Christmas Cooking

My old friend Welsh Dog asks (in his comment on my post below) about our Christmas dinner. I have to confess that no boats were rocked this year. There was prawn cocktail to start, gravy accompanied the turkey, and Christmas pudding was served at the conclusion, duly flamed in brandy. (The presence of my Mother at the Christmas board is now conditional on all three, after the infamous "No Gravy?" complaint of 2005)

My country cousin Stewart made the prawn cocktail dressing, mixing worcestershire, sweet chilli sauce and nutmeg into a chiffonade of lettuce and fennel in a style which was casual but dedicated. I have to say that prawn cocktail is practically the only dish that I ever allow the dreaded Iceberg lettuce anywhere near. (Apart, maybe, from in tortillas with chilli, cheese and guacamole.)

Our turkey, a free-range bronze, was supplied by Godfrey's of Highbury. Reared in Berkshire by Copas, it was delicious. Once again the highlight was the leg meat; rich, gamey, moist, almost like duck. If Copas could breed an octopod turkey with breasts like Twiggy I for one would be well happy.

A quick mention for the pudding is also deserved. It came from Duchy Originals, and was quite simply the best any of the eight of us had ever tasted. It was light, fruitfull, and moreish. At least half of us had seconds. The homemade rum and raisin ice cream never made a return journey to the freezer either.

All in all, a lovely meal. No photos though, just warm memories of a job well done.