Christmas Dinner Alternatives
- By Sonya Meagor
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- 01 Dec, 2018
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Love it or hate it, Christmas is fast approaching. For many people, this means their diary is booking up with parties, soirees and dinner dates - ‘tis the season after all. If you are hosting or simply attending, whatever your plans over the season, lots of people are already thinking about their Christmas menus for parties and for Christmas Day itself.
There are so many options these days that even the traditional turkey and all the trimmings can be overwhelming. With an array of different methods for marinating it and cooking it, not to mention all the variations on seasoning and accompaniments, there is plenty of choice.
But what if turkey isn’t your cup of tea, or you’re vegan or veggie… Christmas dinner may look a little different but if doesn’t have to be any less delicious. Here is a recipe that hits the spot:
Vegetarian Christmas main course
Vegetable and chestnut stew – serves four
Boil two carrots and a small celeriac until just al dente (or you can use any veggie you like)
Peel/dice two red onions and sauté with a clove of minced garlic in oil.
Add 750ml tomato juice and a few florets of broccoli or tenderstem (in-fact just about anything, just make sure it is something green) and cook for two minutes.
Add in your carrot/celeriac plus 100g kale and 100g cooked chestnuts - bring to boil and then add two chopped spring onions, five sage leaves and season, then simmer
Combine 100g butter with 200g breadcrumbs, five sage leaves and salt/pepper. If you are a vegan use a decent butter substitute.
Place your stew into a dish and top with the breadcrumb mix and pop under the grill to brown the crumb - then you're ready to serve.
Are you a meat eater but not fond of turkey? Some people don't like it, although I don't personally see why but if you're one of them or know someone who doesn't like it - why not cook something that will sit in the oven for hours and not spoil...............I'd suggest a five hour roast leg of lamb with root vegetables - so easy !!
Simply brown the leg on each side for five minutes in butter/oil...in the meantime chop your favourite root vegetables into large chunks - potatoes, celeriac, carrots, parsnips, onions (keep whole) and pop in some fresh herbs like thyme with salt/pepper/garlic whole - one clove per person. Next pour over the leg and veg, approx. half a bottle of white wine or use a stock if you prefer - enough to go half way up your roasting dish. Pop in the oven 150 for five hours with a lid or foil on top. You can then carry to the middle of the table to carve and serve.
Whatever you are eating over Christmas, we hope you have a wonderful time. If you’ve sorted menus but are worrying about gift buying, how about considering eco friendly gifts? We know where we will be shopping - being eco friendly at Christmas with Friends of the Earth - www.foe.co.uk/living/articles/christmas_gifts_33361
The Millfield theatre is home to eco cuisine and the events have been held here too for that reason.
OLIO (the food app) and NLWA (North London Waste Authority) CROPDROP (local Haringey boxed fruit/vegetable scheme) plus our very own Sonya Meagor (eco cuisine) are confirmed as our first speakers and we're For each event, we support a North London based charity related to the event theme - for this event we're delighted to collaborate with The Felix Project .
TICKETS
https://www.eventbrite.co.uk/e/sustainable-food-packaging-tickets-61490383392?aff=website
With less than two weeks until Christmas and the holidays nearly upon us, the shops are stocked with delicious festive treats and people are already stocking up on Christmas food fit for a feast or two.
But, just because it is Christmas doesn’t mean we should not consider what is in season and keeping sustainability at the forefront of our minds.
So, what is in season over December and the winter seasons in Britain? Well, thankfully many of the Christmas time favourites are favourites for a reason – they’re traditionally easily grown and sourced in the U.K. over winter. Cabbage, sprouts, potatoes and onions, celeriac, celery and carrots as well as parsnip and swede are all in season this time of year. Not forgetting chestnuts, beef and venison and even guinea fowl too.
So roast dinners with all the trimmings can be environmentally friendly! Of course clementines, pomegranates and dates are seasonal favourites too and these are obviously not sourced locally.
Whatever you buy and eat over the festive season, remember to consciously consume – making informed and conscious decisions about what you buy and eat.
In the lead-up to the Christmas break we enjoy hearty, warming foods, keeping us warm in the cold weather and suitably fuelled over this busy season.
We enjoy Rumbledethumps – for those who haven’t heard of it, it is the Scottish equivalent of bubble and squeak as it is often made with leftovers, though it isn’t usually fried. It is a lovely filling dish served as a side or when served with a nice piece of fish or chicken breast can even be a substantial main meal.
Rumbledethumps
550g large potatoes,
350g swede
60g unsalted butter
250g kale, finely sliced
1 small onion diced
Sprigs of thyme
25g cheddar cheese, grated
Preheat the oven to 180C/350F/Gas 4.
Peel and chop the potatoes and the swede and chop into large chunks. Next, boil in a saucepan tender. Drain and return to the pan.
Heat three quarters of the butter in a pan on medium low heat and cook the kale and the onions for a few minutes, until the kale is tender and onions lightly browned.
Add the kale and onions to the pan with the potatoes and swede then add the remaining butter and mash together. Season, to taste, with salt and freshly ground black pepper.
Place the mashed medley into an ovenproof dish and top with the cheese. Cover with a lid and bake in the oven for about 20 minutes, then remove the lid and continue to cook for a further 15 minutes, or until piping hot and golden-brown on top. Serve with fresh thyme.
What winter dishes keep you going in the lead-up to the Christmas break? Let us know in the comments.
