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Please recommend a 'starter' for Xmas Dinner

haphashhaphash Posts: 21,448
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in Food and Drink #1
We are having a large family gathering this year and I have been asked to provide the 'starter' course. I don't think we will want anything too filling as it will be followed by a traditional turkey etc. I would appreciate ideas on what to cook/serve up and any recipes. Thanks.
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    I love EllieI love Ellie Posts: 8,009
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    #2
    Chilli fried Halloumi cheese with a Cranberry Sauce dip.
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    [Deleted User][Deleted User] Posts: 165
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    #3
    pates - a smoked mackerel one and a mushroom one. hopefully everyone would like one or t'other.
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    kimindexkimindex Posts: 68,250
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    #4
    How about a smoked salmon terrine?

    Easy and light:
    http://www.greedygourmet.com/2009/06/03/smoked-salmon-terrine/
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    dollylovesshoesdollylovesshoes Posts: 14,531
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    #5
    Fresh smoked salmon and large king prawns, very yummy and not filling.
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    [Deleted User][Deleted User] Posts: 2,640
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    #6
    dollylovesshoes wrote: »
    Fresh smoked salmon and large king prawns, very yummy and not filling.

    yep with buttered bread and some salad leaves, have it every year.

    I just have the bread and leaves though
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    missloomissloo Posts: 1,853
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    #7
    i am making a pate for us this year :)
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    RootsFranRootsFran Posts: 510
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    #8
    Chicken liver and bacon pate, yum and very easy to make.


    Or go all retro and have a prawn cocktail. mmmmmmmmm
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    [Deleted User][Deleted User] Posts: 5,524
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    #9
    Filo pastry parcels, filled with caramelised red onions, stilton and redcurrant jelly.
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    stud u likestud u like Posts: 42,100
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    #10
    I don't tend to bother with starters as you could make a meal out of a starter alone.

    A light salad of olives and cucumber with some red onion would be my choice.
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    indianwellsindianwells Posts: 12,702
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    #11
    We usually have a good old prawn cocktail.
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    SallysallySallysally Posts: 5,070
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    #12
    Apologies for this starter, but I have been making this for Xmas Day for 40 years and my children won't let me stop now. I think they just like the nostalgia rather than the taste per se :o
    But here it is anyway:

    Half a ripe (and it must be ripe) avocado per person and half its weight of white crab meat (tinned or fresh).
    Mush up the avocado with a fork (does not matter if there are lumps, so long as they are not too big), season with lime or lemon juice, salt and pepper. Add chilli flakes/paprika if wanted. Break up crab meat and stir in.

    Pile on top of shredded lettuce on individual serving plates, plonk a large cooked prawn on top.
    Done.:)
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    [Deleted User][Deleted User] Posts: 620
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    #13
    Sallysally wrote: »
    Apologies for this starter, but I have been making this for Xmas Day for 40 years and my children won't let me stop now. I think they just like the nostalgia rather than the taste per se :o
    But here it is anyway:

    Half a ripe (and it must be ripe) avocado per person and half its weight of white crab meat (tinned or fresh).
    Mush up the avocado with a fork (does not matter if there are lumps, so long as they are not too big), season with lime or lemon juice, salt and pepper. Add chilli flakes/paprika if wanted. Break up crab meat and stir in.

    Pile on top of shredded lettuce on individual serving plates, plonk a large cooked prawn on top.
    Done.:)

    I don't like avocados so substitute those with half a peach, add a little cream to the crab, place on a whole iceberg lettuce leaf and dust lightly with paprika or cayenne pepper. It would look quite nice on the serving dish to alternate peaches and avocados wouldn't it?
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    burton07burton07 Posts: 10,871
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    #14
    Starters we've had in the past are:

    Prawn Cocktail (always a firm family favourite)
    Rollmops (slices of smoked salmon wrapped round prawns and covered in Rose Marie Sauce)
    Red Pepper and Sweet Potato Soup
    Baxters Tinned Lobster Soup served with a swirl of cream and a sprig of Parsley. It was on special offer that year - cheap, cheerful and Easy peasy!
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    LainiomonkioLainiomonkio Posts: 890
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    #15
    Our favourite Christmas dinner starter is long strips of smoked salmon mixed in with parpadelle strips of cucumber (not the outside as it's too bitter and not the core as it's too watery!) with a dressing of creme fraiche, lemon juice, lots of freshly ground pepper and plenty of fresh dill. Mmmm!
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    haphashhaphash Posts: 21,448
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    #16
    I love Ellie wrote: »
    Chilli fried Halloumi cheese with a Cranberry Sauce dip.

    They all sound delicious but I like the sound of this. How do you prepare the Halloumi?
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    fonzerellifonzerelli Posts: 979
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    #17
    Mini bruchetta tasters!

    One with mozzerella and tomato, the other with parma ham and fig! served with a small side salad. We had it last year, got the taste buds going without being too filling!!
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    I love EllieI love Ellie Posts: 8,009
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    #18
    haphash wrote: »
    They all sound delicious but I like the sound of this. How do you prepare the Halloumi?

    I prepare my chilli fried Halloumi by, erm, frying it in chilli oil.

    Or olive oil with a bit of chopped chilli thrown in.

    It has to be served there and then though. Usually I'd serve it with lemon wedges to squeeze over. However, as this is festive, serve it with cranberry sauce.
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    indianwellsindianwells Posts: 12,702
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    #19
    Lainiomonkio wrote: »
    Our favourite Christmas dinner starter is long strips of smoked salmon mixed in with parpadelle strips of cucumber (not the outside as it's too bitter and not the core as it's too watery!) with a dressing of creme fraiche, lemon juice, lots of freshly ground pepper and plenty of fresh dill. Mmmm!

    Now that sounds like a plan!!!
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    [Deleted User][Deleted User] Posts: 1,607
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    #20
    When I go to my parents I do the starter... I order a top notch side of smoked salmon or gravadlax from a good smoke house and bring the Irish soda bread.
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    petral_galpetral_gal Posts: 1,051
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    #21
    Last year I done melon and prosciutto (?sp) skewers, and prawns with a mango chilli salsa thing. Both weree looovely and not filling at all!
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    [Deleted User][Deleted User] Posts: 3,631
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    #22
    Go for the safe options - either pate or soup. Nothing too fancy if you have young children invited as most kids I've encountered won't eat anything that's too strongly flavoured or typically "grown up".
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    whackyracerwhackyracer Posts: 15,786
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    #23
    I'm doing Xmas dinner for friends and for a starter I'm doing a mezze type thing with home made dips, girdled halloumi and flatbread, it's great when there are a lot of people I think and makes a change from the usual.
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    BeethovensPianoBeethovensPiano Posts: 11,689
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    #24
    stumblebum wrote: »
    Filo pastry parcels, filled with caramelised red onions, stilton and redcurrant jelly.

    That sounds nice, can you explain a little more?:)
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    Hobbit FeetHobbit Feet Posts: 18,798
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    #25
    We always have potted shrimps with crusty granary bread.

    Then about a 2hr wait till the turkey is actually ready, rather than it's predicted time.
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    whackyracerwhackyracer Posts: 15,786
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    #26
    bubbsy wrote: »
    Go for the safe options - either pate or soup. Nothing too fancy if you have young children invited as most kids I've encountered won't eat anything that's too strongly flavoured or typically "grown up".

    Isn't pate quite 'grown up' though?
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