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We all know the menu for the traditional fayre of turkey and all the trimmings.

How many of us will be doing something different? What are you serving up instead?

Definitely no turkey or any other kind of meat or fish here!

I haven't finally decided what we will have, but it might include -

lasagna, with layers of broccoli and ricotta

pupetta (little balls made of breadcrumbs, nuts, herbs, cheese, egg, coated in breadcrumbs and fried)

quorn and mushroom pie with suet pastry

spicy squash wedges

roasties

sprouts

carrot/swede mash

Could you post more details of  your pupetta please?

ooh yes those pupetta sound lush

We eat so well during the year that we don't bother with a speciality for Christmas. I remember the days when the only time you ate poultry was at Christmas but you can have things all the year round these days.

I can tell you what's in the pupetta and how I make them, but not quantities because I don't weigh anything.  I make quite a lot all in one go and freeze some.

I use one or two packets of this as a base, varieties can be mixed if you like.  Add the water and leave it to stand for a few minutes.
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Then add fresh wholemeal breadcrumbs (roughly half a loaf for two packets of mix), grated strong cheddar, a tin of chick peas wizzed in a blender till they are broken up, parsley also wizzed, add salt and pepper and chilli if you like it.  Add eggs one at a time until the mixture is soft enough to form into small balls.  Don't make it too soft though.  Roll them in breadcrumbs and fry in olive oil.

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They are never the same twice, because I vary the ingredients.  Sometimes I use lentils instead of/as well as chick peas.  You can add chopped nuts although there are some in the packet mix.  Sometimes I don't use the packet mix, but I think they are much nicer with it.

'Pupetta' originated in Sicily but they were not like the ones I make today.  My husband tells me that it was a way of using up stale white bread and that his mother used to add a very small amount of minced beef.  They were often added to the tomato sauce for pasta.  I sometimes do this with mine.  (add them to tomato sauce, not use beef,  :o)

Hope all this makes sense, they are much easier to make than to give instructions for!

Keep promising myself I'll try goose but every year I wimp out and go get the usual turkey.

Maybe this will be the year . . .   ::)

Squash64

Thank you for the pupetta suggestion.  Sounds wonderful.  Haven't seen Granose packets for a while locally, but used to make their nutroast a lot.  Must look harder.

Up till 2 years ago used to have goose, but it's a bit to much for me and Caesar (cat) to finish now we're getting older, so it's going to be a duck this year  ;D.

Quote from: galina on November 23, 2010, 13:24:11
Squash64

Thank you for the pupetta suggestion.  Sounds wonderful.  Haven't seen Granose packets for a while locally, but used to make their nutroast a lot.  Must look harder.

I get them from Holland & Barratt.

We have combination of Finnish&English manu...and main meal is always enjoyed at Christmas Eve..as well pressies.
We have some gammon with home made honey mustard.
Beetroot and horseradish "coleslaw"
Creamy Mash
Brussels
Carrot Bake
Hot smoked salmon
Pheasant & bacon "bundles"
I keep saying every year that we do less..but we always get people turning up as suprise..and next day is no-cooking day..so by boxing day most of the food is gone anyway..left over veg is for chickens..dog gets some meat too..odd treat for fox...and now the neighbours cat that try to be ours may get taste little of the salmon... ;D
Christmas day morning we eat traditional oven baked rice pudding..savoury..with mixed fruit compote. And we bury a hole almond in rice pudding for one of us to find and make a wish...same idea as a charm in christmas pudding

What was your address again ;D ;D ;D. Sounds wonderful.

I've been stocking up with Lidl frozen goodies so will decide nearer the time what I fancy - Barbary duck breast, Reindeer steak, venison steak (had one a few days ago - so tender - fantastic!), springbok steak or partridge. They are all easy and quick so I shan't be spending all day in the kitchen. I'm not a one for big roast dinners anyway.

Tricia

Quote from: tricia on November 23, 2010, 14:45:23
I've been stocking up with Lidl frozen goodies so will decide nearer the time what I fancy - Barbary duck breast, Reindeer steak, venison steak (had one a few days ago - so tender - fantastic!), springbok steak or partridge. They are all easy and quick so I shan't be spending all day in the kitchen. I'm not a one for big roast dinners anyway.

Tricia

DId you say lidl did springbok steak?

I like to keeping slaving over a hot stove to a minimum on Christmas day. Tesco's finest frozen roast potatoes(30 mins), rack of lamb (15-20 mins) and veg prepared the day before. Icecream and shop bought Xmas pud.

What was your address again   . Sounds wonderful.
...are you going to be one of those suprise visitors.. ::) ;D...shall I put extra spuds on boil that we have plenty of mash then ;)

i would like to try goose but this year we are going for a three bird roast of duck, turkey and guinea fowl with the traditional roast

Quote from: debster on November 23, 2010, 18:19:40
i would like to try goose but this year we are going for a three bird roast of duck, turkey and guinea fowl with the traditional roast

  We had  this last year from Lidl it was delicious

   x Chas!

This afternoon bought a big bag of chestnuts from the supermarket at a really reduced price, does anyone of you lotties know of a recipe that I could try that I saw on a cookery programme recently for frying them in a type of sweet barbecue sauce. Just can not remember which cook but it looked and sounded delicious

Interesting the veggie angle to the festivities. I like vegetarian food a lot and I am not a huge meat eater, love my veg but hate vegetarian gravies. My main reason for eating meat is to get a decent gravy for my veg.

Personally I do not care for turkey and have found for a small party duck is fantastic.

I did get a goose once, it was reduced so much on Christmas eve, it was a bargain not to be missed.

In taste it was very similar to duck but not better. The goose looked huge but the bone structure was such that the meat quantity was small. Loads of fat which made the purchase worthwhile for months of roast spuds.

I certainly would not rush out to buy another.