Green beans in truffle oil - is it nice?

[blunt]

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blunt, it depends very much on whether you like the taste of truffles! I love it but am undecided as to whether it would go with green beans. TBH, I was looking at your xmas dinner thread yesterday and thinking 'keep it simple'. There is nothing wrong with a lovely turkey, traditional veg (sprouts, spuds, carrot and swede (yum) and then you have your sausages in bacon, bread sauce and nice stuffing. I would really recommend not going OTT with unusual accompanying dishes, esp if this is the first xmas dinner you are cooking.

Good luck

[Aitch]

i'm sure it is but with food being so rich onchristmas day i'd probably dress them with a bot of olive oil and lemon juice and a wee bit of rind.

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But blunt, it will be very special anyway .

I would keep the food simple but delicious, make a nice pudding you both love (I hate xmas pudding so we always make a sherry trifle!) and decorate the table beautifully, maybe with a little table gift. Just think of the atmosphere, the tree, the lights and candles - you won't need truffled beans to make it magical.

[Aitch]

lol at truffled beans, for some reason.

i think the thing with christmas dinner is that people get into an awful fankle over it, but it is just a roast dinner at the end of the day. and stereotyping too madly, ime husbands like their favourite recipes at christmas rather than new things.

[Lemontart]

I like truffle oil. I like green beans. Together??!!! Hmmmm not convinced.
I am with Aitch on this. If you have to mess with your veg, good quality olive oil and maybe something light like a little lemon juice and freshly ground black pepper is all I would add.

Work out what you are prepping before the big day and plan your timing.
One possible idea:
Make your roast pots and roast parsnips (if having) the day/week before. Boil, roast for tens mins and let go cold. Freeze them and bag them up.
Buy posh gravy ready made.
Buy high quality organic chicken breasts rather than a bird.
Day before, pop a few fresh sage leaves on the top of each one, wrap up with good bacon. Leave in a dish in the fridge, covered.
Make the bread sauce the day before and pop in fridge.
On the morning on you need to do is prep the veg. Cook the chicken (season and baste) in the oven with the pots and parsnips for half an hour/45 mins depending on size of the meat.
add stuffing etc into the oven if using
Five/Ten mins before they finish, put on the veg to cook.
Warm through the gravy and bread sauce.
Serve up, and enjoy. No carving, no messing with hot fat for roasting, no trying to juggle gravy and carving at the same time etc etc.
In fact, as easy as putting in a frozen lasagne and chips in the oven and pouring a beer.

Just a though

[Lemontart]

t*

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[Aitch]

i love lamb, i'm it'll be great, enjoy yourself!

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[Lemontart]

ooh lamb! Sounds lovely

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