Tired of preparing the same old seasonal fare? Richard Fox has some ideas to liven your interest in the Christmas menu
One of the more taxing sides of food journalism is having to write about produce, menus and occasions some two or three months before they happen in order to satisfy printing demands.
Gazing out of a wind and rain-lashed window in winter, while wistfully considering a time of spring lamb and new season's
greens can temporarily lift the spirits.
But considering Christmas when even the most obsessed of forward planners is extending their summer tan is downright
depressing. That was until I hit on the concept of Christmas tapas.
Before you think I've taken a step too far consider this: mini Yorkshire puddings stuffed to bursting with slivers of turkey and a bread sauce garnish moisturised with a rich gravy; balls of minced turkey flavoured with fresh sage and stuffed with Stilton - panéed and deep fried: cut into
them and see the molten Stilton ooze out.
Or how about a bowl of hot roast chestnuts with cubes of fried pancetta; a brandy-laced turkey liver parfait, or mini turkey kebabs dispersed with thin discs of sprout and served with a cranberry dip?
Are you with me yet? I'm practically running from my alfresco coffee spot to place my Christmas order as I write.
One of the many advantages of the snack menu concept is that you're not limited to weekend lunchtimes or regular restaurant hours. It can be offered as an early-doors grazing menu, accompanied by mulled wine or Christmas ale. Quick, easy and utilising most of the raw materials associated with its more traditional relation, there's also no reason why it can't run alongside regular Christmas fare or as an alternative party menu.
When it comes to the more conventional main meal, there's still plenty of opportunity for left-field innovation without upsetting the die-hard traditionalists. In fact, in
the context of dining history, turkey is the new kid on the block.
After the likes of swan and peacock - both of which could result in a new year behind bars - goose became the favourite bird and is still a great alternative to the
modern turkey. Its flavour is deeper and it can be safely served slightly pink. Legs can be confited for more luxury menu alternatives, while you can render enough fat to
make the world's greatest roast potatoes.
My favourite alternative sprout serving is Hugh Fearnley-Whittingstall's creamed sprouts with bacon. Simply cook as normal in salted water until tender, then blitz
up to a purée with some cream and butter before adding fried bacon lardons and chopped roast chestnuts. It's so good you'll find it'll still be on the menu when Christmas is just a distant memory.