6 alternatives to the Christmas turkey
Beautiful beef
Why? 'You can’t beat beef,' says top chef David Wilby, chef patron at Antony Worrall Thompson’s Windsor Grill, in Berkshire, which specialises in Aberdeenshire beef steak. 'It’s easier and quicker to cook, and because you can buy whatever amount you need, it’s a good choice for any size gathering.'
What? 'Rib of beef’s good – allow 500g per person, including the bone: for a family of eight, around four kilos,' says David.
How? 'Paint with a glaze to keep it moist – I use a 50/50 combination of Dijon mustard and horseradish sauce,' says David. 'Pre-heat the oven to 220°C/Gas Mark 7 and roughly chop some carrots, onions and celery, and throw them into the roasting tin before setting the meat on top. Allow 15 minutes per 450g for ‘medium rare’; 20 minutes per 450g for ‘medium’, and cook in a hot oven for 20 minutes and then turn the heat down to 190°C/Gas mark 5. Half way through, pour 3cm of water into the tin to create a tasty gravy base. Use a thermometer to check the beef’s core has reached 60°C and allow it to rest for at an hour.'
With? 'Make gravy by adding a splash of red wine to the cooking juices, bring to the boil and simmer until reduced,' says David. 'Serve with Yorkshire puddings (made with fresh thyme in the batter) and sausages wrapped in bacon.'
See also: 8 classy Christmas cocktails
Mini roast
Why? Small birds such as Guinea fowl, duck or quail might seem fiddly but the fact they can be prepared in advance and roast in well under an hour will be a welcome alternative to the usual 7am Christmas morning wake-up call to get the turkey on.
What? A Guinea fowl, pheasant or duck can be split between two people, while a partridge provides perfectly for one person. Quails can be eaten with fingers for an informal feast (chucking bones on the floor should be reserved for castle banquets however!) and you’ll need two quails per person.
How? Wash and dry 8 whole quail and preheat the oven to 200°C/Gas Mark 6. Loosen the skin and massage underneath with 2 tbsp butter mixed with 6 crushed garlic cloves and a handful of rosemary or thyme. Stuff the cavities with more butter, garlic, herbs and segments of lemon, and tie the legs together with string. Place in a single layer in a roasting tin and roast for around 20 minutes, or until the quail is cooked through (but still a little pink). Remove and cover with foil to rest.
With? Serve with nutty stuffing on the side by frying 1 onion, 100g (3oz) pancetta and 1 crushed garlic clove in oil until the onion is softened. Tip into a baking dish and mix with 120g (4oz) breadcrumbs, 1tbsp chopped sage, 100g (3oz) cranberries and 50g (1oz) pistachios. Bake at 180°C/Gas Mark 4 until crispy on top.
See also: 8 classy Christmas cocktails
Super slow cook
Why? Christmas – a time of good will to all and a nice rest for the cook! Don’t ruin your day by getting stuck by the stove: choose a long, luxurious one-pot recipe that does all the work by itself.
What? Slow-roasted pork shoulder or haunch of venison are delicious given a small amount of tlc.
How? A 2kg/5lb boned and rolled venison haunch serves four. Pre-heat the oven to 190°C/Gas Mark 5 and pour 100ml (3fl oz) oil into a roasting tray to heat. Season the venison and sear on all sides in a hot frying pan until golden. Add 750g (1lb 10oz) peeled and cubed parsnips, carrots and celeriac, two handfuls whole baby shallots, 400g (14oz) lardons, a bunch of fresh thyme and 1tbsp juniper berries to the roasting tray, season well, and stir in the hot oil to coat. Place the venison on top and roast for 60 minutes – then remove from the roasting dish, cover, and leave to rest. Pour off any extra fat from the vegetable mix, turn up the oven to 200°C/Gas Mark 6 and cook the veg for another 45 minutes – stirring in a glass of red wine halfway through. Carve the venison and serve on top of your veggie mix.
With? Fresh figs are a Christmas classic: cut in half lengthways; place on a baking tray and brush in a warmed mix of 3tbsp melted butter, 1tsp cinnamon, 2tbsp brandy and 2tsp honey, before popping under a hot grill for 10 minutes.
See also: 8 classy Christmas cocktails
Festive fish
Why? Christmas carp has long been a tradition in Eastern Europe with many people carrying carp scales in their pockets as symbols of good luck. Create your own good fortune this year with a fishy-on-a-dishy that’s closer to home such sea bass, gurnard, turbot or salmon.
What? 'Brill is much tastier than turkey and cooks quickly, leaving you more time to enjoy your day,' says Great British Menu chef Nathan Outlaw, patron of the eponymous two Michelin-starred restaurant in Cornwall.
How? 'Serve it whole roasted at the centre of the table so everyone can help themselves – one, large 3kg brill (trimmed and washed) will feed four,' says Nathan. 'Pre-heat the oven to 200°C/Gas Mark 6, and place the fish onto a tray and season. Cook for approximately 30 minutes until the flesh comes away from the bone.'
With? 'Caper-parsley dumplings and lemon sauce,' says Nathan. 'For the dumplings: bring a large pan of water to a simmer and add a little oil and salt. Take 300g (10oz) baked potato, sieved through a ricer, 1 peeled roasted head of garlic, pushed through a sieve, 1½tbsp Parmesan and 1 egg yolk, and fold together. Fold in 65g (2oz) pasta flour, 1tbsp olive oil, 2tbsp capers and 3tbsp parsley. Season and divide into small balls and blanch in the water until they pop to the surface. Fry in a non-stick pan until golden brown. For the sauce, mix together some lemon juice, olive oil and parsley. Gently warm before serving.'
See also: 8 classy Christmas cocktails
Veggie vision
Why? Whether you’ve got veggie guests or just fancy going meat-free, a veggie roast doesn’t have to mean all the trimmings…and nothing else! 'A vegan or veggie Christmas dinner isn't constrained by tradition, so you're free to be as creative as you like,' says Charley Roberts, blogger at cookingforvegans.co.uk.
What? 'Puff or filo pastry dishes make great centrepieces, and stuffed roasted butternut squash is a tasty variation on nut roast,' says Charley. 'As it’s Christmas why not go the whole hog (well almost) and try roasted squash, cranberry and walnut puff pastry parcels?'
How? 'For 4 parcels, cut 1 squash in half and remove the seeds and brush with olive oil,' says Charley. 'Place cut-side up on a baking tray and roast at 200°C/Gas Mark 6 for 30 minutes. Roll 1 sheet ready-roll puff pastry into a square and divide into four. Brush with 1tsp mango chutney, leaving a 1-2cm border. Mash the roasted squash and add a handful each of cranberries and chopped walnuts, 1tsp thyme and 1tsp sage. Mix together and scoop into your squares, and fold the corners to meet at the top. Line a baking sheet with greaseproof paper and bake for 10-15 minutes until golden brown.'
With? 'Many of the traditional trimmings can easily suit veggies and vegans: roast potatoes in vegetable oil; rapeseed oil instead of butter in mash; onion gravy granules and applesauce,' says Charley.
See also: 8 classy Christmas cocktails
Golden goose
Why? If you must have a big bird for Christmas then go for goose – it’s much more flavoursome, and the fat can be used to enhance your other ‘trimmings’ (goose-fat roasted potatoes are one of life’s little luxuries).
How? An 8lb goose should serve 6 people well and the British Goose Producers association suggests you should allow 15 minutes per 450g (1lb) plus 20 minutes cooking time (for a 4.50kg (10lb) bird that’s 3 hours, for a 5.40kg (12lb) bird around 3.5 hours). Preheat your oven to 200°C/Gas Mark 6. Prick the skin and give it a good rub with salt and pepper and stuff with chopped fruit such as apples and a few herbs. Wrap the legs in foil (to prevent burning) and place on a rack in a meat tin, breast side up. Entomb in more foil before popping in the oven and, after an hour, baste with the lovely juices and pour off any surplus fat (don’t forget to keep this for your veg). For the last half hour, uncover the breast and repeat the basting process. Rest for approx 20 minutes before carving (that’s the goose, not you!).
With? Tart gooseberries cut through the fattiness of goose beautifully – make a sauce by cooking 250g/9oz gooseberries in a saucepan of water, bring to the boil and simmer until soft. Over a low heat, mash the berries and add 25g (1oz) butter, 75ml (3oz) cream and a pinch of sugar and puree in a blender before serving.
See also: 8 classy Christmas cocktails
Next Up: Decadent chocolate desserts
Nothing can beat a deliciously chocolatey dessert to round-off a nice meal, or even better, just to fill a chocolate-shaped hole in your belly.
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