Christmas Dinner Menu 2024

What I'm cooking this year!

This year, my mum is hosting Christmas, and as always, she’s at the helm of our traditional Christmas dinner in the house I grew up in. She has always cooked a proper traditional Christmas dinner, despite my many attempts to throw some curve balls like a BBQ turkey or roast porchetta in the pizza oven. Out of a little galley kitchen she turns out the best crispy roast spuds, a show stopping turkeys and elegant starters.

She will be the first to tell you that a good Christmas dinner begins with a list and plan. A menu you decide in advance and then everything flows from there. This year I sent her through my ideal menu, shopping list and cheat sheet for the days leading up so we can be nice and organised- We share the cooking most years.

I thought I’d share it here for a little last minute inspiration and perhaps to help you get your Christmas prep plans all set for the big day. Once I had the menu I asked ChatGPT to make a plan of action and a shopping list- the results we suprisingly efficient!

2024 Christmas Menu for Mum

Canapés:

• Gougères (cheese puffs)

• Sticky pigs in blankets (with honey and mustard glaze)

• Bougie Crisps with Creme Fraiche, Trout Caviar, Dill & Finely Chopped Red Onion

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Starter:

• Gravadlax Plate

  • Thinly sliced gravadlax

  • Swedish Crispbread

  • Homemade cucumber pickle

  • Mustard dill sauce

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Main Event:

• Plum & star anise-glazed ham

• Roast turkey with bacon lattice

• Sausage & fennel stuffing (baked separately)

• Goose fat roast potatoes

• Parmesan-crusted parsnips

• Pan-fried Brussels sprouts with pancetta

• Buttery carrots

• Make-ahead turkey gravy

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Desserts:

• Classic Christmas Pudding with brandy butter

• Tiramisu Trifle

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Cheese Board:

• Blue: Young Buck

• Soft: Milleens & Brie De Mieu

• Goat’s Cheese: St Tola

• Accompaniments: Crackers, quince paste, chutney

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Drinks:

• Wines from Pete’s Wine Shop (Donal to pick up):

  • Red and white

  • Dessert wine

• Non-alcoholic bubbly

• Regular beers

• Fancy soft drinks (e.g., elderflower cordial, ginger beer)

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Snacks:

• Fancy crisps (truffle, sea salt, or rosemary)

• Nuts (rosemary almonds, spiced pecans)

• Olives

• Dark chocolate-covered orange peel

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Christmas Dinner Prep Cheat Sheet: Starting December 22nd

22nd December

Morning:

1. Shopping Day:

   • Pick up fresh meat, fish, vegetables, and dairy.

   • Buy snacks, pantry items, and last-minute treats.

   • Ensure wine, beer, and non-alcoholic drinks are sorted (Donal to visit Pete’s Wine Shop).

2. Check Your Equipment:

   • Roasting trays, serving dishes, sharp knives, thermometer, foil, and parchment paper.

Afternoon:

1. Make Cranberry Sauce:

   • Simmer fresh cranberries with sugar and orange juice. Store in the fridge.

2. Prepare Ham Glaze:

   • Mix honey, brown sugar, wholegrain mustard, and star anise. Cover and refrigerate.

3. Prep Cheese Board Accompaniments:

   • Portion out spiced nuts, arrange chutney and quince paste in jars.

Evening:

• Pour yourself a drink, check the menu, and review your plan for tomorrow.

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23rd December

Morning:

1. Make Gravy Base:

   • Roast turkey wings with onion, carrot, and celery. Simmer with stock and wine. Cool and refrigerate.

2. Make Cucumber Pickle:

   • Thinly slice cucumbers and toss with vinegar, sugar, dill, and seasoning. Store in an airtight jar in the fridge.

Afternoon:

1. Prep Desserts:

   • Tiramisu Trifle: Assemble layers of mascarpone, coffee-soaked sponge fingers, and cocoa powder. Chill.

   • Christmas Pudding: Double-check it’s ready and ensure brandy butter is prepared.

2. Prepare Sausage & Fennel Stuffing:

   • Mix sausage meat, breadcrumbs, fennel seeds, onion, and fresh herbs. Place in a baking dish and refrigerate.

3. Cheese Board Setup:

   • Arrange cheeses (keep wrapped), crackers, and accompaniments on a board. Cover and refrigerate.

Evening:

• Take 30 minutes to clean and organize the kitchen. You’ll thank yourself tomorrow!

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24th December (Christmas Eve)

Morning:

1. Prep All Vegetables:

   • Peel and chop potatoes, carrots, parsnips, and sprouts. Store in cold water in the fridge.

   • Toss parsnips in Parmesan and set aside in a covered dish.

2. Parboil Roast Potatoes:

   • Boil peeled potatoes for 10 minutes. Drain, rough them up, toss in goose fat, and arrange on a tray. Cover and refrigerate.

Afternoon:

1. Prepare Ham:

   • Simmer ham with star anise in water until cooked. Allow to cool and refrigerate.

2. Prep Turkey:

   • Dry and season the turkey. Stuff with aromatics (onion, lemon, herbs). Cover and refrigerate.

3. Bake Gougères:

   • Make cheese puffs and store in an airtight container.

Evening:

1. Set the Table:

   • Lay out plates, cutlery, glassware, crackers, and candles.

2. Review the Schedule:

   • Confirm cooking timings for tomorrow.

3. Relax:

   • Pour a glass of wine, enjoy some snacks, and get some rest.

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25th December (Christmas Day)

Morning (6–9 AM):

1. Turkey in the Oven:

   • Preheat oven and get the turkey roasting. Timing depends on weight; baste every hour.

2. Prepare Ham for Glazing:

   • Brush ham with glaze. It will go in the oven later to caramelize.

3. Final Veg Prep:

   • Drain potatoes and sprouts. Have carrots, parsnips, and stuffing ready to cook.

4. Canapés:

   • Assemble trout caviar on Swedish potato chips.

   • Reheat sticky pigs in blankets.

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Mid-Morning (10–11 AM):

1. Monitor Turkey & Ham:

   • Check progress on the turkey and prepare to rest it when cooked.

2. Prepare Starter:

   • Plate gravadlax with crispbread, cucumber pickle, and mustard sauce. Keep chilled until ready to serve.

3. Drink Break:

   • Pour yourself a coffee with Baileys or a glass of bubbly.

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Early Afternoon (12–1 PM):

1. Rest the Turkey:

   • Cover turkey with foil and let it rest for 30–45 minutes.

2. Cook Veg & Sides:

   • Roast potatoes and parsnips in a hot oven.

   • Pan-fry Brussels sprouts with pancetta.

   • Reheat buttery carrots and bake the stuffing.

3. Make Gravy:

   • Heat the gravy base and stir in turkey drippings. Adjust seasoning.

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Dinner Time (1:30 PM):

1. Serve:

   • Carve the turkey and ham.

   • Plate all vegetables and sides.

   • Bring out gravy, cranberry sauce, and stuffing.

2. Enjoy Dessert:

   • Serve Christmas pudding with brandy butter and tiramisu trifle.

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Evening:

1. Cheese Board:

   • Bring out the cheese, crackers, and accompaniments.

2. Drinks:

   • Serve dessert wine or non-alcoholic bubbly.

Shopping List for 14 People

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Meat & Fish:

• Ham: 7–8 kg (to allow for leftovers; approx. 500–600g per person cooked weight)

• Turkey: 5–6 kg (aim for 400g per person including bones; room for leftovers)

• Gravadlax: 400–500g (about 30–35g per person as a starter)

• Pancetta: 300g (for Brussels sprouts and other uses)

• Sausage Meat: 700–800g (for stuffing)

• Bacon Rashers: 2 packs (approx. 500g total, for bacon lattice and pigs in blankets)

• Trout Caviar: 100–150g (a teaspoon per canapé, with extra for generous servings)

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Dairy:

• Butter: 750g (enough for cooking, brandy butter, and spreading)

• Cream (Double): 600ml (for brandy butter and tiramisu)

• Mascarpone: 500g (for tiramisu layers)

• Parmesan: 150g (for Parmesan parsnips)

• Cheese Board Cheeses:

  • Blue Cheese: 300g (Gorgonzola Dolce or similar)

  • Soft Cheese: 300g (Brie de Meaux or similar)

  • Goat’s Cheese: 200g (Chèvre or similar)

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Vegetables:

• Potatoes: 4–5 kg (goose fat roast potatoes; assume 300–350g per person raw weight)

• Parsnips: 1.5–2 kg (approximately 2 per person, roasted with Parmesan)

• Carrots: 1.5–2 kg (buttery carrots; approximately 1–2 per person)

• Brussels Sprouts: 1.2 kg (approx. 80–100g per person)

• Cucumber: 2 (for pickle)

• Fresh Herbs:

  • Dill (1 bunch, for gravadlax and mustard sauce)

  • Thyme, Rosemary (1 pack each, for roasting)

  • Parsley (1 bunch, garnish and stuffing)

• Lemon: 3–4 (for gravadlax and garnish)

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Pantry Items:

• Crispbread: 2–3 packs (allowing for approx. 2 slices per person)

• Crackers: 3–4 packs (for cheese board)

• Honey: 1 jar (for ham glaze and pigs in blankets)

• Wholegrain Mustard: 1 jar (for glaze and mustard sauce)

• Dijon Mustard: 1 jar (for mustard sauce)

• Brown Sugar: 500g (for ham glaze)

• Star Anise: 5–6 pieces (for ham glaze)

• Goose Fat: 2 jars (for potatoes and parsnips)

• Cocoa Powder: 1 small tin (for tiramisu topping)

• Sponge Fingers: 2 packs (for tiramisu layers)

• Coffee: 1 packet (for tiramisu soak)

• Spiced Nuts: 300g (for cheese board accompaniment)

• Chutney: 1 jar (for cheese board)

• Quince Paste: 1 small block (for cheese board)

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Drinks:

• Wine Shop:

  • White Wine: 4 bottles

  • Red Wine: 4 bottles

  • Dessert Wine: 2 bottles

• Non-Alcoholic Bubbly: 2 bottles

• Regular Beers: 12 bottles (depending on drinkers)

• Fancy Soft Drinks: 4 bottles (elderflower cordial, ginger beer, or similar)

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Snacks:

• Fancy Crisps: 4–5 bags (truffle, rosemary, or sea salt flavors)

• Olives: 250g (for pre-dinner snacking)

• Dark Chocolate Treats: 250g (e.g., chocolate-covered orange peel)