What are you having as a starter for Christmas dinner???

[FiveDollarShake]

Im just curious to see what everyone else will be having.

I wanted to do something a bit different this year but Im not very creative in the kitchen. Any ideas?

We have had prawn cocktail for the past couple of years which is lovely but fancied a change.

I'm making brocolli and cauliflower soup (have old rellies with food intolerances dislikes, and this fits well round it? Also doing Langoustines marinated in chilli and lime. Serving both with butter and fresh crusty bread.

I'm not very creative when it comes to starters, usually prawn cocktail, home-made soup (quite fancy Nigella's sweet potato and squash soup) or pate and toast.

We were going to have smoked salmon on crispbreads, but I think we'll go for pate instead

We've decided to have a starter that we can eat in the lounge while kids play so will probably go for smoked salmon.

no idea! i dont normally do starters to be fair, with all the chocolate and sweets consumed on xmas day, if we had starters too i dont think anyone would be able to eat their dinner.

My dh always want soup because that's what his mum does. When we've been to his mum's for dinner we've had turkey soup. Which is lovley soup but a bit too turkey flavoured for my liking! If I can't persuade him away from soup, which I find a bit filling, we'll have brocolli and stilton I think. Langoustines sound lovely. How about home made chicken liver pate and crusty bread? Fry some chicken livers (but don't overcook) in plenty of butter with garlic, put it in food processor or use stick blender until smooth. You can put a wee bit of brandy in as well if you want. Then leave it overnight to set.

Thanks for the suggestions.

I wouldnt personally go for soup as a starter as I find it too filling....but thats just me! I cant risk not having enough room for pudding!

BaDaBing- How would you cook the langousines?

I love toast and pate but DP isnt keen.

Same goes for smoked salmon!

we skip starter to leave more room for turkey and chipolatas wrapped in bacon and of course the tin of roses to be consumed by the end fo the day!

Was thinking of pear/walnut and stilton salad, but sounds too rich.

WE generally don't bother these days, soo much to eat already.
I used to love smoked salmon for Christmas day starter, but DH doesn't like it.

I've not got enough plates for starters and puddings for eight . So we're having canapes - smoked salmon on brown bread with lemon, parmesan stars, and brushetta.

Based on something we had at a meal out in August...

A kind of "potted salmon and horseradish"

Not entirely sure how i'm going to do it - but can make on xmas eve - prob poach a couple of salmon fillets, when cooked break up (not blitz - want some texture), mix with some smoked salmon (chopped), some horseradish cream, lemon juice, dill if i can get it, and maybe a dash of cream if needed - ooh and of course black pepper. Put in ramekins and then melt some unsalted butter and pour over top and set in fridge.

Serve with some kind of bread/toast, and a garnish of watercress (cause i'm poncey like that!) Yummm thinking about it making me want to go experiment now!!

Potted spiced crab with a rocket salad and homemade melba toast.

Is Tyrese the wrong answer?

ComeO - potted spiced crab sounds great! Any recipes?

Flatmouse and ComeOVeneer- you really are domestic goddesses!

Gin, lots of Gin.

duck rillette (M&)

nice bread and cranberry chutney (both made by me)

Portly- That sounds good! Any receipes?

400g crabmeat
large pinch cayenne pepper
zest and juice of ½ lemon
300g butter
fresh dill

Combine crab, cayenne, lemon juice and zest, and season well. Pack into 8 small or 1 large ramekin.

Heat the butter in a pan until melted. Turn up the heat a little to separate most of the milk solids (the creamy white looking part) to start clarifying, but be careful it doesn't burn. It is clarified when there are a few nutty brown "bits" at the bottom and the remaining liquid is a clear golden colour. Cool slightly and carefully pour into a jug, leaving the nutty "bits" behind.

Pour over until the crab is covered with a thin film. Top with some chopped dill, then cool in the fridge. (It will keep for up to 2 days in the fridge

To make the melba toast (again can be done ahead) toast a slice of bread, then cut into 4 triangle and slice each triangle into 2 pop into the grill to toast the exposed middle (untoasted) side. Once cool store in an airtight container.

Half a tumbler of ice
Slice if lime
1" of tonic
Fill with tumbler Gin

Happpy Christmas

^That Crab dish looks lovely

FDS - Don't laugh but my South African dp is going to fire up the BBQ (or braii as he calls it) and cook them over the coals. Although, if it's too wet we will just cook them on the grill pan on the stove. Very easy, very tasty but messy to eat

With a side of Taye Diggs

BaDaBing- i used to live with a group of SA's so understand the braii thing!