It’s the 23rd of January and I’m still posting about Christmas! Well I did promise you some photos of the gluten-free pudding so I thought I’d feed you a little more info on the whole meal. Let’s face it – it’s never too late to talk about delish food, bubbles, and special times.
Over the past few years, I’ve established a routine where I’m the one cooking Christmas dinner. I only manage that as I have a very small family, think 3 people, 5 on a good year. I’m a bit of a crazy woman in the kitchen at times as I find it difficult to talk, think and cook all at the same time (am I alone in this?). It suits me to cook on my own. I have to be reasonably well-organised but there is often still a last minute serve-up panic. Where’s a sous chef when you need one?
So here’s how it rolled on my Christmas dinner table on 25 December 2019:
Entree: hmmm I forgot! I bought all the ingredients but the three hours of prep for the main course and dessert meant that the entree totally slipped my mind! Opppsss. It’s not like we needed more food anyways.
Oooo I’m feeling hungry just looking at this! The turkey breasts were cooked with gf cranberry, pistachio and pinenut stuffing on top. A kumera dish which is slow cooked slices of sweet potato with cream, garlic and sage (except I forgot the sage – crickey bit of a dodgy cook!!).
On Christmas morning we freshly shelled peas, something I remember from my childhood when my Dad would dig us fresh potatos and pick fresh peas on Christmas morning. They need nothing more than a dob of butter melting on top.
Also some broccoli and peppers which is hindsight was a slightly weird combination with the other goodies but I was rolling with what we had on hand.
The pièce de résistance was gluten-free Christmas pudding, served with warmed custard and whipped cream mmmmm. I found the recipe about 10 years ago and it’s become a family staple. I only cook it once a year so it’s all that more special. Remember when you had the anticipation of waiting for something good?