarian main course. It took me a while to decide what to cook as a vegetarian main course, but in the end I decided on a Cranberry, Chestnut and Mushroom Pie.
Here's what I cooked for the main event:
Butternut Squash Soup with Bread Rolls
Cranberry, Chestnut and Mushroom Pie - See Recipe Below
Gingerbread Stuffing (Nigella Lawson's Recipe)
Sage and Onion Stuffing
Roast Potatoes (cooked in vegetable oil and coated in semolina)
Parsnips roasted in Maple Syrup (Nigella Lawson's Recipe)
Cranberry Sauce - Nigella Lawson Recipe
I enjoyed cooking the Gingerbread Stuffing and Cranberry Sauce. The Gingerbread Stuffing was really delicious and very easy to make. It contained apple, onion, and orange rind, along with two ginger cakes and egg and milk.
The Parsnips roasted in Maple Syrup made a great change to traditional roasted parsnips which can be quite dry.
For the Cranberry Sauce I used fresh cranberries, sugar and orange juice, along with a little water.
Christmas Pudding from a local Supplier - Nanna's Christmas Pudding, served with Brandy Sauce.
This Christmas Pudding which I bought at a local food fayre tasted absolutely delicious and was so moist and full of flavour. I would recommend ordering from Nanna's Christmas Pudding's next Christmas!
Cranberry, Chestnut and Mushroom Pie
Here is the recipe for the Cranberry, Chestnut and Mushroom Pie. The mushrooms and chestnuts were mixed together, and the cranberries were cooked in port and sandwiched between the mushroom and chestnut filling, which gave a much richer flavour.
Cranberry, Chestnut and Mushroom Pie.
500g Shortcrust Pastry (made fresh, or shop bought)
45ml Olive Oil
2 medium Onions, chopped
2 Cloves Garlic, crushed
150g Chopped Mushrooms
100ml Red Wine
200g Whole Chestnuts - Vacuum packed, cooked and peeled.
100g Fresh Cranberries
50ml Port (optional - you can use water instead)
Salt and Pepper
Beaten Egg for glazing