OK. So far so good.
The cranberry and kumquat sauce worked a treat and is now in the back of the fridge with the ginger and chilli dressing for the melon. That was last night’s efforts.
Tonight I have a spiced red cabbage and apple casserole dissolving away in the oven and have tidied and knife-crossed the sprouts. Two necessary jobs out of the way.
Cap’n Jack (an expert on all things sprout) has suggested that the wee green balls that nobody ever wants to eat, should be halved, “wok-ed” with diced bacon and drizzled with walnut oil (as opposed to being boiled into oblivion). I reckon this could be a winner so we’ll give it a go.
According to my type-written programme – tomorrow evening I have to make the gratin dauphinoise. I also have to bake my tiny rounds of puff pastry which will be halved and filled with either black olive tapenade or Cap’n Jack’s smoked salmon pate the following day. These will make a cracking nibble along with a glass of bubbly before we get down to some serious eating. Tomorrow will also see the mass defrost of most of the main course accompaniments with J using her GPS to locate the kitchen to make the prawn cocktail sauce and stage 1 of the trifle.
It will come as no surprise to learn that I have a detailed programme on an excel spreadsheet for Christmas day with operations and timings at 10 minute intervals from 2pm onwards.
“Taking things a bit too far?”
I don’t think so!
(I’ve even worked out what dishes to serve up in 😳 )