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Nov 19th, 2016, 07:42 AM  
himandher
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Christmas is a coming,

the goose is getting fat, or that's how the traditional Christmas rhyme started off.

Back in my pre heart attack days it was goose followed by the pud covered in brandy butter, after the fire had gone out I may add, but now I suppose the menu must change.

We're thinking maybe a smoked salmon & prawn salad starter....

And maybe a brace of partridges or a guinea fowl for mains. There's only the two of us and we don't want food that goes on for ever like turkey does.

We bought "SW Festive Feasts" book this week at the weigh in so browsing through that for a sweet.


Any recommendations or ideas welcome.

Paul & Aileen
 
 
Nov 19th, 2016, 08:39 AM  
sarahc4536
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If my mum does Christmas dinner, we always have prawn cocktail to start with.
There's usually a lot of us so we do the normal Christmas dinner foods, and as I'm not a fan of roast potatoes, I have mash instead. With the exception of the pigs in blankets (because they are not something I will compromise on ) my dinner is relatively good. Plenty of veggies, turkey, mash potatoes, and we don't add butter to them either.
The only synned things really is the stuffing and any gravy. (And pigs in blankets)

If you do decide you want the usual dinner, but healthier, why not get a chicken instead? As there's only 2 of you it's hardly going to go to waste, and will make a cracking stir fry the next day




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Nov 19th, 2016, 09:48 AM  
himandher
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Hi Sarah,
We like Christmas dinner to be special. Something you wouldn't necessarily eat any other time of the year. For me turkey has been spoilt and chicken is a meat eaten every week.
I remember from my childhood that a farm cockerel was beast to behold and filled the oven, but never seen anymore.

Last year and the year before we had.... glances side to side to make sure no one's listening... shhh, Bambi. Game is plentiful in this neck of the woods and often free.

Must go. I'm starting to dribble.
Paul
 
 
Nov 19th, 2016, 18:08 PM  
sarahc4536
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Haha!
I don't blame you for wanting to make it different. I haven't looked at the new SW Christmas recipe book this year. Might pick one up seeing as I own almost every single other SW recipe book



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Nov 21st, 2016, 08:04 AM  
himandher
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It was Sunday afternoon and our thoughts strayed to Christmas nibbles, you know, something to replace those sausage rolls that leave a puddle of fat on the microwave turntable if you warm them up.

We tried a flan/muffin/pie thing based on an omelette mixture with additions of whatever was in the fridge.

Fry off (1 cal spray) chopped bacon mushrooms & baby leeks.

Split egg yokes & whites, beat whites, fold yokes back in.

Add mix to silicon muffin tray and a teaspoon of the bacon mix on top.

25 mins @ 180


If doing again we'll swop shallots for the leeks.
Would also like to try a cube of salmon and make a fishy one.


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Nov 23rd, 2016, 15:05 PM  
Wobbles
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I will carry on training and enjoy the Christmas goodies if I'm honest. I will be keeping some habits which is what I use to cook with, real butter no fake butter, make from scratch as much as I can, greens with meals, plenty if not more water etc and cheese is protein so all good

I'm on good mode up to then!
 
 
Nov 24th, 2016, 12:39 PM  
kaybird296
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There's a recipe for sage and apple filo sausage rolls in the SW festive feasts book, if I remember rightly they're half a syn each! Don't look that difficult to make either.
 
 
Nov 24th, 2016, 13:18 PM  
himandher
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We'll have a look at those Kaybird. In the meantime I'm spending my lunch break plucking.

A brace of pheasants and three partridge appeared on my doorknob yesterday morning.

Was shocked to hear that game dealers pay shoots just 20p each for a partridge. That's 10% of the price of a tin of Spam in Tesco's. I know which I'd rather have.

Paul
 
 
Nov 29th, 2016, 13:44 PM  
Wobbles
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I couldn't cope plucking ...
 
 
Dec 2nd, 2016, 20:15 PM  
himandher
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The hardest thing I've ever prepared for cooking is a brown spotted dog fish.

I caught this off Dover harbour. Looks like a small shark and is known in your chippy as Rock Eel. I was fishing for Mackerel. It's skin is like sandpaper.

Basically you nail the dead fishes tail to a garden bench and pull the skin off with two pairs of pliers, a bit like taking off your sock when it ends up inside out.



There. If that hasn't turned you all off eating nothing will.
 
 
 
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