WHAT TO SERVE FOR CHRISTMAS DINNER RECIPES

EASY CHRISTMAS STARTER RECIPES - OLIVEMAGAZINE

Easy Christmas Starter Recipes - olivemagazine image

Get your Christmas feast off to a flying start with our fuss-free festive starter ideas, from smoked salmon tartare and posh prawn cocktail to filo-baked figs and blue cheese-topped beetroot soup

Provided by Janine Ratcliffe

Number Of Ingredients 1

Ingredients

VEGAN DINNER RECIPES | BBC GOOD FOOD

Vegan dinner recipes | BBC Good Food image

Good Food's highest-rated vegan recipes are perfect for an evening or main meal, including nut roasts, stews, curries, pies, burgers and vegetable chilli.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

More about "what to serve for christmas dinner recipes"

PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS

Porchetta is a thing of complete joy. You can cook this as the epic centrepiece of a big feast with all the trimmings, or serve it up on a board with a carving knife at a party with buns, condiments, salad and gravy for dunking. Just wow.
From jamieoliver.com
Total Time 5 hours 30 minutes
Calories 725 calories per serving

1. Get your meat out of the fridge and up to room temperature before you cook it.
2. For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
3. Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
4. Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
5. Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
6. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
7. Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
9. Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
10. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
11. Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
12. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
13. Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
14. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
15. Carve up the beautiful porchetta, and serve it as you wish.

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TRAYBAKE DINNER RECIPES | BBC GOOD FOOD

Traybakes are a quick and easy all-in-one dinner for busy weeknights and lazy weekends. Try our selection of tasty meat, fish, veggie and vegan traybakes.
From bbcgoodfood.com
Cuisine Dinner

See details

EASY CHRISTMAS STARTER RECIPES - OLIVEMAGAZINE

Get your Christmas feast off to a flying start with our fuss-free festive starter ideas, from smoked salmon tartare and posh prawn cocktail to filo-baked figs and blue cheese-topped beetroot soup
From olivemagazine.com

See details

VEGAN DINNER RECIPES | BBC GOOD FOOD

Good Food's highest-rated vegan recipes are perfect for an evening or main meal, including nut roasts, stews, curries, pies, burgers and vegetable chilli.
From bbcgoodfood.com

See details

PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS

1. Get your meat out of the fridge and up to room temperature before you cook it.
2. For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
3. Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
4. Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
5. Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
6. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
7. Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
9. Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
10. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
11. Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
12. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
13. Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
14. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
15. Carve up the beautiful porchetta, and serve it as you wish.

See details

TRAYBAKE DINNER RECIPES | BBC GOOD FOOD

Traybakes are a quick and easy all-in-one dinner for busy weeknights and lazy weekends. Try our selection of tasty meat, fish, veggie and vegan traybakes.
From bbcgoodfood.com
Cuisine Dinner

See details

VEGAN DINNER RECIPES | BBC GOOD FOOD

Good Food's highest-rated vegan recipes are perfect for an evening or main meal, including nut roasts, stews, curries, pies, burgers and vegetable chilli.
From bbcgoodfood.com

See details

PORCHETTA RECIPE | JAMIE OLIVER CHRISTMAS DINNER PARTY IDEAS

1. Get your meat out of the fridge and up to room temperature before you cook it.
2. For the stuffing, peel and finely chop the onions, finely slice the pancetta, then place in a large frying pan on a medium-high heat with 6 tablespoons of oil, the butter and fennel seeds. Cook for 5 minutes, stirring regularly, while you finely chop the chicken livers and herb leaves.
3. Stir the livers into the pan, followed by the herbs and 50ml of wine. Roughly chop and add the dried fruit, along with the pine nuts. Cook and stir for 5 minutes, then remove from the heat and leave to cool.
4. Finely grate over the Parmesan. Toast the breadcrumbs and use your hands to mix them into the cool stuffing.
5. Place the pork loin on a board, skin side down, open it out and push it down flat. Season generously with sea salt and black pepper, then pour over and massage in half the Vin Santo.
6. Scatter over the stuffing, pour over the remaining Vin Santo, then roll up the pork, patting on and compacting the stuffing as you go.
7. Sit it with the seam underneath and tie with butcher’s string to secure it, then score the skin and into the fat with your knife. Season generously and rub all over with oil.
8. When you’re ready to cook, preheat the oven to full whack (240ºC/475ºF/gas 9).
9. Wash the carrots and place in a large roasting tray. Sit the porchetta on top, then pour in 500ml of water and the remaining 325ml of wine.
10. Place in the hot oven for 30 minutes, then reduce the temperature to 180ºC/350ºF/gas 4 and leave to cook for 4 to 5 hours, or until the meat is really tender, basting now and again.
11. Remove the porchetta to a board to rest for at least 30 minutes. Meanwhile, place the roasting tray over a medium heat on the hob.
12. Skim away most of the fat from the surface into a jar, cool, and place in the fridge for tasty cooking another day. Stir the flour into the tray, mashing the carrots and scraping up all those gnarly bits from the base.
13. Pour in the stock, and simmer until the gravy is the consistency of your liking, stirring occasionally.
14. Strain the gravy through a coarse sieve, pushing all the goodness through with the back of a spoon, then season to perfection.
15. Carve up the beautiful porchetta, and serve it as you wish.

See details

TRAYBAKE DINNER RECIPES | BBC GOOD FOOD

Traybakes are a quick and easy all-in-one dinner for busy weeknights and lazy weekends. Try our selection of tasty meat, fish, veggie and vegan traybakes.
From bbcgoodfood.com
Cuisine Dinner

See details

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100+ BEST CHRISTMAS RECIPES - FOOD NETWORK

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THE BEST KETO DINNER RECIPES | TASTE OF HOME

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100+ BEST CHRISTMAS RECIPES - FOOD NETWORK

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Mar 22, 2022 · Here, you'll find Father's Day dinner ideas that fit your family, whether it's a summertime picnic, a fancier sit-down meal, or a big cookout with all his favorite BBQ recipes. If your dad is anything like Ladd Drummond, he'll love a steak dinner …
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