Pre-Christmas party meal.

I'm going to save/watch this thread for future reference!!

Thanks Pigma, menu organised. I like your idea of mixing peas, broad beans and leeks too.

Yes, it’s useful to have a selection of veg in one dish to hand round, much easier. Red cabbage would also work well with that menu, Teabagwoman. You can make and freeze that in advance and just reheat too. I use good old Delia’s trusted recipe but add a couple of tablespoons of redcurrant jelly into it too. Funny how we lose our confidence in cooking for larger groups, isn’t it? I used to feed a houseful without batting an eyelid in my younger days, now I seem to stress over every detail! Tried the celeriac and potato mash, thank you for the suggestion. Definite winner, have now frozen half and will thaw and reheat over the weekend as a practice run - that would go with the beef too if dauphinoise is too much of a faff. We’ll get there, feeling much more confident now!

We had an old sailing boat and I bought from a charity shop a hi dome prestige pressure cooker. It saved on the fuel and more importantly if it fell off the stove or whatever nothing leaked out, so no burns scalds of stuff to slip on. Personally I think that shin beef gives you the best gravy of all, and I dont like meat cooked in microwave etc . Also can do a decent amount. I use firstly onions plenty of them lightly fried first as the taste is quite different to raw onion added. So it is onion and then green pepper chopped small lightly fried and put in pressure cooker, followed by the shin beef sealed in the pan first too. Then I add lots of celery and carrots chopped up. Think celery gives a lovely flavour, So cook all this and allow to cool. Then I would freeze it in a couple of bags . When you want to use it let it defrost slowly perhaps the night before and then I add mushrooms and some red wine to the contents of one bag, and leave the other without mushrooms. Then all you need do is jacket potatoes for however many are coming (I stick them in the microwave to start them off , but absolutely must put in the oven to get the really good skin. Then I would probably just do some cauliflower as an extra vegetable but this way you have a lovely casserole with very little work to do on the day, and you can even give a choice of with or without mushrooms or wine etc.The casserole tastes much better when reheated and can sit and wait for latecomers so you are not worrying about it being spoilt. Oh I could just eat some now!!

Beef Strogonoff - easy peasy - tastes wonderful with potatoes or rice - freezes really well (just leave out the cream / creme fraishe until ready to serve) - this is my go to recipe (but I often make with Roast leftovers rather than steak

Oh, yes, jacket potatoes may be a lot easier, I’ll have to give all of this some thought but reckon I’ll have enough ideas from you lovely, helpful people that I never need to panic again about what to offer. Can’t tell you how grateful I am for everyone taking the trouble to help a granny in a quandary!

Goulash with noodles or rice or potato. Make ahead and then heat through. Tastes better after couple of days. Red cabbage. Garlic bread. Or just crusty bread for the sauce Easy 👍🏻

Beef Bourguignon ALWAYS for festive Christmas (if you can’t do a standing rib roast.) Made one or two days ahead to meld flavors for even more deliciousness. Served over mashed potatoes.

Chicken Divan is very good. Go to www.Allrecipes.com and search recipe. So easy! So tasty! Flavorful comfort food and easy on your tummy.

My mouth is watering already 😛
USA Gundy

I recently made a beef bourguignon, and made it with 100% red wine (no water added whatsoever!🤣) and it was absolutely delicious. I cooked it on a very low temperature for about 4 hours and the meat cut like butter.

I often do Nigella Lawton’s Greek Lamb and Pasta for big family occasions, it’s a one pot dish. I will try and post a link.

www.culinarytravels.co.uk/blog/10122015123319-greekish-lamb-pasta/

Or this one, I use cubed venison. It lovely with braised red cabbage and mashed potatoes.

www.deliaonline.com/recipes/collections/easy-entertaining/venison-braised-in-guinness-and-port-with-pickled-walnuts

What about going Greek eg Lamb Kleftiko or Beef Stifado ?
I’m sure both could both could be done in advance and put in a slow cooker .

I do cauliflower with some coconut oil and curry powder mixed in at the end.

Some more great suggestions, all very welcome, thank you. Yet more for a trial run! A friend suggested Lamb Kleftiko and I had forgotten so will have a look. I’ll have no qualms now about offering to host the pre- Christmas do for many years to come. Now, puddings…….

I second venison casserole, it’s so easy in the slow cooker . Or Spanish chicken with chorizo, red peppers, tomatoes, onions and paprika. With mash for the venison and rice with the chicken .

Black Forest trifle. Chocolate sponge base, soaked with frozen (defrosted) cherries, black cherry conserve and alcohol of your choice, topped with a layer of pink jelly fluff, then whipped cream and grated chocolate. It can be frozen.

Thank you for the suggestion, Grannybuy, but sadly I made a similar trifle for our last ‘do’ but with chocolate custard instead of pink fluff - will give your version a try some time though.

I also make a lamb tagine like Ziplock .
I skim off the fat when cold .
I reheat it slowly and I think that the taste is unbeatable .

I think that beef casseroles are wonderful and versatile :
I either make it English style flavoured with a rich stock , carrots ,onions and mustard with dumplings .

Or French style cooking it in stock with carrots , onions and garlic. Then adding
red wine , sautéed mushrooms and cream to finish .
I'd use a bouquet garni for both .

I find that chicken tends to break up and doesn't have a good flavour when reheated :
I tend to cut it up , marinade it and cook it on the day.

Ramay - your French-style beef sounds interesting, I’ve put horseradish cream in a beef casserole before but not ‘teal’ cream. Does that recipe have a named do you know? I agree chicken can break up but want to give people a choice so a red meat and chicken seemed the obvious choice. May have to rethink that one!

Boeuf Bourgignonne. Burgundy beef. I had some friends who always requested this every time they visited.

Yes, that’s my ‘go to’ as well, Bijou, it’s such a useful staple but it’s been gone to just a few too many times so looking for a change. Really should proofread better- teal cream of course should read real cream!

Cheat and get cauliflower cheese and red spiced cabbage ready made from M and S. Both delicious

Additional ideas to look up on www.allrecipes.com : Chicken and Rice Bake, Chicken Tetrazzini (w/spaghetti noodles, mushrooms), Chicken and Stuffing Bake, Chicken Divan (w/broccoli and cheese).

If you don’t have oven space, many of these can be adapted and made in a slow-cooker. Some are quick baked in the oven. Many or most use cubed pre-cooked chicken. Chix and Rice as I know it (my recipe) uses raw chix breasts. All delicious and festive too🎄. They will love anything you make!

Normandy chicken has become my favourite recently (using cider as stock). And perhaps beef goulash? You can get both recipes from Google.

You mentioned deserts Pigma, I find Nigella Lawson’s Clementine cake useful. It’s dairy free, can be gluten free and tastes delicious. What’s more leftovers can be enjoyed with a coffee later. I’m going to try and add a link, haven’t done it before so here’s hoping. It also tastes better if made in advance and will take gentle reheating.. I serve it with crème Frau he and a substitute for dairy free friends.

www.nigella.com/recipes/clementine-cake