festive fayre

My idea of a good Christmas, food wise, is to cook up a load of stuff before, cook a nice Christmas dinner, then do nothing much for a week 🙂  This year was no exception.

I did a gammon in ginger beer and christmas spices (star anise, cinnamon and cloves), glazed with orange juice and maple syrup.  I did a pork and spinach terrine, Nigel Slater’s christmas cake, I made cranberry and chilli chutney, I made sausage rolls for tea last night.

On The Day itself, we had roast goose, stuffed with sausagemeat, herbs from the garden, chopped shallot, nutmeg and breadcrumbs from the heel of the old loaf.  It was accompanied by red cabbage with apple, roast potatoes and parsnips, sprouts with pancetta and almonds, and glazed apples with Calvados.  Pudding followed, after a slight hiatus when I discovered that I had no brandy butter!  I’ve always bought this before, but forgot this year, and will never buy it again as it is an absolute doddle to make, even if I did use Armagnac rather than brandy!