Gransnet forums

Food

Page 3 of 3 | First | Previous | Next | Last
| Flip | Customise |

Pre-Christmas party meal.

(59 Posts)
Add comment | Report
Callistemon21 Mon 02-Oct-23 22:59:11

Pigma

Just remembered I’ve got half a celeriac lingering in the fridge, never tried celeriac and potato mash so will have a go tomorrow. Excellent!

I'd keep colcannon in the fridge rather than freeze.

Chicken pieces with butternut squash done in the slow cooker, with a little kick of chilli and then crème fraiche added at the end is good.

You could leave out the chilli if preferred.

www.bbc.co.uk/food/recipes/slow_cooker_chicken_and_36746

It would probably be best to prepare it all, even freezing if you like, thaw the chicken thoroughly, then cook fresh on the day.
I haven't actually made this but have eaten it made by someone else.
Serve with rice or mashed potatoes.

Add comment | Report
Pigma Mon 02-Oct-23 22:42:28

Just remembered I’ve got half a celeriac lingering in the fridge, never tried celeriac and potato mash so will have a go tomorrow. Excellent!

Add comment | Report
Pigma Mon 02-Oct-23 22:40:51

Thank you so much for your replies and suggestions. Some yummy ideas there that I will look into further. I’m thinking colcannon would be a lovely change with any of the casseroles, do you think I would be able to freeze and reheat it or at the very least make it the day before and reheat? Thank you again.

Add comment | Report
Sago Mon 02-Oct-23 21:59:01

Sorry forgot the link. www.google.co.uk/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwiA8cj6h9iBAxXPWUEAHbuiDFgQFnoECBsQAQ&url=https%3A%2F%2Fwww.bbcgoodfood.com%2Frecipes%2Fsucculent-braised-venison&usg=AOvVaw0ZM0fTkSYA-z1BJ1DymmqK&opi=89978449

Add comment | Report
Primrose53 Mon 02-Oct-23 21:20:42

I do a chicken casserole with white wine, courgettes and red peppers. That always goes down well.

What about a beef with horseradish casserole?

Add comment | Report
Sago Mon 02-Oct-23 20:13:21

Have you considered a venison casserole?
I usually do one on the run up to Christmas, it always goes down well, the recipe in the link is one I’ve made, it freezes beautifully.
I also do one with red wine, juniper berries and redcurrant jelly.
Celeriac and potato mash goes very well with beef and venison casseroles.

Add comment | Report
MerylStreep Mon 02-Oct-23 19:40:03

Beef casserole made with Guinness. To go with the tenuous Irish link, Colcannon: superb.

Add comment | Report
annsixty Mon 02-Oct-23 19:30:24

Chicken paprika is a favourite of mine for bulk cooking.
I do it with onions, tinned tomatoes, paprika and then freeze.
When I defrost it I add the soured cream and heat through not allowing to boil.
The recipe says to sieve the liquid , tomatoes, onions etc but I dont as I like some texture.

The recipe says to

Add comment | Report
Pigma Mon 02-Oct-23 18:29:39

I am hosting our family pre-Christmas get-together in early December. It will consist of a sit-down meal for 10 and I generally do a couple of casseroles, Dauphinois/jacket potatoes and rice, a choice of puddings and a cheeseboard. I’m looking for suggestions, please, for the main course casseroles, having exhausted most of my recipes. I need a beef and a chicken recipe, preferably that can be made and frozen ahead of time then reheated, finished off and kept warm in slow-cookers. Something more ‘special’ than, say, Shepherd’s Pie or lasagne but nothing too hot or spicy as we have a variety of tastes and ages. Boeuf Bourguignonne has been done but that sort of thing would be ideal. I’d be really grateful for any help you can offer. Thanks for your help.

Page 3 of 3 | First | Previous | Next | Last
| Flip | Customise |