Christmas time at the Mud Dock Cafe

December is often the time for office Christmas meals. With the number of staff in our office, the main Christmas meal we have is often dictated by the availability of the venue and to be perfectly honest I have not been too impressed with the food at the last few I have been to. The fact you also need to order your choices weeks in advance is also a little annoying. What I fancy eating in November, may not be what I actually want on the day. Then again do you really go to an office Christmas meal for the food?

Having missed the main office Christmas dinner (intentionally) last December, I was looking forward to our team Christmas meal which was taking place the week after. There was only going to be a few of us so it wasn’t going to be that massive crazy kind of event. The plan was to have a meal at the Mud Dock Cafe in Bristol.

We had a meeting before heading off to the venue. What I did like about this meal was that we could choose from the menu. As I looked over the menu we were impressed with the salad that a neighbouring table was eating. However we couldn’t work out what it was and didn’t appear to be on the menu. I then cheekily asked the neighbouring table what they had ordered, they were very happy about the query and told us it was the Caesar Salad from the specials board up on the wall!

One of my colleagues was impressed enough that he ordered the salad for his meal.

It looked really impressvive and delicious. Though I was tempted by the salad, in the end I went with the Festive menu. For my starter I had the ballotine confit of turkey leg, cranberry compote and dressed leaves.

This was rather tasty, though as with these kinds of dishes, I could have done with more bread.

I wasn’t sure what kind of main course I wanted, but when I read truffled mushroom I went with the homemade chestnut and parmesan gnocchi in a truffled mushroom and spinach cream.

This, though rather hot (as in temperature) was a rich comforting plate of food. It was tasty and I really enjoyed it.

I was persuaded to have a desert, so I went with the selection of West Country cheeses.

A rather delightful selection and beautifully presented board of cheese.

Overall it was one of the better Christmas meals I have had. It was nice to have a choice and choose on the day, rather than days or weeks in advance.

This year I don’t think we will be having any kind of festive office meal but if and when we can do that kind of thing, I hope to return to the Mud Dock Cafe.

Time for some red cabbage

red cabbage
Image by RitaE from Pixabay

The way I cook red cabbage, usually for Christmas, but nice for anytime of year.

Ingredients

knob of butter
2 tbsp olive oil
1 onion, finely sliced or chopped
1 x 500g red cabbage, shredded finely using a food processor (white core discarded)
2 tbsp Balsamic vinegar
splash of Port
1 tsp ground cinnamon
3 tbsp soft brown sugar
3 eating apples, peeled, cored and diced
2 tsp redcurrant or cranberry sauce (optional)

Method

Heat the butter and oil in a large lidded saucepan. When hot, add the onion and fry gently until softened. Stir in the spices. Add the cabbage and fry for 3-4 minutes, stirring occasionally, until glossy.

Stir in the sugar, apples and Balsamic vinegar. Cover with a lid and let it cook gently for 30 minutes.

Stir in the redcurrant or cranberry sauce (if using) and cook for a further 10 minutes. If you aren’t using the sauce, taste the cabbage and add a little more sugar if it’s too tart for your taste.

Boxing Day Beef

A little late in posting, but I do find these posts useful for future years.

I had originally planned to cook three roasts for our Christmas lunch. With limited space in the oven and thinking we might have too much food, in the end I decided to cook only the two three bird roasts and leave the beef joint for another day.

So on Boxing Day, we went with the Sirloin of Beef, dry aged for 30 days.

It didn’t look anything like the picture on the box, but it was probably the best piece of beef I have cooked and eaten.

Two Three Bird Roasts

I blog about what we eat for Christmas lunch, mainly to remember things that worked well and for those that didn’t, not to repeat that mistake.

We now have a tradition of having our Christmas dinner on Christmas Eve. We’ve done this for ten years now. We do this for a few reasons. On Christmas Day itself, the children are often too excited to sit down for a long meal, so don’t eat or enjoy the meal or the occasion. It also usually means I spend a fair few hours in the kitchen, which means I miss them opening and playing with their presents. I also find it quite demanding to spend as little time in the kitchen as possible, whilst creating a wonderful dining experience.

Having the meal on Christmas Eve means that we can both spend a bit more time preparing the meal (less stressful in itself) and enjoy eating the meal (as do the children). As a result for them it helps pass the time on one of the more exciting days of the year as they anticipate the arrival of a sleigh full of presents being pulled by eight tiny reindeer!

As to what we eat on Christmas day itself, well we have lots of lovely leftovers, cheeses, pickles, hot bread, etc…. quick and easy to prepare and delicious.

I had originally planned to cook three roasts for our Christmas lunch. With limited space in the oven and thinking we might have too much food, in the end I decided to cook only the two three bird roasts and leave the beef joint for Boxing Day, which was an excellent piece of beef and I will blog about at later date.

The main roast was a turkey stuffed with chicken and duck, along with a pork, plum and sloe gin stuffing.

This was an excellent roast full of flavour.

We also had a three game roast, which was a pheasant, stuffed with partridge , pigeon and a pork, apple, calvados stuffing.

We were less impressed with this roast, it lacked flavour.

Overall it was a nice meal and enjoyed by all.

What we had for Christmas Lunch

I blog about what we eat for Christmas lunch, mainly to remember things that worked well and for those that didn’t, not to repeat that mistake. This post is a little later than I planned, but it’s here now.

This year we ordered two Christmas roasts from Tesco. I was a little concerned as the night before the day I was going to collect the order I got a phone call from my local Tesco saying that part of my order had not been delivered to the store and offered a replacement. I wasn’t too happy with this, as it was quite short notice. In the end they had a late night delivery so I got my order in the end.

The main one was a part-boned turkey with chestnut stuffing. This was really nice roasted the chestnut stuffing was really nice too, with who chestnuts within it.

The second was a three bird roast, comprising a duck stuffed with goose and turkey. I remember once spending a lot of money on a Marks and Spencer four bird roast, which though very nice was mainly a big turkey with some duck, goose and chicken. So was a little bit of a disappointment, I blogged about that here, which reminded me not to go down that road again.

Along with the roasts we had roast potatoes, these I cooked in my usual way, which is as follows. I used Maris Piper potatoes, the type of potatoes I find is critical for getting crispy roast potatoes and a fluffy centre. I peel the potatoes and then par-boil for about ten minutes. Whilst they are in the pan of boiling water, I place the roasting tray in a hot oven with some sunflower oil (and I also add a splash of olive oil for flavour). This means once the potatoes are drained they are added to the pan which is pre-heated and has hot oil in. This speeds up cooking time and ensures a crispy roast potato.

I also did my regular dish of brussel sprouts pan fried with chestnut smoked bacon lardons and chestnuts.

brussel sprouts pan fried with chestnut smoked bacon lardons and chestnuts

I did roasted parsnips. Along with them I did some festive carrots, I followed a Jamie Oliver recipe for carrots. I took a frying pan, this I filled with evenly cut carrots, either whole or halved in the main. I then covered them with boiling water. To this I add a large knob of butter, a splash of white wine vinegar, the juice from two clementines (or similar citrus fruit, or one orange) and some dried mixed herbs. Then let the carrots bubble away on the stove top for about 40 minutes. Once the eater has evaporated, the carrots should caramelise in the remaining sweet and sour mix.

We had a selection of stuffings and pigs in blankets.

Overall we were very happy with the meal, it was very tasty.

Three plus Two Bird Roasts

I usually document what we had for our Christmas dinner in December, in the main so that I can recall what we had and when, what we liked and what we wouldn’t get again.

Our plan was to go with the Three Bird Roast from Tesco, however when we went to order it, they had sold out. So our second choice was the Three Bird Roast from Marks and Spencer. This was a combination of turkey stuffed with chicken, duck and a pork, plum and sloe gin stuffing,

It looked a little smaller than we expected, so I quickly picked up a Two Bird Roast from the shelves. This was some duck stuffed with guinea fowl, and a pork, pheasant, bacon and apple stuffing.

Different roasting times meant that I had to plan the cooking quite carefully. Along with the vegetables and all the trimmings

I have found that with these multiple bird roasts (as they are quite solid and son’t have bones) they can be easily over-cooked so care has to be taken.

We served our roasts with a selection of traditional accompaniments. We had roast potatoes, roast vegetables. Some steamed vegetables along with pan fried brussels sprouts cooked with chestnuts and pancetta.

The Three Bird Roast was very nice and tasty. There wasn’t a huge amount of duck (or chicken) in there, but yes it was a tasty festive roast.

Three Bird Roast Christmas

The Two Bird Roast was smaller, but just as tender and tasty. You could certainly taste the duck and guinea fowl in there.

Two Bird Roast Christmas

Overall we were pleased with the meal and it was enjoyed by all, probably enjoyed too much, as there wasn’t many leftovers for meals later in the festive period. So next year we may go for something larger.

Nice Mince Pie

Was up shopping at the Mall at Cribbs Causeway and needing a break we stopped for coffee and a mince pie at Patisserie Valerie.

Christmas Mince Pie and coffee

One of the nice things about Patisserie Valerie compared to other coffee places at the Mall, is that you don’t need to queue, as they have table service. So you can go in, sit down, relax. Place your order and then wait to be served.

The mince pie was really nice, good pastry and tasty filling.

Our Christmas Dinner

I usually document our Christmas dinner in December, in the main so that I can recall what we had and when, what we liked and what we wouldn’t get again.

In 2014 we went with an Aldi Four Bird Roast and though we enjoyed it, I wanted to have something different in 2015. Due to a range of reasons we didn’t pre-order any thing for lunch, so in the end it was a quick trip out to the local Morrisons. I bought a small turkey and a duck.

These were roasted in the over, taking about two hours. The flavour was pretty good and I managed to not over cook (or under cook) the roasts.

They were served with some traditional accompaniments, such as pigs in blankets and a range of stuffings.

The brussels sprouts were peeled and halved. These were then pre-cooked for a couple of minutes in boiling water. As we neared the serving time, in a hot frying pan I added a small amount of olive oil and fried off some pancetta. I then added the brusels with some pre-cooked chestnuts.

Overall a really nice festive meal.

Reindeer Cupcakes

Reindeer Cupcakes

These are the Reindeer cupcakes we baked last year, we are intending to bake them again this year. Lots of fun to make and the salted pretzels add a little something different.

The first stage is to make some chocolate cupcakes, I have a simple recipe that I use for cupcakes and the quantity can be increased quickly and easily simply by increasing the number of eggs.

The recipe is based around a single egg.

Ingredients

One egg
Same weight of self-raising flour, butter and caster sugar
One tablespoon of cocoa powder

Cream the caster sugar and butter together until smooth.

Add the egg and a little of the flour. Mix until smooth and then fold in the remaining flour and the cocoa powder.

Place spoonfuls of mixture into cupcake cases and bake in a medium oven for ten minutes. Once cooked, cool before decorating.

The cakes are covered in chocolate buttercream icing. Pretzels are used for the antlers and marshmallows for the eyes, spotted with black icing. The noses are homemade biscuits with a giant chocolate button, except for Rudolph who has a red icing nose.

Christmas Four Bird Roast

I usually write a blog post about our Christmas lunch, in the main when it comes to the following year I can remember what worked well and what was less of a success.

A few years ago I spent over a hundred pounds on a four bird roast from Marks and Spencers. It was nice, but was very much a turkey with a little bit of goose, duck and chicken.

The Sainsbury’s version of the four bird roast is a goose stuffed with turkey, duck and guinea fowl. I will say that this is basically a stuffed goose; it’s 62% goose, 9% turkey and there is 8% duck and 8% guinea fowl. Like the Marks and Spencers’ roast it wasn’t cheap, but was half the price of the Marks and Spencers’ version.

This year I would have been tempted to get it again, however Sainsburys weren’t doing it this year. In the end I went with the Aldi Christmas Four Bird Roast again, which we had enjoyed last year.

Christmas Four Bird Roast

The Aldi four bird roast was a little skimpy on the goose and duck, but I did expect that for a ten pound roast. It was simple to cook, but I did let it rest for thirty minutes which seemed to help with carving and the meat was very tender and moist.

It was quite tasty, stuffing wasn’t anything to write home about, but I did supplement it with some homemade stuffing, as well as bacon wrapped sausages.

Overall a success and good value for a tenner.