Posted: 07/11/2016 at 13:29
I get fed up with the whole business of "feeding" an Xmas cake so now I make Delia's recipe for Creol cake which involves soaking all the dried fruit in several sorts of alcohol for their flavours and then baking just a week ahead. We never end up eating it before Mardi Gras anyway and this year didn't get to it till June/July when it made a lovely energy pm snack for heavy gardening days.
OH is the only one who likes Xmas pudding so I took to buying him a small organic one that lasted him 2 or 3 meals. He and I both like mince pies tho and I either make my own mincemeat or else buy some good commercial stuff and stir in some extra rum or brandy.
I have a Joyce Molyneux recipe for mediaeval inspired salmon which would be very good for a pescatorian Xmas but you'd need to find gluten free pastry if that's the same person. It's for a tail piece but could be done with a single portion fillet. It's always a success with Brits and Belgiand and no doubt the French in future and leftovers can be eaten at room temperature the next day See end of this post.
The BBC Good Food website has lots of ideas for vegetarian Xmas dishes which you can enter in the search box or else just google "Vegetarian+Christmas" and see what comes up.
I usually have some bought, frozen gratin dauphinoise in individual portions as a standby.
Salmon in Pastry with herb sauce - serves 6 to 8
This old English recipe dates from the mediaeval period, around the time of Henry VIII, when new spices were starting to come from the East. Many such recipes were developed to exploit these new ingredients but also to show off one's wealth as only the very rich could afford them.
I have further adapted it to make the sauce lighter. You can use an economical tailpiece or the top end of the salmon according to your preference. It is very impressive done as a whole salmon for a buffet and can be served hot or warm. The butter melts to keep the flesh moist and the ginger and raisins cut the richness while the almonds add a bit of crunch.
1 kilo tailpiece of salmon, scaled, filleted and skinned
4 to 6 knobs preserved stem ginger, finely chopped
1 heaped tbs raisins, chopped
1 rounded tbs blanched almonds, chopped
shortcrust or puff pastry - sufficient to encase the fish - about 500gms or 1 packet of ready rolled puff or shortcrust
1 egg, beaten
1 glass white wine