what shall i cook for Christmas diner?

Question

am having 12 people this yr and dont fancy doing turkey as we all hate it i cant cook beef for love nor money it always tastes rank

Answer 1

how about pork or goose

Answer 2

DON'T DO TURKEY!
Any half decent cook will tell you they are the worst bird to cook. They are far too big to have an even consistency all the way through and someone will end up with the dry boot leather part-or even worse, everyone will!
It was tradition that only the rich people had beef for Christmas (then ham, goose, chicken & if you were poor-turkey!) so a great wellington is perfect for 12 people. Make sure you get a good pate to line the pastry before you wrap the meat.(Egg wash, of course) Any butcher will tell you this. Depending on the size, it should only take 1-1.30 hours to cook on a low medium heat so you can do all your veggies prepped up first so you'll spend minimum time in the kitchen.
40 mins before the meat is done, in go the veg. When time is up, take meat out first and leave it on the side to rest as you sort out the veg. Put them on the table-by then the beef will be ready-then carve. It's so, so easy and delicious too.
This is only 1 suggestion so keep looking to get the best answer that suits you-good luck!

Answer 3

Why not have either lamb, goose, or pork

Loin of Pork Dijonnaise

1 piece loin of pork with crackling, about 3 lb (1.35 kg)
3 level tablespoons fresh breadcrumbs
1 heaped teaspoon whole peppercorns
1 heaped teaspoon dried sage
3 level teaspoons Dijon mustard
salt

For the gravy:
a little plain flour
10 fl oz (275 ml) dry cider

For the garnish:
3 small Cox's apples
1 oz (25 g) butter
Pre-heat the oven to gas mark 7, 425°F (220°C).

Start by scoring the skin of the pork with the tip of a very sharp knife. Then take off the skin, together with about half the layer of fat underneath – in one piece if possible. Place this on a shallow baking tray, sprinkle generously with salt then put it on the highest shelf of the oven for 15-20 minutes or until it is a very crisp and crunchy piece of crackling to accompany the meat. When you remove it from the oven, pour the fat into a bowl to use later for frying etc.

Meantime, place the breadcrumbs in a mixing bowl, crush the peppercorns with a pestle and mortar or using the back of a tablespoon, and add them to the breadcrumbs together with the sage and about ½ teaspoon salt.

Next spread the mustard all over the layer of fat left on the pork, then press the breadcrumb mixture firmly all over, making sure that it is well coated. Transfer the joint to a roasting tin and place a square of foil lightly on top. Place the meat on a high shelf in the oven, reduce the heat to gas mark 5, 375°F (190°C), and roast the pork for about 2 hours, basting occasionally, and removing the foil for the last 30 minutes.

When the pork is cooked, leave it in a warm place to relax, then spoon off the fat from the roasting tin. Sprinkle a little flour into the juices and make some gravy with the cider.

For the garnish, core the apples and cut into rings – but do not peel – and fry gently in butter until tender. Serve the pork cut in slices with the gravy and some crackling, garnished with the fried apple rings. New potatoes and a green vegetable would be good in summer, and in winter roast potatoes and braised red

Answer 4

Goose is lovely and easier to cook than you might think. I large bird will do 12 people easily, and the fat from the bird makes excellent roast spuds.

Pheasant is also good, the birds just need to be rubbed down with plenty of butter first to keep them moist. You will need 3-4 birds though. Serve with strips of Pork belly or chipolatas and Red Cabbage for a traditional feel.

Or buy good quality Chickens, 2 large for 12 people. Put Goats cheese under the breast to keep them moist and fill the cavity with whole garlic cloves, bay and rosemary. The garlic will soften and sweeten, liquidize the cloves at the end with the strained juices for a creamy sauce.

Answer 5

i would say to cook a fish such as salmon or a haddock or the like as it would be a refreshing treat rather than a boring turkey. I wish i had the choice to make something else but i go to my mams for christmas dinner though hopefully nex time i will be able to do my christmas lunch the way that i want it as i should of moved into my own house as at the minute i am living in a bedsit which is small but not too bad

Answer 6

Go to Costco or Sam's Club and buy a few nice marinated pork loins and ask the butcher to help you learn to roast it perfectly. They love to help. Then look in the Southern Living website for great new interesting side dishes like Cheesey Garlic Grits which is always a big hit no matter where in the country you live. A new twist on the old standby scalloped potatoes AuGratin and the texture is divine. Good luck!

Answer 7

For such a large gathering, why not go for goose. This is, in fact a more 'traditional' Xmas dinner than Turkey - which is in reality yet another American tradition.

Goose though is very 'fatty' so be careful when cooking it.

Good luck and Merry Xmas.

Answer 8

Try tying a green ribbon ' round a ( preferably ) dead " Gator !
thats " Alligator " ! Freshly killed is best !
Should feed at least 25 ! Oh ! , & if you can'nt get a ' gator !
Try Bison, Lean 'n' Delicious ! M mmmmmmmmmmm.
Merry Christmas, best wishes for 200008 !

Answer 9

There are many healthy fruits and vegetables. Fruit and vegetables like broccoli and kale contain calcium and are packed with fiber.

Answer 10

Make a ham or make baked spaghetti with salad and garlic bread and pies.

Some people do Lasagna.

Answer 11

lamb is a great change, but for a bit of fun you can give them a turkey sausage cook dinner !