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Starter for Christmas |
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#1 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Starter for Christmas
Usually do a biannual rotation of either Prawn Salad (boring I know) or smoked salmon et al.
Anyone got a tried and tested, quick and fairly easy starter to ring the changes? Not soup though. Thanks in advance. |
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#2 |
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Inactive Member
Join Date: Oct 2010
Posts: 290
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Do people have Christmas starters?
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#3 |
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Forum Member
Join Date: Jul 2007
Posts: 1,939
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How many people, any veggies, any special likes/dislikes, ages, any info might help?
In the meantime, any pate is easy to make. Chicken liver pate is a doddle. |
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#4 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Quote:
Do people have Christmas starters?
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#5 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Quote:
How many people, any veggies, any special likes/dislikes, ages, any info might help?
In the meantime, any pate is easy to make. Chicken liver pate is a doddle. No dislikes / age no prob / 6 people. Just looking for something light and new. |
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#6 |
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Forum Member
Join Date: Aug 2005
Location: The Sunny Side Of The Street
Posts: 40,106
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Mushroom canapes. Mush some mushrooms and some cream cheese and slip into vol aux vents. Sprinkle some cayenne pepper on the top.
This works with most things. Try some snails. Delicious! |
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#7 |
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Inactive Member
Join Date: Oct 2010
Posts: 290
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Quote:
No - I've invented a new trend
![]() How about a cracker biscuit with popping candy as an amusing take on the Christmas cracker. |
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#8 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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I've learn't one thing tonight - avoid Paul Smith if you come across him
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#9 |
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Inactive Member
Join Date: Oct 2010
Posts: 290
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Quote:
I've learn't one thing tonight - avoid Paul Smith if you come across him
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#10 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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Quote:
Thanks...but if Heston Blumenthal has suggested that or you are it at the Fat duck you would think it was genius. Anyway I will do my own unique Christmas starter which I will serve inside a Christmas cracker that guests have to pull to start their starter and that will start the meal with a bang.
And yes it WOULD smell of farts |
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#11 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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[quote=stud u like;46351719]Mushroom canapes. Mush some mushrooms and some cream cheese and slip into vol aux vents. Sprinkle some cayenne pepper on the top.
This works with most things. Try some snails. Delicious![/QUOTE] I tried snails a couple of weeks ago in a French place. All I could taste was butter, garlic and rubber.... |
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#12 |
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Forum Member
Join Date: Oct 2008
Location: By the tangerine sea
Posts: 1,182
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[quote=indianwells;46352671] Quote:
Mushroom canapes. Mush some mushrooms and some cream cheese and slip into vol aux vents. Sprinkle some cayenne pepper on the top.
This works with most things. Try some snails. Delicious![/QUOTE] I tried snails a couple of weeks ago in a French place. All I could taste was butter, garlic and rubber.... |
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#13 |
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Forum Member
Join Date: Jul 2009
Location: Mole Bothering
Posts: 13,964
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I know you said you'd done pate but a home made mackerel pate always goes down well.
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#14 |
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Forum Member
Join Date: Feb 2006
Posts: 5,813
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Braised red cabbage served in a ramakin with fruity things chucked in. cranberries, raisons etc
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#15 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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Here, knock yourself out...http://uktv.co.uk/food/homepage/sid/5924
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#16 |
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Forum Member
Join Date: Jul 2002
Posts: 2,461
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A medley of wild mushrooms (you can buy a nice mix in most supermarkets) sauteed in butter, a little crushed garlic and a squeeze of lemon juice, served on slices of toasted brioche and sprinkled with chopped parsley.
This is dead simple, quick and tasty and looks classy. |
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#17 |
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Forum Member
Join Date: Jun 2001
Location: Manchester
Posts: 6,151
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We usually have assorted hot nibbly bits before the main meal. Shop bought admittedly but spring rolls, pigs in blankets plus brie and cranberry parcels usually go down rather nicely.
These usually get passed around before everyone takes their places at the table for the main event so wether you class them as a starter or not is entirely up to you. |
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#18 |
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Forum Member
Join Date: Mar 2008
Location: dole office.
Posts: 35,107
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a stiff gin.
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#19 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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I usually have something simple and light to leave room for the main event. The last couple of years it has been melon slices with a drizzle of port or raspberry coulis.
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#20 |
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Forum Member
Join Date: Jun 2003
Location: Cornwall (ex-London)
Posts: 65,312
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Quote:
a stiff gin.
Feta and tomato bites? http://www.bbcgoodfood.com/recipes/2...ta-pesto-bites (I once made the mix and put it into cherry tomatoes. Lovely and fairly light. Perhaps with peppadews stuffed with green olive tapenade and mozzarella http://www.bbcgoodfood.com/recipes/8...apenade-and-mo Or Filo triangles with artichokes and feta http://www.bbcgoodfood.com/recipes/4...-feta-and-mint |
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#21 |
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Forum Member
Join Date: Apr 2008
Posts: 2,144
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Quote:
A medley of wild mushrooms (you can buy a nice mix in most supermarkets) sauteed in butter, a little crushed garlic and a squeeze of lemon juice, served on slices of toasted brioche and sprinkled with chopped parsley.
This is dead simple, quick and tasty and looks classy. That sounds absolutely gorgeous lol we just have boring old prawn cocktail. |
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#22 |
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Forum Member
Join Date: Jul 2009
Location: UK
Posts: 17,858
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not too hard
one of delias best recipes in her Christmas book, is Arbroath Smokie creams. i don't have the exact recipe to hand, but basically its a ramekin, lined with smoked salmon, and filled with a mixture of shredded smokies (kippers will do), eggs, cream, salt and pepper and cooked in a bain marie. you can prepare beforehand, and either serve cold, with salad, or warm up again. she recommends hollandaise sauce, but we never bother. light, and delicious. |
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#23 |
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Forum Member
Join Date: Jan 2009
Location: West Yorks
Posts: 1,008
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I know that you said no soup but French onion soup is a doodle and delicious!
Also try a pastry tart, get a puff pastry round , sprinkle with sliced onions and diced goats cheese, stick in the oven for 5 mins and then drizzle with balsamic vinegar, simple and beautiful. |
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#24 |
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Forum Member
Join Date: Dec 2007
Location: uprooted scot
Posts: 786
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I'm thinking about doing a starter this year, we usually don't bother. Baked camembert with crusty bread and veggies is at the top of my list, we can all dip in together and have a laugh
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#25 |
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Forum Member
Join Date: Dec 2007
Location: uprooted scot
Posts: 786
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Quote:
not too hard
one of delias best recipes in her Christmas book, is Arbroath Smokie creams. i don't have the exact recipe to hand, but basically its a ramekin, lined with smoked salmon, and filled with a mixture of shredded smokies (kippers will do), eggs, cream, salt and pepper and cooked in a bain marie. you can prepare beforehand, and either serve cold, with salad, or warm up again. she recommends hollandaise sauce, but we never bother. light, and delicious.
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